Effects of Amylopectin-Amylose ratios of four cassava root varieties on the Nitrogen-Corrected apparent metabolizable energy (AMEn) in broiler chickens.

Date

6-2018

Academic Strand

Science, Technology, Engineering, and Mathematics (STEM) Strand

Adviser

Precious Jewel D. Dela Cruz

Principal

Liza C. Carascal

Abstract

The study was conducted to determine the relationship between the amylopectinamylose ratios of the cassava feeds to their nitrogen-corrected apparent metabolizable energy values. A total of 72 day-old, male, straight-run broiler Cobb 500 chicks were randomly allocated into 5 dietary treatment following completely randomized design (CRD) with 8 replicates for the basal diet and 16 replicates per cassava/treatment diet, I bird per replicate. The treatments are as follows: Basal feed, Peeled Cassava (Treatment A), Unpeeled Cassava 1 (treatment B), Unpeeled Cassava 2 (Treatment C), and Unpeeled Cassava 3 (Treatment D). The four cassava feed treatments were analyzed for percent starch, percent amylose, and amylopectin-amylose ratios using starch analysis procedure and spectrophotometry. The 64 broiler chickens fed with the cassava treatments were subjected to a 22-day feeding trial. At day 22, excreta from the broiler chickens were collected and pooled, weighed, oven-dried, and subjected to energy analyses. AMEn values were computed using the gross energy values and were analyzed for correlation and trends. Results showed that the AMEn values differed significantly across treatments A.B.C.and D. However, correlation analysis proved that there is no significant association between the AMEn values of the treatments and their respective amylopectin-amylose ratios, since the correlation value did not reach the minimum critical value (r-value < critical value). Based on the results, it can be concluded that the amylopectin-amylose ratios of the four cassava varieties do not have a significant effect on their AMEn values. Therefore, the difference in AMEn values of the treatments is attributed to properties of the cassava varieties other than their amylopectin-amlylose ratio, such as viscosity and other starch characteristics.

Language

English

Location

University of the Philippines Rural High School

Document Type

Capstone

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