O. A. Alalade
Department of Animal Science, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Nigeria
E. A. Iyayi
Department of Animal Science, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Nigeria
ABSTRACT
Biochemical and nutritional studies were carried out to evaluate the potential of Azolla (Azolla pinnata R. Brown) meal, AZM, as a feed resource in the diet of egg-type chicks. In a completely randomized design, 30 two weeks old Nera brown chicks were assigned to each of the four dietary treatments containing 0, 5, 10 and 15% azolla meal. Chemical analysis indicated that azolla meal contained (%DM) 21.4 crude protein, 12.7 crude fibre, 2.7 ether extract, 16.2 ash and 47.0 carbohydrate. A gross energy value of 2039 kcal kg-1 was obtained. The concentrations of calcium, phosphorus, potassium and magnesium were 1.16%, 1.29%, 1.25% and 0.25% respectively, while those of sodium, manganese, iron, copper and zinc were 23.79ppm, 174.42ppm, 755.73ppm, 16.74ppm and 87.59ppm respectively. The chemical score index showed the potential of azolla meal as a good source of protein. Leucine, lysine, arginine and valine were the predominant essential amino acids while tryptophan and the sulphur-containing amino acids were deficient. All AZM diets depressed feed intake. Average weekly weight gains (AWWG) were 95.43g, 95.22g, 98.62g and 93.44g for 0, 5, 10 and 15% AZM respectively. Average weekly feed intake decreased (p< 0.05) from 286.95g/bird to 224.38g/bird as the level of AZM increased to 15%. A non-statistically better AWWG of 98.62g and feed conversion ratio (FCR) of 2.54 was obtained on diet containing 10% AZM. Based on these results, AZM, as an unconventional feed resource has a potential as a feedstuff for chicks. Above all, for improved performance, diets of chicks can be formulated with inclusion of AZM up to 10%.
How to cite this article
O. A. Alalade and E. A. Iyayi, 2006. Chemical Composition and the Feeding Value of
Azolla (Azolla pinnata) Meal for Egg-Type Chicks. International Journal of Poultry Science, 5: 137-141.
DOI: 10.3923/ijps.2006.137.141
URL: https://scialert.net/abstract/?doi=ijps.2006.137.141
DOI: 10.3923/ijps.2006.137.141
URL: https://scialert.net/abstract/?doi=ijps.2006.137.141