Effects of High Levels of Palm Kernel Cake on Performance and Carcass Characteristics of Finisher Broilers

Authors

  • F. C. Egenuka Federal University of Technology Owerri, Imo State, Nigeria
  • S. N. Odom Federal University of Technology Owerri, Imo State, Nigeria
  • P. C. Okere Federal University of Technology Owerri, Imo State, Nigeria
  • O. E. Kadurumba Federal University of Technology Owerri, Imo State, Nigeria
  • C. A. Agbasu Imo State Polytechnic, Owerri, Imo State, Nigeria
  • N. J. Okeudo Federal University of Technology Owerri, Imo State, Nigeria

Keywords:

carcass characteristics, palm kernel cake, Broilers

Abstract

A total of 144 broiler chicks (Marshal breed) that were raised to 28 days of age on broiler starter diets containing 0.0 % - 30.0 % levels of palm kernel cake (PKC) were used in this study to investigate the effects of high dietary inclusion levels of PKC on the performance, cost implication and carcass characteristics of finisher broilers. Four dietary treatments designated as T1, T2, T3,and T4 were used such that diet 1 (control diet) contained 30.0 % PKC; diets 2, 3 and 4 contained 35.0, 40.0 and 45.0 % PKC levels, respectively. 36 broiler chicks were allotted to each treatment group which was subdivided into three replicates of 12 birds each, in a completely randomized design. The experiment lasted four weeks and was terminated when the birds were 56 days of age. Results of the experiment showed significant superiority (p< 0.05) in the average final live weight of birds on 30.0 % and 45.0 % PKC dietary levels over the birds on 35.0 % and 40.0 % PKC dietary levels, while all other parameters were similar (p> 0.05) across dietary treatments. It was concluded that finisher broilers could be profitably raised on 45 % PKC dietary inclusion levels without adverse effects on performance.

Author Biographies

F. C. Egenuka, Federal University of Technology Owerri, Imo State, Nigeria

Department of Animal Science and Technology,

S. N. Odom, Federal University of Technology Owerri, Imo State, Nigeria

Department of Animal Science and Technology

P. C. Okere, Federal University of Technology Owerri, Imo State, Nigeria

Department of Animal Science and Technology

O. E. Kadurumba, Federal University of Technology Owerri, Imo State, Nigeria

Department of Animal Science and Technology

C. A. Agbasu, Imo State Polytechnic, Owerri, Imo State, Nigeria

Department of Animal Production and Health Technology

N. J. Okeudo, Federal University of Technology Owerri, Imo State, Nigeria

Department of Animal Science and Technology

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Published

2024-07-09

How to Cite

Egenuka, F. C. ., Odom, S. N., Okere, P. C. ., Kadurumba, O. E., Agbasu, C. A. ., & Okeudo, N. J. . (2024). Effects of High Levels of Palm Kernel Cake on Performance and Carcass Characteristics of Finisher Broilers. Nigerian Journal of Animal Production, 1409–1411. Retrieved from https://njap.org.ng/index.php/njap/article/view/6572

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