Micronized cereals in chicken fattening

Cereal thermal processing procedures such as micronization cause significan t physico-chemical changes of internal cereal grain structure whereby nutri ents become more available to digestive enzymes. This investigation was aim ed at indication of effects of micronized cereal application in chicken fat tening. The investigation was carried out with 100 chickens of Ross hybrid, divided into an experimental (E) and control (C) group. The mixture compos ition was the same with both chicken groups, the experimental and the contr ol one. However the experimental chicken group was fed mixtures with micron ized corn and wheat. Chickens fattened during 42 days receiving feed mixtur es with micronized cereals were growing faster, thus, achieved higher final body weight (2224 g) and consumed less feed per 1 kg weight gain (1.88 kg) compared to the control group chickens (2037 g and 2.03 kg). Chickens fed mixtures with micronized cereals had statistically very significantly highe r weight of the dressed carcasses. On the other hand they had statistically significantly lower abdominal fat share (%) in the dressed carcass compare d to the control group chickens. No statistically significant differences r egarding some carcass part shares as well as shares of muscle tissue, fat t issue with skin and bones in breast and thigh with drumstick were found bet ween the chicken groups. Use of mixtures with micronized cereals in chicken fattening is justifiable considering achieved chicken production results a nd the mixtures price.