Effects of raw and toasted Daniellia oliveri (Rolfe) seed meal on broiler chicken performance

Abstract

Two hundred and ten day-old Arbor acre broiler chicks were used to assess the protein quality of raw and toasted Daniellia oliveri seed meal (DOSM) on performance, haematology, and some biochemical indices. Seven treatment diets that contained 0% (control), 2.5, 5.0 and 7.5% raw DOSM and 2.5, 5.0 and 7.5% toasted DOSM respectively were randomly assigned to seven groups of 30 birds each, replicated thrice with 10 birds per replicate in a completely randomized design. Chemical analysis indicated that raw DOSM contained (% DM) 26.50 crude protein, 6.02 crude fibre, 4.30 ether extract, 4.06 ash and 47.47 carbohydrate. The results of the crude fibre (3.19%), ash (2.8%) and nitrogen free extracts (40.51%) were reduced after toasting while the crude protein (28.60%) and ether extract (7.85%) increased. The raw DOSM contained (mg/100g) tannin (2.23), phytic acid (30.39), oxalate (20.02), hydrocyanide (6.05) and saponin (2.08). Toasting treatment eliminate almost completely the anti nutritional compounds in the seeds. Performance data indicate that body weight gain and feed to gain ratio were significantly (P<0.05) better in broiler chicks fed 0.0, 2.5 % raw and all levels of toasted DOSM diets than those on 5.0 and 7.5% raw DOSM based diets. The results of the packed cell volume, red blood cell count, white blood cell count, haemoglobin, serum protein, albumin, glucose and cholesterol of birds on 0.0 %, 2.5% raw and all levels of toasted DOSM diets did not showed any significant effect (P>0.05) but differed (P<0.05) from those on 5.0 and 7.5% raw DOSM. The inclusion of 5 and 7.5 % raw DOSM significantly (P<0.05) decreased weight gain, feed conversion ratio, nutrient digestibility, haematological and biochemical indices. From the results, it can be concluded that inclusion of 2.50% raw DOSM and up to 7.5% toasted DOSM as a replacement for ground nut meal has no adverse effects on the performance, haematological and serum biochemistry