Performance, carcass and meat quality characteristics of broilers and pigs fed diets containing fermented palm kernel
Date
2016-09
Authors
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Journal ISSN
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Publisher
Federal University of Technology, Owerri, Nigeria
Abstract
Two experiments were carried out to evaluate the growth performance, carcass and meat quality of broilers and pigs fed diets containing fermented palm kernel cake (PKC). PKC weighing about 50kg was divided into 3 parts (Samples A, B and C). Sample A was kept in a plastic container to serve as control, B was weighed and mixed thoroughly with equivalent weight of water while sample C was mixed with equivalent weight of 2% sugar (sucrose) solution. The three samples were spread out on a mat under shade at room temperature. The following morning, sample A was transferred to its original container while samples B and C were packed and compressed into a polyethene bag and tied. Samples B and C were left to ferment for 6 days under room temperature. Each differently processed PKC was used to formulate one of three broiler finisher and pig grower diets at 30% and 40% levels of inclusion, respectively. Broiler feeding trial was from 5th - 8th weeks of age where as the pig grower trial was from 12th – 20th weeks of age. Feed intake, live weight gain, carcass traits, haematological profile and organoleptic quality were determined. Results from the two studies showed that fermentation significantly reduced crude fibre and ether extract content of PKC but did not lead to improvements in performance, carcass and meat quality characteristics of broiler finisher and pigs. However, percentage loin content was higher and connective tissue content in the meat lower in pigs fed 2% sugar fermented PKC diet compared to pigs fed unfermented PKC diet (p< 0.05). Broilers fed 2% sugar fermented diets were higher in cooking loss and juiciness compared to counterparts fed unfermented PKC (p< 0.05). There were no significant differences in haematological profile of broilers (p>0.05). In pigs, sex-related differences were observed in live weight, dressing percentage and percentages of ham, shoulder and belly contents (p<0.05). The similarity in feed intake and live weight gain across the three dietary treatments in broilers and pigs suggested that the fermentation technique adopted in this study significantly reduced crude fibre and ether extract but did not improve the nutritive value of PKC.
Description
This thesis is for the award of the Master of Science (MSc.) Degree in Animal Science and Technology
Keywords
Broiler, pig, solid state fermentation, PKC, carcass characteristics, meat quality, Department of Animal Science and Technology
Citation
Ikpamezie, L. C. (2016). Performance, carcass and meat quality characteristics of broilers and pigs fed diets containing fermented palm kernel [Unpublished Master's Thesis]. Federal University of Technology, Owerri, Nigeria