Tchoukoutou residue and yogurt as feed additives in broilers feed

Abstract

An experiment was carried out to evaluate during six weeks the bio-economic effects of tchoukoutou residue in broiler feeding. A total of 225 day-old of mix sex broiler chicks (Ross308) were divided into three dietary treatments of 75 chickens per treatment (three replicates of each). The control diet (Ro) was fed basal diet, whereas 3% of tchoukoutou (Rt) and 0.078% of a yoghourt (Ry) were supplemented to the other groups. The daily feed intake was similar. During the first 21 days, the daily weight gain was significantly higher in Rt treatment, and the feed conversion ratio was lower in Rt (1.89) compared to Ro (2.06) and Ry (2.00). The mortality rate was significantly reduced by the supplementation of both treatments. The feed cost was lower in Rt (0.78 € feed/kg weight gain) compared to that in Ro (0.81 € feed/kg weight gain) and Ry (3.75 € feed/kg weight gain). This study suggested that tchoukoutou resdue can be added to diet to improve bio-economic performance of broilers during the first 21 days.