2015, Number 4

Journal of Animal and Poultry Sciences (JAPSC)

Vol 4(4), 2015

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The nutritional value of soaked-boiled-fermented jackfruit (Artocarpus heterophyllus) seed meal for poultry

49-57

K. NDYOMUGYENYI, M. W. OKOT, and D. MUTETIKKA

 

Abstract

Chemical analysis, apparent metabolizable energy and one feeding trial were conducted to assess the nutritional value of jackfruit seeds that had been subjected to a combination of soaking, boiling, followed by fermentation. In the feeding trial, five broiler starter diets were formulated with the processed jackfruit seed meal constituting 0, 80, 160, 240 and 320 g/kg of the diet. The jackfruit seeds before and after processing contained 151, 140 g crude protein; 740, 747 g total carbohydrates; 11.1, 1.28 g tannins; 10.0, 1.47 g total oxalates per kg respectively. The apparent metabolizable energy value of the processed jackfruit seed meal was 2368±315 Kcal/kg. Inclusion of the processed jackfruit seed meal affected chick growth, nutrient utilization and organ weights relative to body weight. At 80 and 320 g/kg inclusion, weight gain and feed/gain were depressed by 5.2, 42.1%; 6.2, 40.7% respectively. Feed intake was not affected up to 240 g/kg inclusion but reduced by 18.3% at 320 g/kg. Except for gizzard; weights of liver, caecum, heart, intestines and pancreas were affected. At 80 and 320 g/kg inclusion; weights of caecum, intestine, pancreas and gizzard increased by 69.4, 113.9%; 4.5, 43.2%; 7.3, 46.3%; 11.3, 14.6%, while liver and heart were reduced by 7.7, 22.2%; 27.9, 34.2% respectively. Apart from nitrogen retention; nitrogen digestibility, dry matter digestibility and excreta water content were not affected. Nitrogen retention increased by 38.5% at 320 g/kg inclusion. Processing reduced tannins and oxalates from jackfruit seeds by over 85%. The processed jackfruit seed meal can be included in poultry diets at levels up to 80 g/kg without compromising with: feed intake, feed efficiency, daily weight gain and nutrient utilization. Although the cost per kg gain of birds increased with jackfruit seed meal inclusion, the seeds will eventually be readily available at low or no cost. However, for economic efficiency the cost of collection and treatment should be put into consideration.

Key words: Anti-nutrient, Broiler, Feedstuff, Performance, Processing

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2014, Number 4

Journal of Animal and Poultry Sciences (JAPSC)

Vol 3(4), 2014

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The effect of canola meal processing by heat, moisture and ammonium bicarbonate on metabolisable energy and nitrogen retention in broiler chicken

S. M. Hashemi*, and M Beiki

110-116

Abstract

Nutritional value of canola meal can be improved by processing methods. In this experiment factorial arrangement of processing factors, including three levels of heat exposure (60, 90 & 120 °C), two levels of time (15 & 30 min.), two levels of moisture (wet & dry) and two levels of ammonium bicarbonate (0 & 3%) were considered. Twenty-four kinds of processed canola meal with 3 replicates were fed to 18 days old broilers (70% basal diet plus 30% processed canola meal) with row canola meal as a control group. At 21 days of age, samples of feed and feces were collected to measure the gross energy and nitrogen content. Apparent metabolisable energy of canola meal and nitrogen retention is calculated by marker assay method. Acid insoluble ash was used as indigestible marker. Results showed that N retention negatively affected as the temperature rises. Ammonium bicarbonate increased the apparent metabolizable energy of canola meal and nitrogen retention at P=0.06. In conclusion, to improving the apparent metabolizable energy and N retention, the best combination of factors was 60 °C heat exposure for 30 min and wet treatment without ammonium bicarbonate.

 Keywords: canola meal, processing, heat, ammonium bicarbonate

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ادامه خواندن 2014, Number 4