The performance of commercial broilers when fed various levels of rendered whole-hen meal

In each of two experiments, approximately 1200 straight-run broiler chicks were fed 0, 4, 8, or 12% rendered whole hen meal (RHM) to determine its effectiveness and acceptability as a nutrient source from hatch to 6 wk of age. Approximately 2,275 kg of commercial laying hen mortality losses were collected, frozen, and stored over a 3-wk period. The birds were rendered at a commercial facility, stabilized, sampled, analyzed, dried, and stored again by freezing. Based on sample analysis and moisture content, diets were computer-formulated to be isocaloric and equivalent in as many nutrients as possible. Fat, fiber, arginine, and tryptophan levels varied slightly within age-related diet groups. The diets were consumed ad libitum from hatch to either 41 (Experiment 1) or 42 (Experiment 2) d. In both experiments, the addition of RHM at any level resulted in equal or greater body weight than that observed with control diets that contained no RHM. The effect of RHM on body weight was not significant in the first experiment; however, it was significant in the second experiment. Feed intake generally increased relative to body weight. Feed intake differences were significant in both studies, but in Experiment 2 did not parallel body weight patterns. Contrasting results were obtained with feed efficiency with control birds being most efficient in one trial and least efficient in the other. Rendered whole-hens were acceptable and highly utilizable as a protein and nutrient substitute in the diets of the commercial broiler. The RHM was found to be pathogen-free upon analysis, with no resulting differences in mortality due to either presence or level of the material