Paschal Chukwudi AGUİHE, Abiodun Solomon KEHİNDE, Camilo Ivan OSPİNA-ROJAS, Alice Eiko MURAKAMİ

Evaluation of Processing Methods of Rubber (Hevea brasiliensis) Seed Meal for Use as a Feed Ingredient for Broiler Chickens

Etlik piliçlerde soya küspesi yerine ikame olarak, ıslatma, pişirme, ezme ve fermantasyon gibi farklı üretim yöntemleri kullanılarak üretilen kauçuk tohumu küspesinin (KTK) performans, zahiri besin madde sindirilebilirliği, nispi organ ağırlıkları ve karkas kalitesi üzerine etkilerini saptamak için 42 günlük bir çalışma yürütülmüştür. Araştırmada 1 günlük yaşta 300 adet Arbor acre broyler civcivler, 4 farklı metotla (ıslatma, pişirme, ezme ve fermente) üretilen KTK içeren ve KTK içermeyen kontrol grubu olmak üzere, her birinde 12 civciv bulunan 5 tekerrürlü, 5 deneme grubuna rastgele yerleştirilmiştir. Diğer işleme metotları ile karşılaştırıldığında Weende analizleri açısından yalnızca ham protein düzeyi fermente KTK'da daha yüksek iken, hidrojen siyanid düzeyi pişmiş KTK'da en düşük bulunmuştur. Kontrol grubu ile karşılaştırıldığında pişmiş ve fermente KTK ile beslenen piliçlerde canlı ağırlık ve yem tüketimi daha yüksek bulunmuştur. Ayrıca kontrol, ezilmiş KTK ve ıslatılmış KTK gruplarından daha iyi yemden yararlanma oranı elde edilmiştir. Pişmiş ve fermente KTK ile beslenen piliçlerde maliyet/kg canlı ağırlık artışı kontrol grubu, ıslatılmış KTK ve ezilmiş KTK ile beslenen gruplardan daha düşük olmuştur. Islatılmış KTK ile beslenen grupta daha düşük olan ham protein sindirilebilirliği dışında, zahiri besin madde sindirilebilirliği değerleri kontrol ve diğer işlenmiş KTK grupları arasında benzer bulunmuştur. Karkas ve organ parametreleri kontrol, pişmiş ve fermente KTK gruplarında daha iyiydi. Sonuç olarak, pişirme ve fermantasyon kauçuk tohumunun besin değerlerini ıslatma ve ezmeye göre iyileştirmiştir. Pişmiş ve fermente KTK ile beslenen piliçler daha iyi performans ve maliyet/kg ağırlık kazancı ile birlikte daha iyi karkas kalitesi göstermişler

Kauçuk Tohumu Küspesi (Hevea brasiliensis)’nin Etlik Piliçler için Yem Maddesi Olarak Kullanımında Üretim Yöntemlerinin Değerlendirilmesi

A 42-d study was conducted to determine the effect of different processing methods of rubber seed meal (RSM) which include soaking, cooking, toasting and fermentation as substitute for soybean meal on performance, apparent nutrient digestibility, relative organ weight and carcass qualities of broiler chickens. Three hundred, 1-day old Arbor acre broiler chicks were randomly allotted to five dietary treatments containing the four different processed RSM (soaked, cooked, toasted and fermented RSM) and control diet without RSM, with five replications of twelve birds each in a completely randomized design. Proximate composition revealed that the fermented RSM had higher crude protein content, and hydrogen cyanide (HCN) concentration recorded lowest in the cooked RSM than other processed RSM. Birds fed cooked and fermented RSM recorded higher weight gain and feed intake with better feed efficiency than those on toasted and soaked RSM group compared to the control group. The cost/kg weight gain of birds fed cooked and fermented RSM diets was lower than those fed control, soaked and toasted RSM diets. With the exception of crude protein digestibility which was lower in the group fed SRSM, apparent nutrient digestibility variables were similar among the control and other processed RSM diets. Carcass and organ variables were better compared among the control, cooked and fermented RSM groups. Conclusively, cooking and fermentation tend to improve the nutritive potentials of rubber seed than soaking and toasting. Birds fed cooked and fermented RSM maintained superior performance and better carcass qualities at higher savings in terms of cost/kg gain

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