Replacement of palm oil by thevetia oil in broiler chick diets

Atteh, J. O.; Ibiyemi, Samuel A.; Onadepo, F. A.; Ugboma, O. O.

doi:10.1017/s0021859600074037

Cited by 5 publications

(3 citation statements)

References 3 publications

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“…The poor feed: gain ratio as dietary thevetia cake increased seems to confirm this assertion. Atteh et al (1990) previously reported similar trends in the performance of broiler chicks when oil extracted from thevetia seed was used as a substitute for palm oil in broiler diets.…”

Section: Chick Performancesupporting

confidence: 55%

Response of broilers to dietary levels of thevetia cake

Atteh¹,

Ibiyemi²,

Ojo³

1995

J. Agric. Sci.

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SUMMARYTwo experiments done at the University of Ilorin, Nigeria, in 1992/93 investigated the effects of dietary levels of thevetia cake on the performance and nutrient retention of broilers. In Expt 1, dayold broiler chicks were fed either a control diet or diets containing 5, 10 or 15% thevetia cake during a 4-week period. In Expt 2, day-old broiler chicks were fed a standard diet until 4 weeks of age and were then switched to diets containing 0, 5, 10 or 15% thevetia cake. Inclusion of thevetia cake in broiler diets, irrespective of level of inclusion, drastically reduced feed intake and weight gain (p < 0·01) at both the starter and finisher stages. Dietary thevetia cake also caused a significant increase in mortality rate (P < 0·01). There was a reduction in protein and fibre retention and dietary ME with increases in the dietary level of thevetia cake at both the starter and finisher stages (P < 0·05). It is concluded that thevetia cake is toxic to broilers and needs further processing before it can effectively be used as an ingredient in broiler feed.

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Section: Chick Performancesupporting

confidence: 55%

Response of broilers to dietary levels of thevetia cake

Atteh¹,

Ibiyemi²,

Ojo³

1995

J. Agric. Sci.

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“…The seed contains 60-65% oil while the defatted cake contains 30-53% protein (Steintz, 1962;Ibiyemi et al, 2002;Oluwaniyi et al, 2007) Documentation of the nutritive potentials of TS has been very scanty. Atteh et al (1990) investigated the replacement value of Thevetia oil for palm oil in broiler chicks' diets and recommended further processing of the oil prior to its being used effectively as a feed ingredient. Oderinde and Oladimeji (1990) analyzed the composition of the oil and indicated a total unsaturated fatty acids of 75.4% of which oleic acid was 31.46% and linoleic acid 43.90%.…”

Section: Introductionmentioning

confidence: 99%

Proximate and Cardiac Glycoside Composition of Thevetia (Thevetia neriifolia. JUSS) Seed as Affected by Soaking in Water, Brine and Ethanol

Ayinde¹,

Ogunwole²,

Majekodunmi³

et al. 2013

JAS

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Effects of soaking using water, ethanol and brine on proximate and cardiac glycoside composition of Thevetia neriifolia seed (TS) were undertaken. Each 100g portion of TS was soaked in either water or ethanol for 24 hours or in 2.5, 5.0 and 7.5% brine solution for 2, 3 or 4 hours. The samples were then either sun-dried for 3 days or toasted after soaking and thereafter analyzed for chemical and residual glycoside composition. There were significant (P<0.05) variations in the composition of ash which ranged from 13.0% in the raw meal (T R ) to 11.04% in T 4 (TS soaked in fine-grade ethanol and sun-dried). Obtained values for nitrogen free extracts was between 12.56% in T 1 (TS soaked in water and toasted) and 28.31% in T 4. These values varied significantly (P<0.05) among the groups except in T 2 (TS soaked in water and sun-dried) (19.47%) and T 3 (TS soaked in fine-grade ethanol and toasted) (20.09%) where the values were similar (P>0.05). Toasting significantly (P<0.05) reduced the crude protein (CP) in water and ethanol treated samples from19.35% in raw sample to 18.14 and 18.43%, respectively. The CP increased significantly in sun-dried water (22.1%) and brine treated (23.1%) samples. Soaking in 7.5% brine for 3 hours significantly (P<0.05) reduced glycoside content from 4.7% to 0.07% (98.51% reduction of glycoside).

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“…Thevetia is grown as an ornamental plant. The oil has been shown to be a good alternative to palm oil in poultry diets (1). The utility or commercial potential of the oil, like other unsaturated oils, will depend on its thermal stability.…”

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confidence: 99%

Thermal stability ofThevetia peruviana juss seed oil

Ibiyemi

Bako

Ojokuku

et al. 1995

J Americ Oil Chem Soc

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Thevetia peruviana seed showed characteristic changes in physicochemical properties when heated at 180, 200, and 220°C over a period of 15 h. There is no striking significant difference in the five parameters (iodine value, acid value, peroxide value, saponification value, and polar compounds) studied for the three working temperatures. Thevetia seed oil showed good thermal stability and will be a good frying and cooking oil. JAOCS 72, 745-747 (1995).

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Replacement of palm oil by thevetia oil in broiler chick diets

Cited by 5 publications

References 3 publications

Response of broilers to dietary levels of thevetia cake

Response of broilers to dietary levels of thevetia cake

Proximate and Cardiac Glycoside Composition of Thevetia (Thevetia neriifolia. JUSS) Seed as Affected by Soaking in Water, Brine and Ethanol

Thermal stability ofThevetia peruviana juss seed oil

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