ABSTRACT
Studies were conducted to determine the effect of different methods of processing sesame seed (Sesame indicum) on chemical composition and on the nutritional value of sesame seed meal as a source of dietary methionine in broiler diets. The processing methods tested were roasting (ROSSM), Boiling (BOSSM) and soaking (SOSSM). The processed and mealed samples were compared to the raw (RASSM) samples and a control diet. Chemical analyses were conducted for proximate composition, anti- nutritional factors and amino acids, while growth performance studies were conducted with two sets of broiler starters (0-4weeks) and two sets of broiler finishers (5-8 weeks old). The chemical analyses results showed that processing had no significant effect on crude protein, crude fibre and Ether Extract. Marginal effects on Ash content were observed with RASSM containing 5.66% (highest) and SOSSM containing 4.88%. However, NFE was drastically reduced from 8.41% (RASSM) to 4.80% for SOSSM, 2.82% for BOSSM and 2.15% for ROSSM. For anti-nutritional factors, processing tended to increase the content of oxalate from 80mg/100g to 140mg/100g in SOSSM. Drastic reductions were observed for Trypsin inhibitor from 0.62mg/100g in RASSM to 0.16 in SOSSM, 0.14 in ROSSM and 0.10 in the BOSSM but marginal decreases were observed for phytic acid from 102.49mg/100g to 96.12. These results showed that processing significantly reduced the quantity of Trypsin inhibitor which is the most well known anti-nutritional factor in plant protein sources. Processing of sesame seed appears to have only marginal effect on its amino acid content. The effect on Methionine was from 1.35g/100protein of ROSSM to 2.11g/100protein of BOSSM, 1.46 in BOSSM and 1.88 in RASSM which increased the effect on sesame seed.
Broiler chicks fed ROSSM outperformed other processing methods in the economic parameters of weight gain and efficiency of feed conversion, resulting in comparable performance to the control diet. This was observed to be the case during the starter and finisher phases. However feed cost/kg tended to be higher during the finishing phase. All
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processing methods significantly improved the digestibility of proximate nutrients. Feeding roasted sesame meal up to 15% had no adverse effect on growth performance. It was concluded that processing of sesame seed by either roasting, boiling or soaking significantly reduced the level of anti-nutritional factors, Roasted sesame seed meal resulted in growth performance comparable to that of the control and therefore can be used to replace 100% of protein sources requiring Methionine supplementation. Finally, roasted sesame seed meal can be used at levels of up to 15% without adverse effect or broiler growth performance.
TABLE OF CONTENTS
Contents page Title page…………………………………………………………………………………………………………….. i Declaration………………………………………………………………………………………………………….. ii Thesis certification………………………………………………………………………………………………. iii Dedication ………………………………………………………………………………………………………….. iv Acknowledgement …………………………………………………………………………………………………v Abstract …………………………………………………………………………………………………………….. vii Table of contents …………………………………………………………………………………………………. ix List of Tables …………………………………………………………………………………………………… xiii CHAPTER ONE 1.0 Introduction ………………………………………………………………………………………………..1 1.1 Objectives of the Study ………………………………………………………………………………..3 CHAPTER TWO 2.0 Literature Review………………………………………………………………………………………..5 2.1 Nature of Sesame (Benniseed) ………………………………………………………………………5 2.2 Biology of sesame plant ……………………………………………………………………………….6 2.3 Chemistry and biochemistry of sesame seed …………………………………………………..6 2.4 Utilization of sesame seed …………………………………………………………………………..8 2.5 Utilization of sesame seed meal to feed animals …………………………………………….9 2.6 Effects of Sesamum indicum Supplementation On Broilers …………………………..10
2.6.1 Effect of Sesame Supplementation on Feed Intake ………………………………………10
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2.6.2 Effect of Sesame Supplement on Body weight and Weight gain ……………………..11 2.6.3 Effect of Sesame Supplementation on Feed Conversion Ratio ………………………..12 2.6.4 Effect of Sesame Supplementation on Blood Parameters ………………………………..12 2.6.5 Effect of Sesame Supplementation on Carcass Characteristics…………………………13 2.6.6 Effect of Sesame Seed Meal Supplementation on Cost Benefit Ratio……………….14 2.6.7 Effect of Sesame Supplementation on Mortality of Birds………………………………..14 2.7 Methionine and Methionine Metabolism……………………………………………………… 14 2.8 Deficiency of Methionine in poultry diets……………………………………………………..16 2.9 Excess Methionine Supplementation and Implication …………………………………….16
2.10 The use of Methionine as a supplement in Poultry diets …………………………………18
2.11 Presence of Phytic Acid in Plant Protein Sources ………………………………………….18 2.11.1 Effect of Processing on Phytic Acid …………………………………………………………….19 2.11.2 Physical and chemical treatments ………………………………………………………………..20 CHAPTER THREE 3.0 Materials and Methods ……………………………………………………………………………….22 3.1 Experimental Site ………………………………………………………………………………………22 3.2 Source of Sesame Seed ………………………………………………………………………………22 3.3 Chemical Analysis …………………………………………………………………………………….23 3.3.1 Proximate Analysis for Sesame Seed …………………………………………………………..23 3.3.2 Determination of Amino Acid Profile…………………………………………………………..23 3.3.3 Determination of Anti-nutritional Factors……………………………………………………. 23 3.3.4 Determination of Phytate ……………………………………………………………………………23 3.3.5 Determination of Oxalate ……………………………………………………………………………24 3.3.6 Determination of Tannins …………………………………………………………………………..25 3.4 Processing Methods of Sesame Seed ……………………………………………………………26 3.5 Experiment 1: Effect of processing methods of sesame seed on the performance
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of broiler starter chicks (0-4 weeks) ……………………………………………………………26 3.5.1 Experimental Diets…………………………………………………………………………………….26 3.5.2 Experimental Design and Management of Birds ……………………………………………27 3.5.3 Data Collection …………………………………………………………………………………………27 3.6 Experiment 2: Effect of processing methods of sesame seed on the performance of broiler finisher birds (5-8 weeks) …………………………………………………………….27 3.6.1 Experimental Diets…………………………………………………………………………………….27 3.6.2 Experimental Design and Management of Birds ……………………………………………30 3.6.3 Data collection ………………………………………………………………………………………….30 3.7 Carcass Evaluation …………………………………………………………………………………….30 3.8 Experiment 3: Effect of feeding graded levels of roasted sesame seed on the performance of broiler chicks (0-4 weeks) ……………………………………………………31 3.8.1 Experimental Diets…………………………………………………………………………………….31 3.8.2 Experimental design and management of birds ……………………………………………..31 3.8.3 Data collection ………………………………………………………………………………………….31 3.9 Experiment 4: Effect of feeding graded levels of roasted sesame seed on the performance of broiler birds (5-8 weeks) ……………………………………………………..31 3.9.1 Experimental diets …………………………………………………………………………………….31 3.9.2 Experimental design and management of birds ……………………………………………..32 3.9.3 Data Collection …………………………………………………………………………………………32 3.10 Digestibility Studies …………………………………………………………………………………..32 3.11 Haematological studies ………………………………………………………………………………35 3.12 Carcass Evaluation …………………………………………………………………………………….35 3.13 Biochemical Analysis ………………………………………………………………………………..36 3.13.1 Proximate Analysis of Feed and Faecal Samples …………………………………………..36 3.13.2 Analysis of Blood Samples …………………………………………………………………………36 3.14 Economic Analysis ……………………………………………………………………………………36 3.15 Statistical Analysis …………………………………………………………………………………….36
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CHAPTER FOUR 4.0 Results ……………………………………………………………………………………………………..38 4.1 Chemical Analysis …………………………………………………………………………………….38 4.2 Performance of Broiler Chicks (0 – 4 weeks) Experiment 1 ……………………………42 4.3 Performance of Broiler Finisher (5 – 8weeks) Experiment 2 …………………………..42 4.4 Heamatological Study ………………………………………………………………………………..45 4.5 Digestibility Study …………………………………………………………………………………….45 4.6 Carcass Analysis ……………………………………………………………………………………….45 4.7 Performance of broiler chicks fed graded level of roasted sesame seed Meal (0-4weeks) Experiment 3 …………………………………………………………….49 4.8 Performance of broiler chicks fed graded level of roasted sesame seed meal (5-8weeks) Experiment 4……………………………………………………………51 4.9 Digestibility Study…………………………………………………………………………………….51 4.10 Heamatological Study ………………………………………………………………………………..54 4.11 Carcass Analysis ……………………………………………………………………………………….54 CHAPTER FIVE 5.0 Discussion ………………………………………………………………………………………………..57 5.1 Chemical Analysis …………………………………………………………………………………….57 5.2 Experiment 1 …………………………………………………………………………………………….58 5.3 Experiment 2 …………………………………………………………………………………………….59 5.4 Experiment 3 …………………………………………………………………………………………….60 5.5 Experiment 4 …………………………………………………………………………………………….61 5.6 Digestibility Study …………………………………………………………………………………….62 5.7 Haematological Study ………………………………………………………………………………..62 5.8 Carcass Analysis ……………………………………………………………………………………….63
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CHAPTER SIX 6.0 Summary, Conclusion and Recommendation ………………………………………………..65 References ………………………………………………………………………………………………..67
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LIST OF TABLES Table 3.1 Ingredient Composition of Broiler Starter Diets (Experiment 1)………….. 28 Table 3.2 Ingredient Composition of Broiler Finisher Diets (Experiment 2)………… 29 Table 3.3 Ingredient composition of broiler Starter Diets (Experiment 3)……………. 33 Table 3.4 Ingredient Composition of Broiler Finisher Diets (Experiment 4)………… 34 Table 4.1 Proximate Composition of Differently Processed Sesame Seed Meal ……………………………………………………………………………………. 39 Table 4.2 Anti-nutritional Factors Present in Differently Processed Sesame Seed Meal …………………………………………………………………………………….. 40 Table 4.3 Amino Acid Profile of Differently Processed Sesame Seed Meal Composition………………………………………………………………………………….. 41 Table 4.4 Performance of Broiler Birds fed Diets Containing Differently Processed Sesame Seed Meal (0-4wks)……………………………………………….43 Table 4.5 Performance of Broiler Birds Fed Diets Containing Differently Processed Sesame Seed Meal (5-8wks)………………………………………………44 Table 4.6 Haematological Parameters for Finishing Broiler Birds Fed Diets Containing Differently Processed Sesame Seed Meal…………………………..46 Table 4.7 Nutrient Digestibility of Finishing Broiler Birds Fed Diets Containing Differently Processed Sesame Seed Meal ………………………………………….47 Table 4.8 Carcass Characteristic of Finishing Broiler Birds Fed Diets Containing Processed Sesame Seed Meal (Result are Expressed as Percentage of Live Weight)……………………………………………………………………………….48 Table 4.9 Performance of Broiler Birds fed Diets Containing Graded Level of Roasted Sesame Seed Meal (0-4wks) ………………………………………………..50 Table 4.10 Performance of Broiler Birds fed Diets Containing Graded Level of Roasted Sesame Seed Meal (5-8wks) ………………………………………………..52 Table 4.11 Nutrient Digestibility of Broiler Finishing Birds Fed Diets Containing Graded Level of Roasted Sesame Seed Meal……………………………………….53 Table 4.12 Haematological Parameters for Finishing Broiler Birds Fed Diets Containing Graded Level of Roasted Sesame Seed Meal………………………55 Table 4.13 Carcass Characteristic of Finishing Broiler Birds Fed Diets Containing Graded Level of Roasted Sesame Seed Meal (Result are Expressed as Percentage of Live Weight………………………………………………………………..56
CHAPTER ONE
1.0 INTRODUCTION
There is rapid population increase without a corresponding increase in food production (Christopher et al., 1997 and Vanderzijpp, 1997). Sobayo et al. (2007) reported that the population of developing countries has continued to increase resulting in increased demand for protein of animal sources. The poultry industry occupies a unique position in the livestock sector. The broiler birds are highly prolific and are good feed converters (Obioha, 1992). Acute shortage of animal protein in the diet of average Nigerians requires a logical solution like increasing the production and consumption of poultry (FAO, 1997). Nigeria and other developing countries are experiencing protein deficiencies. Oyawoye (1989) reported that there is protein deficiency gap for which careful attention is necessary to prevent protein deficiency related diseases in Nigerian citizens. Nigeria’s population is increasing rapidly and this indicates the need to strategize action and device means of improving the production of animal protein for average Nigerians. Christopher et al. (1997) and Fasuyi (2005) reported that per capita consumption of animal protein has been on the decline over the past decades. This is because the livestock industry in Nigeria has never adequately supplied the Nigerian market with adequate quantity of animal products. In the alternative, plant proteins are deficient in one or more essential amino acids such as lysine, methionine, cystine and trytophan. Available statistics indicates that Nigeria is one of the countries where average protein intake of the people ranks among the lowest in the world. It is estimated that on the average, Nigerians consume only about 7g of animal proteins on a daily basis as against the minimum requirement of 28g/head/day recommended by FAO (Uchegbu et al, 1995). This indicates a short fall or inadequacy of 75% (Ibe and Ezekwe1994).
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Acute shortage and high cost of feed ingredients has been identified as major hindrance to expansion of the poultry industry in Nigeria and other developing nations (Fasuyi, 2005). Feed makes up about 70- 80% of the cost of producing broilers (Aduku, 1992), therefore there is great renewed interest in developing natural alternative supplements to maintain animal performance and wellbeing (Chattopadhyay et al., 2006). Methionine is a sulphur containing amino acid obtained from the hydrolysis of most common proteins. Methionine account for about 5% of the egg albumin. Methionine is also a precursor of other amino acids like Cystine and Cysteine. Methionine may act as lipotropic agent through its role as an amino acid in balancing protein, or through its role as a Methtyl donor and it is incorporated into Carnitine and Creatine (Morgan and Bilgili, 1990; Schutte and Pack, 1995). Methionine is required in the diets of birds to meet the increasing tissue demands associated with fast growth rate and high productive performance. The major sources of methionine in diets formulated from conventional feedstuffs are vegetable proteins such as groundnut cake and soya bean meal which contain inadequate amounts. Among the vegetable proteins, sesame seed has the highest content of methionine but its’ use as an alternative to synthetic methionine has not been well documented (Diarra et al. 2007). Animal proteins contain adequate amounts of methionine but are often too expensive for use in practical rations (Dafwang et al., 1980 and 1983 and Dafwang, 2006).
Sesame (Sesame indicum L) is a drought-tolerant crop adapted to many soil types (Ram et al., 1990). In Nigeria, sesame is grown in the northeast, southeast,, southwest and North central zones (Presidential Task Force, 1992). According to Ahmed (2005), there are about 335,000 hectares under sesame cultivation in Nigeria with yields of between 1.0– 1.5 tonnes/hectare. The seed contains 22-25%
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crude protein while the meal, after oil extraction contains about 46% protein (Peace Corps, 1990). Sesame seed used at right proportions together with soyabean meal results in a balanced diet with respect to lysine and methionine (Olomu, 1995). Sesame seed has been included in rations for poultry and swine (Gohl, 1981). The major factor that limits the use of Sesame seed as source of methionine in monogastric diets has been its high phytic acid content (Mulky et al,1989), an antinutrient which reduces biological availability of Zinc, Calcium, Magnesium and Iron (Reddy et al.1982 and Mulky et al. 1989). This study is aimed at evaluating the use of sesame seed as a source of supplementary methionine in broiler diets. 1.1 OBJECTIVES OF THE STUDY The objectives of this study were; 1 To determine the effect of processing on methionine, proximate composition, amino acid profile and antinutritional factors in Sesame seed. 2 To determine the effect of sesame seed meal supplementation on growth performance and carcass characteristics of broiler chickens. 3 To evaluate the effect of sesame seed meal supplementation on digestibility and haematological parameters of broiler chickens. 4 To recommend the optimum level of sesame seed meal inclusion in broiler diets.
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