Growth Performance Characteristics of Pigs Fed Fermented Palm Kernel Cake Based Diets

L. C. Ikpamezie; N. J. Okeudo; N. O. Aladi; O. E. Kadurumba; P. C. Okere

doi:10.51791/njap.vi.5647

Authors

L. C. Ikpamezie Federal University of Technology, Owerri, Nigeria
N. J. Okeudo Federal University of Technology, Owerri, Nigeria
N. O. Aladi Federal University of Technology, Owerri, Nigeria
O. E. Kadurumba Federal University of Technology, Owerri, Nigeria
P. C. Okere Federal University of Technology, Owerri, Nigeria

DOI:

https://doi.org/10.51791/njap.vi.5647

Keywords:

Palm kernel cake, pig, fermentation, performance

Abstract

This study was carried out to determine growth performance of pigs fed fermented PKC. Eighteen 12 weeks old grower pigs selected from the Piggery Unit of the Teaching and Research Farm of the Federal University of Technology, Owerri were randomly assigned tothreedietarygroupswithtworeplicatescomprisingthreeboarsandthreegiltseach. DietAhadunfermentedPKCwhiledietsB and C contained PKC in water and in 2% sugar solution fermented for 6 days respectively. All animals were fed together and allowed a feed equal to 4% of their total body weight and water provided ad libitum for 8 weeks. Data on average daily weight gain (ADWG), average daily feed intake (ADFI), feed conversion ratio (FCR) and cost of feed per kilogram was collected and analysed using randomised complete block design (RBCD). Results showed that there were no significant differences (p<0.05) found in all parameter measured. This shows that within this study, the fermentation process did not improve the nutritive value of PKC.