Influence of Dietary Inclusion of Palm Kernel Cake on Haematology and Blood Chemistry of Turkeys
Christian Okechukwu Ezihe Ferdinard Ojini Ehumu
Vol 7(10), 243-248
This work was designed to determine the influence of dietary inclusion of palm kernel cake (PKC) on haematology and blood chemistry of turkeys. PKC in the diets contributed part of the protein and energy that could have been provided by major sources such as maize and soya beans/blood meal respectively. The research was carried out for a period of 9 weeks at the Teaching and Research Farm, University of Agriculture, Makurdi, Benue State, Nigeria. One hundred and twenty (120) poults were randomly assigned to four diets containing 0% (T1), 10% (T2), 20% (T3) and 30% (T4) palm kernel cake respectively, with three replications of ten poults each in a completely randomized design. At the end of the research, blood samples were collected from two birds per replicate and analysed for haematological and blood chemistry parameters. Data on haematology and blood chemistry were subjected to analysis of variance. Results of study showed no significant differences (P > 0.05) in packed cell volume, haemoglobin concentration, red blood cell and white blood cell counts and aspartic amino transferase. There were also no significant differences (P > 0.05) in alkaline amino transferase, total protein and albumin. However, there was significant difference (P < 0.05) in alkaline amino phosphatase of poults. Provided the dietary requirements are met, PKC can be incorporated up to a level of 30% in turkey without adverse effects on their health. Results of haematological and blood chemistry parameters in the 30% inclusion level were comparable to the other treatments.
Keywords : Blood Diets Enzyme Influence Palm kernel Poults
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