Abstract:

This study examined the effects of the addition of antibiotics (avilamycin, 20 mg/kg food), humic compounds (humic acid+fulvik acid, 300 mg/kg food), dehydration mayons at 3 g/kg food level and humic compounds at 4 g/kg food level + dehydration mayons mixture (300 mg humic acid-fulvik acid mixture + 2 g dehydration mayons/kg food) on nutritional performance and carcass date, liver weight and intestinal length. A total of 1250 pieces of daily age meat cabbage (Ross-308) random parcels in the test order were distributed to 5 groups of 5 wheels each. All of the food additives added to the breed increased the living weight on 28 days (P 0.05). All of the food additives have influenced the cranberry dating in an increasing direction. The combination of Maya and Maya + Humate compounds added to feed, the cutting rate of meat chickens found higher at 2.29% and 2.39% respectively compared to the control group (P< 0.01). The lever's proportional weight (%) and intestinal length are not affected by the treatments (P> 0.05). As a result, it is understood that the may alone and along with the humid compound, the possibility of preservation of antibiotics as a performance enhancing food additive.

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