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Response of broilers to dietary levels of thevetia cake

Published online by Cambridge University Press:  27 March 2009

J. O. Atteh ,
S. A. Ibiyemi  and
A. O. Ojo
J. O. Atteh
Affiliation:
Department of Animal ProductionKwara StateNigeria
S. A. Ibiyemi
Affiliation:
Department of ChemistryUniversity of Ilorin Ilorin
A. O. Ojo
Affiliation:
Department of Animal ProductionKwara StateNigeria
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Summary

Two experiments done at the University of Ilorin, Nigeria, in 1992/93 investigated the effects of dietary levels of thevetia cake on the performance and nutrient retention of broilers. In Expt 1, dayold broiler chicks were fed either a control diet or diets containing 5, 10 or 15% thevetia cake during a 4-week period. In Expt 2, day-old broiler chicks were fed a standard diet until 4 weeks of age and were then switched to diets containing 0, 5, 10 or 15% thevetia cake. Inclusion of thevetia cake in broiler diets, irrespective of level of inclusion, drastically reduced feed intake and weight gain (p < 0·01) at both the starter and finisher stages. Dietary thevetia cake also caused a significant increase in mortality rate (P < 0·01). There was a reduction in protein and fibre retention and dietary ME with increases in the dietary level of thevetia cake at both the starter and finisher stages (P < 0·05). It is concluded that thevetia cake is toxic to broilers and needs further processing before it can effectively be used as an ingredient in broiler feed.

Type
Animals
Information
The Journal of Agricultural Science , Volume 125 , Issue 2 , October 1995 , pp. 307 - 310
Copyright
Copyright © Cambridge University Press 1995

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