Response of broilers to dietary levels of thevetia cake

Abstract

SUMMARYTwo experiments done at the University of Ilorin, Nigeria, in 1992/93 investigated the effects of dietary levels of thevetia cake on the performance and nutrient retention of broilers. In Expt 1, dayold broiler chicks were fed either a control diet or diets containing 5, 10 or 15% thevetia cake during a 4-week period. In Expt 2, day-old broiler chicks were fed a standard diet until 4 weeks of age and were then switched to diets containing 0, 5, 10 or 15% thevetia cake. Inclusion of thevetia cake in broiler diets, irrespective of level of inclusion, drastically reduced feed intake and weight gain (p < 0·01) at both the starter and finisher stages. Dietary thevetia cake also caused a significant increase in mortality rate (P < 0·01). There was a reduction in protein and fibre retention and dietary ME with increases in the dietary level of thevetia cake at both the starter and finisher stages (P < 0·05). It is concluded that thevetia cake is toxic to broilers and needs further processing before it can effectively be used as an ingredient in broiler feed.

Assessment of protein quality of processed melon seed as a component of poultry feed

“…Feed elements especially proteins constitute a high component in poultry production cost, as much as 75% for broilers and 65% for layers 1 . Legumes are very important sources of protein and lipid in animal nutrition though their use is limited by the presence of antinutritional factors.…”

Thevetia peruviana: Its Phytochemistry, Traditional and Medicinal Uses, and Pharmacological Activities

“…Thevetia cake contains 48% protein content with fat extraction, but Atteh (1995). According, 6 it is dangerous for broilers and needs to be processed further before it can be utilised efficiently as a part of animal feed.…”

Effect of Processing Method on Proximate Composition, Physicochemical Analysis and Mineral Content of Milk-Bush Seed (Thevetia peruviana)

“…The oil hydrolysed to give 64% oleic, 6.3% linoleic, 17% palmitic, 11.8% stearic and 0.4% arachidonic acids [1]. Studies have shown that crude protein content of defatted seed of seed cake ranges from 42.79 to 47.50/100 g while that of crude lipid ranges from 4.40 to 4.80/100 g [17][18][19].…”