EFFECTS OF GRITS INCLUSION ON THE UTILIZATION OF WHOLE MILLET IN THE DIET OF BROILER CHICKENS

Abstract

ABSTRACT A 56 day feeding trial was conducted using 300 Marshal Strain of day old broiler chicks to evaluate the effects of different dietary inclusion levels of grit (0, 1.5, 2.5 and 3.5%) in the diet containing of whole millet grain as main energy source in a completely randomized design. Each of the five dietary treatments was further replicated four times. The treatments contained ground millet with 0, whole millet with 1.5, whole millet with 2.5, whole millet with 3.5 and whole millet with 0 grit kg/100kg designated diet 1, 2, 3, 4 and 5, respectively. There were two controls in the experiment, a negative control which contained ground millet (treatment 1) without grits and a positive control containing whole millet (treatment 5) without additive grits. Routine vaccination were offered as at and when due. Weight gain, feed intake, water intake, feed conversion ratio, mortality and carcass characteristics were determined. Results showed that, dietary grit inclusion had effect on the performance of broiler chicken and it improved apparent nutrient digestibility. No significant difference (p>0.05) was however observed in most of the parameters in terms of performance parameters between birds fed diets with grit. There was significant difference (p<0.05) between birds on diets with and without grit inclusion (2, 3 and 4) and (1 and 5), respectively. Gizzard and proventriculus weight were improved with grit inclusion. Significance difference (p< 0.05) was also observed between birds fed diet 4 and 1 with regard to apparent dry matter, crude fiber, nitrogen free extract and potassium digestibility. The study recommended 2.5% level of grit inclusion in diets containing whole millet grain for effective utilization by broilers. ABSTRACT A 56 day feeding trial was conducted using 300 Marshal Strain of day old broiler chicks to evaluate the effects of different dietary inclusion levels of grit (0, 1.5, 2.5 and 3.5%) in the diet containing of whole millet grain as main energy source in a completely randomized design. Each of the five dietary treatments was further replicated four times. The treatments contained ground millet with 0, whole millet with 1.5, whole millet with 2.5, whole millet with 3.5 and whole millet with 0 grit kg/100kg designated diet 1, 2, 3, 4 and 5, respectively. There were two controls in the experiment, a negative control which contained ground millet (treatment 1) without grits and a positive control containing whole millet (treatment 5) without additive grits. Routine vaccination were offered as at and when due. Weight gain, feed intake, water intake, feed conversion ratio, mortality and carcass characteristics were determined. Results showed that, dietary grit inclusion had effect on the performance of broiler chicken and it improved apparent nutrient digestibility. No significant difference (p>0.05) was however observed in most of the parameters in terms of performance parameters between birds fed diets with grit. There was significant difference (p<0.05) between birds on diets with and without grit inclusion (2, 3 and 4) and (1 and 5), respectively. Gizzard and proventriculus weight were improved with grit inclusion. Significance difference (p< 0.05) was also observed between birds fed diet 4 and 1 with regard to apparent dry matter, crude fiber, nitrogen free extract and potassium digestibility. The study recommended 2.5% level of grit inclusion in diets containing whole millet grain for effective utilization by broilers.