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Effects Of Different Levels Of Palm Kernel Cake On Digestibility And Carcass Characteristics Of Broilers

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  • Adekojo, S. A.
  • Lami, Haruna

Abstract

Palm kernel cake (PKC) is an agricultural by-product which is regarded as sources of both carbohydrate and protein and incorporated in animals feed help reduces the cost of production. This study examines the replacement of PKC at different level (0, 10, 15, and 20%) in the diet of 120 broiler birds. The birds were raised on commercial feed for two weeks and allotted to four treatments of 30 birds each and replicated 3 times in a complete randomize design. Data were collected on feed intake, weight gain, carcass characteristics and nutrient digestibility. The result showed that the live weights were significantly (p<0.05) lower in birds fed 20% (T4) PKC than control diet (T1). There was an increase in the size of gizzard with increasing level of PKC but thigh, leg, chest, neck, intestine, trunk, liver and heart were not significant (p>0,05) among treatments. The result of the nutrient digestibility reveals that crude protein was significantly (p<0.05) different between the control diet (T1) and other treatment (T2, T3 and T4). Ether extract was high and showed no significant (p>0, 05) differences among treatments. It was therefore concluded that, PKC can be incorporated up to 20% in broilers finisher ration without compromising the birds’ performance.

Suggested Citation

  • Adekojo, S. A. & Lami, Haruna, 2022. "Effects Of Different Levels Of Palm Kernel Cake On Digestibility And Carcass Characteristics Of Broilers," International Journal of Agriculture and Environmental Research, Malwa International Journals Publication, vol. 8(2), May.
    • Handle: RePEc:ags:ijaeri:333843
    DOI: 10.22004/ag.econ.333843
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    Agribusiness;

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