Effect of spice-treated sundried bovine rumen digesta on performance, carcass characteristics and nutrient digestibility of finisher broiler chickens

Abstract

The study was conducted to investigate the effects of feeding diets containing spice treated Sundried Bovine Rumen Digesta (SDBRD) on growth performance, carcass characteristics and nutrient digestibility of broiler chickens. A total of one hundred and fifty (150) day old broiler chickens were assigned to five (5) diets in triplicates containing ten (10) birds each in a completely randomized design. The diets were; T1, (control, 0% SDBRD), T2 (20% SDBRD without spice supplementation), T3 (20% SDBRD + 200 mg ginger), T4 (20% SDBRD + 200 mg garlic), and T5 (20% SDBRD + 200 mg thyme). Data were collected on growth performance, carcass characteristics and nutrient digestibility. The data were analysed using the Analysis of Variance (ANOVA) and differences among mean were separated with the Duncan Multiple range. The results showed that broiler chickens fed diets containing spices-supplemented SDBRD had significantly (p<0.05) higher weight gain and better feed conversion ratio (FCR). The live weight and dressing percentage were significantly (p<0.05) higher among birds fed spice-supplemented diets compared to the control and the un-supplemented SDBRD diet. However, digestibility for dry matter and crude protein was higher (p<0.05) on T1 and T2 than on spice supplemented diets. It was concluded that the combination of sundried bovine rumen digesta and spices such as garlic, ginger and thyme improve growth performance, carcass characteristics and nutrient digestibility, and can therefore be included in the ratio of broiler finisher at 20% level without any deleterious effectThe study was conducted to investigate the effects of feeding diets containing spice treated Sundried Bovine Rumen Digesta (SDBRD) on growth performance, carcass characteristics and nutrient digestibility of broiler chickens. A total of one hundred and fifty (150) day old broiler chickens were assigned to five (5) diets in triplicates containing ten (10) birds each in a completely randomized design. The diets were; T1, (control, 0% SDBRD), T2 (20% SDBRD without spice supplementation), T3 (20% SDBRD + 200 mg ginger), T4 (20% SDBRD + 200 mg garlic), and T5 (20% SDBRD + 200 mg thyme). Data were collected on growth performance, carcass characteristics and nutrient digestibility. The data were analysed using the Analysis of Variance (ANOVA) and differences among mean were separated with the Duncan Multiple range. The results showed that broiler chickens fed diets containing spices-supplemented SDBRD had significantly (p<0.05) higher weight gain and better feed conversion ratio (FCR). The live weight and dressing percentage were significantly (p<0.05) higher among birds fed spice-supplemented diets compared to the control and the un-supplemented SDBRD diet. However, digestibility for dry matter and crude protein was higher (p<0.05) on T1 and T2 than on spice supplemented diets. It was concluded that the combination of sundried bovine rumen digesta and spices such as garlic, ginger and thyme improve growth performance, carcass characteristics and nutrient digestibility, and can therefore be included in the ratio of broiler finisher at 20% level without any deleterious effect.