USE OF FERMENTED CASSAVA, PALM KERNEL CAKE AND DRIED BREWERS«¤?? GRAINS TO PRODUCE MAIZE- FREE LOW-COST DIETS FOR LAYING HENS

An experiment was carried out to determine the performance of laying hens fed maize-free diets based on combinations of fermented cassava tuber meal (FCMT), palm kernel cake (PKC) and dried brewers«¤?? grains (DBG) as source of energy. Diet I (control) contained maize as the main source of energy while diets 2, 3, 4, 5, and 6 contained FCTM, PKC and DBG at percentages of 30, 20, 20; 35, 15, 20; 35, 20, 15; 25, 20, 25 and 25, 25 and 20, respectively, completely eliminating maize. Each diet was fed to a group of 24 laying hens for 12 weeks, using completely randomized design (CRD). The layers on the maize-free diets tended to consume more feed than those on the control diet. The group on diet 3 (35%: 15%: 20%) recorded significantly (P<0.05) higher hen-day egg production (69.50%) than those on the other diets. There were no significant differences (P>0.05) in egg weights. The group on the control diet and that on diet 3 recorded significantly (P<0.05) superior feed conversion ratios. Haugh unit of the eggs from diet 4 was significantly (P<0.05) higher than the others. Diets 3 recorded the lowest feed cost of egg production with the value of N178.67 per kg eggs as against N210.25 per kg eggs from the control. The results of the trial have shown that fermented cassava tuber meal, palm kernel cake and dried brewers«¤?? grains can be used to produce maize-fee low-cost diets for laying hens if properly combined

USE OF FERMENTED CASSAVA, PALM KERNEL CAKE AND DRIED BREWERS’ GRAINS TO PRODUCE MAIZEFREE LOW-COST DIETS FOR LAYING HENS

An experiment was carried out to determine the performance of laying hens fed maize-free diets based on combinations of fermented cassava tuber meal (FCMT), palm kernel cake (PKC) and dried brewers’ grains (DBG) as source of energy. Diet I (control) contained maize as the main source ofenergy while diets 2, 3, 4, 5, and 6 contained FCTM, PKC and DBG at percentages of 30, 20, 20; 35, 15, 20; 35, 20, 15; 25, 20, 25 and 25, 25 and 20, respectively, completely eliminating maize. Each diet was fed to a group of 24 laying hens for 12 weeks, using completely randomized design (CRD). Thelayers on the maize-free diets tended to consume more feed than those on the control diet. The group on diet 3 (35%: 15%: 20%) recorded significantly (P<0.05) higher hen-day egg production (69.50%) than those on the other diets. There were no significant differences (P>0.05) in egg weights. Thegroup on the control diet and that on diet 3 recorded significantly (P<0.05) superior feed conversion ratios. Haugh unit of the eggs from diet 4 was significantly (P<0.05) higher than the others. Diets 3 recorded the lowest feed cost of egg production with the value of N178.67 per kg eggs as against N210.25 per kg eggs from the control. The results of the trial have shown that fermented cassava tuber meal, palm kernel cake and dried brewers’ grains can be used to produce maize-fee low-costdiets for laying hens if properly combined

Effect of Age and Weight on Laying Performance and Egg Weight among Harco Hens

This study was designed to determine the effect of age and weight on laying performance and egg weight among Harco hens. Laying performance and egg weight were compared between three weight ranges of beak trimmed commercial Harco hens in conventional battery cages. Seventy two Harco hens, age 32 weeks were divided into three groups corresponding to 3 weight ranges; 1.35 – 1.59kg (WRI), 1.60 – 1.80kg (WR2) and 1.81 – 2.20 kg (WR3). The hens were fed a commercial layers ratio for three months (12 weeks) during which the average egg weight and hen day egg laying performance of each weight range was determined. The average monthly production of WR3 layers was 295 eggs per 24 layers, whereas, those in WR2 range and WR1 laid 283 and 232 eggs per 24 layers respectively. WR3 hens laid 63 eggs more than WR1 hens per month, while age significantly (P < 0.05) affected laying performance. The effect of body weight on laying performance was significantly different (P <0.05). The average weight of eggs laid by WR1, WR2 and WR3 hens were 53.20 – 60.4g, 53.50 – 64.6g and 56.5 – 63.2g. There were therefore, significant differences (P < 0.05) in weights of eggs laid by hens in three weight ranges. The results therefore, show that laying performance and egg size are positively affected by age and body weight in Harco breed

Effect of Supplementation of Palm Kernel Meal with Yeast Culture Enzyme on Growth Performance and Carcass Characteristics of Broiler Chickens

This study was carried out to determine the effect of supplementation of palm kernel meal with yeast culture enzyme additive on the growth performance and carcass characteristics of broiler chickens. The palm kernel meal supplemented with yeast culture enzyme was used to replace soyabean meal at various levels to determine the best replacement that would give optimal performance in broiler chickens diets. The proximate composition of palm kernel meal showed that it contained 91.05% dry matter, 8.9% moisture, 4.2% ash, 20.00% crude protein, 6.50% ether extract, 1.3% crude fibre, 66.07% nitrogen free extract (NFE) and 3481.81 Kcal/Kg metabolizable energy. In the starter feeding trial, the palm kernel meal supplemented yeast culture enzyme was used to replace soyabean meal at levels of 25%, 50%, 75% and 100% each. Each starter diet was fed to a group of 30 broiler chicks for four weeks using completely randomized design. Each treatment was divided into three replicates of 10 broiler chicks each. Parameters determined include; initial body weight, final body weight, body weight gain, feed intake, feed conversion ratio, and cost of production. In the finisher feeding trial, the replacements were 25%, 50%, 75% and 100% PKM to replace soyabean meal in the control diet. Each finisher diet was fed to a group of 30 finisher broiler chickens for another four weeks using completely randomized design. The parameters determined include; initial body weight, final body weight, body weight gain, feed intake, feed conversion ratio, cost of production and carcass characteristics. In the starter feeding trial, the starter broiler chicks fed 25% PKM supplemented with yeast culture enzyme compared favourably with those fed the control diet (P<0.05) in terms of feed intake, body weight gain and feed conversion ratio and hence recorded highest body weight gain. The cost of production of the starter broiler chicks was lowest for Treatment 5 (N361.47) (100% PKM supplemented with yeast culture enzyme) while the costliest was Treatment 1 (Control) N494.89. In the finisher feeding trial, the finisher broiler chickens fed 75% PKM supplemented with yeast culture enzyme compared favourably with those on the control diet in terms of body weight gain, feed intake and feed conversion ratio. It was observed that the finisher broiler chickens could tolerate high palm kernel meal supplemented with yeast culture enzyme up to 75% inclusion in their diets. The cost of production of the finisher broiler chickens was lowest for Treatment 5(100% PKC supplemented with yeast culture enzyme) (N308.90) versus N354.74 for the control which was the costliest. The internal organs expressed as percent of the live-weight were not affected by the treatments. The results of the trials have shown that supplementation of palm kernel meal with yeast culture increased its digestibility and reduced high fibre level of palm kernel meal. Palm kernel meal supplemented with yeast culture enzyme could be used up to 25% in the diets of starter broiler chicks and up to 75% in the diets of finisher broiler chickens without affecting body weight gain, feed intake and feed conversion ratio negatively

Plasma lipid profiles change with increasing numbers of mild traumatic brain injuries in rats

Mild traumatic brain injury (mTBI) causes structural, cellular and biochemical alterations which are difficult to detect in the brain and may persist chronically following single or repeated injury. Lipids are abundant in the brain and readily cross the blood-brain barrier, suggesting that lipidomic analysis of blood samples may provide valuable insight into the neuropathological state. This study used liquid chromatography-mass spectrometry (LC-MS) to examine plasma lipid concentrations at 11 days following sham (no injury), one (1×) or two (2×) mTBI in rats. Eighteen lipid species were identified that distinguished between sham, 1× and 2× mTBI. Three distinct patterns were found: (1) lipids that were altered significantly in concentration after either 1× or 2× F mTBI: cholesterol ester CE (14:0) (increased), phosphoserine PS (14:0/18:2) and hexosylceramide HCER (d18:0/26:0) (decreased), phosphoinositol PI(16:0/18:2) (increased with 1×, decreased with 2× mTBI); (2) lipids that were altered in response to 1× mTBI only: free fatty acid FFA (18:3 and 20:3) (increased); (3) lipids that were altered in response to 2× mTBI only: HCER (22:0), phosphoethanolamine PE (P-18:1/20:4 and P-18:0/20:1) (increased), lysophosphatidylethanolamine LPE (20:1), phosphocholine PC (20:0/22:4), PI (18:1/18:2 and 20:0/18:2) (decreased). These findings suggest that increasing numbers of mTBI induce a range of changes dependent upon the lipid species, which likely reflect a balance of damage and reparative responses

Nutritional value of school meals and their contributions to energy and nutrient intakes of rural school children in Enugu and Anambra States, Nigeria

Abstract Background Nutritional deficiencies among school children may hinge on inadequate nutrient intake. School meals should improve nutrient intakes by providing a third of recommended daily energy and nutrient intakes (RNI). The study aimed at evaluating school meals served in three rural schools to determine if they met one third of the RNI of the children. This will enhance meal planning. Methods Food samples (20 g) that constituted the school meals were collected for five consecutive days from three schools where school lunch programme was implemented. These were put in labelled small air tight plastic containers and stored in deep freezers in the Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka. The samples were analysed chemically using standard methods. Portion sizes of foods were obtained and the contributions made by these meals to the children’s RNI were calculated. Results were presented in percentages and means ± standard deviations. Results The results showed that energy value of the meals ranged from 32.27 – 243.4 Kcal/100 g. The school meals contained carbohydrate (0.7 – 48.4 g), protein (0.69 – 12.6 g), vitamin C (0.7 – 8.22 mg), vitamin A (3.0 – 255.5 RE), iron (0.05 – 1.7 mg), calcium (3.0 –120 mg) and zinc (0.14 – 3.0 mg) per 100 g of food consumed. They contributed 16.4 – 25.5% energy, 53.4 – 116.9% protein, 66.0 – 159.5% vitamin A, 37.3 – 45.7% vitamin C, 13.2 – 28.5% calcium, 5.9 – 20.6% iron and 35.1 – 92.9% zinc to the children’s daily requirements. Conclusion The school meals provided over one third of the RNI for protein, vitamins A and C, and zinc but did not meet a third of the RNI for energy, calcium and iron