Effect of replacing maize with cassava/brewers dried yeast blend (Cassayeast) on performance of broiler chicks and feed cost in southern Nigeria

Oruwari, BM; Anibo, A.O.; Nkanta, D.M.

doi:10.4314/njap.v30i2.3291

Cited by 5 publications

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“…The best ration from the biological point of view is determined by the highest yield per unit feed consumed regardless of the amount of feed consumed. This confirms the report of Oruwari et al (2003) and Fani et al (2007) who suggested that the unit cost of feed used in producing a dozen or crate of egg should be given more importance rather than the least cost diet. It is therefore expected that birds on diet with the least cost per gram of egg produced will give a higher profit margin, hence diets with 20 and 21 % CP.…”

Section: Resultssupporting

confidence: 81%

Performance and erythrocyte osmotic membrane stability of laying Japanese Quails (Coturnix coturnix japanica) fed varying dietary protein levels in a hot-humid tropics

Tuleun¹,

Adenkola²,

Yenle³

2013

ABJNA

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A thirteen week feeding trial was conducted to determine the effects of feeding varying levels of dietary protein on productive performance, egg quality traits, erythrocyte osmotic fragility and haematological parameters using 195 six weeks old laying quails. The birds were randomly allocated to five dietary treatment groups of thirty nine (39) birds each, and were further replicated three times with thirteen (13) birds per replicate. They were fed five experimental diets containing 17, 18, 19, 20 or 21%CP. Feed and water were provided ad libitum through out the experimental period. The results obtained showed significant (p<0.01) enhancement on percent hen-day egg production (HDEP), hen-housed egg production (HHEP), average daily feed intake, average daily protein intake and feed conversion ratio as the dietary protein level increased. Egg traits like egg size, yolk weight, yolk diameter, yolk index, albumen height, egg shell weight and shell thickness improved significantly (p<0.01) at higher protein levels (20 and 21%CP). However, egg width, yolk width, albumen weight and egg shape index were not significantly (p>0.05) affected by dietary protein levels. The cost of producing 1g of egg in the treatment groups were N0.32, N0.31, N0.29, N0.27 and N0.27 for 17, 18, 19, 20 and 21% dietary protein levels respectively. The haematological results indicated that the lowest haemolysis of 37.37 ± 6.81 % was recorded at 0.85 % NaCl concentration in quail placed on 21 % CP and this increases as the crude protein level decreases while the haematological parameters showed that the highest values was obtained for packed cell volume, haemaoglobin concentration, total erythrocyte count and total protein in the quail placed on 21 % CP while the lowest value (p < 0.05) was recorded in the group of quail placed on 17 % CP. It was thus, concluded from the results of this study that 21% CP is required in the diets of laying Japanese quails under a hot-humid tropical environment and also it was demonstrated for the first time, that high CP level up to 21 % maintain the erythrocyte membrane integrity thereby preventing oxidative stress and haemolysis and thus improves haematological parameters in quail tremendously and the study also shows direct correlation between protein intake and serum protein level.

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Section: Resultssupporting

confidence: 81%

Performance and erythrocyte osmotic membrane stability of laying Japanese Quails (Coturnix coturnix japanica) fed varying dietary protein levels in a hot-humid tropics

Tuleun¹,

Adenkola²,

Yenle³

2013

ABJNA

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“…Sun-drying alone was reported to eliminate almost 90% of cyanide content in cassava [ 90 ]. Similarly, complete replacement of maize was achieved when cassava was pre-treated with brewer’s yeast in broiler chicken diets [ 91 ].…”

Section: Nutritional Strategies To Promote a Sustainable And Profitable Quail Businessmentioning

confidence: 99%

A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

et al. 2021

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Commercial quail (Coturnix coturnix) farming has recently gained recognition from the South African poultry industry as a potential source of protein, which can be used to alleviate protein-energy malnutrition as well as food and nutrition insecurity in rural South Africa. Over six large-scale and hundred small-scale farmers are currently producing various quail breeds for commercial purposes in South Africa. However, these farmers face challenges of high feed costs, diseases, poor health care, low demand (for quail meat and eggs) and limited access to the markets. In addition, the lack of a pre-existing local market for quail meat and eggs has seen most farmers exporting these products to other countries, but with low profit margins owing to the slow growth experienced by world economies. Furthermore, the socio-economic crisis brought by the global Coronavirus Disease 2019 (COVID-19) pandemic has exacerbated these challenges as most of the countries enforced nationwide lockdown to mitigate the spread of the virus. Although this initiative was taken to save lives, it left quail farmers not knowing where to trade their stock due to large uncertainties in the social and economic domain, compounded by the fact that many South African citizens are traditionally accustomed to chicken products. Moreover, the size of the quail in relation to its market price when compared to that of chickens continues to lower its demand causing a lot of quail businesses to collapse. Thus, it is imperative to explore strategies that can reduce the cost of producing quail, while increasing their demand and popularity. Non-conventional feed ingredients and phytogenic feed additives that are inexpensive, locally available, and readily accessible should be identified and evaluated in quail diets to deliver sustainable production systems that will ensure that these birds continue to play a significant role in food and nutrition security of humans. In addition, extension service workers and quail farmers need to form a collaborative team to increase awareness about the benefits of quail products and build a long-lasting and profitable quail business. In this work, we present potential rearing methods for commercial quail production, nutritional benefits of quail products, as well as nutritional solutions for a sustainable and profitable quail business. Lastly, we review prospective awareness programs and marketing strategies that are aimed at successful commercialisation of quail using various networks.

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“…Smith (2003) however, reported that the chemical composition of cassava varies according to their variety, age and processing technique while its protein content (2.5%) is lower than that of yellow maize (8.5%) while Stupak et al (2006) stated that the protein content of cassava root meal is 1 to 3 %. Although, Oruwari et al (2003) stated that with proper protein balance, cassava meal could completely replace maize in poultry diets. Reduction in cost of production can be achieved with the use of cassava as an alternative to conventional energy feedstuff like maize (Ukachukwu, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Reduction in cost of production can be achieved with the use of cassava as an alternative to conventional energy feedstuff like maize (Ukachukwu, 2005). According to Oruwari et al (2003), one of the advocated alternatives for partial replacement of maize in the poultry diet is processed cassava root meal. Akinola and Oruwari (2007) reported an increase in egg production as the level of cassava root meal was increased in layers' diets.…”

Section: Introductionmentioning

confidence: 99%

Influence of different levels of calcium and vitamin D3 in cassava-based diet on the performance of laying hens

Akinola

Ebhohon

2019

NJAP

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This study was conducted to determine the influence of different levels of calcium and vitamin D3 in a cassava-based diet on performance of laying hens. One hundred and eight Isa Brown hens which were 34 weeks' old were used in a three by two factorial arrangement in a complete randomized design. Birds were fed diets containing different levels of calcium (A= 2.5%, B= 3.5%, and C= 4.5%), with each calcium level also containing vitamin D3 at levels of 2000, 4000 and 6000 IU. All birds were raised under the same management condition within the nine treatment combinations which had three replicates of four (4) birds each. Records of the feed intake, egg lay, cost of feed ingredients and mortality were documented. The records were used to calculate the hen-day production (HDP), feed intake, number of eggs laid per hen, dozens of eggs laid per hen, feed consumed per dozen egg, feed cost per dozen egg produced and mortality. The result obtained showed that diets B (3.5%), C (4.5%), the 2000 IU vitamin D3 level and diet C (4.5% calcium) containing 2000 IU vitamin D3 were better in terms of the number of eggs laid per egg, hen day production, and dozen egg per hen. Thus, farmers can use 3.5%, 4.5% calcium levels or 2000 IU vitamin D3 levels singly/individually in diet for laying hens and obtain better result. However, the C diet (4.5% calcium) containing 2000 IU vitamin D3 which had the highest number of eggs, HDP, dozen egg per hen, best feed conversion to eggs as well as the least cost of production is recommended for laying hens in the humid tropics, when calcium and vitamin D3 are used together in a cassava-based diet to feed hens

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Effect of replacing maize with cassava/brewers dried yeast blend (Cassayeast) on performance of broiler chicks and feed cost in southern Nigeria

Cited by 5 publications

References 0 publications

Performance and erythrocyte osmotic membrane stability of laying Japanese Quails (Coturnix coturnix japanica) fed varying dietary protein levels in a hot-humid tropics

Performance and erythrocyte osmotic membrane stability of laying Japanese Quails (Coturnix coturnix japanica) fed varying dietary protein levels in a hot-humid tropics

A way forward for the South African quail sector as a potential contributor to food and nutrition security following the aftermath of COVID-19: a review

Influence of different levels of calcium and vitamin D3 in cassava-based diet on the performance of laying hens

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