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Effect of Penicillin on the Carcass Composition of the Chicken1
Effect of Penicillin on the Carcass Composition of the Chicken 1 H. G. JUKES, D. C. HILL AND H. D. BRANION Department of Nutrition, Ontario Agricultural College, Guelph, Ontario, Canada (Received for publication October 22, 1956)
EXPERIMENTAL
Basal diets used in the two experiments are given in Table 1. In both experiments, 4 pens of chicks, each containing 12 birds, were fed each diet for 4 weeks. In experiment 1, five birds were chosen at random from each pen for carcass analysis, and in experiment 2, all birds in each pen were utilized for analysis. Approximately 16 hours before the birds were slaughtered they were deprived of feed to essentially empty the intestinal tract of feed residues. The birds were killed without loss of blood by dislocating the vertebrae of the neck. They were then 1 This work formed part of a thesis submitted by H. G. Jukes to the Ontario Agricultural College and the University of Toronto in partial fulfilment of the requirements for the degree of Master of Science in Agriculture.
opened, the contents of the ceca removed and the carcasses ground and mixed by passing them twice through a meat grinder. The feathers were found to absorb most of the body fluids. In experiment 2 the carcasses of 8 chicks from each pen did not include the intestinal tract from the point of contact with the gizzard to the cloaca. This portion of the tract was removed in conjunction with a concurrent experiment not reported in this paper. A representative sample of 100 grams was taken from each ground carcass and frozen for later analyses. In experiment 1, the frozen samples were dried in vacuum oven at 60°C. to constant weight. In experiment 2, they were dried by sublimation in a Stokes "dry ice" type freezedrier. The weight of the dried material TABLE 1.—Composition of basal diets Experiment Experiment 1 2 Ground wheat Ground yellow corn Ground barley Ground oats Soybean oil meal Dried buttermilk Dehydrated cereal grass Meat meal Fish meal Soybean oil Ground limestone Bone meal Iodized salt Fish oil (330D, 2.250A) Manganous sulfate Riboflavin1 Vitamin Bi22 DL-methionine 1
40.0 lbs. 11.0 5.0 5.0 29.0 2.0 1.0 1.0 2.5
—
—
— —
34.1 2.0 2.0
— —
0.8 0.75 1.25
1.5 1.5
0.25 0.25 7.10 0.15 0.25
50.0 lbs. 8.6
f?m. gm. gm. gm. mgm..
0.25 0.25 5.67 0.50 0.25 27.20
gm. gm. gm. gm. mgm. gm.
Added as a concentrate containing 1 gm. riboflavin per oz. 2 Added as a 0.1% vitamin B l 2 triturate in mannitol.
423
Downloaded from http://ps.oxfordjournals.org/ at University of Manitoba on June 7, 2015
P U B L I S H E D information on the effect -*• of feeding antibiotics on carcass composition of poultry is not extensive. Tarver (1954) found no change in the dressing loss or fleshing of chickens caused by feeding penicillin. On the other hand, for the poult, Dymsza et al. (1953) reported a significant lowering of the moisture content when oxytetracycline was fed but no change in protein or ether extract, and Saxena et al. (1953) found that an increase in subcutaneous fat resulted from feeding penicillin. Described, herein, are two experiments in which the effect of feeding penicillin on the moisture, crude protein, fat and ash content of the chicken was investigated.
424
H. G. JUKES, D. C. HILL AND H. D. BRANION
RESULTS AND DISCUSSION
Results are summarized in Table 2. In both experiment 1 and 2, considering the average for pullets and cockerels, penicillin increased the average 4th week weight approximately 6% and the feed efficiency 2% to 4%. These results are in accord with most of the data obtained in our
laboratory from experiments involving the feeding of antibiotic. Also in both experiments, groups receiving penicillin averaged a slightly lower moisture content, a moderate increase in fat and a moderate decrease in ash. Of these differences only the increase in fat in experiment 2 was statistically significant (P<0.05). No consistent difference in carcass composition between the sexes was observed. Perhaps the data of experiment 2 should be given more weight than those of experiment 1, since they are based on considerably more birds. In experiment 2, the percentage of moisture and protein decreased slightly as the fat content increased. No decrease in protein content was observed in experiment 1. The negligible effect of penicillin on moisture content is in contrast to the observation by Dymsza et al. (1953) that the moisture content of poults was significantly increased by feeding oxytetracycline. The somewhat different distribution
TABLE 2.—Effect of penicillin on the carcass composition of chickens Av
Experi-1 Supplement o ment to basal diet
Moisture %
Protein (NX 6 ' 25 *
Fat
Ash
Av. 4th wk. wt. fat-free basis (gm-)
%i
9
348 328
2.25 2.18
69.5 69.5
66.1 66.5
16.7 18.5
11.1 10.6
330 310
10 p.p.m. penicillin3
9
389 324
2.18 2.19
68.6 69.0
66.3 66.1
19.0 19.3
9.9 10.2
366 305
200 p.p.m. penicillin3
d" 9
375 351
2.15 2.11
68.8 69.5
67.0 67.2
18.0 16.7
10.0 10.5
354 333
9
382 350
2.28 2.39
68.4 68.2
64.0 63.2
20.7 21.6
9.8 9.9
357 307
9
406 347
2.23 2.26
68.3 67.8
62.9 62.3
22.9* 22.7*
9.4 9.7
376 322
none 2
^ . gaSio
none
c?
1
-, 4 t h wdgnt (gm.)
10 p.p.m. penicillin3
1 In experiment 1, each value represents the average of 10 New Hampshire chicks with the exception of the 4th week weights and the feed-gain ratios which are based on 24 chicks. In experiment 2, each value represents the average of 24 White RockXBarred Plymouth Rock chicks. 2 On an air-dry basis. 3 Procaine penicillin G. * Difference from corresponding group statistically significant (P<0.05).
Downloaded from http://ps.oxfordjournals.org/ at University of Manitoba on June 7, 2015
provided an estimate of the percentage moisture in the ground carcass. The dried samples were finely ground in a Wiley mill and analyzed for protein (NX6.25), fat and ash. Nitrogen was determined by the Kjeldahl procedure as described in Official Methods of Analyses of the A.O.A.C. (1950). Fat was determined as ether extract by extracting one gram samples with diethyl ether in a soxhlet apparatus for 12 hours. Preliminary tests, in which the samples were extracted for periods up to 20 hours, indicated that 12 hours was adequate. Ash was determined by igniting the etherextracted samples in a muffle furnace for 2 hours at 700°C.
PENICILLIN AND CARCASS COMPOSITION
SUMMARY Two experiments were conducted to study the effect of the addition of penicillin to the diet on the moisture, protein, fat and ash content of chickens. A higher percentage body fat of the chickens receiving penicillin was recorded in both experiments, but only in one experiment was this difference, statistically significant. A small reduction in percentage of moisture, protein and ash was also noted when penicillin was fed, but
the differences were not statistically significant. The greater average weight of birds receiving penicillin was not accounted for solely by an increase in fat. ACKNOWLEDGMENTS The authors wish to express their appreciation to Merck and Company, Limited, Montreal, Quebec, for the procaine penicillin, vitamin Bi2, riboflavin and DLmethionine used in these experiments. REFERENCES Dymsza, H., R. V. Boucher and E. W. Callenbach, 1953. The influence of antibiotic supplementation on certain physical and chemical characteristics of turkey poults. Poultry Sci. 32: 989-993. Official Methods of Analysis of the Association of Official Agr. Chemists, 1950. 7th edition, Assoc, of Official Agr. Chemists, Washington 4, D. C. Saxena,H. C, L. G. Blaylock, W. J. Stadelman, J. S. Carver and J. McGinnis, 1953. Effect of penicillin on growth, feed efficiency and fattening of turkeys. Poultry Sci. 32: 721-726. Tarver, F. R. Jr., H. Patrick and 0. E. Goff, 1954. Influence of arsenic and penicillin on dressing grades and quality of poultry. Poultry Sci. 33: 1085.
NEWS AND NOTES {Continued from page 419) operation Administration as Poultry Specialist, advising toward improvement of the Egyptian poultry industry. He is a member of the Poultry Science Association, having been President in 1916, a Fellow of the American Association for the Advancement of Science, a member of the Executive Council of the World's Poultry Science Association, a member of the American Genetic Association, the Washington Academy of Sciences, and Sigma Xi. HARRY L. KEMPSTER was born in Coldwater, Michigan, in 1883. He obtained the B.S.A. degree at Michigan State College in 1909, and a M.S. degree at the University of Wisconsin in 1928. In 1909 he was appointed Instructor in the Department of Poultry Husbandry, Michigan State College. In 1911 he became Professor of Poultry Husbandry and Chairman of the Department at the
University of Missouri, Columbia. He retired in 1954. He is the author or co-author of many papers and bulletins dealing with various aspects of the poultry industry. It has been estimated that in the last ten years in the University of Missouri that he taught over 2,000 students in regular college courses and that about 100 of these students are presently engaged in poultry teaching, research, extension or industry. In 1950 his former students had his portrait painted and hung in the Poultry Husbandry Building. He has served as major advisor for students in poultry husbandry and has cooperated extensively with other departments and divisions in training graduate students. Former students of Professor Kempster are now chairmen of poultry departments infivemajor state universities. He was made a Fellow of the Poultry Science
{Continued on page 443)
Downloaded from http://ps.oxfordjournals.org/ at University of Manitoba on June 7, 2015
pattern of the percentages of protein, fat and ash between the two experiments can possibly be attributed to the difference in breed of chicks used. New Hampshire chicks were used in experiment 1 and White Rock X Barred Plymouth Rock chicks in experiment 2. I t is of interest to compare the average 4th week weights on a fat-free basis. This comparison is given in the final column of Table 2. It is evident that the increase in fat content of the carcass did not account for the greater average weight of the birds fed penicillin.
425
EXPERIMENTAL
Basal diets used in the two experiments are given in Table 1. In both experiments, 4 pens of chicks, each containing 12 birds, were fed each diet for 4 weeks. In experiment 1, five birds were chosen at random from each pen for carcass analysis, and in experiment 2, all birds in each pen were utilized for analysis. Approximately 16 hours before the birds were slaughtered they were deprived of feed to essentially empty the intestinal tract of feed residues. The birds were killed without loss of blood by dislocating the vertebrae of the neck. They were then 1 This work formed part of a thesis submitted by H. G. Jukes to the Ontario Agricultural College and the University of Toronto in partial fulfilment of the requirements for the degree of Master of Science in Agriculture.
opened, the contents of the ceca removed and the carcasses ground and mixed by passing them twice through a meat grinder. The feathers were found to absorb most of the body fluids. In experiment 2 the carcasses of 8 chicks from each pen did not include the intestinal tract from the point of contact with the gizzard to the cloaca. This portion of the tract was removed in conjunction with a concurrent experiment not reported in this paper. A representative sample of 100 grams was taken from each ground carcass and frozen for later analyses. In experiment 1, the frozen samples were dried in vacuum oven at 60°C. to constant weight. In experiment 2, they were dried by sublimation in a Stokes "dry ice" type freezedrier. The weight of the dried material TABLE 1.—Composition of basal diets Experiment Experiment 1 2 Ground wheat Ground yellow corn Ground barley Ground oats Soybean oil meal Dried buttermilk Dehydrated cereal grass Meat meal Fish meal Soybean oil Ground limestone Bone meal Iodized salt Fish oil (330D, 2.250A) Manganous sulfate Riboflavin1 Vitamin Bi22 DL-methionine 1
40.0 lbs. 11.0 5.0 5.0 29.0 2.0 1.0 1.0 2.5
—
—
— —
34.1 2.0 2.0
— —
0.8 0.75 1.25
1.5 1.5
0.25 0.25 7.10 0.15 0.25
50.0 lbs. 8.6
f?m. gm. gm. gm. mgm..
0.25 0.25 5.67 0.50 0.25 27.20
gm. gm. gm. gm. mgm. gm.
Added as a concentrate containing 1 gm. riboflavin per oz. 2 Added as a 0.1% vitamin B l 2 triturate in mannitol.
423
Downloaded from http://ps.oxfordjournals.org/ at University of Manitoba on June 7, 2015
P U B L I S H E D information on the effect -*• of feeding antibiotics on carcass composition of poultry is not extensive. Tarver (1954) found no change in the dressing loss or fleshing of chickens caused by feeding penicillin. On the other hand, for the poult, Dymsza et al. (1953) reported a significant lowering of the moisture content when oxytetracycline was fed but no change in protein or ether extract, and Saxena et al. (1953) found that an increase in subcutaneous fat resulted from feeding penicillin. Described, herein, are two experiments in which the effect of feeding penicillin on the moisture, crude protein, fat and ash content of the chicken was investigated.
424
H. G. JUKES, D. C. HILL AND H. D. BRANION
RESULTS AND DISCUSSION
Results are summarized in Table 2. In both experiment 1 and 2, considering the average for pullets and cockerels, penicillin increased the average 4th week weight approximately 6% and the feed efficiency 2% to 4%. These results are in accord with most of the data obtained in our
laboratory from experiments involving the feeding of antibiotic. Also in both experiments, groups receiving penicillin averaged a slightly lower moisture content, a moderate increase in fat and a moderate decrease in ash. Of these differences only the increase in fat in experiment 2 was statistically significant (P<0.05). No consistent difference in carcass composition between the sexes was observed. Perhaps the data of experiment 2 should be given more weight than those of experiment 1, since they are based on considerably more birds. In experiment 2, the percentage of moisture and protein decreased slightly as the fat content increased. No decrease in protein content was observed in experiment 1. The negligible effect of penicillin on moisture content is in contrast to the observation by Dymsza et al. (1953) that the moisture content of poults was significantly increased by feeding oxytetracycline. The somewhat different distribution
TABLE 2.—Effect of penicillin on the carcass composition of chickens Av
Experi-1 Supplement o ment to basal diet
Moisture %
Protein (NX 6 ' 25 *
Fat
Ash
Av. 4th wk. wt. fat-free basis (gm-)
%i
9
348 328
2.25 2.18
69.5 69.5
66.1 66.5
16.7 18.5
11.1 10.6
330 310
10 p.p.m. penicillin3
9
389 324
2.18 2.19
68.6 69.0
66.3 66.1
19.0 19.3
9.9 10.2
366 305
200 p.p.m. penicillin3
d" 9
375 351
2.15 2.11
68.8 69.5
67.0 67.2
18.0 16.7
10.0 10.5
354 333
9
382 350
2.28 2.39
68.4 68.2
64.0 63.2
20.7 21.6
9.8 9.9
357 307
9
406 347
2.23 2.26
68.3 67.8
62.9 62.3
22.9* 22.7*
9.4 9.7
376 322
none 2
^ . gaSio
none
c?
1
-, 4 t h wdgnt (gm.)
10 p.p.m. penicillin3
1 In experiment 1, each value represents the average of 10 New Hampshire chicks with the exception of the 4th week weights and the feed-gain ratios which are based on 24 chicks. In experiment 2, each value represents the average of 24 White RockXBarred Plymouth Rock chicks. 2 On an air-dry basis. 3 Procaine penicillin G. * Difference from corresponding group statistically significant (P<0.05).
Downloaded from http://ps.oxfordjournals.org/ at University of Manitoba on June 7, 2015
provided an estimate of the percentage moisture in the ground carcass. The dried samples were finely ground in a Wiley mill and analyzed for protein (NX6.25), fat and ash. Nitrogen was determined by the Kjeldahl procedure as described in Official Methods of Analyses of the A.O.A.C. (1950). Fat was determined as ether extract by extracting one gram samples with diethyl ether in a soxhlet apparatus for 12 hours. Preliminary tests, in which the samples were extracted for periods up to 20 hours, indicated that 12 hours was adequate. Ash was determined by igniting the etherextracted samples in a muffle furnace for 2 hours at 700°C.
PENICILLIN AND CARCASS COMPOSITION
SUMMARY Two experiments were conducted to study the effect of the addition of penicillin to the diet on the moisture, protein, fat and ash content of chickens. A higher percentage body fat of the chickens receiving penicillin was recorded in both experiments, but only in one experiment was this difference, statistically significant. A small reduction in percentage of moisture, protein and ash was also noted when penicillin was fed, but
the differences were not statistically significant. The greater average weight of birds receiving penicillin was not accounted for solely by an increase in fat. ACKNOWLEDGMENTS The authors wish to express their appreciation to Merck and Company, Limited, Montreal, Quebec, for the procaine penicillin, vitamin Bi2, riboflavin and DLmethionine used in these experiments. REFERENCES Dymsza, H., R. V. Boucher and E. W. Callenbach, 1953. The influence of antibiotic supplementation on certain physical and chemical characteristics of turkey poults. Poultry Sci. 32: 989-993. Official Methods of Analysis of the Association of Official Agr. Chemists, 1950. 7th edition, Assoc, of Official Agr. Chemists, Washington 4, D. C. Saxena,H. C, L. G. Blaylock, W. J. Stadelman, J. S. Carver and J. McGinnis, 1953. Effect of penicillin on growth, feed efficiency and fattening of turkeys. Poultry Sci. 32: 721-726. Tarver, F. R. Jr., H. Patrick and 0. E. Goff, 1954. Influence of arsenic and penicillin on dressing grades and quality of poultry. Poultry Sci. 33: 1085.
NEWS AND NOTES {Continued from page 419) operation Administration as Poultry Specialist, advising toward improvement of the Egyptian poultry industry. He is a member of the Poultry Science Association, having been President in 1916, a Fellow of the American Association for the Advancement of Science, a member of the Executive Council of the World's Poultry Science Association, a member of the American Genetic Association, the Washington Academy of Sciences, and Sigma Xi. HARRY L. KEMPSTER was born in Coldwater, Michigan, in 1883. He obtained the B.S.A. degree at Michigan State College in 1909, and a M.S. degree at the University of Wisconsin in 1928. In 1909 he was appointed Instructor in the Department of Poultry Husbandry, Michigan State College. In 1911 he became Professor of Poultry Husbandry and Chairman of the Department at the
University of Missouri, Columbia. He retired in 1954. He is the author or co-author of many papers and bulletins dealing with various aspects of the poultry industry. It has been estimated that in the last ten years in the University of Missouri that he taught over 2,000 students in regular college courses and that about 100 of these students are presently engaged in poultry teaching, research, extension or industry. In 1950 his former students had his portrait painted and hung in the Poultry Husbandry Building. He has served as major advisor for students in poultry husbandry and has cooperated extensively with other departments and divisions in training graduate students. Former students of Professor Kempster are now chairmen of poultry departments infivemajor state universities. He was made a Fellow of the Poultry Science
{Continued on page 443)
Downloaded from http://ps.oxfordjournals.org/ at University of Manitoba on June 7, 2015
pattern of the percentages of protein, fat and ash between the two experiments can possibly be attributed to the difference in breed of chicks used. New Hampshire chicks were used in experiment 1 and White Rock X Barred Plymouth Rock chicks in experiment 2. I t is of interest to compare the average 4th week weights on a fat-free basis. This comparison is given in the final column of Table 2. It is evident that the increase in fat content of the carcass did not account for the greater average weight of the birds fed penicillin.
425