Effect of Different Fermentation Methods on Growth Indices and Serum Profile Of Broiler Chickens

Ari M. M, Ayanwale B.A., Adama T .Z, Olatunji E.A


This experiment was conducted to compare the effects of different fermentation methods of soyabeans on growth and serum indices using 240 days-old Anak broilers that were randomly divided into four (4) experimental groups of three replicates each. Dietary treatments were as follows: T1, T2, T3 and T4 representing lactobacillus (control), Cooking and fermenting, Daddawa fermentation and Cooking with potash before fermentation based groups at both starter and finisher phases and fed starter (1- 35 d) and finisher (36- 63 d ) diets. T2, T3 and T4 significantly (P < 0.05) increased SGR and GE when compared to T1 at the starter phase. FCR, PER and EER were significantly affected by dietary treatments (P > 0.05). Variations in serum profile were significant (P>0.5) except cholesterol. This suggest that fermentation processes provides effective mechanism for the improvement in growth indices, PER, EER and reduction in serum cholesterol in broilers

Key Words: Broilers, Fermentation, Growth Indices and Serum Profile

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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