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Articles by B. Saleh
Total Records ( 2 ) for B. Saleh
  I.D. Kwari , S.S. Diarra , B. Saleh , P.R. Bovoa , O.A. Ramat and D. Tochukwu
  An experiment was conducted at the University of Maiduguri Poultry Research Farm to investigate the total replacement of maize grain with different cultivars of sorghum in broiler finisher diets. Two hundred and forty broiler chickens aged 28 days weighing 540.96±9.26 g were randomly allotted to 24 pens. Six finisher diets containing 20% crude protein were formulated for the experiment. Diet 1 (control) was based on maize which was replaced in the other diets by one of five cultivars of sorghum grain. Each of the diets was fed to 4 randomly selected pens of 10 birds per pen using a completely randomized design. Feed intake, weight gain and final body weight were all reduced (p<0.05) on the sorghum-based diets compared to the control. These values were further reduced (p<0.05) on the Tumbuna sorghum compared to the other sorghum diets. Feed Conversion Ratio (FCR) however, did not show any superiority (p>0.05) of the control over the other diets. The hematological and serum biochemical parameters did not show any advantage of maize over the sorghum grains. It was concluded that although total replacement of maize with the sorghum grains has no apparent effects on the health of finishing broiler chickens, it is not beneficial when growth is the major performance response evaluated.
  C.I. Medugu , B. Saleh , J.U. Igwebuike and R.L. Ndirmbita
  Tannins are well known as anti-nutritive factors that hinder the utilization of feeds by monogastric animals especially poultry. Tannins depressed growth rate and feed utilization by forming complexes with proteins and carbohydrates or inhibition of digestive enzymes. Unlike ruminant animals, poultry do not have microbes in their gastrointestinal tract to detoxify or reduce the effect of tannins, but several methods have been used to reduce the tannin content of poultry feeds for better utilization. These methods are mainly physical and chemical in nature. The physical methods are cooking, dehulling, autoclaving, toasting / roasting and soaking, while the chemical methods include, use of wood ash, addition of tallow, use of tannin binding agents, use of enzymes, germination and urea treatment. The choice of method(s) will depend on their effectiveness in reducing tannin and the cost involved.
 
 
 
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