الخلاصة

The study was conducted in the poultry farm in the Department of Animal Production in the College of Agriculture / University of Kufa for the period from 1/10/2016 to 5/11/2016, to investigate the effect of the use of the white mushroom (Agaricus bisporus) Agricultural by-products and the mixture of enzymes (LABAZYME) in some production and economic characteristics For broiler. 150 broiler chickens (308 Ross) were cultured at an uncivilized age, with an initial weight of 47.7 g per chick, and were incubated in a closed type hall, divided into Pens, each of which was 3 m 2 randomly distributed over 5 treatments and 30 broilers each Treated (10 birds per duplicate) and distributed randomly at the end of the fifth week. The coefficients were as follows: T1: Control., T2: 3% white mushrooms Agricultural by-products without enzyme., T3: 3% white mushrooms Agricultural by-products with Enzyme., T4: 9% white mushrooms Agricultural by-products without enzyme., T5: 9% white mushrooms Agricultural by-products with the enzyme. The results were as follows: There was a significant decrease (P≤0.05) for both the final live weight, the cumulative weight gain and the total feed intake of the broiler groups presented with the white mushrooms Agricultural by-products. Also, there were no significant differences in the final feed conversion coefficient Experiment other than the T5 chick group (P≤0.05) showed a significant increase (P≤0.05) in the values of the final dietary conversion ratio compared to the control treatment (T1). The results of the present study showed no significant differences in the economic figure values of the T2 group compared with the control treatment. Treatment of control, we conclude that the use of white fungus residues resulted in the reduction of most studied traits, although the second treatment (T2) did not differ significantly with the control hatched group.