Article Number: DRJAFS12877315607

DOI: https://doi.org/10.26765/DRJAFS12877315607

ISSN: 2354-4147

Vol.8 (9), Pp. 319-324, September 2020

Copyright © 2020

Author(s) retain the copyright of this article


Original Research Article

Effect of Replacement of Soybean Residue for Groundnut Cake on Haematology and Blood Chemistry of Broiler Chickens

Abimiku, H. K.

Tuleun, C. D.

Oluremi, O. J. A.

Faith, E. A.*


Abstract

A feeding trial was conducted with two hundred (200) Arbor Acre strain of broiler chicks to determine the effect of soybean residue (SBR) on blood constituents. Birds were fed for 28 days (starter phase) with diet containing 22% crude protein and 2,9892kcal/kg (ME). Five iso-nitrogenous experimental diets were formulated which contain SBR.  In the control diet (T1) groundnut cake was served as the only protein source. Four (4) test diets designated as: T2, T3, T4 and T5 were formulated with SBR replacing 25, 50, 75 and 100% of groundnut cake respectively in finisher phase. The birds were randomly grouped into five (5) experimental treatment groups in four (4) replicates of 40 birds per treatment in a completely randomized design. The finisher phase lasted for five (5) weeks and the birds were fed and given drinking water ad-libitum. The soybean residue was analyzed to determine its nutrient composition. Haematological parameters and serum biochemical indices were evaluated. The packed cell volume (PCV), haemoglobin (Hb), red blood cell (RBC) and mean corpuscular volume (MCV) of finisher broiler fed 100% diet were significantly higher (P<0.05) compared to chickens fed the control diet, while WBC values were statistically similar (P>0.05). The significant values observed for Serum biochemical indices: K+, glucose, total protein and globulin did not have an adverse effect on the health status of the birds. Soybean residue can be used up to 100% to replace groundnut cake in the diet of broiler chickens thus providing a productive use for this hitherto neglected agro-allied waste.


Keyword: Soybean residue, haematology, blood chemistry, finisher phase


 Received: June 30, 2020  Accepted: September 3, 2020  Published: September 30, 2020

Abimiku Et Al


Copyright © 2020 Direct Research Journal of Agriculture and Food Science