Research Article
Volume 5 Issue 4 - 2020
Effect of Palm Kernel Cake Fortified with Natural Carotenoids on Productivity of Meat Chickens
Eugenes K Ndelekwute*, Glory E Enyenihi, Uduak L Unah and Stanley C Uchendu
Department of Animal Science, University of Uyo, Uyo, Nigeria
*Corresponding Author: Eugenes K Ndelekwute, Department of Animal Science, University of Uyo, Uyo, Nigeria.
Received: January 17, 2020; Published: March 30, 2020


An experiment was conducted to determine the effect of palm kernel cake (PKC) fortified with Calopogonium mucunoides (CM) on growth performance of broiler chickens. A total of 180 Anak day old chicks were used. There were six dietary treatments (T). Each treatment had 30 birds replicated three times with 10 birds per replicate. The experiment was arranged in completely randomized design (CRD). Diet 1 (T1) which contained unfortified PKC was the control, while T2, T3, T4, T5 and T6 contained PKC fortified with 10, 20, 30, 40 and 50% CM respectively. Feed and water were given ad libitum for 7 weeks starting from the first week. Results showed that the crude protein of CM was 24.54%, ether extract 0.31%, ash 6.25% and crude fibre 12.46%. At the starter phase final live weight at all the levels of fortification was better (P < 0.05) than the control. Daily gain followed the pattern of final live weight. Fortification at 40 and 50% reduced daily feed intake (P < 0.05). Both feed: gain ratio and protein efficiency ratio were improved above 10% but was best at 40 and 50%. At finisher phase, fortification at all levels improved final live weight (P < 0.05). Total feed intake was increased by 30, 40 and 50% of fortification. There were no differences (P > 0.05) in daily feed intake, daily gain, feed: gain ratio, daily protein intake and protein efficiency ratio. In conclusion PKC could be fortified with CM up to 50% and used successfully in broiler diets.

Keywords: Palm Kernel Cake; Natural Carotenoids; Meat Chickens


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