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The study was conducted at Poultry Farm, Instructional Livestock farm complex (ILFC), at College of Veterinary and Animal Sciences, Pookode. For this study, 160, day old Vencobb 400 broiler chicks were purchased and divided by Table 1. Experimental Design completely randomized design into 5 groups, each group having four replicates with eight chicks each. The basal rations, viz., broiler pre starter, starter and finisher diets were prepared as per BIS (2007), with conventional feed ingredients and fed to birds in group T1. For birds in the other groups, the conventional protein source, viz., soyabean meal (SBM) was replaced with spent brewer’s grain (SBG) at 10 and 20 per cent levels, in groups T2 and T3, T4 and T5, respectively; with the NSP degrading enzyme (BRIGOLD), supplemented at the rate of 500g per tonne of feed in groups T3 and T5, with no enzyme supplementation in groups T2 and T4. Birds were reared for 42 days.

Table 1:

Treatment	Level of replacement of SBM with SBG (%)	Level of enzyme supplementation (g/tonne of feed)
T1	0	0
T2	10	0
T3	10	500
T4	20	0
T5	20	500

 

At the end of the experiment (42 nd day) two birds from each replicate were randomly selected, weighed and slaughtered. The pre- slaughter weight, eviscerated carcass weight were taken and also recorded the weight of giblets, intestine, pancreas, spleen, bursa of fabricious. Yield percentage of carcass and giblet were calculated based on pre- slaughter live weight basis (Choo et al., 2014).
The sensory evaluation of poultry was conducted by a semi trained panel consisting of faculty and post graduate students from the Department of Livestock Products Technology, Pookode using a nine point Hedonic scale score card for cooked meat.
Blood samples were collected from two birds from each replicate at the end of the experiment. The serum was separated after centrifugation at 3000 rpm for 10 minutes. Serum samples were used to determine the blood cholesterol (CHOD- PAP method) using standard kits supplied by Agappe Diagnostics Limited, Ernakulam, Kerala.

Data collected were analysed statistically using one way ANOVA followed by Duncan Multiple Range test (DMRT) for pair wise comparison and Kruskal Wall’s ANOVA was carried out for sensory parameters using SPSS 21.0 ®software.

RESULTS AND DISCUSSION

Table 2: carcass yield of experimental birds

Parameters	Treatment					F-value	P-value
	1	2	3	4	5
Eviscerated carcass yield	61.78 ± 0.34	62.87 ± 0.57	61.42 ± 1.12	61.65 ± 0.43	63.5 ± 0.09	2.14ns	0.125
Giblets Weight	4.62 ± 0.01	4.58 ± 0.08	4.73 ± 0.06	4.42 ± 0.14	4.75 ± 0.05	2.60ns	0.078
Pancreas  Weight	0.22 ± 0.01ab	0.24 ± 0.02a	0.22 ± 0.01ab	0.17 ±  0.00bc	0.20 ± 0.01bc	5.04**	0.009
Spleen  Weight	0.07 ±  0.00d	0.09 ±    0.00c	0.12 ±  0.00b	0.14 ±    0.00a	0.12 ±   0.00b	100.70**	<0.001
Bursal Weight	0.12 ± 0.03	0.08 ±     0.00	0.16 ± 0.03	0.19 ± 0.03	0.15 ± 0.02	2.60600ns	0.078
Thymus Weight	0.07 ± 0.01b	0.10 ±    0.00b	0.15 ± 0.01a	0.10 ±    0.00b	0.09 ± 0.01b	12.58**	<0.001
Intestinal  Weight	4.69 ± 0.17	4.61 ± 0.07	4.38 ± 0.06	3.76 ± 1.22	4.26 ± 0.06	0.44ns	0.776

a,b Mean values with different superscripts within a row differ significantly. **significance at p<0.01 ns Non- significant

Table 3: sensory parameters of cooked meat of experimental birds

Sensory parameters	Treatment					c2-value	P-value
	1	2	3	4	5
Appearance	8.50 ± 0.29	8.50 ± 0.29	8.50 ± 0.29	8.50 ± 0.29	8.50 ± 0.29	0ns	1.00
Flavour	7.75 ± 0.48	8.00 ± 0.41	8.25 ± 0.25	8.25 ± 0.25	8.00 ± 0.41	1.38ns	0.847
Tenderness	8.00 ± 0.41	7.75 ± 0.63	8.25 ± 0.48	7.75 ± 0.48	8.00 ± 0.41	0.81ns	0.937
Juiciness	7.75 ± 0.48	7.75 ± 0.63	8.00 ± 0.41	8.00 ± 0.41	7.50 ± 0.65	0.58ns	0.964
Aftertaste	7.75 ± 0.48	7.75 ± 0.63	8.00 ± 0.41	8.00 ± 0.41	7.50 ± 0.65	0.58ns	0.964
Overall acceptability	7.75 ± 0.48	8.00 ± 0.41	8.00 ± 0.41	7.75 ± 0.25	7.50 ± 0.65	0.77ns	0.942

nsNon- significant

Table 4:Total blood cholesterol of experimental birds

Treatment	Mean	Std. Error of Mean
1	146.05a	0.032
2	144.50c	0.108
3	145.02b	0.040
4	141.26e	0.034
5	142.08d	0.025
F-value (P-value)	1281.63** (<0.001)

a,b Mean values with different superscripts within a row differ significantly.

**significance at p<0.01 ns Non- significant

The effect of partial replacement of SBM with SBG, supplemented with and without enzyme on carcass traits of broiler chicken is illustrated in table 1. Statistical analysis of data showed that the carcass traits such as eviscerated carcass yield, giblet weight, bursal weight and intestinal weight at 42nd day were similar between groups. Generally, immunosuppressed chicks have smaller immune organs (Min et al., 2015). However, weight of immune organs like thymus and spleen in our study, were significantly affected between treatment groups and the spleen weight was recorded significantly higher in treatment groups compared to control group. In agreement with our results, previous observations reported that various levels (0, 3, 6, 9 per cent) of dried brewers grain (DBG) in broiler chicks did not have any effect on carcass and giblet percentage (Ashour et al., 2012).  Also Nortey et al. (2018) found similar carcass yield between group upto 16 per cent inclusion of sorghum based brewers spent grain (SBBSG). Earlier investigation had shown an increase in intestinal weight with increase in SBBSG due to increased fibre content (Manu – Barfo et al., 2013). In this study no such effect was observed. In comparable with our results, Soltan (2009) found no effect of enzyme supplementation on bursal weight and in contrast, El –Katcha et al.(2014) observed that enzyme supplementation had no effect on spleen weight also. Comparable to our finding, Swain et al.(2012) found that, thymus weight increased due to the incorporation of dried brewers grain at 10 per cent level with enzyme in broiler chicks. In contrast, increased thymus weight was observed also at 20 per cent inclusion level.
Table 3 showed the sensory parameters such as appearance, flavour, tenderness, juiciness, aftertaste, overall acceptability and those were not affected with inclusion of SBG. However, Ashour et al. (2012) observed that meat samples from DBG groups showed lower appearance and tenderness values, compared with the control group. All samples decreased in cooking loss percentage, compared with the control. The opposite trend was observed in other sensory traits (flavour, texture and juiciness), which increased as a response to DBG inclusion.
            Total blood cholesterol is indicated in the table 4. And it was significantly reduced with inclusion of SBG which indicated the high fibre content in SBG. Brown et al. (1999) reported that soluble fibres will reduce total and LDL cholesterol in blood by related quantity. Anjola et al. (2016) reported that total cholesterol level decreased with the inclusion of SBG which is comparable with our findings. However, Ashour et al. (2012) detected no substantial impact of SBG inclusion.

CONCLUSION

From the result of the current investigation, it can be concluded that SBG can be used for partial replacement of SBM upto 20 per cent without   any detrimental effect on carcass traits and meat quality and also it reduces the total blood cholestrol. Moreover, it improves the immune response.

 

Acknowledgement

The authors express their gratitude to the Kerala Veterinary and Animal Sciences University, Pookode, Wayanad for providing the necessary fund and facilities required for the study.

REFERENCES

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