Assessing the Efficiency of Using a Local Hybrid of Rye for Broiler Chickens Aged 1–42 D, with Emphasis on Performance and Meat Quality

Abstract This study was conducted to test the hypothesis that a new rye hybrid produced in Romania (Suceveana variety) could not impair the performance and meat quality of broiler chickens. A total of 360-day-old male Ross 308 broiler chicks (40.1±2.3 g) were randomly assigned to 3 dietary treatments replicated 6 times having 20 birds per replicate. Experimental diets were formulated to replace 25 and 50% of corn with rye (RYE 25 and RYE 50, respectively) as energy-yielding sources, whereas the control diet (CON) was 100% corn-based. All diets were formulated to be isocaloric and isonitrogenous, with similar total lysine and total sulfur amino acids. The results indicated similar outcomes of the local rye hybrid to commonly used corn-containing diets in terms of performance and carcasses. There were no differences in fundamental physicochemical (i.e., pH, protein, fat, moisture) or textural attributes of breast muscles due to dietary treatment, as well. However, the substitution of corn with rye reduced (P = 0.008) abdominal fat associated with an increase in CIE color (P< 0.001). Thus, the Suceveana rye hybrid can be included in broiler diets, from hatching to day 42, without any adverse effects on the bird’s performance.