CARCASS CHARACTERISTICS OF BROILER CHICKENS FED DIETS OF DIFFERENTLY PROCESSED CASSAVA-SOYA BLENDS
Keywords:Cassava processing, Cassava-soya blend, hydrocyanide, Soyabean heat treatment, trypsin
This study was conducted to evaluate the carcass characteristics of broiler chickens fed diets of differently processed cassava-soya blends (CSB). Two differently dried blends of cassava pulp and soya beans (dry and wet heated), mixed at four (4) different ratios were subjected to two types of dehydration methods to obtain 12 types of blends. These blends were subsequently included in the diets of broiler chickens at 15% in a 2×2×3 factorial arrangement to obtain 12 dietary treatments. 360 one-day-old Cobb-500 broiler chicks used for this study were assigned to the 12 dietary treatment groups which were replicated three times with ten birds each. Eight weeks of feeding trials (starter and finisher phases) were observed. The blends were chemically analysed to determine their proximate, hydrocyanide (HCN) and trypsin inhibition unit (TIU) compositions. Carcass characteristics of the birds were evaluated at the end of the experiment. Results of the carcass characteristics shows that liver mass (2.03%) was higher (p<0.05) in birds fed diets containing wet heated soya bean, compared to those fed diets containing dry heated soyabean. Dehydration by frying of CSB resulted in a higher (p<0.05) dressing percentage (65.9%) and drumstick weight (10.0%). Birds fed diets containing CSB mixed in ratio 50:50 had higher liveweight (2170 g). It can be concluded that replacing 15% of maize in diets of broiler chickens with CSB of 50:50 mixing ratio resulted in higher live weight when compared to other mixing ratios.
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