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Samaru Journal Of Agricultural Education

Year: 2018|   Volume No: 8|   ISSN: 0794 – 7860|   Page No: 


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Title:  INVESTIGATION OF THE FEEDING VALUE OF WHEAT DISTILLERS’ DRIED GRAINS AND ENZYME INCLUSION ON FATTY ACIDS CONCENTRATION OF LIPIDS FROM BROILER BREAST MEAT

N. B. RANO 

DEPARTMENT OF ANIMAL SCIENCE, BAYERO UNIVERSITY KANO, NIGERIA

ABSTRACT

A study was conducted to evaluate the effects of diets containing different levels of wheat distillers’ dried grains with solubles (WDDG) and enzyme inclusion on fatty acids composition of ether extract from broiler breast meat. A completely randomized design with a 2 x 3 factorial arrangement comprising 2 WDDG levels of 0 and 15% and 3 enzyme levels of no enzyme (NE), + enzyme A (EA) and + enzyme B (EB) was used. One hundred and eighty dayold Ross broiler chicks were used for the experiment which lasted for 6 weeks (day 3 to day 45 of the birds’ age). At the onset of the experiment, the chicks were individually weighed; wing tagged and assigned to 6 groups (dietary treatments) of 30 chicks per treatment. Each group was further divided into 5 sub-groups of 6 birds per replicate. The bird groups as replicates were housed in floor pens of 1 m2 per pen covered with wood shavings. The experimental diets were iso-nitrogenous with varying metabolizable energy. The diets and clean drinking water were provided ad libitum to these birds. The enzyme was included at 0.5 kg /tonne of complete diet. At 45 days of age, 2 birds per pen were killed, skinned and eviscerated. The breast muscles were excised, minced and extracted to obtain lipids which were analysed for fatty acid concentrations. The muscle samples were minced and analysed for their chemical composition and subsequent lipid extraction. The collected performance, carcass, lipids and fatty acids data were statistically compared for the effects of WDDG, Enzyme and WDDG x Enzyme interaction at P<0.05. The results of the present experiment indicated that inclusion of 15% WDDG supported higher palmitic acid concentration.The introduction of enzyme A increased the concentration of palmitic acid and enzyme B increased the concentration of arachidonic acid. The interaction effect of WDDG and enzyme on n-6:n3 ratio showed that the 15% WDDG with EA was significantly (P<0.05) better than 15% WDDG with EB. It is concluded that WDDG-based diets supplemented with enzymes can positively affect the concentration of fatty acids of broiler breast meat and hence its quality. 

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