Nutritional value of biochemically treated cocoa bean shell in laying hen diets.

Nutritional value of biochemically treated cocoa bean shell in laying hen diets.

Author by Dr. Martha Olumide

Journal/Publisher: Interternational Poultry Scientific Forum, Georgia World Congress Center.

Volume/Edition: 8

Language: English

Pages: 11 - 11

Abstract

Many by – products that are considered as wastes in Nigeria have great potentials as poultry feed ingredients if properly handled, processed and incorporated into rations. One of such neglected by – products is Cocoa bean shell (CBS). Nigeria is the fourth largest producer of cocoa in the world and cocoa bean shell is abundantly wasting on all cocoa processing factories in Nigeria. This trial focused on detheobrominising cocoa bean shell through application of enzyme and fermentation in order to enhance its nutritional value for layers. Two hundred and ten (210) six – week – in –lay hens were used for this trial with thirty birds, randomly allotted to seven experimental diets containing ten birds per replicate in a 3 × 3 factorial design. These diets were: A (0?S – control); B (5% raw CBS); C (10% raw CBS); D (5?S with enzyme); E (10?S with enzyme); F (5?rmented CBS); and G (10?rmented CBS). The layers on each diet were offered feed and water  ad – libtum throughout the experimental period. The results obtained indicated that there were significant differences (P < 0>

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