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MICROFLORAL COMPOSITION OF GASTRO-INTESTINAL TRACT OF BROILER CHICKENS EXPOSED TO FEED FORMULATIONS FROM FERMENTED CASHEW APPLE RESIDUE

*Oyetayo, M. A. | Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo, Nigeria

  • M. A. Oyetayo
  • F. I. Akinnibosun
  • S. E. Omonigho
Keywords: broiler, Cashew apple residue, feed, fermentation, GIT, health, microflora

Abstract

Broiler feed was formulated from fermented cashew apple residue (CAR) and its effect on the intestinal microflora balance of the birds was evaluated. CAR was subjected to fermentation by Lactobacillus plantarum before being incorporated into the feed. The feeds were formulated by substituting maize with CAR at three levels: 100:0 (Diet A), 50:50 (Diet B), and 70:30 (Diet C) maize to CAR. Forty Day-old chicks were placed on the formulated feed for 6 weeks until they reached table size weight (2.2-2.5 Kg). The results indicated a slight difference in the colour and formation of the faeces of the experimental birds and there were no significant differences in the feed intake of the treatment groups and the control during the trial period. There were no significant differences in the feed conversion ratio (1.531±0.02 to 1.710±0.01) and the total weight gain (2.226±0.08 to 2.355±0.10) of the experimental groups and the control. Further, there was a higher level of lactic acid bacteria in the intestine of the groups fed with the feed containing fermented CAR recording 3.8 x 107 and 2.9 x 107cfu/g compared with the controls (2.2 x 107cfu/g). Also, the total Enterobacteriaceae, E. coli and Salmonella counts in the intestinal content of the birds fed with the formulated feed containing the CAR were significantly lower than those found in the control group. These suggest that the cashew apple residue does not have negative effect on the intestinal microflora balance of the birds therefore, it may be used in the poultry feed formulation since it is cheap and available in large quantities during maize scarcity.

Published
2020-03-24