The effect of protease enzyme on the meat classes of two broiler chicken hybrids

The aim of the study was to evaluate the effect of three protein levels (with or without protease enzymes) on the weight and percentage yield of each meat class in two genotypes of broiler chickens (fast-growing hybrid Cobb 500 and medium-growing hybrid Master Gris). Each genotype was divided into a control group (C group) fed with a commercial feed mixture and an experimental group fed with a low protein diet of 4% (E-I group) or 6% (E-II group) in relation to the control group, with the addition of 200 mg/kg Ronozyme ProAct (E-I group) or 300mg/kg Ronozyme ProAct (E-II group). Weight and percentage yield of the meat classes were influenced by the genotype. The fast-growing hybrid Cobb 500 had higher masses of all meat classes and a higher percentage of class I meat, while the percentage of class II and III meat was lower than in the medium-growing hybrid Master Gris (P<0.05). Feeding had no effect on the weight and percentage yield of the individual meat classes in either hybrid (P>0.05).