Effect of diets containing fermented whole almond fruits on growth performance and digestibility in broiler finisher chickens

Baba M K^1,3, Ari M M¹, Akwe I Y¹, Alhassan I D¹, Sani F O¹, Dogara M U² and Muhammad H¹

¹ Department of Animal Science, Faculty of Agriculture, P M B 135 Shabu-Lafia Campus, Nasarawa State University, Keffi, Nasarawa, Nigeria
bmohamm@nsuk.edu.ng
² Department of Animal Science, Faculty of Agriculture, P M B 146, Federal University of Lafia, Nasarawa, Nigeria
³ Department of Animal Nutrition, Biotechnology and Fisheries, University of Agriculture in Krakow, 24/28, 30-059 Krakow, Poland

Abstract

This study aimed to determine the effect of diets containing fermented whole almond fruits on growth performance and nutrient digestibility in broiler finisher chickens. A total of eighty (80) birds which were 21 days old were randomly allocated into four (4) groups containing two (2) replicates each having ten (10) birds per replication. The dietary treatments were designated as AF0, AF5, AF10 and AF15 representing 0, 5, 10 and 15% whole almond fruit-containing diets, respectively. The birds were appropriately managed according to standard practices and fed the experimental treatment until they were 49 days old. Data were collected on growth performance and nutrient digestibility. The result showed a p<0.05 increase in the protein intake with increasing levels of fermented whole almond fruits in the diets. protein intake (g/day) was p<0.05 higher in AF15, followed by AF10 and the lowest are AF0 and AF5 which were not p>0.05 different from each other. There was no p>0.05 difference between the treatment groups in all the nutrient digestibility parameters measured. It was concluded that diets containing 15% fermented whole almond fruits could support growth and nutrient digestibility when fed to broiler finisher chickens.

Keywords: farmers, feed resources, poultry, rural, tropical

Introduction

It is important to investigate less expensive, locally accessible feed options including those from trees that might replace the costly conventional feed ingredients such as maize and soybean. Whole fruits from the almond (Terminalia catappa) tree could serve as the best possible substitute for most of the costly energy and protein sources (Apata 2010). The tropical almond tree, which is common in the tropics, yields an estimated 75 kilograms of fruits per year and this is yet to be fully put into full utilization especially in poultry production (Jeremiah 1992). Almond fruit contains beneficial water-insoluble fibre, cellulose and lignin which makes it better than soluble fibre. This is due to the possible negative effects of soluble fibre in compromising growth by increasing the viscosity and time needed for GIT emptying in broilers (Mateos et al 2012; Holtman et al 2015). Other studies (Ozturk et al 2001; Takeoka and Dao 2003; Jha and Leterme 2012) also reported the potential beneficial effects of the fibre from these fruits in poultry. Even though it has been reported that the uncooked seeds contain some antinutritional factors (ANFs) such as haemagglutinin, tannin and phytic acid that may impede an animal's ability to grow and utilize nutrients (Muhammad et al 2004) and also high fibre content which could further restrict its direct application in the development of diets for monogastric animals like broilers (Onilude and Oso 1999, Babalola et al 2006), this fruit has the potentials to serve as feedstuffs in animal diets when properly processed. Solid-state fermentation (SSF), which breaks down high-fiber materials and degrades toxic and antinutritional elements, has been proven to increase the nutritional value of fibrous crop byproducts (Iyayi and Fayoyin 2004; Hong et al 2004; Feng et al 2007). There is currently limited information on the effects of fermented whole almond fruit on broiler chicken performance and nutrient digestibility. This study aimed to determine the effect of feeding fermented whole almond fruits on growth performance and nutrient digestibility in broiler finisher chickens. We hypothesized that the inclusion of fermented whole almond fruits would improve growth performance and nutrient digestibility in broiler finisher chickens and these effects depend on the level (dose) included. The findings of this research could encourage the inclusion of this feed ingredient in broiler chicken ration formulation, contributing to more sustainable and cost-effective broiler chicken production.

Materials and method

Study location

The research was conducted in the Poultry Unit of the Teaching and Research Farm, Department of Animal Science, Faculty of Agriculture, Nasarawa State University, Keffi, Shabu-Lafia Campus, Nasarawa, Nigeria. It is in the Guinea savanna zone of North Central Nigeria and found on latitude 08 ⁰ 35’ N and longitude 08 ⁰ 33’ E. The mean monthly environmental temperature during the study which lasted for 3 weeks was 32.75⁰C. While the monthly relative humidity, rainfall and evaporation were 79.00%. 207.45mm, and 2.5ml, respectively (NIMET 2020).

Source and Processing of almond fruit

About 200kg of whole almond fruit was collected from farms and villages within the campus of the Faculty of Agriculture, Nasarawa State University, Keffi. The fruits were sun-dried after cleaning to remove dirt, stones and debris. They were crushed and soaked in boiled water for one hour and thereafter removed, drained with cheese cloth, cooled at room temperature, and covered in a tight container in an ensiled in an anaerobic condition for ten (10) days to allow for microbial fermentation as described by Ari and Ayanwale (2012). The fermented product was then dried at room temperature milled with a 1mm sieve and thereafter used for chemical analysis and feed formulation. The Laboratory analysis of the proximate composition of the test ingredients is presented in Table 1 below.

Experimental diets, experimental design and management of birds

A total number of eighty (80) birds that were 21 days old were used in the experiment until day 49 of their life. The birds were randomly allocated into four (4) treatment groups containing two (2) replicates each having ten (10) birds per replication. The dietary treatments were designated as AF0, AF5, AF10 and AF15 representing 0, 5, 10 and 15% fermented whole almond fruit-containing diets respectively. The experimental birds were distributed in a completely randomized design. All the experimental birds were given water and feed ad libitum while vaccination and routine management were appropriately adhered to. The percentage composition of feed ingredients used and the calculated nutrients of experimental diets are presented in Table 2 below.

Data collection

Determination of proximate composition of whole almond fruit and experimental diets

Proximate compositions expressed in the percentage of dry matter for the fermented and unfermented whole almond fruits and of the faeces and test diets were determined using the procedures of the Association of Official & Analytical Chemists (AOAC 2006).

Determination of growth performance parameters

Feed intakes (g) were measured daily using a weighing scale and data on body weight (g) were collected at the end of every week then body weight gain was calculated by subtracting final weight (g) from initial weight (g). While FCR was determined by dividing the average feed intake by the average body weight gain (g). Protein intake (g) was calculated as feed intake per day multiplied by the percentage of protein in feed. Energy intake was calculated as energy in diets multiplied by feed intake. Energy intake (g) was calculated as the energy in the diets multiplied by feed intake. Protein efficiency ratio was calculated as body weight gain (g) divided by protein intake (g). The energy efficiency ratio was calculated as body weight gain divided by energy intake. Feed efficiency was calculated as body weight gain divided by feed intake while performance index was calculated as feed efficiency multiplied by body weight gain.

Nutrient digestibility determination

At the last seven days of the feeding trial, faecal samples were collected from the birds and weighed. The were faeces collected for each day and was oven-dried to a constant weight at 75 ^oC. At the same time, the corresponding feed consumed was recorded. At the end of the collection period, the faecal sample collected per day was pooled for each animal in the treatment, ground and thoroughly mixed to obtain a representative sample. Sample of the faeces and feeds were taken for proximate analysis according to the standard method (AOAC 2006) and the result obtained was used to calculate the apparent digestibility, using the formula below.

Where FC = feed consumed

Data Analysis

All data collected was analyzed for significant differences using one-way analysis of variance (ANOVA) in R statistical software. Significant differences between means were declared at p<0.05 and tendency p >0.05 and p<0.10. Duncan Multiple Range Test was used to separate the means in the same software package.

Results and discussion

Proximate compositions of test ingredients and percentage composition of formulated diets

The unfermented whole almond fruit had a dry matter content of 91.7%, ash content of 6.50%, crude protein content of 5.25%, ether extract content of 7.00%, crude fiber content of 6.74% and nitrogen free extract content of 66.2%. The fermented fruit had a dry matter content of 92.7%, ash content of 8.55%, crude protein content of 4.80%, ether extract content of 8.00%, crude fiber content of 7.04% and nitrogen free extract content of 64.3% (Table 1). The improved value of crude protein and fiber content of fermented whole almond fruits than the unfermented could be related to the fermentation by microbes capable of degrading feed and an additional source of protein to the fruit. The metabolizable energy, crude protein, crude fiber of the diets range between 3177-3282 kcal/kg, 20.0-23.6 % and 5.06 – 6.25%, respectively (Table 3). In this study, the fiber content of the diets was similar this could be due to the fermentation of the test ingredient before its incorporation into the formulation. The diets formulated were within the ranges recommended for broiler finisher chickens by NRC (1994) though Arif et al (2017) reported a lower value of crude protein than those in this research. The variation in the test ingredients and processing method employed in both the research might be the reason for the differences.

Effects of diets containing fermented whole almond fruits on the growth performance of broiler finisher chickens

The result showed p<0.05 increase in the protein intake with increasing levels of fermented whole almond fruits in the diets (Table 4). Protein intake was p<0.05 higher in AF15, followed by AF10 and the lowest are AF0 and AF5 which were not p>0.05 different from each other. However, energy intake tends to differ between the treatments ( p = 0.07) There was no p>0.05 difference between the treatment groups in the values of initial weight (g), feed intake (g), weight gain (g) per day (g), total weight gain (g), feed conversion ratio, final eight (g), energy intake (kcal/kg), protein efficiency ratio, energy efficiency ratio, feed efficiency and performance index (Table 3). The increased protein intake with increasing levels of fermented whole almond fruits up to 15% could be related to the increasing levels of the test ingredient in the diets. This is consistent with Apata and Atteh (2016) who investigated the growth performance broiler chickens fed diets containing almond fruit meal fermented with Aspergillus niger and reported that Aspergillus niger fermented almond fruit meal manifested a positive influence on the performance of broiler chickens. Protein has been regarded as the building block of tissues, better gut functioning and enhanced immunity, especially in poultry (Beski et al 2015). Previous studies have indicated that almond fruit has a medium nutritive value for poultry and can play a role in immunity and gut health when included at moderate levels (Homedes et al 1993; Jah and Leterme 2012; Sadeghi et al 2015). The high fibre and antioxidant content of almond fruit have been reported to have potential benefits for poultry (Ozturk et al 2001; Takeoka and Dao 2003; Jha and Leterme 2012). Though some of the growth performance parameters in this current study show no variation, this implies that the fermented whole almond fruits can still be used in broiler finisher chicken diets due to the possible reduction of antinutritional factors through fermentation, thereby making it less harmful resulting to comparable efficiency to the control diet. Many traditional methods of food preparation such as fermentation, cooking and malting increase the nutritive quality of plant foods by reducing certain antinutrients such as phytic acid, polyphenols and oxalic acid (Hotz and Gibson 2007) and it has been documented as a possible way of improving nutrient utilization in broiler chickens (Ari and Ayanwale 2012).

Effects of diets containing fermented whole almond fruits on nutrient digestibility of broiler finisher chicken

There was no p>0.05 difference between the treatment groups in all the parameters measured (Table 5). The comparable nutrient digestibility between the groups in all the parameters measured indicates that the test ingredient did not exert any possible negative effects that could impair the digestibility of nutrients in the gut of the animals. Fermenting the whole almond fruits reduced their fibrous nature and antinutrients which would have negatively impacted their digestibility. Earlier studies indicated that fermentation is a valuable strategy for improving nutrient digestibility in poultry (Ari and Ayanwale 2012).

The fermentation process could have also improved the digestibility of the nutrients, making them more readily available to the chickens and leading to better utilization and economic returns. Previous studies have indicated that almond fruit has a medium nutritive value for poultry and can play a role in immunity and gut health when included at moderate levels (Homedes et al 1993; Jah and Leterme 2012; Sadeghi et al 2015).

Conclusions

Feeding 15% fermented whole almond showed better protein intake a similar growth performance and nutrient digestibility to 0, 5 and 15% fermented whole almond fruits. Therefore, broiler finisher chickens can be fed 15% fermented whole almond fruits in their diets for sustainable production.

References

AOAC 2006 Official Methods for Analysis 16th ed Association of Official Analytical Chemist, 41: 25-28.

Apata D F and Atteh O M 2010 Growth performance and intestinal morphology of broiler chickens fed diets containing almond fruit meal fermented with Aspergillus niger. Wayamba Journal of Animal Science, 8: 1436– 1444. https://doi.org/10.1016/j.aoas.2016.06.003

Apata D F 2011 Effect of Terminalia catappa fruit meal fermented by Aspergillus niger as replacement of maize on growth performance, nutrient digestibility and serum biochemical profile of broiler chickens Biotechnology Research International, 2011: 1-6. https://doi.org/10.4061/2011/907546

Ari M M and Ayanwale B A 2012 Nutrient retention and serum profile of broilers fed Fermented African locust beans (Parkia filicoide). Asian Journal of Agricultural Research, 6, 129-136. https://doi.org/10.3923/ajar.2012.129.136

Arif M, Rehman A, Saeed M, Abd E-Hack, M.E, Alagawany M, Abbas H, Arian M A, Fazalni S A, Abbasi I H R and Ayasan T 2017 Effect of different processing methods of pigeon pea (Cajanus cajan) on growth performance, carcass traits and blood biochemical and hematological parameters of broiler chicken. Turkish journal of veterinary and animal sciences 41:38-45. https://doi.org/10.3906/vet-.1602-11

Babalola T O O, Apata D F and Atteh J O 2006 Effect of βxylanase supplementation of boiled castor seed meal-based diets on the performance, nutrient absorbability and some blood constituents of pullet chicks. Tropical Science, 464: 216–223. https://doi.org/10.1002/ts.181

Beski S S M, Swick R A, Paul A. Iji P A 2015 Specialized protein products in broiler chicken nutrition: A review, Animal Nutrition, 1: 47-53. https://doi.org/10.1016/j.aninu.2015.05.005.

Feng, J, Liu, X, Xu, Z R, Liu, Y Y and Lu, Y P 2007 Effects of Aspergillus oryzae 3.042 fermented soybean meal on growth performance and plasma biochemical parameters in broilers. Animal Feed Science and Technology, 134, 235–242. https://doi.org/10.1016/j.anifeedsci.2006.08.018

Holtman, K M, Offeman, R D, Franqui-Villanueva, D, Bayati, A K and Orts, W J 2015 Countercurrent extraction of soluble sugars from almond hulls and assessment of the bioenergy potential. Journal of Agricultural and Food Chemistry, 63, 2490–2498. https://doi.org/10.1021/jf5048332

Homedes J, Roura, E, Keim, N and Brown, D 1993 Almond hulls in swine diet reduce body fat California Agriculture, 47, 27–28. https://doi.org/10.3733/ca.v047n03p27

Hong, K J, Lee, C H and Sung W K 2004 Aspergillus oryzae 3.042 GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals. Journal of Medicinal Food, 74, 430–435. https://doi.org/10.1089/jmf.2004.7.430

Hotz C and Gibson R S 2007 Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. The Journal of Nutrition, 137, 1097-1100. https://doi.org/10.1093/jn/137.4.1097

Iyayi E A and Fayoyin F K 2004 Expanding rural production through the use of low-cost cassava fruit coat as alternative fibre source for broilers. In Proceedings of the Deutscher Tropentag Conference on International Agricultural Research for Development pp 1–8 Berlin, Germany.

Jeremiah F A 1992 Chemical evaluation and nutritional quality of almond fruits Terminalia catappa In A U Osagie and E U Eka Eds, Nutritional Quality of Plant Foods pp. 93–94.

Jha R and Leterme P 2012 Feed ingredients differing in fermentable fibre and indigestible protein content affect fermentation metabolites and faecal nitrogen excretion in growing pigs. Animal, 6, 603–611. https://doi.org/10.1017/S1751751731111001844

Mateos G, Jiménez-Moreno E, Serrano M and Lázaro R J 2012 Poultry response to high levels of dietary fiber sources varying in physical and chemical characteristics. Journal of Apply Poultry Research, 21, 156–174. https://doi.org/10.3382/japr.2011-00477

Muhammad N O, Oloyede O B, Owoyele B V and Olajide J E 2004 Deleterious effects of defatted Terminalia catappa seed meal-based diet on haematological and urinary parameters of albino rats. NISEB Journal, 4, 51–57.

National Research Council 1994 Nutrient Requirements of Poultry: Ninth Revised Edition Washington, DC: The National Academies Press. https://doi.org/10.1093/japr/3.1.101

NIMET 2020 Nigeria Metrological Agencies, Synoptic Office, Lafia, Nasarawa State, Nigeria. https://doi.org/10.9790/5728-10135662

Onilude, A A and Oso, B A 1999 Effect of fungal enzyme mixture supplementation of various fibre-containing diets fed to broiler chicks 1: performance and carcass characteristics. World Journal of Microbiology and Biotechnology, 153, 309–314. https://doi.org/10.1023/A:1008935902762

Oztürk-Urek R, Bozkaya L A and Tarhan L 2001 The effects of some antioxidant vitamin- and trace element-supplemented diets on activities of SOD, CAT, GSH-Px and LPO levels in chicken tissues. Cell Biochemistry Function, 19, 125–132. https://doi.org/10.1002/cbf.905

Sadeghi A, Toghyani M and Gheisari A 2015 Effect of various fiber types and choice feeding of fiber on performance, gut development, humoral immunity and fiber preference in broiler chicks. Poultry Science, 94:2734– 2743. https://doi.org/10.3382/ps/pev292

Takeoka G R and Dao L T 2003 Antioxidant constituents of almond [ Prunus dulcis (Mill.) D.A. Webb] hulls Journal of Agricultural and Food Chemistry, volume 51, 496–501. https://doi.org/10.1021/jf020660i