Effects of vegetarian feeding on performance, product quality and its organoleptic properties in broiler chicks and laying hens

In this study, it was aimed to determine the effects of performance, feed preference, product quality and organoleptic properties of products with their shelf life in broiler chicks and laying hens fed with diets containing animal and vegetable protein sources. Within the scope of the study, two different trials were carried out, namely broiler chickens and laying hens. Treatment groups were created as there was not any animal origined raw mateiral in the diet, vegetarian diet, the most widely used animal protein source poultry meal was present in the diet, omnivorous diet, choice feding of vegetarian and omnivorous diet. In broiler trials, one day-old, 180 broiler chicks (Ross-308) were divided into three treatment groups with six replicate each containing ten birds and carried out for 6 weeks. Laying hens trial, twenty one weeks old, 72 individually caged laying hens (Nick Brown) were divided into three treatment groups with 24 replicates and carried out for 10 weeks. In broiler chick trial, it was determined that the treatments had no effect on feed consumption, live weight, feed conversion ratio, cutting and carcass characteristics. However, it was determined that abdominal fat content was significantly affected by treatments statistically, and that the highest fat values were obtained from animals fed with omnivorous groups. As a result of analyzes made on the breasts and thighs of the cut chicks, it was determined that the chemical, quality and histomorphological properties were not affected by the treatments. It has been determined that the shelf life of the breast meats stored at different temperatures (+4oC ve -18oC) and times (3 ve 21 day) is influenced by the treatments and that the best shelf life values are obtained from those fed the vegetarian diet. The main outline of the study that preferences of animals and preferences of the products obtained from these animals by consumers were affected by the treatments. Omnivor and vegetarian mixed feeds were preferred according to the growth periods of animals. In laying chicken trial; the treatments did not affect feed consumption, feed conversion ratio, egg yield, weight, egg mass, internal and external quality characteristics and cholesterol content. The treatments affected the shelf life of the eggs statistically, and the shelf life of the eggs obtained with the vegetarian diet was found to be prolonged. Laying chickens preferred more omnivorous feed. Panelists found organoleptic differences in products obtained with omnivorous and vegetarian diets. Panelists have reported that the products obtained from animals fed with vegetarian foods were more preferable. In conclusion, chickens fed on omnivorous feed containing poultry meal caused shortening of the shelf life of the products even though their performance did not change. When this feed was presented to the animals' preferences, the animals prefered periodically in the narrow band. The products obtained from different feeds could be distinguished as organoleptically by the panelists. Although the poultry meal was not rejected by animals, its products were less preferred by panellists. All results require re-study of existing legislation on the use of poultry meal in poultry diets in terms of Islamic laws and consumer preferences.