Impact of Dietary Inclusion of Fermented Palm Kernel Cake on Growth Performance of Broiler Chickens

Abstract

The study was conducted to evaluate the effect of fermented palm kernel cake on the growth performance of broiler chickens. The milled palm kernel cake was mixed with sterile water; thereafter, it was autoclaved for 20 minutes at 120°C and was inoculated with Bacillus subtilis, and was  fermented at room temperature for 7days. The fermented PKC was oven-dried at 50oC for 48 hours and was used in the formulation of experimental diets. Eighty (80) day old broiler chicks were assigned to four dietary treatments (0%, 10%, 20% and 30% of FPKC) which are designated as diet 1, 2, 3 and 4 respectfully. Each treatment was replicated four times with five (5) birds per replicate and twenty (20) birds per treatment. Performance parameters measured include feed intake, initial body weight, weight gain, and final body weight. The study revealed that the final body weight of birds fed diet 2 was significantly (p<0.05) higher compared to other diets. Daily weight gain recorded in birds fed diet 2 was significantly (p<0.05) similar to those fed diet 3 but higher compared to values obtained in diet 1 and 4. There was a significant (p<0.05) difference in the daily feed intake recorded among all the diets. The value of the protein efficiency ratio obtained in birds fed diet 1 was significantly (p < 0.05) higher compared to other diets. This study revealed that broiler chickens fed 10% FPKC recorded more efficient feed utilization than other higher inclusion levels (20% and 30%), all of which led to higher h production efficiency in the birds fed 10% of FPKC.