The Effects Of Replacing Groundnut Cake With Cottonseed Cake On The Performance And Carcass Characteristics Of Broiler Chickens

The effects of replacing groundnut cake (GNC) with cottonseed cake (CSC) at 0, 50 and 100% levels in starter and finisher diets on broiler performance, carcass characteristics and gut morphology were evaluated in a 56 - day feeding trial. Average daily feed intake, average daily weight gain, and feed/gain ratio were significantly (P < 0.05) affected by dietary treatments at the starter and finsiher phases. Higher levels of CSC significantly depressed feed intake and weight gain of birds at the starter finisher phases. Eviscerated weight (E.W) dressing percentage, total edible meat, and abdominal fat pad decreased with increasing level of CSC while weights and lengths of small intestine, large intestine, caeca and gizzard weight increased significantly ( P < 0.05) from 0 to 100% CSC diets. It can be concluded that CSC inclusion at 50 and 100% level had adverse effect on performance and carcass parameters assessed.Keywords: Groundnut cake, Cotton seed Cake, performanc

Comparative cost analysis of meat protein and energy production in Abeokuta, Nigeria

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Effect of sire strains on egg production traits of crossbred chicken in South-West of Nigeria

No Abstract.Nigerian Journal of Genetics Vol. 19 2005: pp. 92-11

Effect of processing and preservation method on the organoleptic and shelf life of meat products

Two meat products (Beef and Mutton) were subjected to four processing methods-frying, boiling, roasting and oven-drying to investigate the effects of processing and preservation methods on the organoleptic and shelf-life of meat products. The results obtained revealed fried Mutton to have the highest rating scores (better taste) of 91% while boiled beef had the lowest rating of 42%. Preserving the meat at room temperature (25°C average) had a significant (P<0.01) effect on the taste and microbial load of the meat products. Processing methods however, had no significant effect on the microbial count of product. Boiled meat (at 100°C for 30 minutes) had the shortest shelf, while fried meat (at 180°C for 10 minutes) stored at refrigerated temperature (4°C) had the highest shelf life of 14 days. Oven-dried meat (200°C for 24 hours) and roasted meat (on open hot coal for 12 hours) had shelf life of 7 days each at 4°C. Lower shelf-life was recorded for meat stored at 25°C all the processing methods. Keywords: Meat products, processing, preservation, qualitie

Performance of broilers fed enzyme-supplemented tigernut (Cyperus rotundus L.) meal diets

A feeding trial was set up to study the effects of replacing maize with tigernut meal (TGN) at 0, 33.33, 66.67 and 100 per cent levels, with 0.10 per cent enzyme supplementation of all levels, on performance characteristics and carcass yield in broiler chicken for 8 weeks (56 days). A total of 200 Anak-2000 breed of broilers were randomly allotted to four experimental diets such that each treatment had two replicates of 25 birds each. Tigernut meal inclusion at 33.33 per cent (Diet 2) with enzyme supplementation resulted in significant final live weight and carcass yield, while tigernut meal significantly (

Effects of preservation methods on the nutritional qualities of milk and some milk products

No Abstract

Evaluation of partial replacement of maize with cooked wild variegated cocoyam corm meal (Caladium hortulanum) in broiler starter diet

No Abstract

Utilization of cowpea shell and maize cobs in diets for rabbits

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Nutritive value of ripe and unripe(green) plantain peels (Musa paradisiaca) for broiler chicken

No Abstract

The effects of instant noodles waste in diets for broiler chickens

The effects of instant noodles waste (INW) as a replacement for maize was investigated using 144 day-old, unsexed broiler chicks of Anak strain which were randomly assigned into four dietary treatment groups of 36 birds each. Each dietary treatment group had 3 replicates of 12 broilers per replicate. These four different diets were fed, in which INW replaced maize at 0% (control), 10, 20 and 30% from day old to 8 weeks of age. The growth performance, nutrient digestibility, haematological parameters and carcass traits of the chickens were evaluated. Average final live weight ranged from 1559.44 g to 1730.91g with broilers fed control diet and 30% INW diet recording the highest and least values respectively among the treatments. Broilers fed the 30 % INW had lower (P< 0.05) live weight. Broilers fed INW based diets had higher blood profile comparable to the control. The results indicated that INW can replace up to 20% of broiler starter diet and 30% replacement of maize at the finisher phase without adverse effects on growth performance of the broilers.Keywords: Instant noodles waste, diets, broilers chickens