EFFECT OF HALF TOASTED SOYBEAN IN BOILER PRODUCTION

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EFFECT OF HALF TOASTED SOYBEAN IN BOILER PRODUCTION

ABSTRACT

This project examined the effect of nutritional disease in broiler production using soya beans as a case study. Specifically the study seeks to identify any disease, observe and suggest possible solutions. The results study of the study showed that birds that fed on commercial diet have higher feed intake than those on compounded diet. Disease rate was also higher on birds fed commercial diet. The soya bean that was not well toasted affected feed intake and disease rate. Raw soya beans contain anti nutrients called trypsin, which prevent nutrient digestion and absorption. Post-mortem examination of birds on compounded diet showed internal organs were smaller and different in colour compared to those on commercial diet. Therefore, soy bean need to be toasted well to prevent nutritional disease.

CHAPTER ONE

INTRODUCTION

1.1       Introduction

Poultry applies to chicken, turkey, geese, swarms, guinea fowl, pigeon pen, Ostriches quails and game birds (Banergee, 1998).Broiler chickens have become the most variable ways of achieving high production. This is so because it has short generation interval with average of 7-8 weeks to reach market weight (Akinmutimu and Okwu, 2006). The chicken business has become a source of income, employment and provision of high quality meat.

The nutrient requirements of broilers include carbohydrate, protein, fat, minerals, vitamins and water. Proper nutrition is a very important factor for successful livestock farming and broiler production. Well-fed birds and other farm animals are more resistant to provide a ration properly balance for the broilers for maximum production. The requirements for adequate production of broilers include housing equipment, feeding, watering, sanitation and general management (Babatunde, 1998). Broilers are prone to various diseases resulting from causative pathogens like bacteria, virus, fungi and nutritional diseases. Poultry farmers faced challenges of disease that leads to total loss of broilers in some cases not all will be affected.

1.2       Objective of the Study

The objective of the study is to observed, poultry disease as it affects the birds when fed commercial and compounded feed using half toasted soybean. The research identifies any disease, observe and suggest possible solutions.

1.3       Statement of the Problem

Animals will always have the problem of disease either through the feed they eat or through causative agent such virus, bacteria and protozoa.

1.4       Justification

Farmers will be advised base on the findings.

1.5       Definition Of Terms

• Disease: A disorder of structure or function in human, animal or plant, especially one that produces specific symptoms or that affects a specific location and is not simply a result of direct result of physical injury.
• Animal Nutrition: Animal nutrition focuses on the dietary nutrient needs of animals, primarily those in agriculture and food production, but also in zoos, aquariums and wildlife management.
• Diet: In nutrition diet is the sum of food consumed by a person or animal.
• Mortality: is a measure of the number of deaths in a particular population of boilers, scaled to the size of that population per unit of time.

CHAPTER TWO

2.0       REVIEW OF RELATED LITERATURE

2.1 Nutrient Requirement of Birds

2.1.1    Carbohydrates

Carbohydrate is made up of carbon, hydrogen and oxygen. Carbohydrate provides energy to broilers for growth, production and other activities like build-up of fat.  Sources of CHO used include maize, guinea corn, cassava, grasses and rice and so on.  

• Maize (corn)

Maize (Zea mays) is next to wheat in world food production. Maize is used in swine, poultry, rabbit, grasscutter and fish diets. Maize is also used as the staple food of man in many parts of the World. Drying of maize must be controlled to prevent loss of nutritive value as temperatures exceeding 150⁰C will adversely affect the nutritive value of maize.

 Maize has a fat content of about 4% and this fat is high in Linoleic acid (about 50%), making maize a good source of this essential fatty acid. Yellow maize also contains Xanthophyll that gives yellow coloration to the shanks, skin and egg yolk of birds and carcass fat of pigs fed diet containing yellow maize. Yellow maize contain a mixture of carotenoid, some of which like beta-carotene, cryptoxanthin and beta-zein carotene have pro-vitamin. A activity (100 to 800mcg/100g expressed as beta-carotene). The niacin in maize is in bound form and is not easily available. For this and other reasons, pellagra is associated with maize eating. Treatment with lime water makes the niacin more available. White maize is similar to yellow except that it contains little xanthophylls and it is lacking in vitamin A activity (Olomu, 2011).

• Brewers Dried Grains

This is the dried extracted residue of barley malt alone or in mixture with other cereal grain or grain product resulting from manufacture of beer or wort and may contain pulverized dried spent hops in an amount not exceeding 3% evenly distributed. Three main distilling by-products are available. These are:

1. Distillers’ dried soluble- the dried stillage fraction;
2. Distillers dried grains- the fraction remaining after removal of the stillage
3. Distillers’ dried grains with soluble- this is a combination of stillage and grain sediments.

SOLD BY: Enems Project| ATTRIBUTES: Title, Abstract, Chapter 1-5 and Appendices|FORMAT: Microsoft Word| PRICE: N2000| BUY NOW |DELIVERY TIME: Within 24hrs

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