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THE EFFECT OF ENZYME (YEMZIM) INCLUSION IN CASSAVA- BASED DIET ON PERFOMANCE AND EGG QUALITY CHARACTERISTICS IN LAYERS (2)

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  • Pages:44
  • Format:Microsoft Word
(Animal Science Project Topics & Materials)

ABSTRACT

A study was conducted to evaluate the effect of 20% inclusion replacement of maize with peeled cassava root meal and unpeeled cassava root meal with and without enzyme inclusion. A total of 90, 42 weeks old black Harco layers were divided into 6 groups with 3 replicate for each group. Each replicate had 5 birds. The 6 diets comprise of control, peeled cassava root meal and unpeeled cassava root meal, with and without enzyme. Each diet was offered ad libitum to the birds for a period of seven weeks. Records were kept on body weight, feed intake and egg production. Eggs were sampled for both internal and external quality parameters. The results showed that there were no significant effects on body weight, feed conversion ratio and henday production (p>0.05) but there was significant effect on feed intake of cassava based diet (p<0.05) which was higher than the control diet. The result also showed that there was significant effect on the egg weight of birds fed PCRM (p<0.05) which was the highest. The control diet had the best performance.

The result showed that cassava and enzyme inclusion had no effect on improving egg production and quality in any of the diets.

table of content

CHAPTER ONE                                                                               

1.0       Introduction                                                                                                    1

1.1       General objective                                                                                            2

1.2       Specific                                                                                                           2

CHAPTER TWO

2.0       Literature Review                                                                                           3

2.1       Cassava Utilization                                                                                         3

2.2       Composition of Cassava                                                                                 3

2.3       Nutritional value of Cassava root                                                                   5

2. 4      Nutrient composition of cassava                                                                     7

2.5       Anti-nutritional factor in cassava                                                                    7

2.6       Nutrient and energy requirement of layer                                                       10

2.7       Cassava as a source energy for layers                                                             10

2.8       Enzyme in cassava diet of layers                                                                    10

 

CHAPTER THREE

3.0       Materials and methods                                                                                    12

3.1       Experimental location                                                                                     12

3.2       Experimental animal                                                                                       12

3.3       Cassava preparation                                                                                        12

3. 4      Management                                                                                                   12

3.5       Experimental diet                                                                                            12

3.6       Data collection                                                                                                15

3.7       Egg quality and assessment                                                                            15

3.7.1    External qualities                                                                                            15

3.7.2    Internal qualities                                                                                             16

3.8       Performance characteristic                                                                              17

3.8.1    Feed intake                                                                                                     17

3.8.2    Egg production                                                                                               18

3.8.3    Proximate composition of the diet                                                                  18

3.9       Statistical analysis                                                                                           18

CHAPTER FOUR                 

4.0       Result                                                                                                              19

4.1       Proximate composition of the experimental diets                                           26

4.2       The main effect of cassava on performance characteristics                            26

4.3       The main effect of enzyme inclusion on performance

characteristics in layers fed diet containing processed cassava                      26

4. 4      The interactive effect of enzyme inclusion and processed cassava on

 performance characteristics in layers fed diet containing processed

cassava                                                                                                            27

4.5       The main effect of cassava on egg quality characteristics in layers

fed diet containing processed cassava                                                                        27

4.6       The main effect of enzyme on egg quality characteristic in layers

fed diet Containing processed cassava                                                           27

4.7       The interactive effect of enzyme inclusion and processed cassava on

egg quality Characteristics in layers fed diet containing processed cassava  28

4.8       Discussion                                                                                                       28

CHAPTER FIVE

5.0       Conclusion and recommendation                                                                   22

5.1       Conclusion                                                                                                      30

5.2       Recommendation                                                                                            30       

            REFERENCES                                                                                              31



THE EFFECT OF ENZYME (YEMZIM) INCLUSION IN CASSAVA- BASED DIET ON PERFOMANCE AND EGG QUALITY CHARACTERISTICS IN LAYERS (2)

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Details

Type Project
Department Animal Science
Project ID ASC0026
Price ₦3,000 ($9)
No of Pages 44 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Animal Science
    Project ID ASC0026
    Price ₦3,000 ($9)
    No of Pages 44 Pages
    Format Microsoft Word

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