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| Articles
by
A. Abeke |
Total Records (
5 ) for
A. Abeke |
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F.O. Abeke
,
S.O. Ogundipe
,
A.A. Sekoni
,
I.A. Adeyinka
,
O.O. Oni
,
A. Abeke
and
I.I. Dafwang
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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. |
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F.O. Abeke
,
S.O. Ogundipe
,
A.A. Sekoni
,
I.I. Dafwang
,
I.A. Adeyinka
,
O.O. Oni
and
A. Abeke
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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. |
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F.O. Abeke
,
S.O. Ogundipe
,
A.A. Sekoni
,
I.A. Adeyinka
,
O.O. Oni
,
A. Abeke
and
I.I. Dafwang
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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. |
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F.O. Abeke
,
S.O. Ogundipe
,
A.A. Sekoni
,
I.I. Dafwang
,
I.A. Adeyinka
,
O.O. Oni
,
B.I. Nwagu
and
A. Abeke
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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. |
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I.A. Adeyinka
,
O.O. Oni
,
A. Abeke
,
I.I. Dafwang
,
A.A Sekoni
,
S.O. Ogundipe
and
F.O. Abeke
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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. |
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