Carcass Characteristics, Organ Morphology and Serum Profile of Broiler Chickens Fed Differently Processed Roselle Seeds (Hibiscus sabdariffa)
Maikano Mohammed Ari *
Department of Animal Science, Faculty of Agriculture, Nasarawa State University Keffi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim of Study: To determine the effect of different processing methods of Roselle seeds on carcass characteristics, organ morphology and serum profile of broiler chickens
Study Design: A total of 135 Anak day-old broiler chicks were randomly assigned to three (3) experimental groups of three (3) replicates using completely randomized design to evaluate the effect of inclusion of differently processed Roselle seeds on carcass traits and serum indices of experimental birds. Data collected were subjected to ANOVA.
Place and Duration of Study: Livestock Complex, College of Agriculture, Lafia, Nasarawa state, Nigeria: February 2012 to April 2012.
Methodology: A total of 135 number Anak day-old broiler chicks were randomly divided into three (3) experimental groups of three replicate each. Dietary treatments were as follows: D1, D2 and D3 representing Crushing of Raw Rosselle Seeds (CRRS); Hydrothermally Processed Rosselle Seeds (HTRS) and Fermented Rosselle Seeds (FRS) base diets at both starter(1- 28 d) and finisher phases(29- 50 d).
Results: The results obtained showed no significant (P=0.05) differences in the live weight, plucked weight and plucked weight percentage. However, carcass weight, carcass weight percentage and the following cut up parts; head, shank, neck, and back varied significantly (P=0.05). Variations (P=0.05) were recorded in the thigh, scubbed fat, gastro intestinal length (GIT) and gizzard weight of broilers fed experimental diets. The carcass weight and the primal cuts values (breast, thighs, drumstick and back) were best in D3 (1432.50g, 22.72g, 48 03g and 25.07g respectively) while scubbed fat and intestinal length were lowest with the same D3 group birds.
Conclusion: Roselle seeds can be added in broiler diets up to 25% without necessitating processing. However, fermentation showed significant improvement in carcass weight, primal cut up parts as well as reduced scrubbed fat and serum cholesterol when compared with crushing of raw seeds and hydrothermal processing methods.
Keywords: Broilers, rosselle seeds, carcass traits, serum Profile