Dietary Utilization of Yeast-fermented Coconut Milk Residue on Productive Performance and Carcass Traits of Broilers

Background: The objective of this study was to study dietary utilization of yeast-fermented coconut milk residue on the productive performance and carcass traits of the broilers. Methods: A total of 120-day old unsexed broilers chicks (Cobb 500) were used. The chicks were weighed individually and randomly divided into four groups with similar mean body weight as the initial weight, in each group having five replicates of twelve chickens. Four dietary treatments were as follows; treatment I: basal diet only (control group), treatment ii, iii and iv were dietary experiments consisted of yeast fermented coconut milk residue at the levels of 3, 6 and 9 per cent, respectively. Data of feed intake, weight gain and mortality rate were collected for calculation of ADG, FCR and mortality percentage. End of feeding trial, four chickens were randomized to determine the carcass traits. Result: It was found that dietary utilization of yeast-fermented coconut milk residue had no effect on productive performance and carcass traits (P greater than 0.05). Moreover, tenderloin was affected by the dietary using yeast-fermented coconut milk residue at nine percent. In conclusion, yeast-fermented coconut milk residue can be used in broiler’s diet up to nine percent without impairing growth performance and carcass trait.