Effects of Dietary Inclusion of Dried Goat Rumen Contents on Performance of Broiler and Layer Chickens

Abstract

Poultry farmers use a variety of non-conventional feed ingredients including rumen contents (RC) in order to be competitive. However, lack of appropriate knowledge on RC use limits famers to achieve optimum production. This study evaluated extent of use of RC in livestock diets and the effect of dried goat rumen contents (DGRC) as a partial replacement for fishmeal in broiler and layer diets was investigated in a bid to reduce feed costs. Extent of RC use in livestock diets was done by administering questionnaires to 100 livestock farmers randomly selected in the Districts of Kampala, Wakiso and Mukono. Performance of broiler and layer chickens on DGRC based diets was evaluated through two experimental set ups. Goat rumen contents used in the experiment were got from Kampala city abattoir following slaughter. The rumen content was sun dried, milled and incorporated in diets as partial substitute to fish meal at 0, 5 and 10% levels. Dietary treatments were formulated to meet layer and broiler nutritional requirements. Experimental birds at 21days and 3 months for broilers and layers respectively were randomly allocated to experimental diets in a triplicate completely randomized design (CRD). In both experiments, a total of ten (10) birds in a cage were used as the experimental units. The broiler and layer experiments lasted for 21 days and 8 months respectively. In the broiler experiment, data was collected on feed intake, digestibility, growth, blood, carcass, organ, and meat sensory parameters. In layers, data was collected on growth, egg production and egg sensory parameters. Partial budget analysis was used to evaluate the economic benefit of incorporating DGRC in broiler and layer diets. The results showed differences in use of rumen contents in the study areas (P<0.001). Kampala District had the highest percentage of farmers using rumen contents in livestock diets. Use of rumen contents was associated with the type of livestock reared (X2= 75.26, P<0.0001). In broiler diets, use of 5% DGRC improved growth performance, carcass weights and organoleptic qualities of broiler meat across diets. Use of DGRC in broiler diets did not compromise birds’ health and led to lowered total blood cholesterol (TC). In layers, use of DGRC had no effect (P>0.05) on egg appearance, odour and texture. However, use DGRC in the diets led to higher yellow yolk colour intensity (P<0.05). Use of 5 % DGRC in broiler diets improved profitability whereas in layers, use of DGRC was not profitable. In conclusion, RC were mostly used in pig and layer diets. Lack of knowledge on their effective RC inclusion levels affected farmers’ ability to optimize production performance. The use of DGRC at 5 and 10% in broiler and layer diets respectively improved growth performance and increased egg yolk color intensity.