ABSTRACT
Two feeding trials were conducted using isonitrogenous diets to determine the effects of processed small seeded variety of dehulledcastor seeds and castor seed cake on performance of broiler chickens. In broiler studyone , 216 day-old broiler chicks and 204 , five weeks old broiler finishers were used for the starter and finisher phase respectively. Completely randomized design (CRD) was applied in both studies . The starter phase for experiment one lasted 0 – 4 weeks while the finisher phase lasted 5 – 9 weeks . There were four treatments during each phase. Each treatment was replicated three times. The experimental diets for study one contained CS B60 at 0 % (control), 10 %, 20 % and 30 % levels for diets 1 to 4 respectively.For the second broiler study, 225 one week old broiler chicks and 135, six weeks old broiler finisherswere used for the starter and finisher phases respectively. The starter phase lasted 1 – 5 weeks while the finisher phase from lasted 6 – 9 weeks respectively. There were five treatments for the starter phase. This was reduced to three treatment for the finisher phase. The experimental diets for the starter phase contained CSC B60 at 0% (control), 10% CSC B60 with 0.25% L-Lysine and 0.25% DL-Methionine supplementations (diet 2), 10% CSC B60 with 0.5% L-Lysine and 0.5% DL-Methionine supplementations (diet 3), 20%CSC B60 with 0.25% L-Lysine and 0.25% DL-Methionine supplementations (diet 4), and 20% CSC B60 with 0.5% L-Lysine and 0.5%DL-Methionine supplementations (diet 5). The diets for the finisher phase contained CSC B60 at 0% (control), 10% CSC B60 with 0.33% L-Lysine and 0.25% DL-Methionine supplementations (diet 2), 10% CSC B60 with 0.66% L-Lysine and 0.5%DL-Methionine supplementations (diet 3). Aminoacid supplementations therefore involved adding to the supplemented diets twice the amount of lysine and Dl- methionine contained in the lower
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supplemented 10% or 20% CSC B60 diets . Each treatments were replicated three times during both starter and finisher phases. Chemical analyses of the castor seeds showed increased crude protein value, decreased crude fiber and ether extract values as the duration of cooking increased. Anti-nutritional factor contents showed decreased phytate, haemagglutinin, tannins and oxalate contents of CSC B60 compared to the unprocessed raw castor cake (RCSC) (P< 0.O5 ) . The results for broiler study 1 showed final weight, Total weight gain and Feedintake of broiler birds decreased steadily and Feed to gain ratio increased as the level of CS B60 increased in the diets. Dressing percentage decreased with increasing CS B60 levels.Apparent Crude fibredigestibilities for birdsdecreasedasdietary levels ofCS B60increased. No significant differences were observed for PCV, Hb and TP across treatments (P >0.05 ) . The results for broiler study 2 showed no significant effects of supplementing with extra 0.25% amino acids supplementations above the normal 0.25% supplementations on the growth and feed utilization of the birds fed CSC B60 containing diets. During the starter phase, most of the birds fed 20 % CSC B60 diets with or without extra amino acids supplementations died. For this reason , the two treatments containing 20% CSC B60 were removed from the finisher phase of the experiment. Dressing percentage decreased for the 10%CSC B60 diet with or without extra 0.25% amino acids supplementations. The same trend was observed for breast (%), back (%), thigh (%) and neck (%). No significant differences were observed in the PCV, Hb concentrations and for blood TP values acrosstreatments (P >0.05 ) . It was concluded that diets containing CS B60 or CSC B60with 0.5%L-Lysine and DL-methionine supplementations for the starterand 0.66% L-Lysine and 0.5%DL- methionine were not suitable as feed ingredients in broiler starter or finisher diets.
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TABLE OF CONTENTS
Cover Page- – – – – – – – – – i Fly leaf – – – – – – – – – ii Title Page- – – – – – – – – – iii Declaration- – – – – – – – – – iv Certification- – – – – – – – – – v Acknowledgements- – – – – – – – – vi Abstract- – – – – – – – – – vii Table of Contents- – – – – – – – – vii List of Tables- – – – – – – – – xii 1.0 CHAPTER 1: INTRODUCTION- – – – – 1 1.1 Justification of Study- – – – – – – 2 1.2 Objectives of the Study- – – – – – – 3 1.3 Research Hypotheses- – – – – – – 4 2.0 CHAPTER 2: LITERATURE REVIEW- – – – – 5
2.1 General Description of Castor Plant- – – – – 5
2.2 Castor Oil and its Commercial Values- – – – – 8 2.3 Castor Seeds: Physical Characteristics and Commercial Values- 9 2.4 Castor Seed Cake- – – – – – – – 12 2.5 Nutrient Profile of Castor Seeds and Castor Seed Cake- – – 13 2.6 Factors Affecting the Nutritional Quality of
Castor Seeds and Castor Seed Cake- – – – – 18
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2.7 Processing of Castor Seeds and Cake by Heat Treatment- – 19 2.8 Processing of Castor Seeds and Castor Seed Cake by Fermentation- 22 2.8 Processing of Castor Seeds and Castor Seed Cake by Soaking- – 22 3.0 CHAPTER 3: MATERIALS AND METHODS- – – – 23 3.1 Location- – – – – – – – – 23 3.2 Source and Processing of Castor Seeds and Castor Seed Cake- – 23 3.3 Preliminary Study – – – – – – – – 24 3.3.1 Analysis of castor seeds and castor seed cake for their chemical composition- – – – – – – 25 3.3.2 Analysis of castor seeds and castor seeds cake for their anti-nutritional factors- – – – – – – 25 3.4 Broiler Study 1: Performance Characteristics of Broiler Chickens fed Diets Containing Graded Level of CastorSeeds Boiled for 60 Minutes (CS B60- – – – – – – – – 26 3.4.1 Experimental diets for broiler study – – – – – – 26 3.4.2 Experimental animals, design and management – – – – 27 3.4.3 Carcass analysis – – – – – – – – 30 3.4.4 Hematological determinations- – – – – – 31 3.4.5 Nutrient digestibility study – – – – – – – 31 3.4.6 Data Collection – – – – – – – – 32 3.5 Broiler Study 2: Performance Characteristics of Broiler Chickens fed Diets Containing Castor Seed Cake Boiled for 60 Minute (CS CB60) withExtra 0.25%L-lysine and 0.25%Dl -methionine Supplementations- – – – – – – – 32 3.5.1 Experimental diets for broiler study- – – – – 33
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3.5.2 Experimental animals, design and management – – – – 33 3.6 Data Analyses – – – – – – – – 36 4.0 CHAPTER 4: RESULTS- – – – – – – 37 4.1 Preliminary Study- – – – – – – – 37 4.1.1 Effects of processing on proximate chemical composition of castor seeds and castor seeds cake – – – – – 37 4.1.2 Effects of processing on some anti-nutritional factor of castor seeds and castor seeds cake – – – – – – 37 4.2 Broiler study 1: Performance Characteristics of Broiler Chickens fed Diets Containing Graded Levels of Castor Seeds Boiled for 60 Minutes(CS B60) – – – – – – – – 42 4.2.1 Growth performance of broiler chicken fed graded levels ofCS B60 meals (0 – 4 Weeks)- – – – – – 42 4.2.2 Growth performance of broiler chicken fed graded levels ofCS B60 meals(5 – 9 Weeks)- – – – – – 42 4.2.3 Carcass characteristics of broiler chickenfed graded level of CS B60 Meals- – – – – – – – – – 45 4.2.4 Nutrient digestibility in broiler chickenfed graded level of CS B60 Meals- – – – – – – – – – 45 4.2.5 Haematological parameters of broiler chicken fedgraded level ofCS B60 meals- – – – – – – – 49 4.3 Broiler Study 2: PerformanceCharacteristics of Broiler Chickens fed Diets Containing CastorSeed Cake Boiled for 60 Minutes (CSC B60) withNormal orDouble Aminoacid Supplementation- – – – – – – – 51
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4.3.1 Effect of feeding extra 0.25 % lysine and 0.25% methionine supplementation on growth performance of broiler birdsfed CSC B60meals (1-5weeks ) – – – – – – – 51 4.3.2 Effect of feeding extra 0.33 % lysine and 0.25 % methionine on growth performance of broiler birdsfedCSC B60 meals ( 6 -9 weeks)- – 51 4.3.3 Carcass characteristic of broiler birds fed CSC B60 meal diet with normal 0.33% lysine and 0.25% methionine and extra (double ) 0.33% lysine and 0.25% methionine- – – – – – – 53 4.3.4 Haematological parameters of broiler birdsfed CSC B60 Meals with normal0.33% lysine and 0.25% methionine and extra ( double ) 0.33% lysine andmethionine Supplementation – – – – 56 5.0 CHAPTER 5: DISCUSSION- – – – – – 59 5.1 Preliminary Study- – – – – – – – 59 5.1.1 Effects of processing on proximate chemical composition of castor seed and castor seeds cake – – – – – – 59 5.1.2 Effects of processing on some anti-nutritional factors of castor seed and castor seeds cake – – – – – – 59 5.2 Performance Characteristics of Broiler Chicken Fed Diets Containing Castor Seeds Boiled for 60 Minutes (CS B60) – – 60 5.3 Performance Characteristics of Broiler Chicken fed Diets Containing Castor Seed Cake Boiled for 60 Minutes (CSC B60) With Extra 0.25% Lysine and 0.25% Dl-Methionine Supplementation- – – – – – – – 61 6.0CHAPTER 6: SUMMARY, CONCLUSIONS AND RECOMMENDATION – – – – – – 64 6.1 Summary – – – – – – – – – – 64 6.2 Conclusions and Recommendations- – – – – 65 REFERENCES- – – – – – – – – 66
CHAPTER ONE
1.0 INTRODUCTION
One of the challenges facing Nigerian livestock industry today is the high cost of conventional feedstuff used in compounding animal feeds.The conventional or primary protein sources like soya bean, groundnut cake, fish meal and cotton seed cake are not only expensive but also competed for by humans and other industrial users(Akinmutimi, 2001). The increasing cost of these ingredients is unprecedented. The importance of utilizing cheaper non-conventional feedstuffs has been emphasized. The non-conventional feedstuff considered in this study is castor seeds and castor seed cake (obtained after oil extraction). The effort to use castor seed and the cake, if successful, may reduce the cost of feed production and subsequently that of animal production in general and may increase the production of the livestock sector of Nigerian Agriculture (Annongu and Joseph, 2008). Castor seed and castor seed cake are obtained from castor oil plant (Ricinus communis L). It is an angiosperm that belongs to the Euphorbiaceae or spurge family. Thus, castor oil plant is not a legume. It grows in the tropical and temperate regions throughout the world, either wild or cultivated. In Nigeria, commercial production of the castor oil plant is rare. The annual production figure is unknown. The plant is commonly found growing in the wild around homes, farms, streams and river banks. It is called by different names such as “Zurman” in Hausa, “Ukpaka” in Ibo, “Sharai jojo” in Tiv, “Ogiri” in Idoma, “Kpamfini” in Nupe and “Ewe Laa” in Yoruba.Castor oil plant is widely cultivated in the southern states of Nigeria where the dehulled seeds are popularly use as flavour enhancing food condiment(Achi, 2005).
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Castor seed cake is obtained after oil is pressed-out (oil extraction) from the castor seeds. Reports have shown practical use of castor seeds and its cake in livestock feeding (Martins et al., 1982; Okorie andAnugwa,1987; Ani and Okorie, 2002). However the use of castor seeds and castor seed cake as a feed ingredient in poultry rations is limited by the presence of phytotoxins, primarily ricin and ricinine (Liener, 1986), extremely potent allergen (Horton and Maurice, 1989) and high fiber levels in undehulled seeds (Browning et al., 1990). Besides, castor seeds protein is known to be deficient in lysine and sulphur containing amino acids (Satar et al., 1979; Browning etal., 1990; Ani and Okorie, 2009; Ani, 2007). The castor seed cake is deficient in lysine and methionine (Davendra, 1988). The anti-nutritional factors and nutrients deficiency hindered the use of both castor seeds and castor seeds cake meals as source of protein in rations of pig, poultry andrabbits. 1.1 Justification of the Study
Castor seed has a crude protein content ranging from 21 – 48 % depending on the extent of decortication and oil extraction process (Adedeji et al., 2006). The cake contained about 32 – 48% crude protein depending on levels of decortications and deoiling (Rama Rao, 2004). Castor seed cake has high crude protein which is similar to that obtained from most conventional protein feed resource such as soybean meal and peanut meal (Akande et al., 2012).However, the seed and the cake are not fully utilized as feed ingredient in livestock ration because of its toxicity due to the presence of ricin, ricinine, thermostable castor allergens (Ani and Okorie, 2009). The various methods of processing legume seeds for incorporation into poultry feeds can be used for processing castor seeds. It is expected that traditional methods employed in processing of castor seed and cake, namely hydrothermal treatment, soaking and fermentation, may considerably reduce the levels of the anti-
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nutritional factors (Enujiugha and Ayodele-Oni, 2008).Feeding trials with animals have shown that detoxified castor seed and castor seed cake can be used as protein supplement for ruminant, pigs and chicks (Ani and Okorie, 2006; Oso et al., 2011; Akande et al., 2011). Studies have also shown that nutrients and enzyme supplementation may enhance the nutritional quality of diets formulated using castor seeds (Okorie et al., 1988; Babalola et al., 2006; Ani, 2007). Although recommended inclusion in poultry beyond which it will have adverse effect on performance is 10 % of the diet composition,this study examined different detoxification/processing methods of castor seeds and castor seed cake with the aim ofmaking available the high protein content for enhanced productivity of broiler birds. 1.2 Objectives of the Study The objectives of this study were:
i. To determine the effect of duration of boiling of castor seeds and castor seed cake on chemical compositions and on the levels of anti-nutritional factors.
ii. To determine the effects of feeding graded level of boiled castor seeds on growth performance, carcass characteristics, nutrient digestibility and haematological parameters of broiler chickens.
iii. To determine the effects of lysine and methionine supplementations on the utilization of boiled castor seed cake containing diets.
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1.3 Research Hypotheses H01: Boiling does not improve chemical compositions nor having any effect on the reduction of anti-nutritional factors of castor seeds and castor seed cake. H02: Boiled castor seed meal and castor cakeare both unsuitable as feed ingredients for broiler starter and finisher diet formulations
H0 3: Lysine and methionine supplementations cannot enhance the utilization of processed castor seed cake meal in broiler starter and broiler finisher diets.
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