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Effect of Inclusion of Palm (Elaeis guineensis) Kernel Cake in Broiler Chicken Rations

D.M.S. Pushpakumara N. Priyankarage W.A.D. Nayananjalie D.L. Ranathunge D.M.D.P. Dissanayake
Vol 7(2), 103-109
DOI- http://dx.doi.org/10.5455/ijlr.20170201053413

This study was conducted to investigate the possibility of using palm kernel cake (PKC) in broiler rations in Sri Lanka. Three hundred, day-old chicks were randomly allocated into five treatment diets with different levels of PKC in a Complete Randomized Design. Body weight gain was significantly less (P < 0.05) in birds fed with diets containing 20% PKC compared to 5%, 10% or 15% PKC. Significantly higher (P < 0.05) feed intakes were observed in birds fed with diet containing 15% PKC compared to control. Birds fed with 15% and 20% PKC showed significantly higher (P < 0.05) FCR compared to the birds fed with 5% PKC. Total fat deposition, liver weight, dressing percentage and gut viscosity were not significantly different (P > 0.05) among the birds fed with different treatment diets. Results revealed that PKC is a potential feed ingredient in broiler feeding and it can be incorporated into broiler rations up to 15% without any adverse effects.

Keywords : Broiler Chicken Carcass Characteristics Growth Performance Palm Kernel Cake

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