No abstract

The study aimed at describing objectively the interdependence between body weight (BWT) and morphometric traits in Khaki Campbell and Pekin ducks using multivariate path analysis technique.Measurements were taken on one hundred and ninety seven (197) randomly selected 10-week old Khaki Campbell and Pekin ducks, respectively in Plateau State, Nigeria. The birds were reared on deep litter in a semi-intensive system where they were kept in a fenced area provided with water ponds and locked up in the poultry house during the night. The body parts measured were, body length (

No abstract

Several trials has been conducted by poultry nutritionist in evaluating effects of soybean processing on its nutritive value and the performance of broilers without clearly declaring the best processing method to be adopted by farmers that will give them on the average a cumulative best result output. A qualitative selection approach was thus adopted in the evaluation of different processing methods of soya beans (Glycine max) on its nutritive value and the performance of broilers using published results from the same authors who conducted an experiment using four thermal processing methods (extrusion, cooking, toasting and roasting-dry heating); four fermentation processing methods (fermentation with culture organisms, cooking and fermentation, daddawa, cooking and fermentation + potash) and four alkaline processes methods (soaking in water, sodium carbonate (Na 2 CO 3), potassium carbonate (K 2 CO 3) and sodium hydroxide-NaOH) A quantitative evaluation of both nutritive values and performance of experimental birds were undertaken as basis for selection of best means from each processing method after the selected best from each of the processing methods were compared to select the overall best. Cooking, cook and ferment and 1% potassium carbonate respectively emerged as the representative best for thermal, fermentation and alkaline processing. The comparative evaluation of the representative best processing methods showed that cook and ferment from fermentation group was the overall best. This processing method showed the best potentials for essential nutrients preservation, better performance of broilers and greater economic returns on investment. This confirmed the superiority of fermentation process in increasing the viability of soya beans utilization in broiler feeds resulting from microbial organisms activities.

No abstract