Effect of Fermentation of Sweet Orange (Citrus sinensis) Fruit Peel on its Phytonutrients and the Performance of Broiler Starter

Oluremi, O. I. A.; Okafor, F. N.; Adenkola, A. Y.; Orayaga, K. T.

doi:10.3923/ijps.2010.546.549

Cited by 39 publications

(38 citation statements)

References 5 publications

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“…These results are comparable with those reported by other researchers (22,23). Furthermore, (28,29) evinced a no significant effect in the mean body weight at starter period of age in the broiler chickens receiving Sop in their diet (0.4 or 0.8 g/kg feed) as compared with control group. The no significant effect of orange peel powder on growth performances in the 35-day of rearing period is unknown.…”

Section: Growth Performancesupporting

confidence: 89%

The effects of dietary vitamin C and Citrus Sinensis peel on growth, hematological characteristics, immune competence, and carcass characteristics in broilers exposed to heat stress

Abdulameer¹

2019

IJVS

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This study investigated the role of vitamin C and Citrus Sinensis peel (sweet orange peel (Sop)) on growth, carcass characteristics and health status in 160 one day old broiler chickens (Ross308) which were randomly divided into four equal groups consisting 4 pens. Each pen having 10 birds (5 male and 5 female) for 35 days. All chicks were exposed to heat stress (33 0 C) during all the experimental period (35 days). Group one considered as control, groups 2, 3, 4 were given feed containing vitamin C (500ppm/ feed), sweet orange peel (Sop) (1,2 % respectively). Sop 2% significantly increased average body weight gain and feed intake during the grower period (16-28) (P<0.05). The birds fed Sop 2% during the whole experimental period had higher FI and greater feed conversion ratio (P<0.05) compared to the other groups. The mortality rate tended to be the lowest in the birds fed the feed additives (P<0.05). The relative weight of internal organs, blood profiles pictures were not affected by Sop with two tested levels (P<0.05) or vitamin C compared with the control group. Broiler fed vitamin C or Sop levels had greater primary and secondary antibody responses to sheep red blood cells (SRBC) and against phytohemagglutinin (PHA-P) antigen compared with those in the control group (P<0.05). Sop and vitamin C increased antibodies titer against Newcastle disease during the secondary antibody response (P<0.05). Overall, Sop as feed additive improved immune responses in broiler chickens under heat stress. Also the result indicate that the Sop 2 % during the grower period had a positive effect on growth performance of broiler chickens under heat stress.

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Section: Growth Performancesupporting

confidence: 89%

The effects of dietary vitamin C and Citrus Sinensis peel on growth, hematological characteristics, immune competence, and carcass characteristics in broilers exposed to heat stress

Abdulameer¹

2019

IJVS

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“…This difference could be due to the differences in strain of broiler chicken used, the duration of each study and the season the studies were conducted. The FCR obtained in this study was within the range of 2.57 to 2.88 reported by [15] and comparatively better than the 2.83 to 3.59 (DM) reported by [11].These differences do not matter much since they fall within FCR range of 2 to 5 recommended by [5] as normal for broiler chickens. Protein efficiency ratio (PER) varied significantly among the treatments.…”

Section: Growth Performance Characteristics Of Finisher Broiler Chicksupporting

confidence: 68%

Growth Performance and Carcass Characteristics of Broilers Fed Diets Containing Various Duration of Water Soaked Sweet Orange Peels

Amaga

Oluremi

Tuleun

et al. 2019

AJAAR

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An experiment was conducted with one hundred and eighty (180) unsexed day old broiler chicks of Arbor acre strain to investigate the effect of feeding diets supplemented with water soaked sweet orange peel meal (SOP) on the performance and carcass characteristics of broiler chicken. The broiler chickens were randomly distributed into six (6) dietary treatments of 30 birds per treatment which were further distributed into three (3) replicates of 10 birds per replicate from day old, in a completely randomized design. Six dietary treatments were formulated such that, T1 which is control was maize based. In diets 2, 3, 4, 5 and 6, sweet orange peels replaced maize at various duration of water soaked, 0, 24, 48, 72 and 96 hours respectively and incorporated at 30% inclusion. Data were collected on feed intake and weekly weight gain. Six (6) birds were randomly selected per treatment starved over night, weighed and sacrificed by cervical dislocation for carcass analysis. Result reveals significant (p<0.05) difference in daily feed intake, there was no significant (p>0.05) difference on final weight and daily weight gain. The result of carcass characteristics showed no significant (p>0.05) difference in carcass cut and internal organs. It can be concluded that supplementing broiler diets with water soaked sweet orange peels had no detrimental effects on the performance and carcass characteristics.

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“…Additionally, Cervera et al (1985) found that water soluble carbohydrates disappeared quickly during the first 10 d of the ensiling process of citrus pulp. In terms of antinutritional factors, Oluremi et al (2010) reported that the concentration of phytonutrients such as oxalate, flavonoid, tannin, saponin and phytate in citrus fruit peels were below the levels reported to be toxic to livestock species and that fer-9 Ensiled citrus pulp as feedstuff for pigs acids, which, in turn, are capable of inhibiting some intestinal pathogens such as E. coli and Salmonella spp. (Montagne et al, 2003;Ivarsson et al, 2012).…”

Section: Digestible Energy and Digestible Protein Of Ecpmentioning

confidence: 99%

Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality

Moset

Piquer

Cervera

et al. 2015

Span. j. agric. res.

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Forty pigs of 76.8 ± 4.2 kg body weight were fed four different diets varying in ensiled citrus pulp (ECP) inclusion level (0, 50, 100, and 150 g of ECP/kg of diet on dry matter base). The trial lasted 5 weeks. During the last week, faecal samples were obtained to calculate apparent nutrient digestibility; also volatile fatty acids (VFA) content in faeces was determined. The digestible energy and protein of ECP was estimated by regression analysis. During the trial faecal samples were collected to determine enterobacteria and lactobacilli counts. At slaughter, carcass characteristics were registered. The inclusion of ECP in the diets decreased energy digestibility but increased neutral and acid detergent fibre digestibility linearly (p<0.05). The estimated digestible energy and protein of ECP were lower than expected (7.0 MJ/kg dry matter (DM) and 33.8 g/kg DM, respectively). Total VFA production in faeces was not affected by the diet. Both enterobacteria and lactobacilli counts were lower (p<0.01) with than without ECP inclusion at the end of the study. Carcass yield decreased linearly (p<0.05) and backfat at gluteus medius increased quadratically (p<0.05) with the inclusion of ECP in the diet. The polyunsaturated fatty acid content of the internal subcutaneous fat layer decreased quadratically (p<0.05) with the inclusion of ECP. Thus, the nutritive value of ECP for finishing pigs is low and levels of 150g/kg can negatively affect carcass yield. However, including up to 100 g of ECP/kg in finishing pig diets did not affect nutrient digestibility, carcass yield and subcutaneous fat FA profile. Additionally, increasing ECP levels in diets decreases faecal enterobacteria and lactobacilli counts in faeces.Additional key words: agroindustrial by-products; digestibility; gut microbiology; carcass performance. Abbreviations used: ADF (acid detergent fibre); ADFI (average daily feed intake); ADG (average daily gain); ADL (acid detergent lignin); BW (body weight); CFU (colony forming units); CP (crude protein); CTTAD (coefficient of total tract apparent digestibility); DM (dry matter); ECP (ensiled citrus pulp); EE (ether extract); FA (fatty acid); GE (gross energy); L (linear); Lys (lysine); NDF (neutral detergent fibre); NDSF (neutral detergent soluble fibre); OM (organic matter); Q (quadratic); VFA (volatile fatty acid).Citation: Moset, V.; Piquer, O.; Cervera, C.; Fernández, C. J.; Hernández, P.; Cerisuelo, A. (2015). Ensiled citrus pulp as a byproduct feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality. Spanish Journal of Agricultural Research, Volume 13, Issue 3, e0607, 12 pages. http://dx

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Effect of Fermentation of Sweet Orange (Citrus sinensis) Fruit Peel on its Phytonutrients and the Performance of Broiler Starter

Cited by 39 publications

References 5 publications

The effects of dietary vitamin C and Citrus Sinensis peel on growth, hematological characteristics, immune competence, and carcass characteristics in broilers exposed to heat stress

The effects of dietary vitamin C and Citrus Sinensis peel on growth, hematological characteristics, immune competence, and carcass characteristics in broilers exposed to heat stress

Growth Performance and Carcass Characteristics of Broilers Fed Diets Containing Various Duration of Water Soaked Sweet Orange Peels

Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality

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