ABSTRACT
This study was conducted to evaluate the interaction effect of different methods of processing of African breadfruit (Treculia africana) and its level of dietary inclusion on the performance of local turkeys. Nine treatment diets in which raw boiled and roasted African breadfruit combined with 10, 20 and 30 percent levels of inclusion, respectively were formulated for both turkey starter and grower phases; constituting a 3x3 factorial experiment, in Completely Randomized Design. A total of 135 local turkey poults were randomly allotted into nine treatment diets of fifteen birds each replicated three times with five birds per replicate. They were kept in deep litter and fed ad libitum during the study that lasted 16 weeks. Average final weight (g), weight gain (g), feed intake (g), feed conversion ratio and percentage mortality were recorded. Results indicated that there were significant interaction effect (P<0.05) in the final weight, weight gain, feed intake and feed conversion ratio (FCR) of the birds fed the treatment diets. Diet 5 (B20) with 20% boiled African breadfruit gave the highest values for final weight and weight gain of turkeys fed the various diets, though it was not significantly different (P>0.05) from birds that were fed diets 8 and 9 (20 and 30% roasted African breadfruit) respectively. Turkeys that were fed diets 2, 3 and 5 (20 and 30% raw African breadfruit and 20% boiled African breadfruit) were observed to have better conversion of feed to meat (FCR). There was no mortality related to the diets consumed by the birds. Carcass nutrient composition showed that carcass crude protein and crude fibre content were significantly higher (P<0.05) for turkeys that were fed diet 1 (10% raw African breadfruit), diet 2 (20% raw African breadfruit), and diet 3(30% raw African breadfruit). Crude fat was found to be significantly higher (P<0.05) for birds fed diet 1 and significantly lower (P<0.05) for birds fed diet 6 (B30). The overall economic analysis revealed that cost of production was significantly higher (P<0.05) for birds fed diet 9 (T30), while those fed diets 2 and 3 were significantly (P<0.05) the least. Revenue and gross margin was highest for birds fed diet 5. Dress percentage and drum stick were higher for birds fed diet 5, while breastcut, wing and backcut percentages were not significantly different (P>0.05) for all the birds fed the different diets. There were also significant interaction effects (P<0.05) in all the values of the internal organs of turkeys fed the treatment diets. Turkeys fed diet 3 (R30) had the highest intestine size, which as well was significantly different (P<0.05) from those fed the other diets. The toxic nature of raw African breadfruit seed (ABS) may have increased digestive activities in the intestine, thereby influencing the proportion of the intestine of the turkeys fed diet 3.The result of this study showed that grower turkeys could be fed raw, boiled and toasted African Breadfruit Seed Meal (ABSM) included diets up to 30% without any adverse effect; although 20% inclusion of boiled ABSM gave the best result in terms of performance and profitability. Above 30% of the different processing methods may adversely affect productivity of Birds.
TABLE OF
CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Table of Contents vii
List of Tables xii
Abstract xiv
CHAPTER ONE
1.0
Introduction 1
1.2 Statement of Problem 3
1.3 Objectives 4
1.4 Justification 5
CHAPTER TWO
2.0 LITERATURE REVIEW 6
2.1 African Breadfruit (Treculia Africana) 6
2.1.1
Origin of African breadfruit 6
2.1.2. Botanical features of African breadfruit 6
2.1.3 Geographical distribution and availability 6
2.1.4
Varieties of African breadfruit 7
2.1.5 Potentials of African breadfruit 8
2.2 Treculia
Africana Seeds 9
2.3 Chemical
Composition of African Breadfruit Seed Meal 9
2.4.
Effects of Heat Processing Method on
Chemical Properties of African Breadfruit 10
2.5. The Feed Value of Treculia africana Seed 11
2.5.1
Use of African breadfruit seed meal in
livestock feed 12
2.5.2
Uses of African breadfruit for human 13
2.5.3
Industrial uses of African breadfruit 14
2.5.4 Medicinal uses of African breadfruit 15
2.6 Limitation in the use of Treculia africana Seeds 16
2.6.1
Anti-nutritional factors in Treculia african seeds 16
2.6.2
High cost of Treculia africana seeds 16
2.7 Turkeys 17
2.7.1 Origin 17
2.7.2 Breeds, varieties and strains of turkeys 17
2.7.3 Nutrient requirement of turkeys 19
2.7.3.1
Water requirement 21
2.7.3.2 Energy requirement 22
2.7.3.3 Protein and amino acid requirement 23
2.7.3.4 Fat requirement 28
2.7.3.5 Fibre tolerance 29
2.7.3.6 Vitamin requirement 30
2.6.3.7 Mineral requirement 32
2.7 Chemical Composition of Turkey Meat 35
CHAPTER THREE
3.0 MATERIALS AND METHODS 37
3.1 Location of Study 37
3.2 Experimental Design 37
3.3 Duration of the Study 38
3.4 Procurement of African Breadfruits and
other Feedstuffs 38
3.5 Processing of Treculia africana Seed Meals (TASM) 38
3.5.1 Raw dried Treculia africana seed meal (Raw TASM) 38
3.5.2 Boiled
Treculia africana seed meal (Boiled
TASM) 38
3.5.3 Roasted Treculia
africana seed meal (Roasted TASM) 39
3.6 Experimental Diets 39
3.6.1 Formulation of diets 39
3.6.2 Ration formulation and mixing 39
3.7 Experimental Animals and Management 39
3.7.1 Procurement of the birds 39
3.7.2 Brooding of the birds 39
3.7.3 Allocation of birds into groups 40
3.7.4 Feeding of the birds 40
3.7.5 Vaccination/medication of birds 40
3.8 Data Collection 40
3.8.1 Growth performance parameters 40
3.8.1.1
Average
daily feed intake (g/bird) 40
3.8.1.2 Average daily weight gain (g/bird) 40
3.8.1.3
Feed
conversion ratio (FCR) 41
3.8.2 Carcass characteristics 41
3.8.2.1 Carcass yield 41
3.8.2.2 Carcass cut-parts 41
3.8.2.3
Carcass nutrient composition 41
3.8.3 Internal organ proportion 41
3.8.4 Economics of production 41
3.8.4.1
Average cost of experimental diets 42
3.8.4.2
Cost per weight gain (N/g) 42
3.8.4.3
Revenue 42
3.8.4.4
Gross margin 42
3.8.5 Laboratory (Sample) analysis 42
3.8.5.1
Haematological parameters 42
3.8.5.2
Serum chemistry analysis 42
3.8.6 Statistical analysis 42
CHAPTER FOUR
4.0. RESULT AND DISCUSSION 46
4.1 Growth Performance of Turkeys Fed Treatment
Diets 46
4.1.1 Effect of interaction
between the processing methods and inclusion levels on
the growth performance of turkeys fed the treatment diets 46
4.2 Economics of Production of Turkeys Fed
Treatment Diets 51
4.2.1
Effect of Interaction between the processing methods and inclusion levels on
the economics of
production of turkeys fed the treatment diets 51
4.3 Carcass Yield and Cut Parts of Turkeys Fed
Treatment Diets 55
4.3.1
Effect of interaction between processing methods and inclusion levels on
carcass yield and cut-parts of turkeys
fed treatment diets 55
4.4 Internal Organ Proportion of Turkeys Fed
Treatment Diets 58
4.4.1
Effect of interaction between processing methods and inclusion levels on internal
organs proportion of turkeys fed
treatment diets 58
4.5 Carcass Nutrient Composition of Turkeys Fed
Treatment Diets 62
4.5.1
Effect of interaction between the processing methods and inclusion levels on
carcass nutrient composition
of turkeys fed the treatment diets 62
4.6 Haematological Parameters of Turkeys Fed the
Treatment Diets 67
4.6.1
Effect of interaction between the processing methods and inclusion levels on
haematological parameters
of turkeys fed the treatment diets 67
4.6.2
Effect of processing method on haematological parameters of turkeys fed the
treatment diets 69
4.6.3 Main effect of inclusion levels on
haematological parameters of turkeys fed the
treatment diets 70
4.7.1 Effect of interaction between processing
methods and inclusion levels on the
serum chemistry
indices of turkeys fed the treatment diets 71
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATIONS 74
5.1 Conclusion 74
5.2. Recommendation 74
References 75
LIST OF
TABLES
3.1:
Percentage composition of
experimental diets: starter ration 43
3.2:
Percentage composition of
experimental diets: grower ration 44
4.1.1: Effect of interaction between processing methods and inclusion
levels on the growth
performance of turkeys fed the treatment diets 48
4.1.2:
Main effect of processing
methods on the growth performance of turkeys
fed the treatment diets 50
4.1.3:
Main effect of inclusion levels on the growth performance of
turkeys
fed the treatment diets 50
4.2.1: Effect of interaction between processing methods and inclusion
levels
on the economics of production of turkeys fed the treatment
diets 53
4.2.2:
Main effect of processing methods on the economics of production
of turkeys fed the treatment diets 54
4.2.3: Main effect of inclusion levels on the economics of production
of turkeys
fed the treatment diets
54
4.3.1: Effect of interaction between processing methods and inclusion
levels on
carcass yield and cut parts of turkeys fed the treatment diets 56
4.3.2: Main effect of processing methods on the carcass yield and cut
parts of
turkeys fed the treatment diets 57
4.3.3: Main effect of processing methods on the carcass yield and cut
parts of
turkeys fed the treatment diets 57
4.4.1:
Effect of interaction between processing methods and inclusion
levels
on internal organs proportion of turkeys fed the treatment diets 60
4.4.2: Main effect of processing methods on internal organ proportion
of
turkeys fed the treatment diets 61
4.4.3: Main effect of
processing methods on internal organ proportion of
turkeys fed the treatment diets 61
4.5.1: Effect of interaction between the processing methods and
inclusion
levels on carcass nutrient composition of turkeys fed the
treatment
diets 65
4.5.2: Main effect of processing methods on carcass nutrient composition of
turkeys fed the treatment diets 66
4.5.3: Main effect of inclusion
levels on carcass nutrient composition
of turkeys fed the treatment diets 66
4.6.1: Effect of interactions between the processing methods and inclusion
levels on hematological parameters of
turkeys fed the treatment
diets 68
4.6.2: Main effect of processing methods on haematological parameters
of
turkeys fed the treatment diets 69
4.6.3: Main effect of inclusion levels on haematological parameters of
turkeys
fed the treatment diets 70
4.7.1: Effect of interactions between the processing methods and
inclusion
levels on serum chemistry indices of turkeys fed the treatment
diets 72
4.7.2: Main effect of processing methods on serum chemistry indices of
turkeys
fed the treatment diets 73
4.7.3: Main effect of inclusion levels on serum chemistry indices of
turkeys
fed the treatment diets 73
CHAPTER 1
1.0 INTRODUCTION
Recent publications indicate that in order to satisfy the
estimated demand by world population for food of animal’s origin in 2020, an
increase of more than 50% for meat, milk and eggs production would be required
(Bradford et al., 1999). To
accomplish this projection in supply of quality and quantity of feed, an
efficiency of conversion by the animal will be required.
The Nigerian poultry industry is currently facing the challenge
of inadequate supply of feed at the right quantity and quality to birds as a
result of low production level of feedstuffs (Ojewola and Obasi, 2003; Ugwuene et al., 2005). It has also been observed
that for many years now there had been a steady increase in the cost of
conventional feed ingredients such as maize, millet, groundnut cake, soya bean
meal and fish meal leading to increase in the prices of feed and poultry
products. In order to reduce the cost of feed which will enhance increase in
production of livestock, the use of alternative and cheap feed resources with
comparable potentials conventional ingredients should be exploited (Ironkwe et al., 2015).
Alternative feed resources generally refer to all those feeds
that have not been conventionally used for feeding livestock and are not
commercially used in the production of livestock feeds (Amata, 2014).
Alternative feedstuffs include, but not limited to, agro-industrial by-products
and leaf meals of some common tropical plant species. They are good nutrient
sources, but their use in animal production has been limited owing to
constraints imposed by anti-nutritional and socio-economic factors. Several
studies regarding the nutritive values of alternative feedstuffs and their
usefulness in animal nutrition have been published (Agbabiaka, 2013).
Many attempts have been geared toward the use of unconventional
feedstuff in Poultry diets to reduce cost of feed with some encouragements,
these include maize cob (Anyaehie, 2006), palm kernel meal (Ugwuene, 2008),
Brewers' grain (Obidinma, 2009), palm oil sludge. Also, concerted efforts are
being made by researchers towards finding alternative sources of protein,
energy and other nutrients from some readily available but hitherto
underutilized plants such as African bread fruit (Treculia africana) (Giami
and Wachukwu, 1997; Enujiugha and Ayodele-oni, 2013).
The African bread fruit
seeds have been identified to possess important source of nutrients, such as
protein, carbohydrates, minerals and vitamins, and fats (Mbagwu et al; 2010). African breadfruit seeds
contain 11.27% crude protein, 64.95% carbohydrate, 9.82% oil and 421.57kcal/kg
calorific value (Arawande et al; 2009).
In contrast to insinuations that the cost of African breadfruit
(Treculia africana) seed is very
high, it has been observed to be surplus during the rainy season, between
February and August in Nigeria.
Though little information is available on the use of African
breadfruit (Treculia africana) seeds
in animal nutrition, considering its nutritional values, it has the potential
as feedstuff in enhancing livestock production.
Consequently, the problem of low protein intake of Nigerians (8
gramm per caput per day) which is far less than the recommended 35g per head
per day (FAO, 1982; Obioha, 1992 and Ugwuene, 2008) can be solved by
accelerated poultry production using species that have faster growth rate,
large size and excellent meat quality (Ugwuene, 2008). Emphasis in the past has
been on the use of broilers and laying chickens to address this problem of low
protein intake, but it has proved inadequate (Ugwuene, 2008). Efforts
therefore, should be geared towards exploiting the potentials available in
other species like turkeys to meet the protein need of Nigerians.
Increased turkey production in Nigeria must therefore be
seriously and urgently encouraged taking advantage of the bird’s size, fast
growth rate, high fecundity and excellent meat quality in order to solve the
problem of low protein intake (Ugwuene, 2008).
Turkey production in Nigeria has hitherto remained at the
subsistence level due to reasons including lack of adequate information on
their nutritional requirements, especially the local strains, high cost of
feeds and inconsistent feeding programs (Ojewola et al., 2002). Commercial feed millers in the country do not
produce turkey rations thereby forcing the smallholder turkey farmers to feed
their birds on broiler diets whose requirements differ (Ugwuene, 2008).
Feed account for the highest percentage of cost of turkey
production (Ensminger, 1991) and so should be adequately provided in quality
and quantity for optimum performance of turkeys at the least cost (McDonald et al., 1995). This call for
highlighting and harnessing the innate nutritional values in the
unconventional/ alternative feedstuff like African breadfruit to boost poultry
(turkey) production which this study intends to achieve.
1.2 STATEMENT OF PROBLEM
The competition between man and livestock for most cereal crops
as feedstuff, and the low level of production of such cereals in Nigeria make
them insufficient and costly for use by man, industries and livestock. This therefore
calls for exploring the use of cheaper alternatives to cereals as feed
ingredients for livestock.
The potentials of some tree crops like African breadfruit as
feed ingredient have not been exploited. African breadfruit seed is in
abundance in most part of Southern Nigeria and are relatively cheap during the
rainy season (Hutchinson, 1973). There has been the over-dependence on cereals,
especially maize, as feed ingredient to the utter neglect of exploitation of
potentials in unconventional feedstuffs such as African breadfruit.
There has also been consistent neglect of turkey production in
Nigeria, especially our local strains, so the production is left in the hands
of subsistence poultry farmers (Ugwuene, 2008). There is also dearth of
information on the nutritional requirements of our local turkeys, unlike
broiler chickens whose nutritional requirements have been well documented (NRC,
1984).
1.3 OBJECTIVES
(a)
Broad objective
The broad
objective of the study was:
i.
To evaluate
the nutritional potential of African breadfruit as a non-conventional feedstuff
in grower turkey diets.
(b) Specific
objectives are:
The
specific objectives of the study were:
i.
to
determine the effect of the treatment diets on the growth performance of the experimental
birds,
ii.
to evaluate
the economics of production of turkeys fed the treatment diets,
iii.
to
determine the effect of the treatment diets on carcass characteristics of the
turkeys,
iv.
To
determine the effect of the treatment diets of the carcass nutrient composition
of the turkeys
v.
To assess
the dietary treatments effect on the carcass nutrients composition of the
turkey birds and
vi.
to evaluate
the effect of the treatment diets on the haematology and serum biochemuistry of
the turkeys.
1.4 JUSTIFICATION
Including Treculia
africana seed meal in turkey diets would provide the much needed
information on the utilization of tree crops, such as Treculia africana either as energy or protein source for turkey
nutrition.
The nutritional potentials, best processed form and level of
application of Treculia africana seed
would be highlighted and the result of the study would contribute in reducing
the much dependence on cereal crops, such as maize in formulation of turkey
feed.
This study would generally contribute to knowledge and encourage
more research on potential tree crops that could serve as feedstuff for
livestock and also encourage massive cultivation of improved varieties of Treculia africana tree by farmers.
It would also encourage more farmers to be involved in turkey
production, which would contribute to increase in animal protein intake by
Nigerians.
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