Performance and hematology indices of broiler chickens fed mono-culture fungal fermented Mango (Mangifera indica) kernel cake
Kayode, R.M.O.; Ojiako, F.A.; Ogundun, N.J.; Annongu, A.A.; Abdulsalam, K.O. and Adeyemi, K.D
Date : 2013-12-03 Volume : 5

A 4-week feeding trial was conducted to investigate the effects of replacing maize with different mono-culture fungal fermented Mango kernel Cake at 20% inclusion level on performance and hematology indices in starter broiler chickens. Three hundred and sixty 1day-old broiler chicks were randomly allocated to six treatment groups of 60 chicks each in a completely randomized design. The treatments were the Control, Unfermented mango kernel cake (UMKC), Rhizopus oligosporus fermented mango kernel cake (Ro), Aspergillus niger fermented mango kernel cake (An), Rhizopus stolonifer fermented Mango kernel cake (Rs) and Penicillium chrysogenum fermented mango kernel cake (Pc). The highest total body weight gain of 494.45g was observed with birds fed control diet which was not significantly (p> 0.05) different from birds fed diets Ro (469.66g), An (483.92g) and Pc (492.52g) but differ (p< 0.05) from UMKC (408.04g). Birds fed Pc diet had higher feed intake that was significantly (p< 0.05) different from other treatments. Birds fed UMKC had a significantly lower protein, fibre and ash retention and lower feed efficiency than other treatments. However, fat retention does not differ (p> 0.05) among treatments. The hematological parameters of the birds fed different diets were within normal range except the values of PCV (16.00%) obtained for the birds fed UMKC which was significantly lower (p< 0.05) than other treatments. Fungi fermented mango kernel cake could be used to replace maize in diet of broiler starter without deleterious effects on performance, nutrient retention and hematological indices. 1379680342.php