Effect Of Different Processing Methods And Inclusion Levels Of African Bread Fruits (Treculia Africana) Seeds On The Performance Of Starting Turkey

ABSTRACT

This study was conducted to evaluate the effect of different processing methods and inclusion levels on African Breadfruit seeds on the performance of starter turkeys. The experiment was carried out at the Poultry Unit of the Teaching and Research farm of Michael Okpara University of Agriculture, Umudike. One hundred and thirty five (135) day old turkey were used for this study and the birds were randomly assigned to nine (9) treatments in three replicates. Fifteen birds were assigned to each treatments, which consists of 5 birds per replicate in a 3x3 factorial design. Data were collected on growth performance, carcass characteristics, internal organ proportions, carcass nutrient composition, hematology, biochemical and economics of production parameters. All data collected were analyzed statistically using the Univariate statistic of SPSS Software Package. The result showed that toasting method and ABSM inclusion at 10 and 20% improved final weight, weight gain and feed intake. Boiling reduced performance. The I Q% Toasted ABSM recorded the highest