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International Journal of Poultry Science
Year: 2005  |  Volume: 4  |  Issue: 5  |  Page No.: 334 - 338

Maize-Sorghum Based Brewery By-Product as an Energy Substitute in Broiler Starter: Effect on Performance, Carcass Characteristics, Organs and Muscle Growth

Ayodeji O. Fasuyi    

Abstract: Maize-Sorghum brewers` dried grains (MSBDG) is a by-product of beer production. Proximate composition studies were conducted as a prelude to MSBDG incorporation in broiler starter diet. Four broiler starter diets were formulated such that MSBDG were fed at 0, 10, 20 and 30% inclusion levels at the expense of maize. A batch of 240 starter-chicks was randomly assigned in triplicate to these dietary treatments. Each diet was fed to 60 birds/treatment from day old for 35 days. The final weight, average weight and Nitrogen retention of the chicks fed MSBDG at 10% and 20% dietary levels were similar to those fed the control diet; both being significantly (P = 0.05) higher that those fed diet 4 (30% dietary inclusion). The weight gain, average feed consumption as well as feed efficiency declined in diet 4 (at 30% inclusion level). At the end of the feeding trial, the chicks were sacrificed for carcass characteristics, relative organ and muscle measurements. The relative weights of the heart and belly fat were significantly (P < 0.05) influenced by dietary treatments. Among the muscles weighed, only the relative weight of Pectorialis thoracicus was significantly (P < 0.05) influenced. The weight of P. thoracicus was highest in chicks fed diet 2 (10% MSBDG inclusion level). It was concluded that MSBDG can act as an energy substitute for maize at inclusion levels of about 20% in broiler starter diets without any adverse effect on performance, carcass characteristics and muscle development in broiler chicks.

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