The Effect of Different Strains and Commercial Feeds on the Small Intestine Characteristics and Broiler Meat Quality

The objective of this study is to ascertain the impact of different strains and severals types of commercialfeeds on carcass quantity (final body weight, carcass percentage, and breast meat deposition), small intestinecharacteristics (viscosity, length, and number of villi), and broiler meat quality (tenderness, meat fat, and meatprotein). The study employed two strains of broiler (Strains A1 and A2), with day one chick (DOC) and total of 96DOC at strain. The maintenance period was 35 days. The treatment was administered using three commercial feedbrands (PT. B1, PT. B2, and PT. B3). This research employed a completely randomized design with a 2x3 factorialpattern comprising 6 treatments and 4 replications. The results demonstrated that the interaction between strain andfeed A2B2 had a impact (P < 0.05) on breast meat deposition. A1B2 resulted in a different effect (P < 0.05) on meatprotein, while A2B3 influenced viscosity and tenderness to a very different effect (P < 0.05).