ABSTRACT

A research work was carried out in two broad phases to evaluate the potentials of Monodora myristica spice as a broiler feed additive. Phase 1 involved the evaluation ofthe chemical composition of the spice with respect to the proximate, vitamins, minerals, phytochemical contents as well as the anti-oxidative activity ofthe methanol extract ofthe spice in soya bean oil over a period of28 days. The peroxide values ofsoya bean oil treated with 2.5ml, 5.0ml, 7.5ml and 10ml concentrations ofthe Monodora extract were measured. Phase 2 was a biological assay that comprised two categories of experiments. Category A, a completely randomized design experiment that lasted 49 days, investigated the effects of the spice in Mucuna cochinchinensis-based broiler diets on the growth, carcass characteristics, haematology, blood chemistry and cost implication. 360 unsexed Anak broilers were randomly allocated to 4 dietary treatments designated 1, 2, 3 and 4 having 0%, 0.5%, 1.0% and 1.5% Monodora respectively with each replicated 3 times at 30 chickens per replicate. Category B, was a 2 x 3 factorial experiment in a completely randomized design that lasted 42 days which studied the effect ofMonodora in aflatoxininfected broiler diets on same parameters as in category A as well as nutrient utilization and hepatoprotective activity ofthe spice with 540 unsexed Anak broilers. Three diets out of 6 dietary treatments were each infected with Img of pure culture ofAspergillusflavus and Monodora included at 0%, 0.5% and 1.0%, while the other 3 diets were infection-free with 0%, 0.5% and 1.0% Monodora inclusion. Each treatment was replicated 3 times at 30 chickens per replicate. From the results, toasting improved the dry matter, crude protein, ash and nitrogen free extracts values while the ether extract and gross energy contents were reduced. Vitamin B2 was reduced by toasting while the minerals except copper, zinc, iron and lead were increased by toasting. Tannins, flavonoids, phenol and saponin were higher in the raw spice. Peroxide value of soya bean oil decreased as the concentration of methanol extract of Monodora myristica in the treated soya bean oil increased. The peroxide value ofthe treated oil at a particular concentration increased over time. Peroxide value ofthe 10ml Monodora treated soya bean oil was not raised (P<0.05) up to 20mg/g oil until about 21 days of storage. In the Afwcuwa-based diet, 1.0% and 1.5% Monodora yielded higher (P><0.05) feed intake than 0% and 0.5% Monodora. Daily body gain was higher (P><0.05) the control. Back-cut, breast meat and proventriculus were significantly (p><0.05) improved by Monodora over control. Liver of birds were enlarged (p>0.05) in the absence of Monodora. Cost parameters were not affected (P>0.05) by Monodora. Cholesterol (p>0.05), SGOT and SGPT were (p<0.05) reduced while Hb and PCV were increased (p>0.05) as Monodora inclusion increased. In category B experiment, growth parameters were suppressed by A.flavus (p<0.05) but was improved when Monodora was supplemented. No significant (P>0.05) effects were observed in the 0.5% and 1.0% levels of inclusion with respect to these parameters. The interactions were significant (P<0.05) with respect to all the parameters. 1.0% Monodora in infected diet produced feed intake and body gain compared with the 0.5% and 1.0% Monodora inclusion to non-infected diets. 0.5% and 1.0% Monodora inclusion to both infected and non-infected diets improved the protein efficiency ratio over the MonodoraAxot diets. A.flavus increased cost per kg weight gain (p><0.05) and decreased (p><0.05) gross margin. These parameters were increased as level ofMonodora inclusion increased in both infected and non-infected diets. A.flavus (p><0.05) increased liver weight but depressed liveweight, kidney and gizzard. Liver weight in case ofinfection decreased (P><0.05) at 1.0% Monodora inclusion. Dressed weight, thigh and back-cut were not affected (P>0.05) by M.myristica. Aflavus elevated (p<0.05) the level of cholesterol, creatinine, AST and ALT but, had no effect (P>0.05) on WBC and RBC. Cholesterol, urea, AST and ALT decreased (P<0.05) with increase in M.myristica level. > WBC and RBC. Cholesterol, urea, AST and ALT decreased (P<0.05) with increase in M.myristica level.