Performance and organoleptic properties of broilers fed replacement levels of rumen filtrate fermented shea nut (Vitellaria paradoxa) meal for groundnut meal

D. N. Tsado and J. Akinwolere

Net Journal of Agricultural Science
Published: August 12 2015
Volume 3, Issue 3
Pages 86-92

Abstract

This study investigated performance and organoleptic properties of broilers fed varying levels of rumen filtrate fermented shea nut meal (RFFSNM). One hundred and eighty (180) day-old Hubbard broiler chicks were randomly allotted to four dietary treatments using completely randomized design (CRD). Each treatment was replicated three times with 15 birds per replicate. T₁, T₂, T₃ and T₄ contained 0, 5, 10 and 15% replacement levels of RFFSNM for groundnut meal, respectively. Three (3) birds were randomly selected from each treatment, slaughtered and dressed while the meats were used to determine the organoleptic properties. The results obtained showed that there were no significant (P > 0.001) differences among the treatment groups in cumulative weight gain. Although, there were no significant difference in the mortality among the different treatment groups, T1 recorded the highest mortality (24.45%). The organoleptic values for roasted and cooked meats showed no significant (P > 0.05) differences in the colour, tenderness, juiciness, flavour and overall acceptability among the treatment groups. However, birds fed diet with 5% RFFSNM recorded highest acceptability values in roasted (7.58) and cooked (6.45) meats. It was concluded that the use of RFFSNM at 5 to 15% levels as a replacement for groundnut meal did not have significant improvement on the growth performance and organoleptic properties of broiler chickens while an alternative method may be found to reduce the anti-nutritional factors in shea nut meal..

Keywords: Hubbard broiler, rumen filtrate, ferment, shea nut meal.

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