A study was conducted to determine
the growth performance of broilers fed on hot water treated sorghum. 50 days old broilers chicks were randomly
assigned to five treatment in a completely randomized design. Each group was further sub divided in to two
replicates of 5 bird per replicate, five experimental diet were formulated such
that diet I(c) which was screed to the control which contain 100% maize, diet
II (W1) which contain 25% of sorghum, diet III (W2) which
contain 50% of sorghum, Diet IV (W3) which contain 75% for sorghum
and diet V (W4) which contain 100% of sorghum. Respectively the response parameter evaluated
for is the growth performance of broilers fed various treatment diets. The experiment which was lasted for 3 weeks
shows result that bird fed 50% hot water treated white sorghum diet had
significantly (P<0.05) high growth performance than birds fed the control
diet. However, the result of this study suggest that inclusion of 100% hot
water treated white sorghum in broilers starter diets is without adversely
affecting the growth performance of broilers fed on hot water treated white
TABLE OF CONTENTS
2.2 CULTIVATION AND DISTRIBUTION
SPECIES OF SORGHUM INCLUDES
3.0 MATERIALS AND METHOD
3.1 STUDY LOCATION
COLLECTION OF SORGHUM
3.3 EXPERIMENTAL DIET
3.4 ANIMAL AND MANAGEMENT
3.5 EXPERIMENTAL TRIAL
DATA COLLECTION FOR GROWTH PERFORMANCE
5.0 CONCLUSION AND RECOMMENDATION
types of poultry birds require their diet to contain a large percentage of
cereal grains to provide energy and protein in their ration
primary cereals used in poultry production worldwide include maize, wheat,
sorghum and rice. Sorghum grains is produced is small quantities compare to
maize production in most part of the world and is used in lesser quantities as
an animal feeds (Parthesarathy, 2005).
sorghum is still the second most used cereal grain for commercial growers of
broilers, turkey and egg layers in region where both are grown in the united state.
the energy portion of poultry diet represent the largest single dietary
ingredient maize which used to be the major source of energy in poultry deities
now very expensive due to low production in the dry areas of the world and the
intense competition between man and livestock (Parthesarathy, 2005 and Issa et al., 2007).
important measure that can be taken to alleviate this situation is the use of
alternative energy sources like sorghum and millet which are produced
extensively in the semi-arid regions of the world (Issa et al., 2007). He
reported that sorghum grain can play an important role in poultry feeds in most
countries where it is available. (Traves
et al., 2006)
sorghum is said to be of two types base in the color of the coat, sorghum as
many species and varieties and this varieties according to (Ring et al., 1985) differ greatly in seed
colour, ranging from white to dark brown depending on the presence of phenol
term phenolic compound relates to family substance something referred to as
tanning found mainly in the pericarp of sorghum grain, actually the phenolic
family consist of many aromatic organic compound including antocynedins and
flavones, these compound contributes to
flavor and color of sorghum grains and it may cause bitterness, unpalatability
and decrease of feeds value (Ring et al.,1985)
are soluble phenolic compound that have the ability to bind or precipitate
protein from aqueous solution. They bind to the protein rich storage of sorghum
and inhibit their digestibility (butter, 1989).
anti-nutritional effects of tannins including reduce in feed intake, growth
rate and protein utilization and also damage mucosal lining of the digestive
tracts increasing protein or amino-acid in them may alleviate the deleterious
effect of tannins (Mole et al.,
may be removed or eliminated completely and several approaches for removal of
tannin in sorghum have been proposed (Dido et
al., 2002) the most common and practical ways are by decorticating and
soaking for some hours and the socked grains will later be dried at 600c
and grind to obtain the feeds without changing the nutritional value
(Serna-saldiver et al.,1994)
To determine the effect of hot
water processing (soaking) on nutritional composition of white sorghum.
To determine the effect of hot
water treated sorghum on broiler feed intake, weight gain and feed conversion
To ascertain the inclusion level of
hot water treated white sorghum on the performance of broiler chicks.
which forms the major energy source for poultry in Nigeria is however becoming
expensive as a result of the decline in its production due to changing climate
as well as its food and industrial uses. This calls for research into
alternative energy sources which are readily available and have little
industrial uses. Sorghum grains could be very good feed stuff for broiled
chickens if effort can be made to reduced or eliminate its anti-nutritional factor other wise know as tannin, this is
supported by (Danicle et al., 2004)
who stated that all the dietary maize portion of broiler diets can be replaced
with sorghum with little or no tannin.
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