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Volume 10 No. 1
January 2010
2001
VEGETABLE-BASED FEED FORMULATION
ON POULTRY MEAT QUALITY
Omenka RO1 and Anyasor GN*1
Richard Omenka
Godswill Anyasor
*Corresponding author e-mail: gencc144@yahoo.com
1 Department of Chemical and Environmental Sciences, School of Science and
Technology, Babcock University. P.M.B. 21244, Ikeja, Lagos 100 000, Nigeria.
Volume 10 No. 1
January 2010
2002
ABSTRACT
Modern poultry production is based on manipulation of genetics and environmental
factors that affect intensively farmed poultry. This includes feeding well balanced and
hygienically produced feeds to highly productive lines of birds. Feed formulation
involves combining different ingredients in proportions necessary to provide the
animal with proper amount of nutrients needed at a particular production stage. Green
leafy vegetables are rich sources of essential amino acids, vitamins, minerals and
antioxidants and the cheapest in terms of affordability and most abundant source of
proteins. Therefore, this study was aimed at investigating the effect of vegetable-
based feed on the nutritive quality of broiler meat. Fifty-day old broiler chicks were
randomly distributed into two groups (25 chicks per group). One group was
administered with experimental (vegetable-based) diet and the other group with
standard (commercial broiler starters) diet. The experimental diet was formulated to
contain the same composition with control diet substituting pumpkin leaves, pawpaw
and banana in place of lysine, methionine and vitamin pre-mix. The trial-and-error
method of feed formulation was adopted during preparation of experimental feed.
Results from proximate analysis revealed a significant (P<0.05) higher crude protein
(15.75 ± 0.14%) and moisture content (23.3± 2.36%) in vegetable-based formulated
feed than the crude protein (9.63 ± 0.13%) and moisture content (16.7 ± 2.23%) of the
control feed. The ash (10.0 ± 4.08%) and fat (2.5 ± 0.78%) composition of both the
standard and vegetable-based feeds were found to be similar. At the end of 6-week
treatment, there was no significant difference in the mean weight of birds’ organs
(head, gizzard, heart, lung, small intestine, large intestine, upper limbs) examined.
However, the weight of limb and lung of the experimental group were lower
compared to the control group. The total serum cholesterol and mean fat content of
heart, gizzard and muscles of the vegetable fed birds were found to be significantly
lower (P<0.05). There was no significant difference (P>0.05) in plasma-protein and
muscle protein content between the treatment groups. Nevertheless, birds fed with
vegetable formulated feed exhibited higher rate of feed conversion expressed as
muscle protein weight (118.2 ± 16.34 g) and body weight gained (7.1 ± 1.74 g) than
control group muscle protein weight (90.3 ± 23.18 g) and body weight gained (4.99 ±
1.66 g). This study, therefore, indicates that low fat and high protein meat can be
obtained from birds fed with the experimental vegetable formulated feeds.
Key words: Poultry, feed, broiler, lipid, protein
Volume 10 No. 1
January 2010
2003
INTRODUCTION
Livestock production plays an important role in the agricultural sector of every nation
particularly in the West African sub-region. The satisfactory outcomes of agricultural
activities depend, to a large extent, on the use of feeds that are safe and of high
quality. Livestock industries usually formulate feeds from materials that are either
edible or inedible by man. These feeds, when ingested by the animals, enhance the
animal productivity in terms of number and nutrient quality, to meet most of the
immediate nutrient requirements of man [1].
World feed resources are on the verge of rapid decline, caused probably by increase in
the number of humans and human activities. Hence, it is inevitable that conventional
animal feeds should become increasingly more expensive. This has led to a search for
new, often unconventional feeds, and effective methods of processing presently
inedible roughages into more acceptable and nutritious feeds [1].
Agricultural practice in West Africa, and indeed most developing countries, consists
of small- scale farming. The farmers in this sub-region have, in general, low level of
agricultural education and at the same time are handicapped by insufficient capital.
According to Payne and Wilson [1], the unavailability of capital and increasing
worldwide cost of energy, purchased feeds, equipment and pharmaceuticals may in
the long run delay or even halt the complete industrialization and urbanization of
poultry production in tropical countries. Under such circumstances, subsistence and
small-scale production methods with additional improvements may become relatively
attractive to this sector of the population [1, 2].
Feed ration (formulation) involves combining different ingredients in proportions
necessary to provide the animal with proper amounts of nutrients needed at a
particular growth stage. The ration should be palatable to the animals and not cause
any serious digestive disturbances. [2]. Different species of animals have different
requirements for energy (carbohydrate and fat), proteins, minerals and vitamins in
order to maintain functions like homeostasis, reproduction, egg production, lactation
and growth [3]. Feed formulation does not merely involve mathematical calculations
but factors such as cost, presence of anti-nutritional factors, texture, moisture,
processing, digestibility and acceptability to the animal [2]. One of the most important
roles of animal production is to provide high quality protein for human consumption;
to achieve this, animals should be fed correct proportions of high quality protein [4].
Broilers are fast growing birds, which mature at 8 to 10 weeks; they are tender-meated
with soft, pliable and smooth textured skin depending on feed type and management
[5, 6]. A targeted live weight of 1.8 kg is attained at 12 weeks. There are two types of
broiler rations, namely, the broiler starter mash fed from day one to fourth or fifth
week and the broiler finisher mash, fed from week 4 or 5 until slaughter.
Today, poultry industries are highly commercial and nutrition is by far the most
important single factor accounting for 65-75% of the inputs in the industry. Currently,
Volume 10 No. 1
January 2010
2004
most poultry are given fat-rich meals which impact negatively on the quality of
products and in turn affect humans after consumption. However, poultry farmers have
been trying several alternatives of feed formulation to enhance feed quality on meat
and egg production [3, 7]. One of the major problems encountered in the tropics
especially by small-scale farmers who wish (or are forced by lack of funds) to
formulate their own rations is inadequate knowledge of poultry nutrition. When
poultry diets are designed using conventional foodstuffs, they follow a fairly
predictable pattern and approximate quantities of the various ingredients. Another
handicap for these local small poultry farmers is the inaccessibility of the vitamin and
mineral premix and lack of data on the average nutrient content of the many local
foodstuffs in the ration [8]. Vegetable-based feeds are a rich source of essential plant
amino acids, vitamins, minerals and antioxidants. Further to the rich contents
mentioned, it has been established that green vegetable leaves are the cheapest and
most abundant source of proteins because of their ability to synthesize amino acids
from a wide range of available primary materials such as water, carbon dioxide and
atmospheric nitrogen [9]. This study, therefore, investigated the effect of vegetable
substitute for vitamin pre-mix, lysine and methionine in commercial broiler starters’
mash on the fat and protein content of meat production.
MATERIALS AND METHODS
The experiment was carried out at the poultry unit of the Department of Agriculture,
Babcock University, Ogun State, Nigeria. Fifty day-old chicks were purchased from
Joy Veterinary Services and randomly distributed into two groups: control and
experimental groups. The two groups were fed and given water ad libitum throughout
the experiment. The control groups were fed commercial broiler starters’ mash while
the experimental groups were fed vegetable-based formulated feed. Slurry of 10kg of
pawpaw and 10kg of banana was made by blending them into pulp of uniform
mixture. The slurry was mixed with grounded maize, soya bean cake, groundnut cake,
fish meal, palm kernel cake, bone meal, oyster shell and salt (NaCl). The mixture was
sun- dried for 48 h. Ten kg of pumpkin leaves were also sun-dried for 48 h and milled
together with the dried slurry mixture to form the experimental diet.
It is important to note that there are several methods of feed formulations including
the square method, simultaneous equation method, two- by- two-matrix-method, trial-
and- error method and linear programming method. For this study, trial-and-error
method of feed formulation was adopted. Birds that were cared for 6 weeks were
administered glucose, vitamins and antibiotics on the first day of experiment.
Gumboro vaccine was administered on the 7th day while from the 19th to the 20th day
of the experiment, the birds were given coccidiostat. Water was given twice daily to
the birds only for the last 6 days prior to slaughtering. Six (6) birds were randomly
selected from each group and slaughtered. The protein concentration was determined
according to Lowry et al. [10] using bovine serum albumin (BSA) as standard, while
the percentage crude protein, moisture and ash content of organs including the head,
gizzard, heart, lung, small intestine, large intestine, upper limbs, lower limbs and liver
Volume 10 No. 1
January 2010
2005
were determined according to Pearson’s Chemical Analysis of Foods [11]. Live
performance of broilers in terms of muscle protein weight and body weight gain was
assessed according to Baker and Chung [12] and Degussa [13].
STATISTICAL ANALYSIS
All data obtained from determinations of percentage crude protein, moisture ash and
fat content in vegetable and standard formulated feeds as well as plasma and muscle
protein, weight of organs and fat contents of experimental and control birds were
subjected to SPSS for Windows version 15.0 statistical package. Comparison of
means was done using paired sample t test. P value less than 0.05 was considered to
be significant. Data were reported as mean± standard deviation.
RESULTS
The results in Table 2 show that vegetable-based feed formula contained a
significantly (P<0.05) higher crude protein (15.75 ± 0.14%) and moisture content
(23.3 ± 2.36%) than those of standard commercial feed formula crude protein (9.63 ±
0.13%) and moisture content (16.7 ± 2.23%).The ash content (10.0 ± 4.08%) and fat
composition (2.5 ± 0.78%) were the same in both feed formula (Table 2). There was
no statistically significant difference (P>0.05) in organ weights (head, gizzard, liver,
heart, lungs, small intestine, large intestine, upper limbs and lower limbs) between
experimental and control groups. Fat analysis indicated a significant (P<0.05)
decrease in the serum total cholesterol and mean fat composition in the serum, heart,
gizzard and muscles of the experimental groups than the control group (Table 3).
There were, also, no significant differences (P>0.05) in the plasma protein and muscle
protein contents between experimental and control groups. However, the vegetable-
based fed birds had a higher muscle protein weight and body weight gain than
commercial starter fed bird (Table 3).
DISCUSSION
The present study aimed to determine the possibility of vegetable-based feed formula
in enhancing the quality of poultry meat produced by broilers in terms of the protein-
lipid ratio. Trial- and- error method was used in the process of compounding an
experimental feed that included banana and pawpaw and vegetables such as pumpkin
leaves to the well known commercial broiler starter feed formula as shown in table 1.
Previous studies [9] show that vegetable-based feeds are rich sources of essential
plant amino acids, vitamins, minerals and antioxidants. In addition to the
bioavailability of these essential nutrients, the green vegetables are the cheapest and
most abundant source of proteins because of their ability to synthesize amino acids
from a wide range of virtually available primary materials such as water, carbon
dioxide, and atmospheric nitrogen [9]. The proximate analysis of both experimental
and standard feed formula revealed a higher crude protein and moisture content in
experimental feed than commercial feed, while their ash contents were estimated to be
Volume 10 No. 1
January 2010
2006
the similar. These could be deduced from the presence of the leafy vegetables in the
experimental formulated diet. There was no significant difference in the average
weight of both the experimental and control groups head, gizzard, liver, heart, small
and large intestines. However, the weight of the experimental birds’ lungs and limbs
were lower compared to those of the control group. These might have resulted from
high fat deposit in the body of control birds [14]. Fat content analysis indicated a
significant decrease in the serum total cholesterol and mean fat composition in heart,
gizzard and muscles of the experimental group compared to the control group. This is
in agreement with previous reports that vegetables and fruits decrease fat deposit in
the body [14, 15]. Furthermore, no significant differences were found between the
plasma-protein and muscle- protein contents of the experimental and control groups.
Nevertheless, the vegetable-fed birds had higher muscle- protein weight and body
weight gain compared to commercial starter mash fed birds. This indicates a better
live performance and feed muscle conversion rate [13, 14]. Feed quality is a major
player in the production performance of the animal. It is also the beginning of the
animal protein production chain, hence, the need to address consumption concerns
over food safety. Thus, the present study tends to support the view that vegetable-
based broiler feed formulation will enhance the quality of poultry produce in terms of
meat production.
CONCLUSION
The study indicated that low fat and high protein meat can be obtained from birds fed
with experimental vegetable feed than those fed with commercial broiler’s starter
mash. Therefore, the vegetable-based products serve as a source of the essential
ingredients required by poultry farmers during the formulation of broilers’ feed. The
vegetable feed formula may enhance the poultry meat products in terms of nutritive
value that would in the long run be beneficial to the health of meat consumer’s and
possibly serve as a source of economic value to the poultry farmers.
It is recommended that the addition of vegetable-based products in poultry feed
formula would serve as a cheap source of amino acids, antioxidants, vitamins and
bioactive metabolites, that are necessary for the growth and development of broiler
birds. The production of such birds could in turn improve the health status of meat-
eaters by boosting their immunity. This would contribute greatly towards the
prevention and reduction of neurodegenerative diseases associated with lipid-rich diet.
Hence, the adoption of green vegetables and vegetable pulp substitutes for pre-mixed
vitamins during feed formulation in West Africa and other developing nations, would
serve as a cheap and natural source of ingredient in poultry feed formulation for small
scale farmers.
Volume 10 No. 1
January 2010
2007
ACKNOWLEDGEMENTS
We thank Mr. Gibson O. Chioma, the Head of Poultry Unit, Department of
Agriculture and Industrial Technology, Babcock University for his invaluable
assistance and provision of working facilities. Our gratitude goes to Asaolu O.
Ikeoluwapo for her active participation during the course of the research.
Volume 10 No. 1
January 2010
2008
Table 1: Feed formulation for control and experimental diet
Ingredient
Control (kg) Percentage
composition Experimental diet
(Kg) Percentage
composition
Maize
Soya bean cake
Groundnut cake
Fish meal
Wheat offal
Palm kernel cake
Bone meal
Oyster shell
Vitamin pre-mix
Lysine
Methionine
Salt
Pumpkin leaves
Banana
Pawpaw
15
6.25
6.25
2.25
12.9
4.8
1.25
1.0
0.1
0.024
0.048
0.125
-
-
-
30.7
12.5
12.5
4.5
25.8
9.6
2.5
2.0
0.2
0.048
0.096
0.25
-
-
-
15
6.25
6.25
2.25
12.9
4.8
1.25
1.0
-
-
-
0.125
10
10
10
18.8
7.83
7.83
2.82
16.16
6.02
1.57
1.11
-
-
-
0.16
12.53
12.53
12.53
Table 2: Percentage crude protein, moisture, ash and fat content feeds
Feed Percentage
Crude
protein Moisture Ash Fat
Standard
Formula
9.63 ± 0.13*
16.7 ± 2.23
10.0 ± 4.08
2.5 ± 0.78
Vegetable
formula
15.75± 0.14‡
23.3 ± 2.36‡
10.0 ± 4.08
2.5 ± 0.78
* indicates mean ± standard deviation ‡ significant at P< 0.05
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2009
Table 3: Weight and fat contents from vegetable fed and starter fed (control)
Birds
Organs weight (g) Experimental birds
Control birds
Head
Gizzard
Liver
Heart
Lungs
Small Intestine
Large Intestine
Upper Limbs
Lower limbs
41.2 ± 9.49
*
33.8 ± 4.88
15.5 ± 2.58
3.1 ± 0.39
3.5 ± 0.56
18.2 ± 2.29
28.9 ± 7.13
37.2 ± 15.2
83.3 ± 11.49
54.5 ± 9.16
37.2 ± 6.09
16.7 ± 4.25
3.2 ± 0.88
5.4 ± 0.87
18.1 ± 4.11
30.9 ± 1.33
52.2 ± 8.79
145.0 ± 27.23
Fat content (mg/dl)
Heart
Gizzard
Muscle
Total Serum Cholesterol
0.6 ± 0.17
1.6 ± 0.30
38.7 ± 8.10‡
42.3 ± 30.02‡
1.2 ± 0.30
2.6 ± 0.30
78.3 ± 10.76
237.4 ± 173.5
Tissue protein (mg/ml)
Plasma protein
Muscle protein 0.5 ±0.12
12.0 ± 3.00 0.5 ± 0.14
10.6 ± 2.95
Live performance (g)
118.2 ± 16.34‡
7.1 ± 1.74‡
90.3 ± 23.18
4.99 ± 1.66
Muscle protein weight
Body weight gained
* indicates mean ± standard deviation ‡ significant at P<0.05
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2010
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