ABSTRACT
Two studies were carried out to determine the nutritive
value of Ma lted Sorghum Sprouts (MSS) in broiler chickens. The first trial was
conducted to determine the effect of graded levels of MSS in a isocaloric-
isonitrogenous diets on performance, carcass, and hematological parameters. A
total of two hundred and seventy birds were used for both the starter and
finisher phases. There were five dietary treatments, replicated three times
with eighteen birds per pen and a total of fifty four birds per treatment in a
completely randomized design. Five isocaloric-isonitrogenous experimental diets
were formulated to contain MSS at 0, 5, 10, 15 and 20% to compliment other
energy components in the diets. The experiment lasted for eight weeks. In the
second set of experiments, two hundred and seventy birds were allotted to five
dietary treatments with three replicates per treatment containing eighteen
birds per pen. Birds were fed five' isocaloric-isonitrogenous diets with
Maxigrain® enzyme treatment i.e. MSS at 0% (Trt l), 10% (Trt 2), 10% + Enzyme
(Trt 3), 15% (Trt 4) and 15% + Enzyme (Trt 5). Data analysis revealed that
dietary treatments had significant (p < 0.05) effect on feed intake, body
weight gain, feed conversion ratio, feed cost/kg gain, carcass and blood
parameters taken. Feed intake was significantly (p < 0.05) the lowest for
birds fed diet 5 while those on diet 2 had the highest values. Body weight gain
significantly (p < 0.05) decreased as the percent MSS increased in diets. Feed
conversion and cost/kg gain significantly (p < 0.05) favored birds on diet 2
compared to those on diet 1, 3, 4 and 5 respectively. Blood parameters were
significantly (p < 0.05) affected by experimental diets but differences were
within expected limits. Feed intake was significantly the highest in Trt l and
least in Trt 5. Trtl was numerically the highest in final weight and weight
gain but did not differ (p > 0.05) from trt3. Trts 2 and 5 recorded the lowest
final weight as daily weight gains were least for these treatments. Trt 3 had
the best feed conversion ratio and cost/kg gain with Trts 4 being the lowest.
Dietary treatments had effect on breast, thighs, and other cuts and organs
while drumstick, wings, back and lungs showed no difference. Hb and TP
significantly differed but not PCV though values were within recommended range.
These studies showed that birds in treatment 1 gave the best results in both
experiments but, MSS can be included at 5% or at 10% with enzyme treatment for
good performance, reduced feed cost and better feed conversion ratio. Mortality
was not significantly (P > 0.05) affected by MSS inclusion. It is therefore
recommended that MSS in broiler diets should not exceed 10% levels of inclusion
as the overall performance of birds become poorer with increased levels in the
diet.
CHAPTER ONE
1.0 INTRODUCTION
The poultry industry has suffered more than any other
livestock industry as a result of inadequate supply and high cost of feed
(Hill, 1989; Mtimuni, 1995; Leplaideur, 2004). Cereal grains constitute the
major sources of energy in poultry diets in the tropics (Oluyemi and Roberts,
2000). However, maize has remained the chief energy source in compounded diets
and constitutes about 50% of poultry ration (Ajaja et al., 2002).
Pressure on maize, wheat and recently cassava has been on the increase
worldwide with emphasis being placed on export and other diversified uses
mostly in flour based foods and ethanol production as an alternative source of
fuel (Doki, 2007; Thornton, 2007). According to Etuk (2008), these trends
require serious diversification of energy and protein feedstuffs for poultry,
because the availability of cheap and good quality protein and energy sources
remain the single most important limiting factor in poultry production in
Nigeria (Bawa et al., 2003; Abeke et al., 2008). The fact that
feed alone accounts for 70–80% of the recurrent production input in intensive
monogastric animal production makes the utilization of multiple feed
ingredients expedient (Mtimuni, 1995; Marie-Agnés, 2004). Field observations in
Nigeria revealed the inclusion of sorghum and possibly wheat in poultry and
rabbit diets (Ojo et al., 2005a; Abubakar et al., 2006; Etuk and
Ukaejiofo, 2007) as alternatives.
Sorghum bicolor (L)
Moench is widely grown in the semi-arid and arid savannah regions of Nigeria.
Maunder (2002) reported that sorghum is a traditional crop in Africa and Asia
and an introduced or hybridized crop in the western hemisphere. Sorghum is the
world's fifth most important cereal and is grown
in semi-arid regions of Africa being well adapted to the harsh climate and
naturally resistant to many pests (Belton et al., 2003).
It benefits from an ability to
tolerate drought, soil toxicities and temperature extremes effectively than
other cereals. In terms of the nutritive value, cost and availability, sorghum
grain is the next alternative to maize in poultry feed (Subramanian and Metta,
2000). Several varieties of sorghum have been developed and introduced in
Nigeria (IAR, 1999). However, the diversity of chemical composition and
anti-nutritional factors, mainly tannin resulting in variability in
digestibility from 35 – 60% or more have been reported (Becker, 1992).
Varieties of sorghum, climatic and soil conditions, fertilizer types are listed
among the factors responsible for the variations in chemical composition of
sorghum (Aduku, 1993; Tacon, 1995; Ngoka, 1997; Etuk and Ukaejiofo, 2007; Etuk,
2008). The usefulness of sorghum by-products has been reported world-wide
(Mosimanyana and Kiflewahid, 1987; Mahabile et al., 1990; Dowling et
al., 2003; Macedo and Aguilar, 2005; Nyannor et al., 2007). Some
varieties of sorghum have phenols concentrated in the outer layers of the
kernel which serves as natural source of antioxidants for foods (Awika et al.,
2001). Taylor and Da Silva (2004) reported that sorghum bran could be a source
of protein for industrial uses. Apart from serving as a staple food in Nigeria,
sorghum grain is used for the production of beverages.
Malting of sorghum, like
barley, involves steeping or soaking, germination, drying and curing in Kiln
and polishing. The resultant malt extract is a useful inp ut in breweries and
food processing companies where it is utilized for the manufacture of malt
drinks, syrups, beverages, baby foods, microbiological media and other useful
products. Malted sorghum sprout (MSS) is a by-product of sorghum malting. The
separated roots and shoots which are left after malt extraction from the young
germinating sorghum seedlings are collectively called sorghum sprout (Aletor et
al., 1998). Malted sorghum sprout has a lot of prospect as a feed stuff of
the livestock industry. It is rich in organic nitrogen (Ikediobi, 1989). Malted
sorghum sprout contains (g/kg); 226 crude protein, 48 crude fibre, 33 ether
extract, 16 ash, 522 nitrogen free extract and 16.26 MJ/kg DM gross energy
(Aning et al., 1998). Aning et al. (1998) reported that magnesium
was the most abundant mineral while potassium was the least in MSS. Among the
trace minerals, Zinc is the most abundant while copper is the least. Sorghum
sprout is reported to contain a considerable number of amino acids with low
level of methionine, lysine and threonine (Aning et al., 1998).
The anti- nutritional factors
in MSS are tannin and hydrogen cyanide (Omogbai and Ojeaburu, 2010). Van Buren
and Robinson (1969) reported that tannins affect the growth of animals in three
main ways: they have an astringent taste, which affects palatability and
decreases feed consumption; they form complexes with proteins which reduce its
digestibility and they act as enzyme inactivators. Processing of Malted sorghum
sprout was shown to have no significant (P>0.05) effect on growth (Fanimo
and Akinola, 2006) but inclusion of enzymes in feed have shown positive results
in counteracting the effects of anti- nutritional factors. This study was
conducted to determine inclusion level of malted sorghum sprout on its
utilization by broiler chickens and subsequent effect of enzyme treatment.
1.3 Objectives
Objectives of the
study were to;
1.
Determine the proximate and anti-
nutritional factor components of malted sorghum sprout.
2.
Determine the effect of MSS based
diet on performance and carcass characteristics of broiler chicken.
3.
Determine the effect of enzyme
treatment of malted sorghum sprouts on the performance and nutrient
digestibility by broiler Chicken.
4.
Evaluate the cost effectiveness of
MSS inclusion in broiler diets.
1.4 Hypotheses
Experiment 1
Ho:
Malted sorghum sprout cannot be effectively included and utilized in broiler
chicken diets
HA
: Malted sorghum sprout can be effectively included and utilized in broiler
chicken diets Experiment 2
Ho:
Enzyme treatment cannot increase efficient utilization of malted sorghum
sprouts in broiler
diets
HA :
Enzyme treatment can increase efficient utilization of malted sorghum sprout in
broiler chicken diets
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