The Nutritive value of malted millet grains on broiler chicks performance
100 kilogram each of the three cultivars of pearl millet was purchased from Omdurman market. Their source is western Sudan, besides the other ingredients. The clean grains were steeped in water for 24 hours. Sprouting was allowed to take placed for 48 hours, 96 hours, and 144 hours respectively. Sprouted and non-sprouted samples were sun dried ground and oven dried for proximate analysis. Results showed dry matter percentage for white millet cultivar range from 94.2% to 94.6%, crude protein range from 15.8% to 17.1%, ether extracts ranged from 4.03% to 5.98%, crude fiber ranged from 2.29% to 4.64% and total ash was 1.8% - 2.0%. The dry matter percentage for the Red cultivar ranged from 92.05 to 93.05, crude protein ranged from 14.05 to 20.2%, ether extract range from 4.07% to 5.83%, crude fiber range from 3.6% to 5.18% while total ash range from 1.8% to 2.2%. While Black millet cultivar had a dry matter percentage range of 92.1% to 95.1%, crude protein range from 17.1% to 19.7%, ether extract range from 3.05% to 4.76%, and total ash range from1.2% to 1.6%. The proportion of the various protein fractions of the three millet cultivars (white, red and black) indicated that, Prolamin and Glutelin-dominted as major proteins. Whereas, Prolamin varied from 25.6(+0.387)% to 34.4(+0.050)%, Glutelin represented 23.6 (+0.02)% to 35.7 (+0.234)%, globulin range from 20.4 (+0.25)% to 13.3 (+0.806)%, whereas albumin varied from 3.7(+ 0.387)% to 10.2(+0.158)%. Effect of sprouting white millet cultivar for 0hrs, 48hrs, 96hrs, 144hrs showed that sprouting increased the albumin level from 10.2 (+0.158)% to 17.7 (+0.200)%. Globulin from 20.4 (+0.250) % to 27.5 (+0.700) %. Prolamin decreased from 34.4 (+0.050) % to 21.1 (+0.750) %, while Glutelin increased from 23.6 (+0.200) % to 29.0 (+1.200) %. For Red millet cultivar sprouting increased the albumin level from 6.0 (+0.150) % to 21.0(+0.387) %. Globulin increased from28.8 (+0.650)% to 39.5 (+0.00)%, Prolamin decreased from 31.0 (+0.003)% to 19.5 (+0.245)%, while Glutelin decreased from 25.8 (+0.250)% to 14.3 (+0.387)%. While Black showed an increase in albumin from 3.7 (+0.387)% to 12.7 (+0.387)%, globulin from 31.3 (+0.806)% to 36.8 (+0.316)%, Glubtelin increased from 35.7 (+0.224)% to 35.9 (+0.387)%.while Prolamin decreased from 25.6 (+0,224)% to 11.8 (+0.387)%.
The effect of feeding sprouted levels of (0hrs, 48hrs, 96hrs and 144hrs) of (white black and red) millet cultivars on weight gain ,feed intake and feed conversion ratio on broilers chicks diet showed that: Broilers feed diet containing 48hrs and 96hrs sprouted white millet had reduction in weight gain, feed intake and feed conversion ratio as compared to un-sprouted control diet, while broilers fed sprouted white millet for 144hrs were heavier (P<0.05) at the end of 28 days experimental period, consumed more feed (p<0.05) than those feed white millet sprouted for 48hrs, 96hrs and un-sprouted control diets. Broilers fed red millet sprouted for 48hrs. 96hrs and 144hrs showed non-significant difference (p<0.05) in weight gain, but they showed an increase in feed intake and feed conversion ratio as compared to the un-sprouted control diet. Broilers feed Black millet sprouted for 48hrs, 96hrs, and 144hrs showed a decrease in weight gain and feed intake, but indicated a high feed conversion ratio in the 144hrs spouted diet as compared to the un-sprouted control diet. The overall performance (weight gain, feed intake and feed conversion ratio) among the three (3) millet cultivars was scored by the red millet cultivar followed by white millet cultivar and black millet cultivar ranged last. There was no mortality during the 28 days of experimental period. While sprouting (0hrs, 48hrs, 96hrs, and 144hrs) levels of three (3) millet cultivars (white, red and black) on in vitro protein digestibility showed an increase with increase in sprouting levels. The white millet cultivars ranged from 91.38(+0.071)% to 94.66(+0.212)%.Red millet cultivar ranged from 93.75 (+0.071)% to 94.66 (+0.071)%, and the black millet cultivar ranged from 92.11 (+0.283)% to 94.72 (+0.071)%.
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