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Masters Degrees (Animal and Poultry Science)

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Browsing Masters Degrees (Animal and Poultry Science) by Author "Berka, Njobeh Patrick."

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    Influence of composition and storage conditions on diet quality and productivity of broiler chickens.
    (2003) Berka, Njobeh Patrick.; Iji, Paul A.
    Two experiments were conducted to assess the effects of varying storage temperature and relative humidity (RH) on feed quality and nutritive value of such diets when fed to broiler chickens. The diets used in experiment two were higher in lipids than those used in experiment one. All other features of the diets tested lin the two experiments were identical. Diets were also supplemented with or without inhibitor during storage. Prior to feeding, the diets were also supplemented with or without a fungal detoxifier. Laboratory analysis showed that the diets contained Aspergillus spp, Penicillium spp and Fusarium spp with no toxins identified. Storage at high temperature (30°C) over one month increased dry matter (DM) content by about 1%, which was accompanied, by an increase of between 3.5-5% in crude protein (CP) as well as 3-4% fat (Experiments One and Two). After two months of storage, high storage temperature decreased DM content by about 1.6%, which resulted in a decrease in the levels of CP and fat in most of the diets (Exp. One). In experiment two, an increase of about 0.5% in the DM content was observed in diets stored at low temperature (15°C) followed by an increase of about 3% in fat content. Variable changes were observed in the micromineral contents. In experiment one, there was an increase in Fe and Zn content after one month, followed by variable decreases in the second month, while in experiment two, there was a decline in the concentrations of Fe, Zn and Cu by about 21, 16 and 26%, respectively throughout the storage period. Rancidity developed with time in all the diets but there was a tremendous reduction (p<0.001) in the rate of oxidation by 15% and 20% with supplemental inhibitor (antioxidant) in experiment one and two, respectively but no reduction in free fatty acid (FFA) content. High storage temperature (30°C) and RH (80%) increased FFA content from 3.5 to about 15% in experiment one (p