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Articles by F.O. Abeke
Total Records ( 7 ) for F.O. Abeke
  F.O. Abeke , S.O. Ogundipe , A.A. Sekoni , I.A. Adeyinka , O.O. Oni , A. Abeke and I.I. Dafwang
  A study was conducted to determine the response of broiler starter and finisher chicks to dietary levels of Lablab purpureus beans processed by boiling in water for 30 min at 100 °C. For both the starter and the finisher phases, seven isonitrogenous diets containing 23.78% crude protein for the starter and 20.91% crude protein for the finisher were formulated to contain lablab seed meal at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0 and 30.0% levels respectively. Diet 1, in each phase had no lablab and served as the control. Each dietary treatment for the starter and the finisher phases was replicated three times in a completely randomized design. There were 25 birds per replicate. Feed and water were given ad libitum. The experiment lasted from 0 to 4 weeks for the starter phase and from 5 to 8 weeks for the finisher phase. Results obtained for the starter phase shows significant (p<0.05) depression in final weight, weight gain, feed intake, feed efficiency and feed-gain ratio. These parameters decreased as the level of lablab seeds in the diets increased. However, feed cost (/kg feed and /bird) were significantly (p<0.05) reduced as the level of lablab seed meal increased in the starter diets. The results obtained for the finisher phase also showed a similar trend. While there were significant (p<0.05) decreases in final weight, weight gain, feed intake and feed efficiency as the level of lablab seed meal increased in the diets, feed cost (/kg feed and /bird) were significantly (p<0.05) lowered. Parameters measured for carcass analysis such as live weight and weights of the breast, thigh, wing, neck, legs and head showed a significant (p<0.05) decrease as the dietary levels of lablab seed meal increased. The PCV, Hb and the TP status of the blood indicated significant (p<0.05) decreases as the levels of lablab in the diets increased. However, Lablab purpureus beans can be included up to 5% level in broiler starter and up to 10% level in broiler finisher diets without any adverse effect on the performance of the birds.
  F.O. Abeke , S.O. Ogundipe , A.A. Sekoni , I.I. Dafwang , I.A. Adeyinka , O.O. Oni and A. Abeke
  This study was conducted to determine the response of laying hens to graded dietary levels of cooked Lablab purpureus beans. Six isonitrogenous diets with similar calorie levels were formulated to contain lablab seed meal at 0.0, 7.5, 15.0, 22.5, 30.0 and 37.5%, respectively. Diet 1, which contained no lablab, served as the control diet. It was a normal groundnut cake-maize based layers ration. Each treatment was replicated three times in a completely randomized design. There were 25 laying hens per replicate. Feed and water were provided ad libitum. The birds were managed under the deep litter system. The experiment lasted for 6 months. There was a significant (p>0.05) decrease in final weight, percent change in body weight, feed intake (g bird-1 day-1), feed efficiency, percent hen-day and hen-housed egg production, percent production at peak, average egg weight (g) and income above feed expenses (x) as the level of lablab beans in the diets increased but feed cost (x/12 eggs), age at 25, 50 and at peak egg production (days) and the Roche Yolk Colour Fan (RYCF) score increased significantly (p<0.05) as dietary level of lablab seeds increased. It was concluded that lablab seed meal can be fed up to 7.5% dietary level in layers ration without any significant (p>0.05) adverse effect on percent hen-day and hen-housed egg production.
  F.O. Abeke , S.O. Ogundipe , A.A. Sekoni , I.A. Adeyinka , O.O. Oni , A. Abeke and I.I. Dafwang
  This study was conducted to determine the effect of duration of cooking of Lablab purpureus beans on the performance, carcass characteristics and haematological profile of broiler finishers from 4-8 weeks of age. Seven isonitrogenous and isocaloric diets were formulated to contain 50% of Lablab beans boiled at 100OC for 0.0, 10.0, 20.0, 30.0, 40.0, 50.0 and 60.0 min, respectively together with a control diet which was a conventional groundnut cake-maize based broiler finisher diet. This amounted to a total of eight dietary treatments. Each treatment was replicated three times, in a complete randomized design. There were 25 broiler chicks (4 weeks old) per replicate. Feed and water were given ad libitum. The experiment lasted for four weeks. Results obtained show that increasing the duration of cooking of lablab seeds up to 30 min had significant (p<0.05) positive effect on final weight, weight gain, feed intake, feed efficiency and mortality rate. The performance of the birds became better as the duration of cooking increased up to 30 min. Beyond that, performance began to decline as the cooking time increased beyond 30 min. It was observed that birds fed the control diet performed significantly (p<0.05) better than all the lablab based diets.
  F.O. Abeke , S.O. Ogundipe , A.A. Sekoni , I.I. Dafwang , I.A. Adeyinka , O.O. Oni , B.I. Nwagu and A. Abeke
  This study was conducted to determine the response of Shika Brown cockerels to graded levels of Lablab purpureus beans, processed by boiling in water for 30 min at 100°C. Six isonitrogenous diets with similar caloric levels were formulated to contain lablab seed meal at 0.0, 7.5, 15.0, 22.5, 30.0 and 37.5%, respectively. Diet 1, which had no lablab seeds and served, as the control, was a groundnut cake-maize based chick diet. Each diet served as a treatment and each treatment was replicated three times in a completely randomized design. There were 30 birds per replicate making a total of 540 birds for the study. Feed and water were provided ad libitum. The experiment lasted 8 weeks. The results obtained showed significant (p<0.05) negative responses of the cockerels to dietary levels of lablab. It was observed that there was a significant (p<0.05) decrease in final weight and weight gain as the level of lablab in the diet increased. Feed efficiency was observed to decrease significantly (p>0.05) as the level of lablab in the diet increased. Mortality was not however significantly (p>0.05) affected by feeding lablab in the diet of the cockerels. Feed cost (/bird) and total cost (/bird) were significantly reduced (p<0.05) as the dietary levels of lablab seed increased. Also organ weights and haematological parameters were not significantly (p>0.05) affected by feeding graded dietary levels of cooked Lablab purpureus beans in the diets of Shika brown cockerels.
  F.O. Abeke , S.O. Ogundipe , S. Oladele , A.A. Sekoni , I.I. Dafwang , I.A. Adeyinka , O.O. Oni and A. Abeke
  The effect of duration of cooking of Lablab purpureus beans on the performance, organ weight and haematological parameters of Shika-brown pullet chicks from 0-8 weeks was investigated. Eight dietary treatments of which seven in which Lablab purpureus beans cooked for 0, 10, 20, 30, 40, 50 and 60 min) was included and a control (Corn-Soyacake-Groundnut-cake based diet) were formulated. These were replicated three times with 25 birds per replicate in a complete randomized design. The birds were managed under the deep litter system. Results obtained showed that cooking time had significant (p< 0.05) improvement on performance characteristics such as final weight, weight gain, feed conversion efficiency and percent mortality. Organ weights such as the liver, the heart and the pancreas decreased as the duration of cooking increased while haematological parameters such as the Total Protein (TP) the Packed Cell Volume (PCV) and the Haemoglobin (Hb) increased slightly, (although not significantly) in the blood up to about 30 min of cooking before decreasing as the duration of cooking continued to increase. These observations are indications that higher durations of cooking up to about 30 min render the nutrients in the raw lablab seeds more available for utilization by the birds.
  I.A. Adeyinka , O.O. Oni , A. Abeke , I.I. Dafwang , A.A Sekoni , S.O. Ogundipe and F.O. Abeke
  Abstract: The lablab seeds were cooked for 30 min, sundried for three days and thereafter milled and incorporated into chickens’ diets. Six treatments, comprising of six dietary levels of lablab at 0.0, 7.5, 15.0, 22.5, 30.0 and 37.5%, respectively was fed during the grower’ s phase. Results obtained for the growers phase indicate that final weight (g/bird), weight gain (g/bird) and feed cost (N kg- 1) decreased significantly (p<0.05) as the level of lablab increased in the diet. Feed intake (g/bird and g/bird/day) as well as feed cost (N/bird) and total cost (N/bird) also decreased significantly (p<0.05) as the level of lablab increased in the diet up to 22.5% inclusion level before increasing as the level of lablab in the diets continued to increase. The level of lablab in the diet had no effect on mortality throughout the experimental period. In addition haematological parameters such as Packed Cell Volume (PCV), Haemoglobin (Hb) and Total Protein (TP) were not significantly (p<0.05) affected by feeding diets containing graded levels of cooked lablab beans to pullets. Results obtained during the laying phase indicates that feeding lablab seed meal up to 22.5% in the diets at the growers stage had no significant adverse effect (p<0.05) on final weight, feed intake, feed efficiency, percent henday and henhoused egg production, percent production at peak, kilogramme feed per twelve eggs, feed cost per twelve eggs, Haugh Unit and yolk index. However, age of birds at first egg, age at 50% production and age at peak egg production were increased significantly (p>0.05) with increase in the level of lablab seed meal in the growers diets.
  C.U. Idachaba , F.O. Abeke , T.S. Olugbemi and L.A. Ademu
  A total of 270 broiler chickens were used for the study. The birds were fed common diet containing 23% Crude protein and 2864 kcal kg-1 Metabolizable energy at the starter phase while 20% Crude protein and 2923 kcal kg-1 Metabolizable energy was fed at the finisher phase. Starter and finisher diets contained 10 and 15% inclusion levels of rice offal respectively. Granite grit was added to the basal diet at 0.0, 2.0, 4.0, 6.0, 8.0 and 10.0 g per bird per month thus making a total of six treatments. Each treatment was replicated three times with 15 birds per replicate in a completely randomized design. Packed cell volume and haemoglobin level were not significantly (p>0.05) affected by dietary grit levels while total protein increased across the graded levels of granite grit. Crude protein, crude fibre and nitrogen free extract significantly (p<0.05) improved with increasing grit levels. These parameters improved up to the highest level of grit addition (10.0 g) granite-grit. It was concluded that 10.0 g granite grit per bird per month is beneficial to broiler chickens as it allows for efficient nutrient utilization. Further study to determine the optimum level of granite grit in broiler diet is encouraged since result obtained showed the optimum level was not attained.
 
 
 
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