ABSTRACT
Two feeding trials were carried out to evaluate the growth performance, nutrient digestibility, carcass characteristics, haematological parameters, blood biochemical parameters and the economic advantage of broiler chickens fed graded levels of Roselle Seed Cake (RSC) asreplacement of two conventional protein sources. Proximate composition was done to determine the nutrient content of RSC and experimental diets. Experiment 1 contained graded levels of RSCreplacinggroundnut cake (GNC) while experiment 2contained graded levels of RSCreplacing soya bean cake (SBC). Three hundred (300) day old Ross broiler chicks were used in each experiment in a completely randomized design (CRD).The broiler chicks were assigned to five dietary treatments with three replicates each with 20 birds per replicate and 60 birds per treatment.Five isonitrogenous and isocaloricdietswere formulated for the broiler starter and finisher phases respectively of the two feeding trials. Diet 1 served as the control diet while diets 2, 3, 4 and 5 contained 8%, 16%, 24% and 32% RSC respectively. Data were collected andanalyzed using analysis of variance and the mean was separated using Dunnet. The results for the first feeding trial at starter phase showed that final body weight, total weight gain and average daily weight gain were significantly (P˂0.05) higher with birds on 16% RSC inclusion(1009.17, 954.17 and 34.08g). FCR was higher at 32% RSC inclusion(2.25). Feed cost per kg gain was better with the16% RSC group (₦157.60). At finisher phase, final weight, total weight gain and average daily weight gain were better at 8% RSC inclusion (2602.14,1597.14 and57.04g) but was not significantly different(P˂0.05) with birds on16% RSCinclusion (2571.67,1568.33 and 56.01g).Feed conversion ratio was better with the control diet (2.68) but not significantly (P˂0.05) different withthe 8% and 16% RSC groups (2.78 and 2.82) while feed cost per kg gain was significantly (P˂0.05) higher with the control diet (₦288.34). The dressing percentage wassignificantly (P˂0.05) higher with birds on 8% RSC inclusion (82.23%).Nutrient digestibility were significantly (P˂0.05) different in all parametersexcept for crude fibre. The parameters measured for blood quality showed no
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significant (P˂0.05) differences across dietary treatments except for white blood cell (WBC). The blood biochemical parameters showed no significant (P˂0.05) differences in total protein, low density lipoprotein (LDL) and creatinine. In the second feeding trial at the starter phase, birds on 24% RSC inclusionhad the highest final weight (996.67g).There were no significant (P˂0.05) differences in FCR across dietary treatment means. Feed cost per kg gain was better with birds on 32% (₦211.59) RSC but not significantly (P˂0.05) different with birds on 24% (₦219.20) RSC.At finisher phase, birds on 24% RSC had a better result in final weight, total weight gain, average daily weight gain and feed cost per kg gain (2077.78, 1231.11, 43.97g and ₦173.44). FCR was significantly (P˂0.05) better with birdson the 24% (2.45) RSC inclusion.Dressed weight was significantly (P˂0.05) higher with birds on the 24% (1600.67g) RSC but similar to the 32% (1533.33g) RSC group.Dry matter digestibility was significantly (P˂0.05) higher withbirds on the 24% (97.44) RSC group. Ether extract digestibility were not significantly (P˂0.05) different withbirds on the 24% (60.54%) and 32% (59.65%) RSC groups. There were no significant (P˂0.05) differences in crude fibre and crude protein digestibility across dietary treatment means. There were no significant (P˂0.05) differences in all the parameters measured for haematology across dietary treatment means except for the white blood cell. The blood biochemical composition showed no significant (P˂0.05) differences in total protein, high density lipoprotein, low density lipoprotein and creatinine across dietary treatments.RSC as an alternative feedstuff can replace GNC at 16% inclusion and soyabean cake at 24% in the diet of broiler chickens for improved performance, haematological and blood biochemicalof broilers. The cost of broiler production was reduced by 8.46%; 22.45% and 8.26%; 15.28% per bird both at the starter and finisher phases respectivelywith the replacement of 50% GNC and 75% SBC in the diets. Roselle seed cake can replace GNC and SBC at the broiler starter and finisher phases at 50% and 75% (16% and 24% dietary RSC) inclusion for better performance.
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TABLE OF CONTENTS
Cover Page ——————————————————————————————- i
Title Page ———————————————————————————————ii
Declaration ——————————————————————————————-iii
Certification ——————————————————————————————iv
Acknowledgments ———————————————————————————–v
Dedication ——————————————————————————————- vi
Abstract ———————————————————————————————- vii
Table of Contents ————————————————————————————ix
List of Tables —————————————————————————————- xiv
CHAPTER ONE
1.0 INTRODUCTION —————————————————————————–1
1.1 Justification ————————————————————————————– 2
1.2 Objectives —————————————————————————————–3
1.3 Research Hypotheses —————————————————————————-3
CHAPTER TWO
2.0 LITERATURE REVIEW ———————————————————————5
2.1 Alternative Feed Stuff —————————————————————————5
2.2 Origin of Roselle Plant ————————————————————————–6
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2.3 Varieties of Roselle Plant ———————————————————————–6
2.4 Production of Roselle (Hibiscus sabdarifa L.) in Nigeria———————————–7
2.4.1 Climatic requirement for roselle production———————————————— 7
2.5 Uses of Roselle (Hibiscus sabdariffa L.)——————————————————-8
2.6 Nutrient Composition of Roselle Seed ——————————————————– 8
2.6.1 Lipid content of roselle seed —————————————————————–8
2.6.2 Protein content of roselle seed ————————————————————–9
2.6.3 Energy content of roselle seed —————————————————————9
2.6.4 Mineral composition of roselle seed ——————————————————–9
2.7 Anti-Nutritional Factors in Roselle Seeds —————————————————10
2.8 Anti-Nutritional Factors Present in Roselle Seed Cake————————————10
2.9 Effect of Processing on the Anti-Nutritional Factor Content of Roselle Seeds———12
2.10 Roselle Seed Cake in Poultry Diets ———————————————————12
2.11 Roselle Seed Meal in Rabbit Diets ———————————————————-14
2.12 Carcass of Broiler Chickens —————————————————————– 14
2.12.1Effect of roselle seedmeal on carcass of broiler chickens——————————14
2.13 Effect of Nutrition on HaematologicalComponents of Broilers ———————– 15
2.13.1 Red blood cell ——————————————————————————-16
2.13.2 White blood cell —————————————————————————-16
2.13.3 Heterophils ———————————————————————————-16
2.13.4 Lymphocytes ——————————————————————————–16
2.13.5 Monocytes ———————————————————————————–16
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2.13.6 Eosinophils and Basophils —————————————————————-17
2.14 Biochemical Blood Composition of Broiler Chickens ———————————–17
2.14.1 Total protein ———————————————————————————17
2.14.2 High density lipoprotein ——————————————————————-17
2.14.3 Creatinine ————————————————————————————17
CHAPTER THREE
3.0 MATERIALS AND METHODS ———————————————————–18
3.1The Experimental Site ————————————————————————–18
3.2 Sources of the Experimental Materials ——————————————————18
3.3 Proximate Analysis —————————————————————————-18
3.4 Experiment 1: Performance of Broiler Chickens fed Graded Levels of Roselle Seed Cake as Replacement for Groundnut Cake
3.4.1 Experimental diets —————————————————————————19
3 .4.2 Design and management of experimental birds —————————————–19
3.4.3 Starter phase ———————————————————————————-22
3.4.4 Finisher phase———————————————————————————22
3.4.5 Growth study ———————————————————————————22
3.4.6 Digestibility trial——————————————————————————22
3.4.7 Carcass analysis ——————————————————————————23
3.4.8 Haematological parameters —————————————————————- 24
3.4.9 Blood biochemical parameters ———————————————————— 24
3.4.10 Data analysis ——————————————————————————- 25
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3.5 Experiment 2: Performance of Broiler Chickens fed Graded Levels of Roselle Seed Cake as Replacement for Soya Bean Cake
3.5.1 Experimental Diets —————————————————————————-26
3.5.2 Design and management of experimental birds ——————————————-26
3.5.3 Starter phase————————————————————————————26
3.5.4 Finisher phase———————————————————————————-26
3.5.5 Growth study ———————————————————————————-29
3.5.6 Digestibility trial ——————————————————————————29
3.5.7 Carcass analysis——————————————————————————-29
3.5.8 Haematological parameters ——————————————————————29
3.5.9 Blood biochemical parameters ————————————————————–29
3.5.10 Data analysis ———————————————————————————29
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION————————————————————-30
4.1 Proximate Composition of Roselle Seed Cake and Experimental Diets—————–30
4.2 Experiment 1: Performance of Broiler Chickens fed
Graded Levels of Roselle Seed Cake as Replacement for Groundnut Cake————36
4.2.1 Growth performance of birds at starter phase (0-4weeks) ——————————36
4.2.2 Growth performance of birds at finisher phase (5-8weeks) —————————-38
4.2.3 Nutrient digestibility ofbroiler chickens fed graded levels
ofroselle seed cake as replacement for groundnut cake——————————— 41
4.2.4 Carcass Characteristics and Organ Weights of Broiler Chickens
fed graded levels of roselle seed cake as replacement for groundnut cake ———-43
4.2.5 Haematological parameters on broiler chickens fed graded levels of
roselle seed cake as replacement for groundnut cakeat finisher phase————— 45
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4.2.6 Blood biochemical parameters of broiler chickens fed graded levels of
roselle seed cake as replacement for Groundnut cake at finisher phase——————-47
4.3 Experiment 2: Performance of broiler chickens fed
graded levels of roselle seed cake as Replacement for soya bean cake ——————- 49
4.3.1 Growth performance of birds at starter phase (0-4weeks) ——————————— 49
4.3.2 Growth performance of birds at finisher phase (5-8weeks) ——————————–51
4.3.3 Nutrient digestibility of broiler chickens fed graded levels of
roselle seed cake as replacement for soya bean cake—————————————–54
4.3.4 Carcass characteristics and organ weights of broiler chickens fed
graded levels of roselle seed cake as replacement for soya bean cake ——————–56
4.3.5 Haematological parameters on broiler chickens fed graded levels of
Roselle seed cake as replacement for soya bean cake at finisher phase——————-58
4.3.6 Blood biochemical parameters of broiler chickens fed graded levels of
roselle seed cakeas replacement for soya bean cake at finisher phase——————–60
CHAPTER FIVE
5.0 SUMMARY, CONCLUSION AND RECOMMENDATIONS ————————– 63
5.1 Summary———————————————————————————————-63
5.2 Conclusion ——————————————————————————————-65
5.3 Recommendations ———————————————————————————-65
REFERENCES —————————————————————————————- 66
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CHAPTER ONE
1.0 INTRODUCTION
Feed cost and continuous effort to get better understanding of the feeding value of available alternative feed ingredients has been a major challenge in the poultry industry in Nigeria. Inadequate knowledge and non-availability of alternative and cheaper feed resources and competition between man and animals for most of the conventional feedstuffs have been identified as the root cause (Afolayan et al., 2012).
Protein is a very important nutrient that is responsible for growth and its deficiency leads to growth depression. Proteins are used in the construction of body tissues such as muscles, nerves, cartilage, skin, feathers, beak, and so on. All animals require protein for growth, reproduction and production depending on the age, productivity of the animal and their environment (Olomu, 1995).
The livestock industry is having difficulties in meeting the demand for animal feeds which accounts for about 70% of the cost of production in animal production enterprise. The Nigerian livestock industry is operating below its capacity because of the high cost and scarcity of feed resources (Aduku and Olukosi, 1990).
Alternative feed ingredients with good protein source could be used to replace the conventional ones like cotton seed cake (CSC), Soya bean meal (SBM) and groundnut cake (GNC).This could maximize the returns from poultry enterprise and reduce feed cost. Over-dependence on SBM and GNC as major conventional protein concentrates for feeding livestock in Nigeria and other developing countries is a major constraint for the progressive growth of the livestock industry. It has
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been observed that commercial feed operators have compromised on standards (Kudu et al., 2008) such that, the composition labels on branded feed bags do not truly reflect the actual
nutrients composition of the feed. There is the need for nutritionists to explore the possibilities of incorporating other useful and cheaper sources of protein into poultry diets such as Roselle seedcake.Roselle seeds (Hibiscus sabdariffaL.) are reported to be rich in proteins, dietary fibre, carbohydrates and fats (El-Adawy and Khalil, 1994; Rao, 1996; Abu Tarboush et al., 1997). They also contain high amount of minerals such as calcium, magnesium and phosphorus. The seeds from Nigeria are reported to contain about 35.90% crude protein, 10.14% ether extract, 10.09% ash and 15-17% crude fibre (Dashak and Nwanegbo 2002; Kwari et al., 2011). The seeds possess some anti-oxidative and anti-hypercholesterolemic properties. It is a potential source of protein for poultry nutrition (Diarra et al., 2011). Roselle seed cake is a by-product obtained after oil extraction from roselle seed.
1.1 Justification
Affordability and availability of conventional feed sources have been a challenge in the poultry industry and the ever rising pressure on legumes such as soya beans and groundnut particularly as the major sources of protein in poultry feeds has been more challenging. Most of the feed sources used in poultry industry such as maize, soya bean, and groundnut are also being consumed by humans. Therefore, it is necessary to look for alternative feed sources which could be incorporated into poultry diet. Several legumes have been investigated for their potentias as alternative protein feedstuffs in poultry nutrition. Roselle seeds for instance have been investigated for their nutritional value in poultry while the cake have been studied for feeding value with and without amino acid supplementation in poultry nutrition (Igoche, 2015). However, the effect of the cake as replacement
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for conventional protein ingredients like groundnut cake (GNC) and soyabean cake (SBC) has received little attention.The cake can be
a potential alternative protein ingredients in poultry diets.Roselle seedcake (RSC) is not consumed by humans, it is cheap and readily available therefore pose no threat of scarcity. This
study was designed to evaluate the effect of graded levels of Roselle seed cake as an alternative protein source as replacement of two conventional protein sources in broiler diets.
1.2 Objectives
The objectives of this study are to evaluate:
1. The growth performance, nutrient digestibility andcarcass characteristics of broiler chickens fed graded levels of Roselle seedcake as replacement of two conventional protein souces.
2. The haematological and blood biochemical parameters of broiler chickens fed graded levels of Roselle seedcakeas replacement of two conventional protein sources.
3. The economic advantage of using Roselle seed cake as replacement of two conventional protein sources in broiler diets.
1.3 Research Hypotheses
Ho: Roselle seed cake as replacement of two conventional protein sourceshas no significant effect on growth performance, nutrient digestibility andcarcass characteristics of broiler chickens.
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Ha: Roselle seedcake as replacement of two conventional protein sourceshas significanteffect on growth performance,nutrient digestibility andcarcass characteristicsofbroiler chickens.
Ho: Roselle seed cake as replacement of two conventional protein sources has no significant effect on haematology and blood biochemical parameters on broiler chickens.
Ha: Roselle seed cake as replacement of two conventional protein sources has significant effect onhaematological and blood biochemical parameters on broiler chickens.
Ho: Feeding Roselle seed cake as a replacement of two conventional protein sources has no economic advantage in poultry nutrition.
Ha: Feeding Roselle seed cake as a replacement of two conventional protein sources has economic advantage in poultry nutrition.
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