Effect of fermentation of sweet orange (Citrus sinensis) fruit peel on its maize replacement value in broiler diet

摘要

Aseventy-dayfeedingtrialwasconductedwithonehundredandtwenty7-dayoldAnak2000broilerchickstostudytheeffectsoffermentationofsweetorange(Citrussinensis)fruitpeelsonitsreplacementvalueasadietarynbsp;energysource.Sweetorangepeelsfermentedfordurationof0,24and48hrsandthereafterdriedandgroundwereusedtoeachreplacemaizeinthecontroldietat30%level.Thechicksweredividedintofourgroups,eachgroupreplicatedthreetimesattherateoftenchicksperreplicate.Agroupeachwasassignedtooneofthefourisonitrogenousdiets:CD(control),SP0DSP24DandSP48D,compounded.Theperformance,carcassqualityandweightsofthevisceralorganswereevaluated.nbsp;nbsp;Fermentationofsweetorangepeelsdepressedthemeanfeedintake,bodyweightgainandliveweightofbroilersamongthetreatmentgroupshighlysignificantly(p0.01)thelongeritsduration.Theperformanceofbroilersintheorangepeelbaseddietswasinferiortothecontrol.Fermentationofsweetorangepeelscausedsignificantdisproportionategrowthin%liveweightofshoulder(p0.05)andneck+back(p0.01).Utilizationofsweetorangepeelssignificantlyreduced(p0.05)the%liveweightoftheabdominalfatthusimprovingthenutritivevalueofthemeat.Kidneywastheonlyvisceralorgansignificantlyaffected(p0.05)bythediets.nbsp;Thefermentationprocedureinthisstudyhasprovedinadequatetoharnessthenutritionalpotentialofthesweetorangefruitpeel.nbsp;