EFFECT OF REPLACING GROUNDNUT SEEDCAKE BY BREWERS’ YEAST-NOUG SEED CAKE MIXTURE IN RATION ON PERFORMANCE AND SELECTED BLOOD PARAMETER OF WHITE LEGHORN CHICKEN

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Abstract:

A study was conducted to evaluate effect of replacing groundnut seed cake with yeast-noug seed cake (BYNSC) mixture on laying performance, egg quality, fertility and hatchability of white leghorn layer chickens. One hundred eighty white leghorn layers at the age of 28 weeks and average initial body weight of 1006±7.18 g (mean ± SD) in a completely randomized design were used. There were 5 treatment rations each with 3 replication and were randomly allotted to 15 pens each with 12 chicken + 2 cocks. The treatments were replacing groundnut meal (T1 (0% BYNSC+18% groundnut cake meal), T2 (4.5% BYNSC+13.5% groundnut cake meal), T3 (9% BDYNSC+9% groundnut cake meal), T4 (13.5% BYNSC+4.5% groundnut cake meal) and T5 (18% BYNSC+0% groundnut cake meal)). The result indicated that crude protein and metabolizable energy of BYNSC were 38.74% and 3153.07kcal ME/kg/DM, respectively. Daily dry matter intake was determined by subtracting ort collected from the feed offered. Body weight gain was calculated by subtracting initial weight from final body weight. Chicken fed T3 had significantly (P

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EFFECT OF REPLACING GROUNDNUT SEEDCAKE BY BREWERS’ YEAST-NOUG SEED CAKE MIXTURE IN RATION ON PERFORMANCE AND SELECTED BLOOD PARAMETER OF WHITE LEGHORN CHICKEN

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