The Effect of Dietary Incorporation of Tamarind (Tamarindus indica L.) Seeds on Performance and Carcass Characteristics of Broiler chickens
Abstract
The objective of the study was to measure the effect of dietary inclusion of different levels of raw and processed tamarind seeds on broiler performance and carcass characteristics. The processing implemented for seeds in this trial was boiling. A total of 300 unsexed one-day broiler chicks (Ross 308) were distributed to 25 pens that were randomly assigned to five treatments. Each treatment was replicated five times (12 birds per pen). In a completely randomized design, the dietary treatments consisted of 5 and 10% raw (TRS), 5 and 10% processed (TBS) and 0% tamarind seeds (control). The experimental diets were formulated iso-nitrogenous and iso-energetic to meet or exceed the requirements of finisher period for broilers. At day 42, the carcass and organs relative weights were recorded. The results showed that tamarind seeds contained 15.98% protein, 3.77% fat, 0.27% ash, 11.4% fibre, 2.41% tannin (dry matter) and 13.06 MJ/kg metabolizable energy. Boiling processing decreased tannin content by 31%. All birds fed with diets contained tamarind seeds were better in weight gain and feed conversion ratio than those fed control diets (p≤0.01). There were no significant differences (p≥0.05) among different treatments in gizzard, abdominal fat, drumstick and last body weights. The greatest carcass weight was observed with control treatment followed by TBS 5% treatment (p≤0.01). The heaviest and the lightest weights of breast were recorded with control and TRS 5% treatments, respectively. Birds fed on TBS and control treatments had the biggest thigh weights (p≤0.01). The current study indicated that TRS and TBS scored the best results for broiler growth performance. So, tamarind seeds could be used as alternative feedstuff for poultry when treated with boiling.
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