Haematology, Organ Weight, And Carcass Characteristics of Broiler Finishers Fed Varying Levels of Bread Waste as Partial Replacement for Maize
Abstract
This study investigated the effects of varying levels of bread waste (0%, 5%, 10%, 15%, and 20%) as partial substitute for maize, on the haematology, organ weight, and carcass characteristics of broiler finishers. The experiment was conducted at the University of Port Harcourt Teaching and Research Farm, over a period of eight weeks, using 120 mixed-sex broiler finishers randomly allocated to five dietary treatments in a Completely Randomized Design. Blood samples were collected to analyze haematological parameters, while organs and carcass characteristics were measured at the conclusion of the experiment. Results revealed no significant differences (p>0.05) in haematological parameters including Packed Cell Volume, Haemoglobin, Red Blood Cell, White Blood Cell counts, Platelets, and other blood indices across all treatment groups. Similarly, no significant differences were observed in organ weight (liver, heart, spleen, etc.) or carcass characteristics (live weight, dressed weight, dressing percentage, and primal cuts). These findings suggest that bread waste can be effectively incorporated into broiler diets up to 20% inclusion level as a partial replacement for maize without adversely affecting the birds' physiological status, organ development, or carcass quality. The study demonstrates that bread waste represents a viable alternative feed ingredient that could potentially reduce production costs in broiler farming without compromising the health and performance of the birds.
Keywords
Bread wasteHaematologyOrgan weightCarcassBroilerChickens.
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