Effect of Different Fermentation Methods on Growth Indices and Serum Profile Of Broiler Chickens

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dc.contributor.authorAri, Maikano Mohammed
dc.contributor.authorAyanwale, B.A.
dc.contributor.authorAdama, T.Z.
dc.contributor.authorOlatunji, E.A.
dc.date.accessioned2023-12-11T13:45:42Z
dc.date.available2023-12-11T13:45:42Z
dc.date.issued2012-01-01
dc.description.abstractThis experiment was conducted to compare the effects of different fermentation methods of soyabeans on growth and serum indices using 240 days-old Anak broilers that were randomly divided into four (4) experimental groups of three replicates each. Dietary treatments were as follows: T1, T2, T3 and T4 representing lactobacillus (control), Cooking and fermenting, Daddawa fermentation and Cooking with potash before fermentation based groups at both starter and finisher phases and fed starter (1- 35 d) and finisher (36- 63 d ) diets. T2, T3 and T4 significantly (P <0.05) increased SGR and GE when compared to T1 at the starter phase. FCR, PER and EER were significantly affected by dietary treatments (P > 0.05). Variations in serum profile were significant (P>0.5) except cholesterol. This suggest that fermentation processes provides effective mechanism for the improvement in growth indices, PER, EER and reduction in serum cholesterol in broilers.en_US
dc.identifier.citationAbou-Arab, A & Abu-Salem, F.M (2010). Nutritional quality of Jatropha curcas seeds and effect of some physical and chemical treatments on their anti-nutritional factors African Journal of Food Science 4(3) 93-103 Abiola, S. S & Tewe, O.O. (2003). Effect of Replacing Cocoa Husk for Wheat Bran on Internal Organs, Carcass Yield Serum Metabolites and Economics of Production of Growing Cockerels: Nigerian Agricultural Journal. 34:110 – 115 AOAC. (1995). In: Cunni, P.A. (Ed.), Official Methods of Analysis of the Association Official Analytical Chemists, vol. 1, 16th ed. AOAC International, Arlington,USA, p. 1298. Ari, M.M, Ayanwale, B.A, Adama,T.Z & Olatunji, E.A, (2012). Effects of different fermentation methods on the proximate composition,amino acid profile and some antinutritional factors (ANFs) in soyabeans (Glycine Max) Fermentation Technology and Bioengineering 2: 6-12en_US
dc.identifier.urihttps://keffi.nsuk.edu.ng/handle/20.500.14448/2801
dc.language.isoenen_US
dc.publisherDepartment of Animal science,Nasarawa State University Keffien_US
dc.subjectBroilers, Fermentation, Growth Indices and Serum Profileen_US
dc.titleEffect of Different Fermentation Methods on Growth Indices and Serum Profile Of Broiler Chickensen_US
dc.typeArticleen_US

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