Response of Broiler Birds to Choline Chloride in Semi Arid Sokoto, Nigeria

A study was carried out to evaluate growth performance and carcass characteristics of broiler birds fed with varying level of choline inclusion in their diets; T1 (control), T2 (10g/10kg) and T3 (20g/10kg). A total of 225 marshall broiler chicks were randomly divided into three (3) treatment group of 75 birds each. Each group was divided into five (5) replicates of fifteen (15) birds each laid in a completely randomized design. Feed and water was supplied ad-libitum and the experiment lasted for 49 days. The total feed intake (1316.75-14442.18) (24437.13-31999.76) for starter and finisher respectively, body weight gain (6227.30-8241.20) (10956.64-14182.96) for starter and finisher respectively, feed conversion ratio (1.73-2.26) (2.21-2.48) for starter and finisher respectively. Many (thigh, wings, back) of the carcass parameters measured were not significantly (p>0.05) affected by the treatments but significant difference (p<0.05) was observed in drum stick, breast and neck.  However, significant difference (p<0.05) was also observed in gizzard, liver and bile, heart, lungs, legs and head. There was significant difference (p<0.05) in primal cuts per live weight, primal cuts per dressed weight, organs per live weight and organs per dressed weight. In view of the results obtained, it can be concluded that treatment two (10g/10kg) performed better in terms of total body weight (TBW) and feed conversion ratio (FCR). Also in the carcass characteristics, treatment two performed better in terms of breast yield, drumstick, percentage of primal cuts from live weight (P/LW) and percentage of primal cuts from dressed weight

Design of Web-Based Promotion

The purpose of this study is to determine customer satisfaction by looking at the variables of interaction quality, system quality, and usability. This is done so that Chocolatier Dessert, as one of the desserts and snacks retailers, can compete and grow, so a website is designed to promote the goods produced. The method used the waterfall method, which works on the essence of a system that is done sequentially or linearly. The data was collected by distributing a list of questions to 50 respondents. The data collected was then processed using the SPSS application to test its validation and reliability. It is done to measure customer satisfaction and the variables that influence it. The results show that promoting the chocolatier through the website was very effective where the interaction quality and information system variables affected customer satisfaction, while usability did not. From the results of this study, it can be seen to maintain customer satisfaction. It is necessary to pay attention to the interaction system and information systems in promoting the Chocolatier Dessert