EFFECT OF WHITE & RED SESAME CAKE VARITY ON BROILER PERFORMANCE

Abstract

This experiment was conducted to evaluate the nutritive values of red and white sesame cake varieties in relation to soil type. Samples of red and white sesame cakes were collected from Kordofan and Gadarif states and designated as : red Kordofan sesame (RKS); white Kordofan sesame (WKS) red Gadarif sesame (RGS); and white Gadarif sesame (WGS); The samples were chemically analyzed and used for formulation of four experimental diets and calculated to be adequate in nutrients requirements of broiler chicks(NRC) and varied only in the source of the sesame cake variety used. A feeding trial was carried out in an open sided poultry house using 160 day old broiler chicks . The treatments were randomly assigned and evenly replicated tetra wise. Water and feeds were provided at adlibitum throughout the experimental period, and records were taken for feed intake, body weight gain, feed conversion ratio ,protein efficiency ratio, dressing percentage and mortality rate. The data was statistically analyzed and employed for the assessment of the feeding value of the sesame Cake varieties under test. The obtained results indicated that with exception of the RKS variety, the other three sesame cake varieties (WKS , RGS and WGS ) were comparable in their nutritive values. Generally, it was noticeable that while the feed intake is consistently but insignificantly increased by the WKS and that the RGS promoted the growth of birds post the starting phase the RKS tended to depress significantly the body weight gain, feed intake and protein efficiency ratios during the finishing phase especially when compared with the variety of the Gadarif state. The RKS variety versus the other varieties also revealed insignificant depression of feed intake during the starting and finishing phases