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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10% FKSC can be incorporated into practical broiler rations without deleterious effects on the performance of broiler starter and finisher chickens, respectively.
TABLE OF CONTENTS
DECLARATION ………………………………………………………………………………………………… ii
CERTIFICATION ……………………………………………………………………………………………… iii
DEDICATION …………………………………………………………………………………………………… iv
ACKNOWLEDGEMENT ……………………………………………………………………………………. v
ABSTRACT ………………………………………………………………………………………………………. vi
CHAPTER ONE …………………………………………………………………………………………………. 1
INTRODUCTION ………………………………………………………………………………………………. 1
1.1 Justification of the Study ……………………………………………………………………………. 2
1.2 Objectives of the Study ……………………………………………………………………………… 2
iii. To evaluate the effect of dietary levels of non-fermented KSC as replacement for groundnut cake in broiler chicken diets on carcass quality. ………………………………………. 3
iv. To evaluate the effect of dietary levels of fermented KSC as replacement for groundnut cake in broiler chicken diets on carcass quality. ………………………………………. 3
v. To evaluate the effect of incorporating dietary levels of non-fermented KSC as replacement for groundnut cake on digestibility of broiler chickens. …………………………. 3
vi. To evaluate the effect of incorporating dietary levels of non-fermented KSC as replacement for groundnut cake on digestibility of broiler chickens. …………………………. 3
1.3 Hypotheses ……………………………………………………………………………………………….. 3
CHAPTER TWO ………………………………………………………………………………………………… 4
LITERATURE REVIEW …………………………………………………………………………………….. 4
2.1 Nutrient Requirement of Broiler Chickens ………………………………………………….. 4
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2.1.1 Water requirement …………………………………………………………………………………….4
2.1.2 Vitamin requirement ………………………………………………………………………………….5
2.1.3 Mineral requirement………………………………………………………………………………….5
2.1.4 Protein requirement …………………………………………………………………………………..7
2.1.5 Energy requirements ………………………………………………………………………………..8
2.1.6 Fats and fatty acids requirements ………………………………………………………………8
2.2 Factors Affecting Nutrient Requirement of Broiler Chickens …………………………… 9
2.2.1 Sex………………………………………………………………………………………………………….9
2.2.2 Housing system ………………………………………………………………………………………..9
2.2.3 Health status …………………………………………………………………………………………..11
2.2.4 Production aims …………………………………………………………………………………….11
2.2.5 Ambient temperature ………………………………………………………………………………11
2.2.6 Age ……………………………………………………………………………………………………….12
2.3 Non-Conventional Feedstuffs in Poultry Nutrition ……………………………………….. 13
2.3.1Factors limiting the use of non-conventional feed ingredients in poultry feed formulation ……………………………………………………………………………………………………….15
2.4 Strategies to Improve the Quality of Non-Conventional Feedstuffs for Incorporation in Poultry Diets …………………………………………………………………………….. 16
2.4.1 Feed processing ……………………………………………………………………………………….16
2.4.2 Nutrient Supplementation ………………………………………………………………………..17
2.5 Kapok Seed as a Non-Conventional Feedstuff in Poultry Diets ……………………. 18
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2.5.1 Kapok or silk cotton tree (Ceiba pentandra) ………………………………………………18
2.5 Nutrient composition of kapok seed cake ………………………………………………………..18
2.5.3 Anti-nutritional factors found in kapok seed and cake ………………………………20
2.5.4 Tannin as an anti-nutrient in kapok seed and its effect on the performance of broiler chicken ………………………………………………………………………………………………….21
2.5.5 Cyclopropenoid fatty acids found in kapok seed ………………………………………..23
2.5.6 Effects of incorporating KSC in diets on broiler chicken performance………….24
2.6 Methods of Reducing the Level of Tannin in KSC and its Effect on Broiler Chicken Performance …………………………………………………………………………………………. 26
2.6.1 Effect of fermentation on tannin level of feedstuffs ………………………………….26
2.6.2 Effects of fermentation on broiler chickens performance ……………………………..28
2.7 Haematological Profile and Health Status Of Monogastric Animals ……………… 28
CHAPTER THREE …………………………………………………………………………………………… 29
MATERIALS AND METHODS …………………………………………………………………………. 29
3.1 Experimental Site ……………………………………………………………………………………. 29
3.2 Source of Experimental material ………………………………………………………………. 29
3.3 Experiment 1: Performance of Broiler Chickens Fed Non-Fermented KSC Diets as Replacements for Groundnut Cake …………………………………………………………………… 29
3.3.1 Experimental design and management of birds at the starter phase (0-4 weeks)30
3.3.2 Experimental design and management of birds at the finisher phase (5-8 weeks)………………………………………………………………………………………………………………………..30
3.3.3 Data collection ………………………………………………………………………………………30
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3.3.4 Statistical Analysis …………………………………………………………………………………31
3.4 Experiment 2: Performance of Broiler Chickens Fed Diets Containing Fermented or Non-Fermented KSC as Replacement for Groundnut Cake …………………………………. 34
3.4.1 Fermentation of KSC Sample……………………………………………………………………..34
3.4.2. Experimental Design and Management of Birds at the Starter Phase (0 – 4 weeks) ……………………………………………………………………………………………………………..34
3.4.3 Experimental Design and Management of Birds at the Finisher Phase (5 to 8 weeks) ……………………………………………………………………………………………………………..35
3.5 Data Collection ……………………………………………………………………………………….. 38
3.5.1 Analysis of some haematological parameters ………………………………………………38
3.5.2 Evaluation of carcass characteristics of broiler chickens ………………………………38
3.5.3 Digestibility study ………………………………………………………………………………….39
3.5.4 Analysis of feed and faecal samples …………………………………………………………39
3.5.5 Statistical analysis ………………………………………………………………………………….40
CHAPTER FOUR ……………………………………………………………………………………………… 41
RESULTS ………………………………………………………………………………………………………… 41
4.1 Chemical Composition of Kapok Seed Cake………………………………………………. 41
4.2 Performance of Broiler Starter Chicks Fed Diets Containing Non-Fermented KSC as Replacement for Groundnut Cake (0 to 4 weeks) ………………………………………………. 43
4.3 Performance of Broiler Finisher Chickens Fed Diets Containing Non-Fermented KSC as Replacement for Groundnut Cake (5 to 8 weeks) ……………………………………….. 45
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4.4 Carcass Characteristics of Broiler Finisher Chickens Fed Diets Containing Non-Fermented KSC as Replacement for Groundnut Cake ……………………………………………. 47
4.5 Digestibility of Broiler Finisher Chickens Fed Diets Containing Non- Fermented KSC as Replacement for Groundnut Cake ……………………………………………………………. 50
4.6 Some Haematological Parameters of Broiler Finisher Chickens Fed Diets Containing Non-Fermented KSC as Replacement for Groundnut Cake ……………………. 52
4.7 Performance of Broiler Starter Chicks Fed Diets Containing Fermented or Non-Fermented KSC as Replacement for Groundnut Cake (0 – 4 weeks) ………………………… 54
4.8 Performance of Broiler Finisher Chickens Fed Diets Containing Fermented or Non-Fermented KSC as Replacement for Groundnut Cake (5 – 8 weeks) …………………. 56
4.9 Pooled Effect of Fermentation on the Performance of Broiler Starter Chicks Fed Diets Containing Non-fermented or Fermented KSC as Replacement for Groundnut Cake (0-4 weeks) ………………………………………………………………………………………………. 59
4.10 Pooled Effect of Fermentation on the Performance of Broiler Finisher Birds Fed Diets Containing Non-fermented or Fermented KSC as Replacement for Groundnut Cake (5-8 weeks) ………………………………………………………………………………………………. 61
4.11 Carcass Characteristics of Broiler Finisher Chickens Fed Diets Containing Fermented or Non-Fermented KSC as Replacement for Groundnut Cake …………………. 63
4.13 Results Of Some Haematological Parameters Of Broiler Finisher Chickens Fed Diets Containing Fermented Or Non-Fermented KSC As Replacement For Groundnut Cake …………………………………………………………………………………….68
DISCUSSION……………………………………………………………………………70
5.1 Chemical Composition Of Kapok Seed Cake ………………………………………………. 70
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5.2 Performance of Broiler Chickens Fed Diets Containing Non Fermented KSC as Replacement for Groundnut Cake ……………………………………………………………………….. 70
5.2.1 Performance of broiler starter chicks fed diets containing non-fermented KSC as replacement for groundnut cake (0 – 4 weeks)……………………………………………………….70
5.2.2.. Performance of broiler finisher chickens fed diets containing non-fermented KSC as replacement for groundnut cake (5-8 weeks) …………………………………………………….71
5.6. Performance of Broiler Chickens Fed Diets Containing Fermented or Non-fermented KSC as Replacement for Groundnut Cake …………………………………………….. 74
5.6.1 Performance of broiler starter chicks fed diets containing fermented or non-fermented KSC as replacement for groundnut cake (0-4 weeks) ……………………………..74
5.6.2 Performance of broiler finisher chickens fed diets containing fermented or non-fermented KSC as replacement for groundnut cake (5-8 weeks) ……………………….75
5.7 Carcass Characteristics of Broiler Finisher Chickens Fed Diets Containing Fermented or Non-Fermented KSM as Replacement for Groundnut Cake ………………… 76
5.8 Nutrient Digestibility of Broiler Finisher Chickens Fed Diets Containing Fermented or Non-Fermented KSC as Replacement for Groundnut Cake …………………. 77
5.9 Some Haematological Parameters of Broiler Finisher Chickens Fed Diets Containing Fermented or Non-Fermented KSC as Replacement For Groundnut Cake .. 78
CHAPTER SIX …………………………………………………………………………………………………. 79
SUMMARY, CONCLUSION AND RECOMMENDATION …………………………………. 79
6.1 Summary …………………………………………………………………………………………………. 79
6.2 Conclusion ……………………………………………………………………………………………… 80
6.3 Recommendations ……………………………………………………………………………………. 80
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REFERENCES …………………………………………………………………………………………………. 81
APPENDIX ………………………………………………………………………………………………………. 95
CHAPTER ONE
INTRODUCTION
The level of animal protein consumption in most developing countries of the world including Nigeria is very low. This low intake can be linked to high cost of the products arising mainly from high cost of production inputs, especially feed. Acute shortage and high cost of feedstuffs have been identified among other challenges as a major obstacle to the expansion of the poultry industry in Nigeria (Abeke et al., 2003; Bawa et al., 2003). In recent times, there has been a wide gap between production and supply of animal protein to feed the ever increasing population of over 140 million Nigerians (NPC, 2006) resulting in low per capita consumption of the product (Christopher et al., 1997). According to (FAO, 1997) , an average consumption of 10g animal protein per head per day was reported for Nigerians as against the 35g per head per day recommended as the minimum requirement for growth and development of the body.
The cost of conventional feed ingredients such as maize, groundnut cake, fish meal, soya bean and by-products of food processing industries etc. has been on the increase from year to year leading to increase in the price of animal products especially animal protein (Adejinmi et al., 2007). The competition between man and livestock for some of these feed ingredients coupled with high cost, has necessitated the search for alternative, non-conventional feed ingredients that would suitably replace the conventional ones used in formulating poultry diets (Dafwang et al., 2001). The main aim of using these non-conventional feed ingredients is to reduce the cost of production thus making it possible for an average Nigerian to be able to afford animal protein in their meals (Ojebiyi et al., 2006; Olabanji et al., 2009). Narahari and Rajini (2003) also reported that the use of non-conventional
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ingredients generally reduces feed cost and cost per kg gain resulting in cheaper animal products at affordable prices. However, the use of some non-conventional feedstuffs could lead to poor nutrition arising from the effects of anti-nutrients, poor nutrient qualities and nutrient-imbalances.
1.1 Justification of the Study
The ever increasing competition between man and livestock for cereals and oil-seeds like soya bean cake and groundnut cake necessitate the search for alternative sources that will guarantee cheaper cost of production if the target of 65g protein consumption per day recommended by the FAO is to be attained. This forms the basis for the search for non-conventional feed materials which are not consumed directly by man but have the potentials to serve as feed ingredients for poultry diets. Generally, plant proteins are cheaper and more abundant than animal proteins, hence, plant proteins are normally used to maximise profit in poultry diets (Adeola and Olukosi, 2008). Kapok seed cake (KSC) is abundantly produced as an agro-industrial by-product of oil-extraction in the tropics (Narahari and Rajini, 2003). It costs about one fifth of the cost of groundnut cake and one sixth of the cost of soybean cake, KSC is undoubtedly a potential feed resource that could be used as a cheap protein source for economic poultry feed.
1.2 Objectives of the Study
The following were the objectives of this study:
i. To evaluate the effects of dietary levels of non-fermented or fermented KSC as replacement for groundnut cake on growth performance characteristics of broiler chickens.
ii. To evaluate the economic benefit of dietary levels of non-fermented or fermented KSC as replacement for groundnut cake in broiler diets.
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iii. To evaluate the effect of dietary levels of non-fermented KSC as replacement for groundnut cake in broiler chicken diets on carcass quality.
iv. To evaluate the effect of dietary levels of fermented KSC as replacement for groundnut cake in broiler chicken diets on carcass quality.
v. To evaluate the effect of incorporating dietary levels of non-fermented KSC as replacement for groundnut cake on digestibility of broiler chickens.
vi. To evaluate the effect of incorporating dietary levels of non-fermented KSC as replacement for groundnut cake on digestibility of broiler chickens.
1.3 Hypotheses
Ha1 = Non-fermented Kapok seed cake can be used as a protein source to replace groundnut cake in broiler chicken diets. Ha2 = Feeding non-fermented or fermented Kapok seed cake as a replacement for groundnut cake in broiler diets have no negative effects on broiler chicken performance. Ha3 = Feeding non-fermented or fermented Kapok seed cake as a replacement for groundnut cake in broiler diets have no negative effects on economic benefit of broiler chicken. Ha4 = Feeding non-fermented or fermented Kapok seed cake as a replacement for groundnut cake in broiler diets have no negative effects on digestibility of broiler chicken. Ha4 = Feeding non-fermented or fermented Kapok seed cake as a replacement for groundnut cake in broiler diets have no negative effects on carcass quality of broiler chicken.
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