The effects of feeding Acacia [Samanea saman (Jacq.) Merr.] pod meal in broilers

Date

10-2012

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Amado A. Angeles

Abstract

A study was conducted to determine the effect of including different levels of Acacia pod meal in the starter and finisher diets on the growth, feed efficiency, dressing percentage, meat sensory characteristics and livability of broilers. A total of three hundred (300) broilers were used in the study. Five (5) dietary treatments were used in the experiment following a Completely Randomized Design (CRD). Sixty (60) birds were allocated per treatment and were further subdivided into six (6) replicates with each replicate having ten (10) birds. Starter and finisher diets were formulated to contain 20.7% crude protein (CP) and 2950 kcal/kg metabolizable energy (ME), 19.3% CP and 2900 kcal/kg ME, respectively. Acacia pod meal was included in the starter and finisher diets at levels of 0.0, 0.5, 1.0, 2.5 and 5.0% for treatments I, II, III, IV and V, respectively. During the starter stage, broilers fed diets with 1% Acacia pod meal had the highest body weight gain. During the starter to grower stage, broilers fed with the control diets obtained the highest body weight gain. During this period, body weight gain of the broilers decreased as the level of Acacia pod meal in the diets increased (P<0.05). ADG of the broilers fed with 2.5 and 5.0% Acacia pod meal also decreased. A significantly high tenderness value among the treatments was obtained by the broilers fed diets with 1.0% Acacia pod meal. IOFCC was highest on broilers fed with the control diets.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2012 A3 D43

Document Type

Thesis

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