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Nigerian Journal of Animal Science

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Effects of graded levels of biscuit dough waste meal as replacement for maize in broiler starter diet on performance and blood indices

R Olajide, O.O. Oyegunle

Abstract


An experiment was conducted for 4 weeks to evaluate the effect of dietary substitution of biscuit dough waste meal (BDW) for maize on performance, haematological and biochemical indices of broiler chicks. A total of 150 day old Marshal broiler chicks were used for the study. The experiment was conducted by using a completely randomized design with 5 treatments, 3 replicates, and 10 chicks in each replicate. Five experimental diets were formulated as follows: A (100%M: 0%BDW), B (75%M: 25%BDW), C (50%M: 50%BDW), D (25%M: 75%BDW), and E (0%M: 100%BDW). Growth, serum and haematological parameters of the experimental birds were measured. Variations obtained in the average final body weight (AFBW), average daily weight gain (ADWG), cost per kg feed (CPKF) and cost of feed per kg weight gain (CFPKWG) differed significantly (P < 0.05). The AFBW (g/b) were 638.10 (0% BDW) 587.30 (25% BDW), 565.47 (50% BDW), 544.44 (75% BDW), and 516.99 (100% BDW) respectively. The ADWG followed the same trend with respective values of 21.28, 19.48, 18.68, 17.93 and 16.97g/b/d in the same order. Lowest CFPKWG (₦246.15) obtained at 25% BDW was similar to ₦247.03 (0% BDW) and ₦248.71 (75% BDW) which were all significantly (P < 0.05) lower than ₦253.92 (50% BDW) and ₦268.46 (100% BDW). The erythrocyte sedimentation rate (ESR), packed cell volume (PCV), red blood cell (RBC), haemoglobin (Hb), basophils and eosophils varied significantly (P < 0.05) among the dietary treatments. The study showed that biscuit dough waste meal inclusion up to 100% level of substitution for maize poses no health threat to the experimental birds, CFPKWG at 0%, 25% and 75% BDW were similar; 25% level of substitution being the cheapest, most economical and therefore recommended for broiler farmers.

Keywords: Performance, Biscuit dough waste, Health status, Broilers




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