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Pakistan Journal of Nutrition
  Year: 2013 | Volume: 12 | Issue: 1 | Page No.: 85-88
DOI: 10.3923/pjn.2013.85.88
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Performance and Digestibility of Corncob and Cowpea Husk Diets by West African Dwarf Sheep

Ososanya, T.O., B.O. Alabi and A.O. Sorunke

In the tropics, dry season is characterized by shortage of feeds and staggered growth pattern of ruminants. Corncob (CC) and Cowpea Husk (CH), the by-products of maize and cowpea production respectively may be used as alternative feed resources for ruminants especially during dry season. Therefore, a ten week study was conducted to determine the effects of CC and CH based diets on performance of WAD sheep. In a randomized complete block design, sixteen WAD sheep were allotted to four dietary treatments: A (100% CC), B (66.7% CC + 33.3% CH), C (33.3% CC + 66.7% CH) and D (100% CH). The sheep were allotted to any of the four diets with four animals per treatment. Parameters measured include: dry matter intake, live weight changes, feed conversion ratio and nutrient digestibility. Results showed significant (p<0.05) differences in dry matter intake (22.04 kg in diet A to 41.07 kg in diet C) and LWG (4.14 g/day in diet A to 41.71 g/day in diet C) of sheep across the diets. Also, there were significant (p<0.05) differences in FCR across the diets. The FCR ranged from 14.06 in diet C to 45.68 in diet A. Nutrients digestibility increased with increasing level of cowpea husk in the diets. The DM digestibility value ranged from 65.24% in diet B to 85.04% in diet D. The CP digestibility was also highest in diet D (88.01%) and lowest in diet A (72.06%) while ADF, NDF and ADL were highest in diet C and lowest in diet B. Optimum weight gain and efficient utilization was achieved at 66.7% CH and 33.3% CC inclusion levels.
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  •    Nitrogen Utilization and Blood Analysis of West African Dwarf Rams Fed Yam Peel Based Diets
How to cite this article:

Ososanya, T.O., B.O. Alabi and A.O. Sorunke, 2013. Performance and Digestibility of Corncob and Cowpea Husk Diets by West African Dwarf Sheep. Pakistan Journal of Nutrition, 12: 85-88.

DOI: 10.3923/pjn.2013.85.88






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