Implications of Feeding Cassoya Diets Supplemented with Protease Enzyme on Carcass Characteristics, Gut Morphology and Ileal Viscosity of Broiler Chickens

Abstract

This study evaluated the implications of cassoya based diets (mixture of cassava root meal and full-fat soybean in ratio 40:60) supplemented with protease enzyme on carcass parameters, morphometric analysis and illeal viscosiy of broiler chickens. Three hundred day-old ROSS 308 broiler chickens were placed on 6 dietary treatments for 6 weeks; in 5 replicates of 10 birds each. The first, second and third treatments had cassoya inclusion levels of 0, 50 and 100 % respectively without enzyme while treatments 4, 5 and 6 had protease enzyme supplementation at 10 g/tonne. Data collected were analyzed using Analysis of Variance in a Completely Randomized Design. The result showed that final live weight, plucked weight, eviscerated weight were significantly (p<0.05) higher in 0% (1736.80, 1384.00, 1280.00 and 1112.00) g and 50% (1738.60, 1386.00, 1280.00 and 1076.00)g respectively by the interaction of and enzyme supplementation).Morphometric results showed that villus height to crepth depth ratio ranged from (5.00 to 5.86), (4.11 to 5.65), and (2.96to 4.61) for duodenum, jejunum and ileum. Highest villus heights were obtained with the interaction of enzyme and cassoya diets at 0% and 50% compared to those without enzyme. Interaction effect of cassoya inclusion and enzyme supplementation significantly influenced (p<0.05) the gut viscosity at 100rpm.Cassoya diet at 50 % level of inclusion with enzyme supplementation in broiler finisher diet is recommended for improvement on carcass and development of intestinal organ structure.