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Production of feed grade ash from empty palm bunch and evaluation of its growth performance effects in post- hatch broilers

Abstract

The study was undertaken to produce a palm bunch ash containing low concentra- tion of potassium and to determine its effects on post-hatch broilers performance. Empty palm bunches were collected from a palm oil mill, cleaned, dried, and ashed. Two methods were used to produce low potassium ash from palm bunch ash which includes soaking, filtering and drying method (SFA); sieving and drying method (SDA). Each of the three ash samples were replicated three times in a completely randomized design (CRD). Physicochemical analysis for bulk density (BD), water holding capacity (WHC), and mineral concentrations of the three ash samples were carried out, and the data generated subjected to analysis of variance (ANOVA) and significant means separated using the Duncan’s Multiple Range Test. The result showed that the soaked filtered and dried ash (SFA) recorded lowest potassium, and also sodium values among the three ash samples and was therefore selected as the appropriate low K ash to be used in the feeding trial. 120 Abor Acre day old chicks were divided into four groups of 30 birds each, which were again replicated three times in a completely randomized design (CRD). Four experimental starter diets (T1, T2, T3, T4) were formulated such that the control had no SFA, whereas the other three diets contained graded levels of SFA at 0.05, 0.10, 0.15kg/100kg in par- tial replacement of common salt. The experiment lasted for 4 weeks. Proximate and mineral compositions of the experimental diets were determined while physiological responses were assessed using growth performance of the post hatch broilers. Final body weight, weight gains and average daily feed intake were significantly higher (p>0.05) for T2 birds after 7 days of feeding the starter diets. Supplementation of post – hatch broilers diets with SFA at the 0.05, 0.10 kg/100kg diet level are recom- mended for improved growth performance.