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ABSTRACT

Two experiments were carried out to determine the effect of processing of rice offal with
or without Maxigrain® enzyme supplementation on its utilization of rice offal by broiler
chickens at 10% and 15% level inclusion in starter and finisher diets, respectively. The
first experiment determined the effect of differently processed rice offal on growth
performance, carcass and blood parameters. The starter lasted 25days while finisher phase
lasted 21days. Growth performance, carcass characteristics, haematological and economic
indices were evaluated. There were five diet treatments for each phase and treatment were
replicated three times with equal number of birds in a completely randomized design.
The second experiment was conducted to determine the effect of differently processed
rice offal supplemented with Maxigrain® enzyme at 10g/100kg on broiler chickens. In
the first experiment a total 225 three-day old broiler chicks were used in the first
experiment during the starter phase and 210 five weeks old chickens at the finisher phase.
The experimental diets consisted of treatment 1 control (no rice offal), treatment 2
(unprocessed rice offal), treatment 3 (regrind rice offal), treatment 4 (boiled rice offal)
and treatment 5 (Fermented rice offal). The results showed that dietary treatments had
significant (P<0.05) effects on final body weight, weight gain, feed cost/kg gain, total
cost and income above feed expenditure. The chicks fed regrind rice offal in their diet
gave the highest body weight, weight gain and income above feed expenditure. For the
finisher phase, the birds fed boiled rice offal in their diet performed significantly (P<0.05)
better than the rest in terms of final weight, weight gain, Feed cost/kg gain and income
above feed expenditure there were no significant (P>0.05) difference in feed conversion
ratio and mortality rate. Diet treatments had significant (P<0.05) effects on packed cell
volume and total protein but the differences were within normal range. The carcass
evaluation showed significant (P<0.05) differences across treatments for live, slaughtered,
defeathered weights and dressed percentage. There were also significant (P<0.05) effects
on some prime cuts and organs. For experiment 2, there were significant (P<0.05)
difference in final weight, body weight gain, feed intake, feed conversion ratio, income
above feed expenditure of the starters. The birds fed the control diet (without rice offalsupplemented
with Maxigrain® enzyme) gave the best results for final weight, weight
gain. For the finisher phase, there were significant (p<0.05) difference between means for
final weights, weight gain, feed conversion ratio feed cost/kg gain and income above feed
expenditure. The control and fermented rice offal enzyme – supplemented group gave
better results in terms of final weight, weight gain and were at par. Dietary treatments had
significant (p<0.05) effect on the PCV and Haemoglobin and on breast, drum stick, thigh
and wing weights. This study therefore showed that regrinding rice offal at 0.5mm and at
10% inclusion was best at the starter phase, while boiling for 30 minutes was best and at
15% inclusion in the finisher phase. For the processed rice offal- enzyme supplemented
experiment, processing rice offal with enzyme supplementation was not necessary in the
starter phase whereas, fermented rice offal- enzyme supplemented gave best results in the
finisherphase

 

 

TABLE OF CONTENTS

Declaration – – – – – – – – – ii
Certification – – – – – – – – – iii
Dedication – – – – – – – – – iv
Acknowledgements – – – – – – – – v
Table of Content – – – – – – – vi
List of Tables – – – – – – – – – x
List of Figures – – – – – – – – xii
Abstract – – – – – – – – – – xiii
1. CHAPTER ONE
1.0. Introduction – – – – – – – – 1
1.1. Background to the Study – – – – – – 1
1.2. Objectives of the Study – – – – – – 4
CHAPTER TWO
2.0. Literature Review – – – – – – – 5
2.1 Rice Milling in Nigeria – – – – – – 5
2.2 Description of Rice Mill by-products – – – – – 6
2.2.1 Rice meal – – – – – – – – 6
2.2.2 Rice husk /hull – – – – – – – 7
2.2.3 Rice Bran – – – – – – – – 8
2.2.4 Rice Polishing – – – – – – – – 9
2.2.5 Rice offal – – – – – – – – 10
2.3 Mineral content of rice offal – – – – – – 12
2.4 Amino acid content of rice offal – – – – – 12
2.5 Processing of feed ingredients for incorporation in animal diets. – 12
vii
2.6 Some processing methods – – – – – – 13
2.6.1 Grinding – – – – – – – – 13
2.6.2 Fermentation – – – – – – – – 14
2.6.3 Boiling – – – – – – – – 15
2.7 Anti-nutritional factors in rice by-products – – – – 15
2.8 Methods of improving the nutritional value of rice by-products – 17
2.8.1 Treatment with ethylene diamine tetra acetate (EDTA) – – 17
2.8.2 Autoclaving – – – – – – – – 17
2.8.3 Parboiling – – – – – – – – 17
2.9 Particle size in relation to feed intake of broilers – – – 18
2.10 Fibre in Poultry Nutrition – – – – – – 20
2.10.1 Beneficial effects of fibre in Poultry nutrition – – – 23
2.10.2 Problems associated with fibre in nutrition – – – – 25
2.11 Feed Enzymes – – – – – – – 26
2.11.1 Enzymes in poultry nutrition – – – – – – 28
2.11.2 Major types of enzymes used in poultry nutrition – – – 31
2.11.3 Methods of enzymes supplementation – – – – 32
2.11.4 Enzymes activity in diets – – – – – – 34
2.12 Responses of Poultry birds to enzyme supplemented diets – – 35
2.12.1 Broilers – – – – – – – – 35
2.12.2 Laying hens – – – – – – – – 37
CHAPTER THREE
3.0. Materials and Methods – – – – – – 38
3.1 Location of study area – – – – – – – 38
3.2 Source and preparation of test ingredient – – – – 38
viii
3.2.1. Boiling – – – – – – – – 38
3.2.2 Fermentation – – – – – – – – 38
3.2.3 Regrinding – – – – – – – – 39
3.3 Experiment 1: Effect of processing methods rice offal on growth performance,
carcass and haematological dertermination of broilers chickens- 39
3.4 Experiment 2: Effect of differently processed rice offal supplemented with
maxigrains® enzyme on growth performance, carcass and
haematological characteristics of broilers chickens – 42
3.5 Haematological determination – – – – – 42
3.6 Carcass Evaluation – – – – – – – – 43
3.7 Data Analysis – – – – – – – – 44
CHAPTER FOUR
4.0 Results – – – – – – – – 49
4.1 Effect of processing methods on the proximate composition of rice offal 49
4.2 Experiment 1: Effect of processing methods on the utilization of rice offal
by broiler chickens – – – – – – – 50
4.2.1 Performance of Broiler Starter chicks (0 – 4weeks) – – 50
4.2.2 Performance of Broiler Finishers (5- 8 weeks) – – – 52
4.2.3 Haematological Parameters – – – – – – 54
4.2.4 Carcass Study – – – – – – – – 55
4.3 Experiment 2: Effect of processing methods and enzyme supplementation
of rice offal by broiler chickens. – – – 56
4.3.1 Performance of Broiler Starter Chicks (3 days- 4 weeks) – – 54
4.3.2 Broiler Finisher phase (5-8 weeks) – – – – – 56
4.3.3 Haematological Parameters – – – – – – 59
4.3.4 Carcass Study – – – – – – – – 60
ix
CHAPTER FIVE
5.0 Discussion – – – – – – – – 62
5.1 Effect of processing methods on the proximate composition
of rice offal – – – – – – – – 62
5.2.1 Effect of diets containing differently processed rice offal on
performance of broiler chicks – – – – – 63
5.2.2. Effect of diets containing differently processed rice offal
on the performance of broiler finishers – – – – 65
5.2.3 Effect of diets containing differently processed rice offal on carcass
evaluation of broiler finishers – – – – – 67
5.2.4. Effect of differently processed rice offal on some blood parameters of
broiler finishers – – – – – – – 65
5.3.1 Effect of differently processed rice offal supplemented with maxigrain®
enzyme on performance of broiler chicks – – – – 68
5.3.2 Effect of diets containing differently processed rice offal supplemented
with maxigrain® enzyme on the performance of broiler finishers – 68
5.3.3 Effect of diets containing differently processed rice offal supplemented
with maxigrain® enzyme on carcass evaluation of broiler finishers – 70
5.3.4 Effect of diets containing differently processed rice offal supplemented
with maxigrain® enzyme on some blood parameters of broilers finishers 72
CHAPTER SIX
6.0 Summary, Conclusion and Recommendation – – – 74
6.1 Summary – – – – – – – – 74
6.2 Conclusion – – – – – – – – – 75
6.3 Recommendations – – – – – – – 76
REFERENCES – – – – – – – – 77
x

 

 

CHAPTER ONE

 

1.0 INTRODUCTION
1.1 Background to the Study
Global consumption of poultry products, especially poultry meat, has consistently
increased over the years, and this trend is expected to continue. Much of the increase in
global demand for poultry products will be in developing countries. Such growth in the
poultry industry is having a profound effect on the demand for feed and raw materials
(FAO, 2007).
Feed is very important in any livestock enterprise. Its availability and cost are a major
challenge to any productive and profitable livestock enterprise. Feed constitutes the major
cost of poultry meat and egg production, usually estimated to be between 65-70% all over
the world (Enteshan and Chowdhury, 2002). Feed insufficiency is due to stiff competition
between man for his food and with need for human food and the fast growing
monogastric species such as poultry and pigs, and for concentrate mixes for ruminants.
The quality of life in a society can be measured in terms of the standards of food of that
society. The level of animal protein in the food is a good measure of the living standard
(Ogundipe, 1996). Animal protein intake is dismally low in less-developed countries than
in developed countries. The FAO recommends a minimum of 70g of protein per caput of
which at least 35g (50%) should come from animal protein sources. Nigeria with a
population of about 140 million people, the highest in Africa has the highest number of
under-five mortality. These deaths occur because of low protein intake which is due to
high cost of the product arising mainly from high cost of production input especially feed.
(Abanikannda et al., 2008).
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Abeke (1997) reported that solution to high cost of poultry feed is the discovery,
processing and harnessing of non- conventional sources of poultry feed stuffs for which
there is little or no competition from humans. Dafwang and Damang (1996) reported that
the search for cheaper feedstuffs continues to be very central to the research efforts of
animal nutritionists in the tropics. There is need to find alternative feed ingredients that
can substitute for the more conventional feedstuffs which are expensive and highly
needed for human consumption.
Rice offal is one of the agro-industrial by-products that is readily available and cheap and
can be used in poultry diets. It is often referred to as rice mill feed (RMF), rice husk, and
local rice bran or rice offal. Rice mill feed (RMF) is made up of ground hulls, bran and
broken rice (FAO, 2007). The increasing demand for rice in West and Central African
(Sub-Saharan-Africa Rice belt) is at the rate of about 6% annually (Africa Rice Center,
2008) which would mean increased production of rice in this region with a corresponding
increase in RMF output. The use of agro-industrial by-product such as rice offal in
poultry nutrition has been intensified in recent years due to the high cost of conventional
feed ingredients such as maize, groundnut cake and soybean cake. Rice offal is cheap but
high in crude fibre (mainly lignin) and low in protein. These characteristics have resulted
in low utilization in poultry rations or diets. Inspite of the low feeding value of fibre, it is
important that poultry rations should have a certain level of such nutrients (Ojewola et al,
2000). The ingested dietary fibre adds bulk to the diet, it absorbs water in the intestinal
lumen and produces softer faeces that are easy to eliminate. Fibre helps in peristaltic
movement in the digestive tract and assists in maintaining muscle tone. The high fibre
concentration of rice offal results in poor utilization with consequent poor growth
performance when fed to broiler birds without any form of treatment thereby limiting its
3
utilization (Seimiyenkumo et.al., 2008). Ashan (1994) and Tiemoko (1994) reported that
the nutrient utilization of rice offal could be improved by processing techniques. High
levels of inclusion of fibrous feedstuffs in poultry diets results in negative responses
because of reduced nutrient utilization and metabolic function with attendant growth
depression when ingested by poultry birds (Onyimonyi, 2005). In order to enhance
utilization of these feedstuffs, nutritionists have resorted to using exogenous enzymes for
poultry.
Enzymes are organic and inorganic catalyst which hasten the break down and digestion of
food substances and thereafter remain unchanged. The breakthrough in feed enzyme
products has provided a quantum leap in animal nutrition. Feed enzymes enhance
digestibility and availability of dietary nutrients and subsequent animal performance to
sustain livestock production. The inclusion of enzymes in poultry feed brings about
higher utilization of nutrients trapped in the vegetable feed ingredient. Enzymes enable
the nutritionist to lower the cost of production and improve performance of birds (Dadang
2006).
In view of the importance of processing of rice offal to improve its utilization by poultry
birds and the benefits of the use of enzymes to increase digestion and utilization of
fibrous feedstuff, the need for this study becomes imperative. This study was therefore
designed to investigate the effect of processing methods and enzyme supplementation on
the performance, carcass and haematological parameters of broiler chickens fed diets
containing differently processed rice offal with or without Maxigrain® enzyme
supplementation.
4
1.2 Objectives of the Study
The objectives of the study were
1) To determine the effect of three different processing methods (regrinding, boiling
and fermentation) on the proximate composition of rice offal.
2) To determine the effect of diets containing differently processed of rice offal on
growth performance, carcass and haematological characteristics of broilers
chickens.
3) To determine the effect of diets containing differently processed rice offal
supplemented with Maxigrains® enzyme on performance, carcass and
haematological parameters of broiler chickens.
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