TABLE OF CONTENT
Title page_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ i
Certification page_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ii
Dedication_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ iii
Acknowledgement_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ v
Table of content_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ix
Abstract_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ xi
CHAPTER ONE
1.1 Introduction _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 1
1.2 Statement of problem_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _3
1.3 Objective of the study_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _4
1.4 Significance of the study_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 4
1.5 Scope of the study_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 4
CHAPTER TWO
2.1 Economic importance of poultry_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 5
2.2 Nutrient requirements of broiler chickens_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _5
2.2.1 Energy requirements of broiler chickens_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 6
2.2.2 Protein requirements of broiler chickens_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 7
2.2.3 Fibre requirements of broiler chickens_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 8
2.2.4 Mineral requirements of broiler chickens_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 8
2.2.5 Vitamin requirements of broiler chickens_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 9
2.2.6 Water requirements of broiler chickens_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 9
2.4 Description of karanj_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _11
2.4.1 Uses of karanj_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _11
2.4.2 Distribution of karanj_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _12
2.5 Chemical composition and amino acids profile of karanja cake_ _ _ _ _ _ _ _ _ 12
2.5.1 Chemical composition_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 12
2.5.2 Amino acid profile_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 13
2.6 Anti-nutritional factors of karanj_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 15
2.6.2 Tannin and trypsin inhibitors_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 15
2.6.2.1 Tannins_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _15
2.6.2.2 Trypsin inhibitor_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 16
2.6.2.3 Phytate_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 16
2.8 Blood parameters/indices_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 17
2.8.1 Haematological indices of poultry_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _17
2.8.1.1 Packed cell volume (PCV)_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 19
2.8.1.2 Red blood cells (RBC) or Erythrocytes_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 20
2.8.1.3 Haemoglobin concentration (Hb)_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 20
2.8.1.4 White blood cells (WBC) or Leukocytes_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 21
2.8.1.5 Mean corpuscular volume (MCV)_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 21
2.8.1.6 Mean corpuscular haemoglobin (MCH)_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 21
2.8.1.7 Mean corpuscular haemoglobin concentration (MCHC)_ _ _ _ _ _ _ _ _ _ _ 22
CHAPTER THREE
3.0 Materials and methods_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 23
3.1 Experimental site_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 23
3.2 Seed collection_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 23
3.2.1 Seed processing_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _23
3.3 Experimental stock and their management_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 24
3.4 Experimental diets and experimental design_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 24
3.5 Mortality_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 27
3.6 Blood sample collection and Haematological indices and determination_ _ _ _ _ 27
3.8 Crude fibre (CF) determination_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 28
3.8.1 Ether extracts (EE) determination_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 28
3.8.2 Ash determination_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _28
3.8.3 Nitrogen free extracts (NFE) determination_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 29
3.8.4 Anti-nutritional factors determination_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 29
3.8.4.1 Phytate determination_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 29
3.8.4.2 Tannin determination_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 30
3.8.4.3 Determination of trypsin inhibitors_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _30
CHAPTER FOUR
4.1 Proximate composition of experimental diet_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _32
4.2 Amino acid profile_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _32
4.3 Productive performance of broiler chicken fed differently processed karanj seed cake _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38
4.4.1 Daily feed intake _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38
4.4.1.2 Daily weight gain _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38
4.4.1.3 Feed conversion ratio (FCR) _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38
4.5 Blood parameters_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 37
4.5.1 Haematological indices_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 37
4.5.2 Results and discussion_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38
CHAPTE FIVE
5.0 Conclusion and recommendation_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _39
5.1 Conclusion_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 39
5.2 Recommendation_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 39
Appendix _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 40
Reference _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 42
ABSTRACT
A study was carried out to determine the replacement value of processed karanj seed cake for soya bean meal on haematological indices of broiler finisher diet in semi arid zone of Nigeria. A total of 150 day-old broiler chicks were used to determine the haematological indices of finishing broilers fed with processed karanj seed cake (KSC) as partial replacement for soya bean meal. The birds were separated into five (5) batches and fed diet containing 0% KSC in the first group, 5% KSC in the remaining four (4) batches. The chickens were grouped into thirty (30) per treatment, ten (10) per replicate. The experimental diet and water was provided ad libitum. The experiment showed that the packed cell volume (PCV) of the birds on the control (0%KSC) (33.33%) and boiled (35.33%) karanj seed were significantly higher (p<0.05) than those on roasted and raw karanj seed. The Haemoglobin concentration (HB), mean corpuscular haemoglobin (MCH), mean corpuscular haemoglobin concentration (MCHC). The birds on roasted karanj seed recorded a significantly higher (p<0.05) value than other treatment groups. The red blood cells (RBC) value (3.67 ×106/mm3) and white blood cells (WBC) value (22.50 ×103/mm3); the birds on boiled diet recorded a significantly higher (p<0.05) than other treatment groups. Results obtained from this study revealed that roasting as a processing method, is the best for improving the nutrients of karanj seed and observed by better performance of birds on roasting group in term of body weight gain and feed consumption. From this study, it can be recommended that roasted karanj seed cake at 5% level of inclusion can be used without any effects on growth and haematological indices of broiler chicken.
