Nutrient digestibility and nitrogen balance by Yankasa rams fed treated sugarcane bagasse supplemented with varying levels of yeast

A study was conducted to evaluate nutrient digestibility and nitrogen balance of Yankasa rams fed varying inclusion levels of yeast in bagasse based diet. Twenty (20) growing Yankasa rams were used for the study; the rams were allotted to four (4) dietary treatments in a completely randomised design. The metabolism trial lasted 21 days. The yeast was included at the rate of 0, 5, 6 and 7 g/kg respectively and the diets were offered at 3 % body weight. Data generated were analysed using general linear model procedure and significant differences were compared using Tukey test and contrast analysis. The crude protein (CP) content of experimental diet varied between 13.0 and 13.75 % while neutral detergent fibre (NDF), acid detergent fibre (ADF) and acid detergent lignin (ADL) ranged from 68.30 to 69.04 %, 32.60 to 33.53 % and 11.28 to 33.52 % respectively. The results of apparent nutrient digestibility showed that rams fed diet with 7 g/kg inclusion level had significantly higher (p<0.05) dry matter digestibility (DMD), crude protein (CPD), acid detergent fibre (ADFD), neutral detergent fibre (NDFD) and acid detergent lignin (ADLD) which were at par with rams fed diet with 0 g/kg inclusion level. Moreover, rams fed 6 g/kg inclusion of yeast had significantly higher (p<0.05) nitrogen retention and nitrogen retention as percentage intake which were at par with rams fed 0 and 5 g/kg inclusion of yeast. Conclusively, the study showed that increasing the inclusion of yeast increased the nutrient digestibility and nitrogen retention of Yankasa rams

Carcass characteristics and meat quality of Red Sokoto Bucks fed treated and untreated bagasse with or without enzyme supplementation

study was conducted to evaluate the effect of feeding treated or untreated bagasse with or without enzyme supplementation on the carcass characteristics and meat quality of Red Sokoto bucks. Sixteen Red Sokoto bucks averaging one year and weighing 10 ± 2 kg were used for the study. Four bucks were assigned per treatment and allotted to two dietary treatments with two level of supplementation in a completely randomized design. The enzyme was included based on the manufactures recommendation. The bucks were slaughtered and dressed according to normal dressing procedure and meat samples were analysed for moisture, protein and ash content. The result of the trial showed that there was no significant difference (p>0.05) in hot carcass weight and protein content between bucks fed bagasse with enzyme and bucks fed bagasse without enzyme. Bucks fed untreated bagasse without enzyme had significantly (p<0.05) higher dressing percentage (44.11 %) when compared to bucks fed treated bagasse with enzyme (42.58 %). The study concluded that treated and untreated bagasse with or without enzyme has no adverse effect on carcass and meat quality of Red Sokoto bucks