BIBIOGRAPHY PACSI, FREDDIE D. APRIL...
BIBIOGRAPHY
PACSI, FREDDIE D. APRIL 2012. The Effect of Raw Oyster Mushroom
(Pleurotusostreatus) on the Carcass Yield and Quality of Broilers. Benguet State University, La
Trinidad, Benguet
Adviser: Madeline S. Kingan, MSc.
ABSTRACT
The study was conducted at the Benguet State University Meat Laboratory, Balili, La
Trinidad, Benguet to determine the effect of raw mushroom on the carcass yield and quality of
broilers.
A total of 12 cobb broilers were randomly selected from four treatments. Each bird
represents one replicate making a total of 3 replicates per treatment.
The result of the study shows that there are no significant differences among the
treatments in terms of slaughter weight, dressed weight, dressing percentage and bone
percentage. However, in terms of lean percentage, fat percentage and skin percentage there are
highly significant, significant and highly significant differences respectively. Among the
treatments Treatment 3 which is commercial feeds + 150 grams of oyster mushroom gives the
best result.
The Effect of Raw Oyster Mushroom (Pleurotusostreatus) on the Carcass
Yield and Quality of Broilers /Freddie D. Pacsi.l 2012
TABLE OF CONTENTS
Page
Bibliography. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i
Abstract….. . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i
Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ii
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1
REVIEW OF LITERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
MATERIALS AND METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
RESULTS AND DISCUSSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Slaughter Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Dresssed Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Dressing Percentage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9
Lean Percentage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9
Bone Percentage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Percentage of Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
11
Percentage of Skin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
11
SUMMARY, CONCLUSION AND RECOMMENDATION . . . . . . . . . . . .
13
Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
14
Recommendation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
15
LITERATURE CITED. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
15
APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
The Effect of Raw Oyster Mushroom (Pleurotusostreatus) on the Carcass
Yield and Quality of Broilers /Freddie D. Pacsi.l 2012
1
INTRODUCTION
Poultry production started since man learns to domesticate wild birds. During ancient
times the people are purely hunters and gatherers. People need to hunt to acquire poultry
meat, but as the time goes by they learned to domesticate them. They mainly raised birds for
personal consumption to secure supply of meat when time and weather is a hindrance for
hunting.
Today, poultry production is one of the most promising enterprises when it comes to
animal industry. One main reason is that poultry meat is not a culturally restricted food;
another is that vegetarians also consume eggs which are product of poultry.
Consumers today are becoming health conscious especially when it comes to food;
they are strict in selecting meat as part of their diet. Most of them want high quality meat at
affordable price. People who has high cholesterol level or who has high blood pressure
preferred to eat poultry meat because of the ease of fat separation compared to other meat
type. In the case of broiler production, researches nowadays are aiming to formulate rations
that will produce high quality of meat which will meet the taste of consumers.
Oyster mushroom has been found to natural contain a statin drug known as lovastin
(brand name: Mevacor, Altoprev) a drug used to lower cholesterol. Tests have shown that
oyster mushroom contains up to 2.8% lovastin on a dry weight basis. Animal research has
shown that oyster mushroom consumption lowers cholesterol level (Anonymous, 2011).
This study is a continuation of a concluded growth study which is consisted of 1 45
day breeding trial.
This study was conducted to find out the effect of dried non marketable Oyster
mushroom on the carcass yield and quality of broiler chicken. The result of this study can
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
2
serve as a guide in using raw non-marketable oyster mushroom as a feed supplement to
broilers.
This study generally aimed to determine the effect of non-marketable oyster
mushroom on the carcass yield and quality of broiler.
Specifically, it aimed to:
1. determine the effect of raw oyster mushroom on the dressing percentage of
Broiler under La Trinidad, Benguet condition.
2. determine the percentage of the lean, the bone, the skin, and the abdominal fat
of the carcass produced from broilers that will be supplemented with raw mushroom; and
3. determine the level of raw mushroom that will give the best quality of broiler
carcass.
The study was conducted at the Benguet State University Meat Laboratory at Balili,
La Trinidad, Benguet on December 2011.
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
3
REVIEW OF LITERATURE
Poultry are domesticated birds that are bred specially to provide meat and eggs for
Human consumption. Broilers are breed mainly for meat production. These birds are
specifically bred from the Light Sussex cross for rapid weight gain, white flesh, long body
and great breast meat development (Wilson, 1998).
Improvement of broiler carcass quality by usual selection techniques was studied
during eight generation in synthetic line of fast growing chickens. Foundation stocks were
obtain by crossing several commercial and experimental lines and were then maintained
without selection pressure as a random control line. The so called quality line were obtain
from this control line to give birds with low abdominal fat percentage, high breast meat
yield and body weight as high as possible. Lowering abdominal fat content was more
difficult to obtain than improving breast yield because of negative correlation existing
between those two characteristics. Nevertheless good results were achieved, in eight
generation of selection, birds from selected line were 8% heavier than control, abdominal
fat percentage was 21% lower and pectoral muscle percentage was 11% higher. Higher
breast angles were obtained in selected birds that means a better carcass confirmation
(Richard et al., 2011).
One of the main reasons poultry has enjoyed an increasing trend of consumption is
because of its nutritional value, low fat content, and unsaturated fat type. Further more,
because it is mainly associated with the skin, most poultry fat can be easily removed by
removing the skin. In contrast, a greater proportion of fats in red meats are founded
dispersed throughout the lean making it harder to remove. Cholesterol is also lower in
poultry due to the ease of fat separation if desired (Pond, 2000).
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
4
Abdominal and subcutaneous fats are regarded as the main source of waste in
slaughter houses. The objective of the current study was to estimate genetic parameters for
fat deposition in the3 different parts of the body and their relationship with other carcass
traits of the meat type chicken. Heritability estimates for abdominal fat percentage as a
measure of subcutaneous fat, and intramuscular fat percentage were 0.71, 0.24, and 0.08
respectively (Zerehdaran et al., 2004).
The following factors are considered in judging dressed market poultry on the basis
of quality of an individual carcass (Clark and Shepherd, 1955):
1. Confirmation
2. Fleshing
3. Fat covering
4. Freedom from pinfeathers
5. Freedom from cuts, tear, disjoints, and broken bones
6. Freedom from discoloration of the skin, flesh blemishes and bruises
7. Freedom from freezer burns
Oyster mushroom (Pleurotus ostreatus) is a fleshy, gilled mushroom growing in
shelf-like fashion on wood, sawdust, or straw that is good food and promising medicinal
value. Protein quality is nearly equal to animal derived protein. Low fat content is mostly of
good unsaturated kind. It has all the mineral salt required by the human body, such as
calcium, phosphorus and iron, in twice amounts contained in pork, beef and chicken meat. It
has the highest content of vitamin B1 and B2. It has 5 to10 times richer in niacin than any
other vegetable. This mushroom shows the activity against cancer and high cholesterol. It is
rich in folic acid which can prevent and cure anemia. Oyster mushroom has been used to
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
5
relax muscle and to resist leakage of blood vessels. According to country line mushroom
(2003) the following nutrients are found on 100 grams of fresh oyster mushroom.
Nutrients Nutrient Value
Calories
38 kcal
Protein
15%-25%
Fat
2.2
g
Vitamin
B1
(Thiamine) 0.56
mg
Vitamin
B2
(Riboflavin)
0.55
mg
Vitamin
B3
(Niacin)
12.2
mg
Fiber
2.8
g
Carbohydrate
6.5
g
Phosphorus
140
mg
Calcium
28
mg
Iron
1.7
mg
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
6
MATERIALS AND METHOD
Materials
The different materials used are 12 heads of 45 day-old broiler chicken, knives,
containers, weighing scales, cooking pot, record books and writing pen.
Birds fed with raw mushroom were used in this study. Three healthy birds were
taken from each of the four treatments of the previous study of to serve as samples for
carcass evaluation. Each bird represented one replicate, making a total of three replications
per treatment. The treatments administered to the birds are as follows:
T0- Commercial feeds only
T1- Commercial feeds + 50 grams raw mushroom
T2- Commercial feeds + 100 grams raw mushroom
T3- Commercial feeds + 150 grams raw mushroom
Carcass Yield Evaluation
Prior to slaughtering, the birds were confined in cages and fasted for eight hours
but provided with abundant water. The live weight of the fasted birds was taken
individually and was recorded as the slaughter weight. Upon plucking, the dressed weight
was recorded with the head, feet and entrails separated from the body.
Carcass Quality Evaluation
Carcass quality was measured through leanness, low fat content, and with minimal
bone percentage. The lean, bone, skin and the fat portions were separated from the carcass
and then weighed individually. The individual weights were recorded then expressed into
percentage of the slaughter weight to eliminate differences due to the body weights at
slaughter.
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
7
The following parameters were gathered from the study:
1. Slaughter weight (kg). This was the weight of fasted broiler prior to
slaughter.
2. Dressed weight (kg). This was the actual weight of the slaughtered bird after
plucking with the head, feet, and entrails removed from the body.
3. Dressing percentage. This was obtained by dividing the dressed weight over the
slaughter weight then multiplying it by 100.
4. Percentage of the lean. This was obtained by dividing the weight of the lean
over the dressed weight then multiplying it by 100.
5. Percentage of the bone. This was obtained by dividing the weight of the bones
over the dressed weight then multiplying it by 100.
6. Percentage of the skin. This was obtained by dividing the weight of the skin over
the dressed weight then multiplying it by 100.
7. Percentage of the fat. This was obtained by dividing the weight of the fat over
the dressed weight then multiplying it by 100.
Data Analysis
Data were analyzed using the analysis of variance for Completely Randomized
Design and treatment means using Duncan’s Multiple Range Test (DMRT).
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
8
RESULTS AND DISCUSSION
Slaughter Weight
Table 1 shows the recorded result of slaughter weight. It can be perceived from the
table that the uniformity of the sample birds was considered prior to slaughter as confirmed
by non-significant differences in statistical analysis. This result is expected because birds
with more or less were similar weights consciously selected.
Dressed Weight
Table 2 shows that dressed weight goes with slaughter weight. Although numerical
differences can be seen, statistical analysis revealed that the parameter was more or less the
same for all treatments.
Table 1. Slaughter weight of the birds
TREATMENT SLAUGHTER
WEIGHT
(kg)
Commercial feeds
1.616a
Commercial feeds + 50 g raw mushroom
1.533a
Commercial feeds + 100 g raw mushroom
1.466a
Commercial feeds + 150 g raw mushroom
1.416a
Table 2. Dressed weight of the birds
TREATMENT DRESSED
WEIGHT
(kg)
Commercial feeds
1.23a
Commercial feeds + 50 g raw mushroom
1.10a
Commercial feeds + 100 g raw mushroom
1.05a
Commercial feeds + 150 g raw mushroom
1.00a
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
9
Dressing Percentage
Table 3 shows the computed dressing percentage of the sample birds. There is no
significant difference on its statistical analysis. The controlled treatment had an average
dressing percentage of 76.33% while the birds fed commercial feeds + 50 grams raw
mushroom has 71.86% followed by commercial feeds + 100 grams raw mushroom which is
71.56 and lastly commercial feeds + 150 grams raw mushroom with 70.56 average.
Lean Percentage
Table 4 shows the percentage of lean among the treatments. Based on the raw data
gathered, commercial feeds + 150 grams raw mushroom gave the best result averaging
66.84%, followed by commercial feeds + 100 grams raw mushroom which is 65.55 then
pure commercial feeds with 63.49% and lastly pure commercial feeds + 50 grams raw
mushroom with 63.44%. Despite analogous lean weights, significant variation was
observed in the lean:dressed weight ratio. The result proves that oyster mushroom contains
quality protein that makes the experimental animals leaner.
Table 3. Dressing percentage of the birds
TREATMENT DRESSING
PERCENTAGE
(%)
Commercial feeds
76.34a
Commercial feeds + 50 grams raw mushroom
71.86a
Commercial feeds + 100 grams raw mushroom
71.57a
Commercial feeds + 150 grams raw mushroom
70.56a
*Means with the same letter superscripts are not significantly different at 5% level of
significance by DMRT
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
10
Bone Percentage
Table 5 shows the computed bone percentage. Statistics show that there are no
significant differences among the treatments. The data reveals that in terms of weight, the
bones of smaller animals are lighter but when expressed as a percentage of dressed weight,
all birds yielded a proportion of 18% bone.
Table 4. Lean percentage
TREATMENT DRESSED
LEAN
LEAN
WEIGHT
WEIGHT
PERCENTAGE
Commercial feeds
1.233
0.783
63.50c
Commercial feeds + 50g raw
mushroom
1.100
0.698
63.45c
Commercial feeds + 100g raw
mushroom
1.050
0.688
65.54b
Commercial feeds + 150g raw
mushroom
1.00
0.668
66.84a
Table 5. Bone percentage
TREATMENT DRESSED
BONE
BONE
WEIGHT
WEIGHT
PERCENTAGE
Commercial feeds
1.233
0.226a
18.41
Commercial feeds + 50g raw
mushroom
1.100
0.206ab
18.81
Commercial feeds + 100g raw
mushroom
1.050
0.191b
18.28
Commercial feeds + 150g raw
mushroom
1.00
0.186b
18.67
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
11
Percentage of Fat
Table 6 presents the fat percentage. The control birds fed commercial feeds only had
the highest fat percentage while the birds fed 150 g mushroom deposited the least amount of
fat. Meanwhile, the fat percentage gathered from the birds fed 50 g mushroom was
comparable to the control and the birds fed 100 g were close in percent fat values to those
fed 150 g. This observation supports the claim that oyster mushroom contains lovastin
which lowers fat and cholesterol in humans.
Percentage of Skin
Table 7 presents the skin percentage. Statistical result shows that there are highly
significant differences among treatments in terms of skin percentage. The birds fed
commercial feeds only, commercial feeds + 50 g raw mushroom and commercial feeds +
100 g raw mushroom had higher skin weights compared to that of the birds fed commercial
feeds + 150 g raw mushroom. Subcutaneous fats as associated with the skin, therefore,
commercial feeds + 150 g raw mushroom which has the least fat percentage has the
Table 6. Fat percentage
TREATMENT DRESSED
LEAN
LEAN
WEIGHT
WEIGHT
PERCENTAGE
Commercial feeds
1.233
0.58a
4.70a
Commercial feeds + 50g raw
mushroom
1.00
0.48ab
4.38ab
Commercial feeds + 100g raw
mushroom
1.050
0.36b
3.46bc
Commercial feeds + 150g raw
mushroom
1.00
0.31b
3.13c
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
12
Table 7. Skin percentage
TREATMENT DRESSED
SKIN
SKIN
WEIGHT
WEIGHT
PERCENTAGE
Commercial feeds
1.233
0.165a
13.38a
Commercial feeds + 50g raw
mushroom
1.100
0.146ab
13.35a
Commercial feeds + 100g raw
mushroom
1.050
0.135b
12.68a
Commercial feeds + 150g raw
mushroom
1.00
0.113c
11.34b
least skin percentage. Additionally, the lesser the skin, the healthier the carcass will be for
consumers.
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
13
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted on December 2011 to determine the effect of fresh oyster
mushroom on the carcass yield and quality of broilers (cob). The said mushroom used is
non-marketable and used as feed supplement. It aimed to determine its effect on dressing
percentage under La Trinidad condition and which level of mushroom gives the best result.
Results show that slaughter weight, dressed weight and dressing percentage did not
vary significantly whether the birds were fed 100% commercial feeds, commercial feeds +
50 grams raw mushroom, commercial feeds + 100 grams raw mushroom or commercial
feeds + 150 grams raw mushroom, respectively. The so-called control group reached an
average of 1.6 kg per head, 1.5 kg for commercial feeds + 50 grams raw mushroom, 1.46 kg
for commercial feeds + 100 grams raw mushroom and 1.41 for commercial feeds + 150
grams raw mushroom. The result was an outcome of purposive selection whereby birds for
slaughter were meant to be of similar weights.
On the other hand, the results for lean percentage are different. Commercial feeds +
150 grams raw mushroom achieved the best with an average of 66.84%, followed by
commercial feeds + 100 grams raw mushroom with 65.55%, 63.49% with commercial
feeds only and 63.44% for commercial feeds + 50 grams raw mushroom. This shows that
broilers fed with higher amount of oyster mushroom are more leaner than those broilers fed
with lower amounts or none.
In terms of bone percentage, all of the birds had 18% bone:dressed weight
proportion had no significant differences were observed.
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
14
As far as health is concerned, fat percentage must be low in contrast to lean.
Commercial feeds + 150 g mushroom has the best result averaging 3.16%. The birds given
commercial feeds + 100 g mushroom yield 3.46%, then 4.38% for commercial feeds + 50 g
mushroom. The fat percentage from the birds fed commercial feeds only was the highest at
4.7%.
Skin also goes with fat percentage result because skin is associated with cholesterol.
High percentage of it is not desirable. Therefore, commercial feeds + 150 g raw mushroom
with least percentage of 11.34% gives the best result, followed by commercial feeds + 100
g mushroom of 12.68%. Commercial feeds + 50 g mushroom resulted to 13.34% skin and
commercial feeds only in the control treatment had an effect of 13.37% skin.
Conclusion
It is therefore concluded that in terms of quality, higher amount of oyster mushroom
results to higher lean and lower fat percentage.
Recommendation
Based on the results gathered, for better carcass quality and health benefits, it is
recommended to use oyster mushroom as feed supplement at the level of 150 g.. It is also
recommended to conduct further study on the nutrient content of the carcass or evaluate the
effect of higher levels of mushroom.
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
15
LITERATURE CITED
ANONYMOUS. 2003. Country Line Mushroom. Retrieved July 2011 from http://
countryline mushroom. com/ Oyster Nutritional Value.htm
ANONYMOUS. 2011. My Best Health. Retrieved July 2011 from http:// www. my best
portal. net/ natural- medicine-healing/natural-medicine-research/the medicinal-value-
of-mushrooms.html
CLARK, O.V. and SHEPERD Jr, A.G. 1955. Judging Livestock, Meat, Diary cattle,
Diary products and Crops. Agricultural Education Department. Mississippi State
College. Pp. 162, 166.
POND, K. and POND, W. 2000. Introduction to Animal Science. John Wiley and Son’s
Inc. New York. P. 643.
RICHARD, F.H. MARCHE, G. LE BIHAN-DUVAL, E. 2011. Important Selection
Means of Broiler Carcass Quality. Retrieved July 2011 from http:// www. inra. fr/
productions- animales/spip.php?=en-article&id_article=245
WILSON, A . 1998. Wilson’s Practical Meat Inspection. Sixth Edition. Blackwell Science
Ltd. USA. Pp. 238, 245.
ZEREHDARAN, S. VEREIJKEN, A. J. VAN ARENDONK, J.M. VAN DER WAAIJ
E.H. 2004. Estimation of Genetic Parameters for Fat Deposition. Retrieved
September 2011 from http:// www. poultry science. org/ ps/ paperpdfs/ 04/
p0440521.pdf
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
16
APPENDICES
Appendix Table 1. Slaughter weight (kg)
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
1.600
1.500
1.750
4.850
1.616
T1
1.700
1.400
1.500
4.600
1.533
T2
1.400
1.600
1.400
4.400
1.466
T3
1.400
1.400
1.450
4.250
1.416
GRAND TOTAL
18.100
GRAND MEAN
1.508
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
90625.00
30208.33
3.9189ns 4.06
7.59
Error
8
6166.67
770833
TOTAL
11 174166.67
ns = Not significant
Coefficient of variation = 7.66%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
17
Appendix Table 2. Dressed weight (g)
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
1.150
1.200
1.350
3.700
1.233
T1
1.200
1.050
1.050
3.300
1.100
T2
0.950
1.150
1.050
3.150
1.050
T3
0.950
1.050
1.050
3.000
1.000
GRAND TOTAL
13.150
GRAND MEAN
1.095
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
90625.00
30208.33
3.9189ns 4.06
7.59
Error
8
6166.67
770833
TOTAL
11 152291.67
ns = Not significant
Coefficient of variation = 8.01%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
18
Appendix Table 3. Dressing percentage
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
71.87
80.00
77.34
229.01
76.34
T1
70.58
75.00
70.00
215.58
71.86
T2
67.85
71.87
75.00
214.72
71.57
T3
67.85
71.42
72.41
211.68
70.56
GRAND TOTAL
870.99
GRAND MEAN
72.58
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
59.1741
19.7247
1.8312ns 4.06
7.59
Error
8
86.1735
10.77169
TOTAL
11 145.3476
ns = Not significant
Coefficient of variation = 4.52%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
19
Appendix Table 4. Lean weight (kg)
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
0.725
0.765
0.850
2.350
0.783
T1
0.770
0.660
0.665
2.095
0.698
T2
0.620
0.750
0.695
2.065
0.688
T3
0.635
0.675
0.695
2.005
0.668
GRAND TOTAL
8.515
GRAND MEAN
0.709
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
90625.00
30208.33
3.9189ns 4.06
7.59
Error
8
6166.67
770833
TOTAL
11 152291.67
ns = Not significant
Coefficient of variation = 8.30%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
20
Appendix Table 5. Bone weight (kg)
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
0.220
0.220
0.240
0.680
0.226
T1
0.220
0.205
0.195
0.620
0.206
T2
0.180
0.205
0.190
0.575
0.191
T3
0.180
0.185
0.195
0.560
0.186
GRAND TOTAL
2.435
GRAND MEAN
0.202
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
2906.2500
968.75
7.6230** 4.06
7.59
Error
8
1016.6667
127.0833
TOTAL
11 3922.9167
** = Highly significant
Coefficient of variation = 5.56%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
21
Appendix Table 6. Fat weight (kg)
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
0.50
0.55
0.070
0.175
0.058
T1
0.55
0.45
0.045
0.145
0.048
T2
0.030
0.45
0.035
0.110
0.036
T3
0.020
0.35
0.040
0.950
0.031
GRAND TOTAL
0.525
GRAND MEAN
0.043
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
1289.5833
429.8611
5.5766* 4.06
7.59
Error
8
616.6667
77.08333
TOTAL
11 1906.2500
* = Significant
Coefficient of variation = 20.07%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
22
Appendix Table 7. Skin weight (kg)
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
0.155
0.160
0.180
0.495
0.165
T1
0.155
0.140
0.145
0.440
0.146
T2
0.125
0.150
0.130
0.405
0.135
T3
0.115
0.105
0.340
0.340
0.113
GRAND TOTAL
1.680
GRAND MEAN
0.140
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
4216.6667
1405.556
24.6558** 4.06
7.59
Error
8
933.3333
116.6667
TOTAL
11 5150.000
ns = Not significant
Coefficient of variation = 8.01%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
23
Appendix Table 8. Lean percentage
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
63.04
63.75
63.70
190.49
63.50
T1
64.16
62.85
63.33
190.34
63.45
T2
65.23
65.21
66.19
196.63
65.54
T3
66.84
67.50
66.19
200.53
66.84
GRAND TOTAL
777.99
GRAND MEAN
64.83
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
24.7612
8.253719
24.6558** 4.06
7.59
Error
8
2.6781
0.334758
TOTAL
11 27.4392
** = Highly significant
Coefficient of variation = 0.89%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
24
Appendix Table 9. Bone percentage
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
19.13
18.33
17.77
55.23
18.41
T1
18.33
19.52
18.57
56.42
18.81
T2
18.94
17.82
18.09
54.85
18.28
T3
18.94
18.50
18.57
56.01
18.67
GRAND TOTAL
222.51
GRAND MEAN
18.54
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
0.5123
0.170764
0.5418ns 4.06
7.59
Error
8
2.5215
0.315192
TOTAL
11 3.0338
ns = Not significant
Coefficient of variation = 3.03%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
25
Appendix Table 10. Fat percentage
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
4.35
4.58
5.18
14.11
4.70
T1
4.58
4.28
4.28
13.14
4.38
T2
3.15
3.91
3.33
10.39
3.46
T3
2.10
3.50
3.80
9.40
3.13
GRAND TOTAL
47.04
GRAND MEAN
3.92
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
4.9578
1.6526
5.5331* 4.06
7.59
Error
8
2.3894
0.298675
TOTAL
11 7.3472
* = Significant
Coefficient of variation = 13.94%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
26
Appendix Table 11. Skin percentage
REPLICATION
TREATMENT
I II
TOTAL
III
MEAN
T0
13.47
13.33
13.33
40.13
13.38
T1
12.91
13.33
13.80
40.04
13.35
T2
12.63
13.04
12.38
38.05
12.68
T3
12.10
10.50
11.42
34.02
11.34
GRAND TOTAL
152.24
GRAND MEAN
12.69
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES OF
SUM OF
MEAN OF
TABULAR F
VARIATION
FREEDOM
SQUARE
SQUARE COMPUTED F
.05 .01
Treatment
3
8.1757
2.725222
11.3480** 4.06
7.59
Error
8
1.9212
0.24015
TOTAL
11 10.0969
** = Highly significant
Coefficient of variation = 3.86%
The Effect of Raw Oyster Mushroom (Pleurotus ostreatus) on the Carcass
Yield and Quality of Broilers / Freddie D. Pacsi.l 2012
Document Outline
- The Effect of Raw Oyster Mushroom(Pleurotusostreatus) on the Carcass Yield and Quality of Broilers
- BIBLIOGRAPHY
- TABLE OF CONTENTS
- INTRODUCTION
- REVIEW OF LITERATURE
- MATERIALS AND METHOD
- RESULTS AND DISCUSSION
- SUMMARY, CONCLUSION AND RECOMMENDATION
- LITERATURE CITED
- APPENDICES