RESPONSE OF BROILER CHICKEN TO PELLETIZED FEED COATED WITH THE OIL EXTRACTED FROM CHRYSOPHYLLUM ALBIDUM KERNEL

Poultry birds consume coated pelletized feed more than mashed or crumbs. For optimum performance, it is very important to use oils/grease that has quality nutrients to coat the pellets. Also, oils that are of less competition with humans and industries will reduce the cost of production. Chrysophyllum albidum oil is one such oil that has not been explored enough. It has been shown that the oil is composed of all the essential amino acids needed by broiler birds and exhibit characteristics that make it suitable as preservatives in animal feed. Pelletized (5mm) feed was coated with Palm Kernel oil (PK), Chrysophyllum albidum kernel oil (CAK) and a combination of the oils at the rate of 1 liter/100 kg of feed. Totally, 120 chicks of day-old age were used for the experiment. All data obtained were subjected to ANOVA and significant differences were compared using the Duncan multiple range test. It was observed, that the physical qualities of CAK oil contributed to the attractiveness of the pellets, which, in turn, increased feed intake and more flesh deposition by birds on T3 (feed coated with CAK alone). The synergy of CAK and PK oils was able to utilize the feed (FCR − 2.80) significantly (P < 0.05) better than the individual oil. The haematology and serum biochemistry results of all the treatments fell within the range for normal physiological and nutritional stable chicken. There were indications that CAK oil had advantages over the PK oil. It can be concluded that CAK oil can successfully replace PK oil in broiler pellets for optimum performance. It exhibits potential to serve as natural preservatives in feed and its amino acid profile served as added advantage. Its inclusion in feed did not pose any negative effect on physiological and nutritional status of the experimental birds. Limitations to this study include access to funds, as this study was self-sponsored. Also, the inconsistence weather conditions prolonged the estimated time for drying the kernels.