Utilizing Palm Kernel Cake with Enzyme Supplementation for Carcass Quality and Broiler Chicken Fattening

The purpose of this study was to evaluate the carcass quality and fatness of broiler chickens that were 35 days old. 1,260 Indian River strain hens were utilized in the investigation. There were six replicates, each with thirty chickens, and seven treatments. T0 : basal feed (control), T1 : T0 with 10% PKC, T2 : T0 with 20% PKC, T3 : T0 with 10% PKC and enzyme one, T4 : T0 with 10% PKC and enzyme one, T5: T0 with 20% PKC and enzyme two, and T6: T0 with 20% PKC and enzyme two were the research treatments. Mannanase 182 g/ton, NSPase 200 g/ton, and protease 130 g/ton make up enzyme one; mannanase 182 g/ton, NSPase 400 g/ton, and protease 260 g/ton make up enzyme two. The hens were housed for 35 days. Carcass quality, which included harvest weight and carcass weight, and fatness, which included abdominal fat and subcutaneous fat, were among the criteria noted. The data were analyzed using Analysis of Variance, followed by Duncan's Multiple Range Test (DMRT). The results showed that the addition of PKC and enzymes increased harvest weight and carcass weight. Treatments T1, T3, and T5 had higher harvest weight and carcass weight compared to treatment P0, reduced abdominal fat, and the addition of PKC and enzymes did not affect subcutaneous fat. This study concluded that the addition of 10% PKC and also 10% PKC with enzymes 1 and 2 could increase body weight and carcass weight, as well as reduce abdominal fat in 35-day-old broiler chickens.