ABSTRACT
Two feeding trials were conducted to evaluate the nutritive value of local variety (kanbiri)
and mixed samples of mango seed kernel meal (MSKM) processed by soaking and boiling on
the proximate composition level of ant nutritional factors, performance and hematology of
broiler chickens. The results indicated that kanbiri processed by boiling reduced the anti
nutritional factors levels such as phytate, tannine, cyanide and oxalate by 84.44%, 9.43%,
77.98% and 24.0%. In the mixed samples boiling reduced phytate by 74.19%, and Tanin
47.06% compared to control. In the first experiment which lasted for eight weeks two
hundred and twenty five (225) day old broiler chicks with average initial weight of 40.00g
were randomly allotted to five dietary treatments with three replicates of 15 birds each in
completely randomized design. The experimental diets consisted of soaked and boiled local
variety (Kanbiri) and mixed sample mango seed kernel MSK inclusion in broiler starter diets
at 25% dietary level to replace maize in a control diets to make 5 treatments designed as T1,
T2, T3, T4 and T5 for mixed samples at the starter and finisher phases. The result of the first
trial shows that final weight at the starter and finisher phases were significantly (P<0.05)
higher in the control group (486.67g and 1500g respectively) compared to all other
treatments. The average water intake was significantly (P<0.05) higher in birds fed soaked
mixed samples of MSK based diets (T4) than the other treatments. There were no significant
differences in the feed intake, weight gain, feed to gain ratio, feed cost per kg gain. In the
finisher phase, the final weight was significantly (P<0.05) higher in the control group T1
compared to bird fed soaked mixed samples of MSK based diet (T4) but was similar to all
other treatments. The feed to gain ratio, water intake, feed cost per kg gain were significantly
better in the control group compared to T3, T4 and T5 but were similar to the values in T2.
The carcass analysis shows that there were significant differences in dressed weight, liver,
shank and spleen across the treatments. There were no significant differences in all other
parameters measured. Hematological evaluation shows that the total protein was significantly
(P<0.05) higher in the control group (T1) and (T2) compared to other treatment. There were
no significant differences in other hematological parameters and differential blood count
across the treatment. In the second trial 270 day old chicks were randomly allocated to six
dietary treatments with three replicate of 15 birds each in a completely randomized design.
The diets consisted of varying levels of (0, 20, 40, 60, 80 and 100%) of soaked local (kanbiri)
variety of mango seed kernel representing treatment 1,2,3,4,5 and 6 respectively. The result
of the starter phase of the second trial shows that the final weight was significantly (P<0.05)
higher in T1 and T2 compared to other treatments. The weight gain was significantly
(P<0.05) higher in T1 compared to other treatment. The feed to gain ratio in the feed cost per
kg gain were significantly (P<0.05) poorer in (T6) compared to other treatments and the
finisher phase, the final weight and weight gain were significantly (P<0.05) higher in T1
compared to T3, T4, T5 and T6, but similar to T2. The feed intake was significantly (P<0.05)
higher in T2 compared to T5 but similar to other treatments. The feed to gain ratio was
significantly (P<0.05) better in treatment one compared to other treatments. The feed cost per
kg gain was significantly (P<0.05) lower in T1 and T2 compared to other treatment.
Hematological parameters shows that total protein was significantly (P<0.05) higher in T1
compared to T3, T4 and T5 but similar to T2 and T6. There were no significant differences in
other hematological parameters measured across the treatment. The result indicated that local
(kanbiri) variety of MSK processed soaked enhanced the performance of broiler chickens
when included at 60% level also (kanbiri) processed by soaking had no adverse effect on the
health status of the birds. The second experiment indicated that (kanbiri) processed by
soaking and included at 20% level gave performance characteristics similar to that of control
indicating that local (kanbiri) variety can be included as a substitute for maize at 20% level
without deleterious effect on the health status of the bird.
TABLE OF CONTENTS
Declaration.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..ii
Certification.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .iii
Dedication.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. iv
Acknowledgement.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. v
Abstract.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. vi
Table of Content.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. viii
List of tables.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. xi
CHAPTER ONE
1.0 Introduction.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 1
1.1Aims and Objectives.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 2
CHAPTER TWO
2.0 Review of Literature.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 3
2.1 Origin and distribution of mango.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..3
2.2 Common names of mango.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. …4
2.3 Description of Mango.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . 4
Size.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 4
Canopy.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. . 5
Roots.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 5
Flowers.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 5
Leaves.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .6
Fruits.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 6
Seeds.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 7
2.4 Nutrients and Anti-nutrients composition of mango seed and fruit.. .. .. .. .. .. .. .. 7
2.5 Economic importance / uses of Mango.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 13
2.5.1 Uses of mango seed.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .14
2.5.2 Animal fodder/feed material.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 14
2.5.3 Timber.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .15
2.5.4 Fruit.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 15
2.5.5 Flavoring/spice.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 16
2.5.6 Nut/seed.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 16
2.5.7 Leaf vegetable.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .16
2.6 Utilization of Alternative energy sources for maize in poultry production.. .. .. .. 16
CHAPTER THREE
3.0Materials and Methods.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .20
3.1 Sources and Processing of the Mango Seed Kernel (Msk) Meal.. .. .. .. .. .. .. .. .20
3.1.1 Soaking of Mango Seed Kernel for 72 Hours.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..20
3.1.2 Boiling of Mango Seeds Kernel.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 20
3.2 Determination of the proximate composition of Mango Seed Kernel.. .. .. .. .. .. 20
3.2.2 Determination of Anti-Nutritional Factors in Mango Seeds Kernel.. .. .. .. .. .. 20
3.3 EXPERIMENT 1.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 23
3.3.1 Experimental Site.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .23
Starters phase .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..23
3.3.2 Preparation of Experimental diets.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 23
3.3.3 Experimental Design and Management of Experimental Birds.. .. .. .. .. .. . .. 25
Finishers phase .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. … .25
3.3.4 Experimental Diets.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 25
3.3.5 Experimental Design and Management of Experimental Birds.. .. .. .. .. .. .. .28
3.3.6 Parameters Measured.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 28
3.3.7 Carcass Analysis.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 28
3.3.8 Heamatological Evaluation.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 28
3.4 Experiment 2: .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..29
Starters phase: .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 29
3.4.1 Preparation of Experimental diets.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 29
3.4.2 Experimental Design and Management of Birds.. .. .. .. .. .. .. .. .. .. .. .. .. .. 29
Finishers phase: .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .32
3.4.3 Preparation of Experimental Diets.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 32
3.4.4 Design and Management of Experimental Birds.. .. .. .. .. .. .. .. .. .. .. .. .. .. 32
3.4.5 Parameters Measured.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 32
Carcass Analysis.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 32
Heamatological Evaluation.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .32
Statistical Analysis.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .32
CHAPTER FOUR
4.0 Results.. .. .. . .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .33
4.1 Effects of processing Methods on the Levels of Anti-nutritional Factors in Local
variety (Kanbiri) and Mixed Samples of mango seed kernel: .. .. .. .. .. .. .. .. .. .. .. .. 33
Experiment 1: .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 34
4.2 Performance of Broiler Starter Fed MSKM… .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .34
4.3 Performance of Broiler Finishers Fed MSKM.. .. .. .. .. .. .. .. .. .. .. .. .. .. …. 34
4.4 Carcass Characteristics of Broiler Finisher Fed MSKM.. .. .. .. .. .. .. .. .. .. … 37
4.5 Apparent Digestibility Evaluation of Broiler Finisher Fed MSKM .. .. .. .. .. .. .. 37
4.6 Haematological Evaluatiion of Broiler Finisher Fed MSKM .. .. .. .. .. .. .. .. .. .. 40
Experiment 2: .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. ..40
4.7 Performance of Broiler Starter Fed Graded Levels of MSKM.. .. .. .. .. .. .. .. .. .40
4.8 Performance of Broiler Finisher Fed Graded Levels of MSKM…. .. .. .. .. .. .. ..40
4.9 Carcass Characteristics of Broiler Finisher Fed Graded Levels of MSKM.. .. .. .. 47
4.10 Digestibility Evaluation of Broiler Finisher Fed Graded Levels of MSKM .. .. . ..47
4.11 Haematological Evaluatiion of Broiler Finisher Fed Graded Levels of MSKM .. .48
CHAPTER FIVE
5.0 Discussion .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 54
Experiment 1:
5.1 effects of processing Methods on the Levels of Anti-nutritional Factors in Local
variety (Kanbiri) and Mixed Samples of mango seed kernel .. .. .. .. .. .. .. .. .. .. .. 54
5.2Performance of Broiler Chicks and Finishers Fed MSKM .. .. .. .. .. .. . …. … ..55
5.3 Carcass Characteristics of Broiler Finishers Fed MSKM .. .. .. .. .. .. …. .. .. .. 55
5.4 Digestibility Evaluation of Broiler Finishers Fed MSKM.. .. .. .. . .. . .. .. .. .. ..56
5.5 Haematological Evaluation of Broiler Finisher Fed MSKM.. .. .. .. .. .. .. .. .. .. 56
Experiment 2:
5.6 Performance of Broiler Chicks and Finishers Fed Graded Levels of MSKM.. .. .57
5.7 Carcass Characteristics of Broiler Finishers Fed Graded Levels of MSKM.. .. .. .57
5.8 Digestibility Evaluation of Broiler Finishers Fed Graded Levels of MSKM… .. .. ..58
5.9 Haematological Evaluatiion of Broiler Finishers Fed Graded Levels of MSKM.. ..58
CHAPTER SIX
6.0 Summary / Conclusion.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .60
6.1 Summary.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 60
6.2 Conclusion.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .60
6.3 Recommendations.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .61
References.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .62
CHAPTER ONE
1.0 INTRODUCTION
As climate is fast changing the production of maize cannot keep pace with its demand for
food and industrial uses such as ethanol and bio-fuel production. In poultry production,
energy is used for the provision of body heat, maintenance, growth, and production. Cereal
grains such as maize has remained the major energy source in poultry diets. It is high in
starch which can be easily digested by birds but relatively low in protein and deficient in
amino acids such as lysine, methionine, and tryptophan. The mineral contents of cereals
notably sodium, calcium and available phosphorus is also very low (Smith, 1997).
F.A.O. (1997) reported that the recommended daily consumption of animal protein should be
56g per day per person, but unfortunately Nigerians cannot meet this requirement due to the
high cost of the farm animal products. Christopher et al. (1997) reported that Nigerians
consume only 15g of protein per day. Raising broiler chickens is one of the quickest ways of
meeting the animal protein need of the populace due to their high rate of feed efficiency
(Aduku and Olukosi, 1990).
Feed is the most important input in a profitable poultry production. It accounts for 70 – 80%
of total cost of production (Bello, 1984; Ogundipe, 1987; Kehinde et al., 2006). This
necessitates the use of non-conventional feed ingredients and the search for other feed
resources that are not expensive (Farinu et al., 2006). Non-conventional feed stuff offers the
best alternative in our environment for reducing the feed cost of meat and animal products
(Dafwang et al., 2001).
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Nigeria and most other developing countries are experiencing animal protein intake
deficiencies. Oyawoye (1989) reported that there is protein deficiency gap for which careful
attention is necessary to prevent metabolic diseases in Nigerian citizens. Nigeria’s population
is increasing rapidly and this indicates the need to strategize action and device means of
improving the consumption of animal protein intake of the average citizen through poultry
production particularly broiler chickens because of their rapid growth rate and short
generation intervals.
Mango (Mangifera indica) belongs to the cashew family Anacardiaceae. It is a large ever
green tree that can reach 15 to 30m in height (Cangolly, 1959). Diarra et al; (2010) reported
that Mango-Seed Kernels is a good source of soluble carbohydrates. Its protein is comparable
to that of maize. It is abundant, available and cheap compared to maize. This research
investigated the different processing methods for local variety of mango seed kernel
(Kanbiri) along with other mixed variety and their use as a feed resource in broiler chicken
diet.
1.1 OBJECTIVES OF THE STUDY
The objectives of this study are to;
i. determine the effect of soaking and boiling on the proximate composition of kanbiri a
local variety of mango seed kernel and other mixed varieties.
ii. determine the growth performance and carcass values of broiler chickens when fed
with diets containing mango seed kernel meal.
iii. evaluate the nutrient utilization of broiler chickens when fed diets containing mango
seed kernel meal.
3
iv. evaluate the effect of feeding diets containing mango seed kernel on the haematology
and serum chemistry of broiler chickens.
v. determine the bioeconomics of using mango seed kernel as feed component in broiler
diets.
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