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International Journal of Poultry Science

Effects of Treatment Methods on the Nutritional Value of Cotton Seed Cake for Laying Hens

D.F. Apata
Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Abstract :

The effects of treatment methods on the nutritive value of Cotton Seed Cake (CSC) for laying hens
were examined. Olympia laying hens (n = 96) were assigned randomly to a 2 x 3 factorial combination of
fermented or unfermented CSC supplemented with enzyme, Vitamin E and ferrous sulphate over a 4-week
feeding period. CSC was incorporated at 15% in the diets. Results showed no significant differences
(p>0.05) in feed intake, body weight gain and egg weight due to treatments. However, hen-day egg
production was significantly reduced (p<0.05) among dietary treatments compared with the control. Layers
fed on unfermented CSC + Vitamin E and unfermented CSC + FeSO4 had the lowest (p<0.05) values for
packed cell volume and haemoglobin. Treatment differences in red blood cell and white blood cell were not significant (p>0.05). Serum concentration of total protein among dietary treatments was lower (p<0.05) than the control, while albumin and cholesterol values were similar (p>0.05) for all treatments. Generally, activitiesof alanine and aspartate aminotransferases increased (p<0.05) among CSC dietary treatments compared with the control diet. The interaction between CSC form and additives had no significant effect on any of the parameters. The results of this study indicate that the treatment methods employed for CSC could not
significantly improve its nutritive value for egg production at 15% level in the diet of laying hen.

Keywords :
Cotton seed cake, haematology, serum constituents, laying hen

Date Deposited : 27 Jun 2011 10:43

Last Modified : 27 Jun 2011 10:43

Official URL: http://www.pjbs.org/ijps/ijps.htm

Volume 9, Number 6, - 2010 , ISSN 1682-8356

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