Evaluation of Multi-Enzyme Effect on Performance and Intestinal Morphological of Broiler Chickens Fed by Tomato Pomace

Tomato pulp is one of the by-products of the food industry that is produced in large quantities in Iran and due to the high percentage of fiber, its level of consumption in broiler diets may be limited.Therefore, the aim of this study was to improve the nutritional value of tomato pulp using a multivalent enzyme in the nutrition of broiler chickens.

In this experimentthebroiler chicks fed diets without tomato pulp and enzyme (control), containing 5% tomato pomace without enzyme, containing 5% tomato pomace and 0.2% multi-enzyme, containing 10% tomato pomace without enzyme and 10% tomato pomace and 0.2% multi-enzyme for 42 days.

During the Finisher and the whole the experiment period, chicks fed different levels of tomato pomace with enzyme had a higher weight gain than enzyme free comparable diets (P<0.05). There was an increase in the the empty gizzard weight in chickens fed 5% tomato pomace with enzyme compared to the control group and also the 10% tomato pomace and enzyme group (P <0.05).Serum lipids including cholesterol, triglyceride and LDL were not affected by the experimental diets, but diets containing tomato pomace had higher HDL concentration than the control group (P <0.05). The villi height of jejunum and ileum of chicks fed 5% tomato pomace with enzyme was significantly higher than other treatments, but highest amount of villi of jejunum and ileum was observed in the group fed 5% tomato pomace without enzym. (P <0.05).The 10% level of tomato pomace reduced feed cost per unit of live weight gain by 5%.

The results of this study showed a positive effect of multi-enzyme use on increasing the nutritional value of tomato pomace up to 10% of broiler diet.
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