EFFECT OF FEED WITHDRAWAL AND ADDING DRIED BAKERY YEAST IN THE DIET ON DRESSING PERCENTAGES AND MEAT CHEMICAL COMPOSITION OF BROILERS Shahrazad M. Al-Shadeedi , Maha A. AL-Hamiari ;Faris A. Al-Obaidi

Abstract

This study has been conducted to study the effect of feed withdrawal (8 hours after slaughter) and
adding dried bakery yeast on dressing percentage and meat chemical 45 marketed broiler chickens at 8
weeks of age .The birds randomly distributed into three treatments (5 birds ) and each treatment to
three replicates (5 birds per replicate ) which were: un-treated control (T1) , broiler chickens subjected
to feed withdrawal 8 hrs. before slautered (T2) , broiler chickens fed a diet contained 1% of dried
bakery yeast three days before subjected to feed withdrawal 8 hrs. before slaughtered (T3) . The data
obtained revealed the following :-
Adding dried bakery yeast three days before subjected to feed withdrawal 8 hrs. before
slaughtered (T3) significantly (p<0.01) decreased live body weight in the same time increased (p<0.01)
carcass weight , dressing percentage with or without gibletts and gibletts percentage , also T3
significantly (p<0.01) increased protein and decreased lipid and cholesterol of breast and legs meat
compaired with Feed withdrawal (T2) which significantly (p<0.01) predominent compaired with T1 .