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

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.