archivos zootecnia

Archivos de Zootecnia

ISSN: 0004-0592

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Universidad de Córdoba

España

Egbunike, G.N.; Agiang, E.A.; Owosibo, A.O.; Fatufe, A.A.

Effect of protein on performance and haematology of broilers fed cassava peel-based diets

Archivos de Zootecnia, vol. 58, núm. 224, diciembre, 2009, pp. 655-662

Universidad de Córdoba

Córdoba, España

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Arch. Zootec. 58 (224): 655-662. 2009.Recibido: 24-9-07. Aceptado: 1-4-08.

EFFECT OF PROTEIN ON PERFORMANCE AND HAEMATOLOGYOF BROILERS FED CASSAVA PEEL-BASED DIETS

EFECTO DE LA PROTEÍNA SOBRE EL RENDIMIENTO Y HEMATOLOGÍA DE BROILERSALIMENTADOS A BASE DE RESIDUO DE MANDIOCA

Egbunike, G.N.1, E.A. Agiang2, A.O. Owosibo3 and A.A. Fatufe4

1Animal Physiology Laboratory. Department of Animal Science. University of Ibadan. Ibadan. Nigeria.2Department of Animal Science. University of Calabar. Calabar. Nigeria.3Federal College of Animal Health and Production Technology. I.A.R.& T. Moor Plantation. Ibadan. Nigeria.4Obafemi Awolowo University. Ile-Ife. Osun State. Nigeria. [email protected]

ADDITIONAL KEYWORDS

Unconventional feedstuff. Blood parameters.

PALABRAS CLAVE ADICIONALES

Alimentos alternativos. Parámetros sanguíneos.

SUMMARYA experiment was conducted to investigate

the influence of the protein source on the perfor-mance and haematology of broiler chickens oncassava peel-based diets using fishmeal andgroundnut cake as protein sources. In a 42 daysfeeding trial, a total of 192 Anak, four weeks old,unsexed broiler chickens with average initial bodyweight of 0.685±0.0027 (mean±SD) were dividedinto two groups of diets containing 0, 5, 10 and15% dried cassava peel meal. Birds in one grouphad fishmeal as protein source while the other hadgroundnut cake. Each diet was offered to threepens of 8 birds each.

Final live weight, weekly weight gain, feed andprotein intake, feed conversion and proteinefficiency ratios, haematology and corpuscularindices were not significantly affected by proteinsource. Fishmeal inclusion resulted in higher(p<0.001) serum albumin and lower (p>0.05) serumcholesterol than groundnut cake inclusion. It wasconcluded that groundnut cake could serve asprotein source for broiler chickens without anyadverse effect on performance indices.

RESUMENEn este estudio se investigó la influencia de la

fuente de proteína sobre el rendimiento yhematología de broilers alimentados con dietascon harina de residuos de mandioca y harina depescado o torta de cacahuete, como fuente de

proteína. Un total de 192 broilers Anak de un díade edad, no sexados, se distribuyeron (a la sema-na 5) en dos grupos de dietas que contenían 0, 5,10 y 15% de harina de residuos de mandioca. Alas aves de uno de los grupos se les suministróharina de pescado como fuente de proteína y a lasdel otro, torta de cacahuete. Cada dieta fue ofre-cida a tres lotes de 8 aves cada uno.

El peso vivo final, la ganancia de peso sema-nal, los índices de conversión de pienso y deproteína, la hematología e índices corpuscularesno fueron afectados por la fuente de proteína. Lainclusión de harina de pescado dio lugar a mayo-res valores de albúmina sérica y menor cantidadde colesterol sérico que la inclusión de cacahuete.Se concluyó que la torta de cacahuete podría serútil como fuente de proteína para broilers, sinefectos adversos sobre el rendimiento.

INTRODUCTION

That food scarcity is a plague in manydeveloping countries of the world, includingNigeria where daily intake of animal proteinper caput falls far below the normal intake asrecommended by ILCA (1980) and FAO(1986), is not in doubt. To alleviate thissituation, it has been realized that broilerproduction is the fastest and easiest route(Nworgu et al., 2000; Dipeolu et al., 1996;

Archivos de zootecnia vol. 58, núm. 224, p. 656.

EGBUNIKE, AGIANG, OWOSIBO AND FATUFE

Larry, 1993) since they are prolific, possessa high feed conversion ratio and are acceptedby all, irrespective of religion.

However, feed cost are presently veryhigh and makes up to 60-70% (Larry, 1993)or 70-80% (Oruwari et al., 1995) of the totalcost of production in Nigeria compared to50-70% in developed countries (Thackieand Flenscher, 1995). This thereforehighlights the importance of feed mana-gement to broiler producers. Thus it isnecessary to reduce the cost of feeds inorder to produce cheaper products withoutaffecting profits. Since energy sourceconstitutes 45-60% of finished feeds formonogastric animals (Tewe and Egbunike,1992) and birds eat to satisfy their energyrequirements (Sibbald, 1982), cassavaproducts, roots, peels and leaves, have beenexploited in the replacement of cereals likemaize. Although inclusion of cassava peelin the diet increased feed intake anddecreased body weight in broilers (Tewe,1983), cassava peel can be used to cut downthe cost of production and lead to an activeand sustainable development in livestockproduction (Olorede et al., 2002). Someworkers (Osei and Duodu, 1988; Agunbiadeet al., 2002; Salami et al., 2003) recommendedthe inclusion of fermented cassava peel upto 15% in broiler diets with no adverseeffects. Even the use of oven-dried cassavapeels led to a reduction in weight gain butno effects on mortality and carcass quality.

However, for a reasonable performanceof animals fed cassava-based diets, therations must be nutritionally balanced andcontain sufficient sulphur-containing aminoacids (Tewe, 1992). Fishmeal has been widelyused in poultry rations to provide thenecessary amino acids although somevariations still exist (Bello, 1984) especiallydue to processing method, type of fish andstorage. Considering this variation and thefact that the cost of fishmeal has placed itout of reach to farmers in most developingcountries, it becomes evident that someplant protein sources can be used in spite of

their deficiency in sulphur-containing aminoacids (Antunes and Sgarbieri, 1980; Barbouret al., 1993). These deficiencies are normallyrectified by the addition of other proteinsources or synthetic amino acids. The crudeprotein (%) and metabolisable energy (kcal/kg) contents of fish meal are 65 and 2580,whereas groundnut cake meal has values of40 and 2500 respectively (NRC, 1994).

In the light of the above, therefore, thisstudy became necessary with the aim ofstudying the influence of the protein sourceon the performance and haematology ofbroiler chickens on cassava peel-based dietsusing fishmeal and groundnut cake.

MATERIALS AND METHODS

192 Anak unsexed four week-old broilerchickens were used for the experiment. Theywere fed on a commercial broiler starter diet(Livestock Feeds Plc.) until the end of the 4th

week and supplied drinking water ad libitum.They were also given all the necessaryvaccinations and medication as and whendue. Thereafter, the birds were randomlyassigned to eight dietary treatments. Eachdiet was offered to three pens of 8 birdseach. Diets 1 to 4 contained fishmeal (FM)as the protein source while groundnut cake(GNC) provided this nutrient in diets 5-8. Ina 2 x 4 factorial design, each group of dietscontained 0, 5, 10 or 15% of cassava peelmeal (table I). Thus the treatments weredesignated OFM, 5FM, 10FM and 15FM forthe diets with fishmeal and 0GNC, 5GNC,10GNC and 15GNC for the diets withgroundnut cake. In weeks 6 and 7 all thebirds were supplied drinking water contai-ning 3-nitro-4-hydroxylphenyl arsenic acid(prophylactic dose to control coccidiosis),at the rate of 8 mg/litres of water, after whichuse was discontinued.

As the birds were assigned to thetreatments (at the onset of week 5), theywere weighed. The initial body weight ofbirds was 0.695±0.0027 (mean±SD). The-reafter, feed intake and liveweight changes


DIETARY PROTEIN ON PERFORMANCE AND HAEMATOLOGY OF BROILER CHICKENS

were recorded weekly. At the end of the 10th

week all birds were weighed, slaughtered,eviscerated, dressed and again weighed.The feeding trial lasted for 42 days. The

liver, heart and gizzard were cleaned andweighed. At slaughter, blood samples werecollected into two test tubes per bird, onewith EDTA as anticoagulant and the other

Table I. Ingredients and chemical composition of the experimental diets. (Ingredientes ycomposición nutritiva de las dietas experimentales).

Fish meal Groundnut cake0FM 5FM 10FM 15FM 0GNC 5GNC 10GNC 15GNC

Ingredients (%)Maize 49 44 39 34 49 44 39 34Cassava peels 0 5 10 15 0 5 10 15Fish meal 3 3 3 3 0 0 0 0Groundnut cake 0 0 0 0 14 14 14 14Soya bean meal 15 15 15 15 6 6 6 6Wheat offal 17.5 17.5 17.5 17.5 17.0 17.0 17.0 17.0Palm kernel cake 7.5 7.5 7.5 7.5 7.5 7.5 7.5 7.5Blood meal 3.5 3.5 3.5 3.5 2 2 2 2Bone meal 2 2 2 2 2 2 2 2Palm oil 1 1 1 1 1 1 1 1Oyster shell 1 1 1 1 1 1 1 1Vitamin-mineral premix* 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.25Salt 0.25 0.25 0.25 0.25 0.25 0.25 0.25 0.25

Chemical compositionCalculated values (%)ME (kcal/kg) 2817 2752 2688 2623 2820 2755 2691 2626Crude protein 19.61 19.42 19.22 19.03 19.01 18.82 18.63 18.43Crude fibre 4.361 4.703 5.044 5.386 4.528 4.869 5.211 5.552Arginine 1.247 1.288 1.329 1.370 1.501 1.542 1.583 1.624Histidine 0.542 0.532 0.522 0.512 0.444 0.434 0.424 0.413Isoleucine 0.732 0.716 0.700 0.684 0.649 0.633 0.617 0.601Leucine 1.780 1.727 1.674 1.621 1.556 1.503 1.450 1.397Lysine 1.075 1.076 1.077 1.078 0.845 0.846 0.847 0.848Methionine 0.323 0.321 0.319 0.317 0.292 0.290 0.288 0.286Phenylalanine 0.981 0.960 0.938 0.917 0.898 0.877 0.855 0.834Threonine 0.749 0.733 0.717 0.701 0.616 0.600 0.584 0.568Tryptophan 0.224 0.225 0.226 0.227 0.190 0.191 0.192 0.193Valine 1.077 1.056 1.034 1.013 0.932 0.910 0.889 0.867

Determined values (%)Dry matter 89.4 90.1 89.9 89.5 89.6 90.1 89.9 90.0Crude protein 19.58 19.91 18.52 19.87 18.01 17.93 17.17 18.72Crude fibre 4.41 4.80 5.17 5.52 4.35 4.71 5.09 5.49Ether extract 6.71 5.41 5.84 6.71 6.27 6.31 6.74 6.75Ash 7.15 6.53 5.84 8.95 6.50 7.21 6.52 9.27

*Supplied per kg diet: Vit. A, 10 000 i.u; Vit. D3, 2000 i.u; Vit. E, 2.5 i.u; Vit. K, 2.0 mg; Riboflavin, 4.2 mg;Pantothenic acid, 5.0 mg; nicotinic acid, 20.0 mg; choline chloride, 300.0 mg; folic acid, 0.5 mg; Mn, 56.0mg; I, 1.0 mg; Fe, 20.0 mg; Cu, 10.0 mg; Zn, 50.0 mg; Co, 1.25 mg.


EGBUNIKE, AGIANG, OWOSIBO AND FATUFETa

ble I

I. Ef

fect

s of d

ieta

ry pr

otei

n sou

rce o

n per

form

ance

of br

oile

rs fe

d die

ts co

ntai

ning

cass

ava p

eel.

(Efe

ctos

de

la fu

ente

de

prot

eína

de la

die

ta s

obre

la p

rodu

ctiv

idad

de

broi

lers

alim

enta

dos

con

diet

as q

ue c

ontie

nen

harin

a de

res

iduo

s de

man

dioc

a).

Sta

tistic

al s

igni

fican

ceN

utrie

nts

0FM

5FM

10FM

15FM

0GN

C5G

NC

10G

NC

15G

NC

Poo

led

SD

DPS

CPC

DP

S x

CP

C

Initi

al li

ve w

eigh

t (kg

/bird

)0.

700.

700.

700.

700.

700.

680.

690.

690.

0027

0.39

880.

3452

0.58

91Fi

nal l

ive

wei

ght (

kg/b

ird)

1.75

1.62

1.60

1.56

1.54

1.53

1.56

1.75

0.03

150.

8707

0.25

810.

1655

Wei

ght g

ain

(kg/

bird

)1.

050.

920.

910.

860.

840.

850.

871.

060.

0311

0.12

770.

9850

0.42

63W

eigh

t ga

in (

kg/b

ird/w

eek)

0.33

0.30

0.30

0.27

0.22

0.23

0.25

0.30

0.01

600.

1277

0.98

500.

4263

Dre

ssed

wei

ght

(kg)

1.41

a1.

20b

1.19

b1.

17b

1.13

b1.

15b

1.16

b1.

29a

0.03

290.

1416

30.

0472

0.00

36To

tal f

eed

inta

ke (k

g)8.

077.

357.

497.

537.

437.

037.

768.

670.

1788

0.86

020.

8319

0.80

26Fe

ed in

take

(kg

/bird

/wee

k)1.

361.

221.

231.

251.

241.

171.

301.

440.

0308

0.86

020.

8319

0.80

26P

rote

in in

take

(kg

/bird

/wee

k)0.

290.

270.

260.

280.

250.

230.

250.

300.

0082

0.48

560.

6479

0.74

63Fe

ed c

onve

rsio

n ra

tio4.

124.

074.

104.

635.

645.

095.

204.

800.

2067

0.78

760.

8858

0.31

13P

rote

in e

ffici

ency

rat

io1.

141.

111.

150.

960.

881.

011.

001.

000.

0334

0.53

220.

9241

0.94

89

Mea

ns w

ith d

iffer

ent

supe

rscr

ipts

in

the

sam

e ro

w a

re s

igni

fican

tly d

iffer

ent

(p<0

.05)

.

Tabl

e III

. Effe

cts o

f die

tary

pro

tein

sour

ce o

n pr

opor

tiona

l wei

ght (

% li

ve w

eigh

t) of

org

ans a

nd m

ain

cuts

of b

roile

rs a

t 10

wee

ksof

age

. (E

fect

o de

la fu

ente

de

prot

eína

en

la d

ieta

sob

re e

l pes

o re

lativ

o de

órg

anos

y d

espi

ece

(% p

eso

vivo

) de

bro

ilers

de

10 s

eman

as).

Sta

tistic

al s

igni

fican

ceP

arts

0FM

5FM

10FM

15FM

0GN

C5G

NC

10G

NC

15G

NC

Poo

led

SD

DPS

CPC

DP

S x

CP

C

Live

r w

eigh

t (k

g)0.

060.

060.

060.

060.

060.

060.

060.

070.

0130

0.73

470.

8569

0.70

99H

eart

wei

ght

(kg)

0.03

0.04

0.04

0.04

0.03

0.03

0.03

0.03

0.00

870.

1623

0.17

100.

3354

Giz

zard

wei

ght

(kg)

0.07

0.09

0.07

0.07

0.07

0.09

0.07

0.08

0.01

800.

8052

0.56

780.

8250

Shan

k4.

324.

003.

925.

064.

503.

884.

484.

380.

0194

0.90

890.

6177

0.87

78B

reas

t19

.24

19.4

317

.66

18.6

717

.47

18.7

917

.47

19.2

20.

0640

0.49

020.

4666

0.58

72W

ing

9.48

8.57

9.63

9.55

9.41

8.74

8.15

9.93

0.03

010.

5905

0.84

690.

7133

Bac

k9.

268.

779.

529.

1610

.55

8.91

8.51

9.82

0.04

280.

7767

0.24

340.

0209

Dru

mst

ick

21.6

220

.35

20.1

321

.17

20.8

921

.12

21.0

220

.87

0.06

620.

6977

0.86

370.

3424

Nec

k4.

164.

624.

084.

944.

684.

004.

244.

700.

0131

0.72

590.

2444

0.87

05

Mea

ns w

ith d

iffer

ent

supe

rscr

ipts

in

a ro

w a

re s

igni

fican

tly d

iffer

ent

(p<0

.05)

.



without EDTA. The first sample was usedfor haematological analyses while thesecond was centrifuged at 4,000g for 10minutes for serum separation. Five dressedbirds having a representative weight of thegroup were randomly picked from eachtreatment and cut into standard parts namelyshank, breast, wings, back, drumstick andneck and weighed separately.

All the diets were chemically analysedaccording to the standard of AOAC (1990)methods for their proximate composition.Packed cell volume (PCV) was determinedby the method of Wintrobe (1933), the redblood cell (RBC), white blood cell (WBC),mean cell volume (MCV), mean cell haemo-globin (MCH) and mean cell heamoglobinconcentration (MCHC) were determined asreported by Jain (1986) while haemoglobin(Hb) was estimated as reported by Swensen(1951) and Coles (1986).

Total serum protein was estimated bythe biuret method of Reinhold (1953), serumalbumin according to Doumas and Briggs(1972) and Peters et al. (1982) and serumglobulin was by the method of Rodkey(1965) and Coles (1986). Serum cholesterolwas determined according to the methodsof Roschlan et al. (1974).

Data were subjected to routine ANOVAfrom General Linear Model procedures usingthe software package SPSS 13.0 for windows.Means were separated using Duncan's Mul-tiple Range Test from the same software.

RESULTS

The composition of the experimentaldiets is shown in table I. The crude proteincontent (on dry matter basis) of the dietsranged from 19.3% in 10GNC to 22.2% in15FM while the metabolizable energy rangedfrom 2626 to 2820 Kcal/kg (on as fed basis).

Final liveweight, weekly weight gain,feed and protein intake as well as feedconversion and protein efficiency ratios didnot vary significantly with treatment (tableII). Thus while weekly feed intake varied

insignificantly from 1.17 kg in 5GNC to 1.44kg in 15GNC, weight gain varied from 0.22 kgin 0GNC to 0.33 kg in 0FM. Feed conversionratio and protein efficiency ratio were in therange of 4.07-5.64 and 0.88-1.15, respec-tively. However, the dressed weights of thebirds were significantly (p<0.05) influencedby the dietary treatments with 0FM and15GNC birds being heavier than all the others.On the contrary, the weights of the liver,heart and gizzard as well as the chicken cuts,all of them expressed as percent of finalliveweights (table III) were stable with thedietary treatments.

The source of dietary protein did notaffect the haematology of the birds but withthe increase of cassava in the diets Hb, RBC,WBC and PCV increased significantly(p<0.05). As regards the corpuscular values(MCV, MCH and MCHC), all values obtainedremained stable irrespective of dietarytreatment (table IV). Total serum protein,globulin and albumin/globulin remainedstable with the cassava peel-based dietsregardless of the source of dietary protein.However, fishmeal inclusion in the dietresulted in a higher (p<0.05) serum albuminbut lower serum cholesterol (p<0.05) thangroundnut cake. These two indices wereelevated (p<0.05) with dietary inclusion ofcassava peel at 5% after which there was asignificant (p<0.05) depression.

DISCUSSION

The nutrient composition of the experi-mental diets shown in table I is in agreementwith the recommendations of Oluyemi andRoberts (1980) for broiler finishers. Theywere also similar to the diets formulated byEsonu and Bamgbose (2000) and so can beconsidered adequate for broiler finishers.

That final liveweight, weight gain, feedintake, protein intake, feed conversion ratioand protein efficiency ratio were notinfluenced by the cassava peel-based dietswhether with fish meal or groundnut cake asprotein source is in agreement with the



reports on the use of cassava peel up to 15%in broiler diets by Osei and Duodu (1988);Agunbiade et al. (2002) and Salami et al.(2003). Although final liveweight was notaffected by the dietary treatment, dressingweight was best for 0FM and 15 GNC. Resultis in agreement with the findings of Willis etal. (1997), Nworgu and Egbunike (1999) andOdunsi et al. (1999). This effect on dressingweight may imply changes in gut transittime of the diets and feed efficiency asshown by Ravindran (1995) and Agwunobi(1999) that could result in changes in theweight of the gastrointestinal tract as afunction of dietary treatments. However,that the weights of heart, liver, gizzard andthe chicken cuts were not influenced by thetreatment conforms with the results of Berri(2000), Nworgu et al. (2001) and Egbunikeand Williams (2005) but not with those ofPollock (1997). Body weight gains and feedconversions from the present study are alsoin good agreement with those in whichconventional feed ingredients where fed toAnak strain of broiler of a similar weightrange (Oruseibo and Alu, 2006; Oyedeji etal., 2003; Idowu et al., 2003).

The protein source did not have anyinfluence on the haematological indices andcorpuscular indices indicating that the dietswere ideal or adequate for broiler finishers.However, these values were significantlyelevated (p<0.05) as the cassava peel levelincreased regardless of the protein source,but are within the normal range reported inliterature (Jain, 1986). This suggests thatthe diets with cassava peels promoted abetter haematological milieu as observed inrats by Adejumo (2004).

The adequacy of the diets is also shownby the stability of the serum protein,globulin and albumin/globulin ratio valuesof the birds on the different diets regardlessof protein source and cassava peel levels.The protein source however significantlyinfluenced the serum albumin and choles-terol levels with these increasing andTa

ble I

V. E

ffect

of di

etar

y pro

tein

sour

ce an

d cas

sava

peel

cont

ent o

n the

haem

atol

ogic

al an

d bio

chem

ical

indi

ces o

f bro

ilers

. (E

fect

ode

la fu

ente

de

prot

eína

en

la d

ieta

y d

el c

onte

nido

de

resi

duos

de

man

dioc

a so

bre

los

índi

ces

hem

atol

ógic

os d

e br

oile

rs).

Sta

tistic

al s

igni

fican

ceP

aram

eter

s0F

M5F

M10

FM15

FM0G

NC

5GN

C10

GN

C15

GN

CP

oole

d S

DD

PSCP

CD

PS

xCP

C

Hb

(g/d

l)8.

41a

9.38

b8.

86c

8.82

c7.

04d

8.78

c8.

82c

10.1

2e0.

309

0.01

68<0

.001

<0.0

01R

BC

(106 /l

)2.

21a

2.39

b2.

63c

2.35

b1.

77a

2.29

c2.

41b

2.58

f0.

094

0.01

36<0

.001

0.00

1W

BC

(x10

3 /l)

29.3

9a34

.09b

24.7

2c25

.13c

22.7

8d27

.90c

26.4

8c29

.91a

1.26

50.

1741

0.00

80.

002

PC

V (

%)

25.2

0a28

.40b

30.4

0c27

.00d

26.2

0e26

.60e

26.6

0e30

.00c

0.65

9<0

.001

<0.0

01<0

.001

MC

V (

fl)11

4.20

118.

0011

5.60

115.

0011

9.60

116.

0011

0.80

116.

000.

920

0.95

440.

3867

0.21

23M

CH

(Pg)

38.4

038

.80

37.2

037

.40

39.4

038

.20

36.4

039

.00

0.36

10.

6753

0.19

640.

5620

MC

HC

(g/d

l)33

.40

32.6

031

.80

32.4

032

.80

32.2

032

.60

33.0

00.

173

0.74

280.

1908

0.27

52To

tal p

rote

in (g

/dl)

5.94

6.00

5.22

5.04

4.55

6.30

5.94

4.14

0.27

470.

1336

<0.0

010.

2791

Alb

umin

(g/d

l)2.

50a

3.40

b2.

62a

2.27

c1.

88c

3.00

b2.

72a

1.42

d0.

2205

0.00

1<0

.001

0.04

75G

lobu

lin (g

/dl)

3.44

2.60

2.60

2.77

2.67

3.30

3.22

2.78

0.12

060.

1243

0.38

920.

1221

Alb

umin

/glo

bulin

(%)

72.6

713

0.77

100.

7781

.92

70.4

190

.91

84.4

752

.21

8.26

60.

6572

0.07

610.

2243

Cho

lest

erol

(mg/

dl)

127.

92b

149.

60a

81.4

6c11

9.00

b14

3.30

a15

4.49

a10

0.12

b96

.06b

9.55

10.

1384

0.00

10.

0039

Mea

ns w

ith d

iffer

ent

supe

rscr

ipts

in

a ro

w a

re s

igni

fican

tly d

iffer

ent

(p<0

.05)

.



decreasing, respectively, with fishmeal. Thevalues in these parameters of this study areat variance with those of Nworgu (2004)with albumin being lower and albumin/globulin ratio and cholesterol being higher.The cholesterol values are howevergenerally within the normal range accordingto Sturkie et al. (2000). The increase in thealbumin level at 5% cassava peel levelsregardless of protein source may beconstrued as implying that the improvement

of the haematology referred to earlier wasbest at this level.

CONCLUSION

The results on final liveweight, weightgain, feed conversion ratio and proteinefficiency ratio obtained in this studyindicate that broilers could be raised oncassava peel-based diets using groundnutcake as the protein source.

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