Vol 4 Issue 1 January 2016-March 2016
Abdullahi, S, Nyako, H.D., Malgwi, I.H., Yahya, M.M., Mohammed I.D.,Tijani, I., Aminu, I. M., Shehu, I.T
Abstract: Sixteen (16) Yankasa Rams weighing between 17.01kg to 17.84kg were used to evaluate the Performance of Yankasa rams fed Urea treated sorghum chaff as a basal diet supplemented with different levels of maize offal. 4% urea treated sorghum chaff was supplemented with maize offal at 0.00g, 100g, 150g, and 200g. The feeding trial was conducted for a period of 90 days. Treatment (T1) was the control, fed untreated sorghum chaff only (as basal diet), while animals on Treatments T2, T3 and T4, were supplemented with maize offal at 100g, 150g and 200g respectively. The results revealed a significant increase in DMI and ALW with T1, T2, T3 and T4 having 285.00g/h/day (DMI) and 33.56g/day (ALW), 292.50g/h/day (DMI) and 43.78g/day (ALW), 305.75g/h/day (DMI) and 53.89g/day (ALW), and 328.75g/h/day (DMI) and 62.89g/day (ALW) respectively. Highest feed intake was recorded in T4 (328.75g/h/day) while T1 had least (285.00g/d/h). There was no significant difference water intake of the rams among the treatments, with T4 recording highest value of 3.61 liters and lowest value in T1 2.57 liters. The percentage digestibility of the experimental diets was highest in T4 and T3 than T1 and T2 respectively. The nutrients digestibility increased among treatments with increasing levels of supplementations. Feeding 4% urea treated sorghum chaff and maize offal with inclusion level of 200g is recommended for feeding Yankasa rams during the dry season.
Keywords: Basal, live weight, Maize offal, Sorghum Chaff, Performance, Urea, Yankasa rams.
Title: Performance of Yankasa Rams Fed Urea Treated Sorghum Chaff as a Basal Diet Supplemented With Maize Offals in Semi - Arid Environment of Nigeria
Author: Abdullahi, S, Nyako, H.D., Malgwi, I.H., Yahya, M.M., Mohammed I.D.,Tijani, I., Aminu, I. M., Shehu, I.T
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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