PERFORMANCE OF BROILER CHICKENS FED KAPOK (Ceiba pentandra) SEED CAKE FERMENTED OR NON-FERMENTED AS REPLACEMENTS FOR GROUNDNUT CAKE IN BROILER CHICKEN DIETS

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Department of Agricultural Science

94 Pages 7,142 Words 811 Views PDF Format No. of Chapters: 1 to 5 Chapters
Reference/Bibliography: YES 4,000 NGN 3,500 NGN PROJECT
ABSTRACT
Two experiments were conducted to evaluate performance of broiler chickens fed Kapok seed cake (KSC) fermented (FKSC) or non-fermented (NFKSC) as replacements for groundnut cake (GNC) in broiler diets. In each experiment, 225 day old broiler chicks were randomly allotted to five dietary treatments in a completely randomized design with 15 birds per replicate. Graded levels of NFKSC at 0, 5, 10, 15 and 20% were fed in the first trial. Results showed that NFKSC at 5% level in dietary inclusion had no adverse effects on final live weight, weight gain and feed conversion ratio at both starter and finisher phases. However, levels above 5% showed adverse effects. The following average final weights were recorded 1028, 1027, 986, 934 and 865kg (starter phase) and 2221, 2193, 2088, 1959 and 1870kg (finisher phase), respectively, for 0, 5, 10, 15 and 20% NFKSC levels. Mortality increased with increase in the levels of NFKSC. Most visceral organs showed no significant differences between treatment means. Primal cuts such as drumstick, thigh and breast decreased (P<0.05) significantly with increase in NFKSC level. Liver weight increased with increase in NFKSC levels. Crude protein digestibility was not affected up to 5% inclusion, although higher levels decreased protein digestibility. Haemoglobin and Total protein were not affected at 5% NFKSC level but decreased significantly at higher levels. Packed cell volume decreased with increase in the level of NFKSC. In the second experiment, KSC (fermented/ non-fermented) were incorporated into diets at 10 and 15% with 0% KSC (Control). Results showed that fermentation improved FKSC utilization resulting in increased final weight and weight gain up to 10% dietary inclusion for both starter and finisher phases. Mortality was not affected up to 10% inclusion of FKSC. Fermentation also improved protein digestibility up to 10% inclusion level while no significant effects on Hemoglobin, Total protein and Packed cell volume up to 10% FKSC were observed. It can be concluded that levels of up 5% NFKSC and

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94 Pages 7,142 Words 811 Views PDF Format No. of Chapters: 1 to 5 Chapters
Reference/Bibliography: YES 4,000.00 NGN 3,500 NGN PROJECT

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