The effect of replacing maize with processed cassava (garri) on the performance, carcass characteristics and blood indices of broiler finisher birds

An experiment was carried out to determine the replacement value of maize with garri on the performance, carcass characteristics and blood indices of broiler finisher birds. Twenty-four hour fermented cassava (Garri) was used to formulate four broiler finisher diets at 0, 10, 20, and 30% inclusion levels. Sixty, five weeks old broiler chicks were randomly assigned to four treatment diets of fifteen birds per treatment in a completely randomized design and each treatment was further replicated three times of five birds per replicate. The birds were fed for 28 days. Results show that average daily feed intake, feed conversion ratio and feed cost per kg weight gain of broilers did not differ significantly (P > 0.05) among the treatment diets. The average daily weight gain of birds was significantly decreased (P < 0.05) at 30% dietary level. The internal organ weights (heart, liver, and gizzard) and the dressed weights of thigh, breast muscle, wings, back muscle and neck (did not show any significant differences (P > 0.05). The haemoglobin (Hb) and packed cell volume was significantly decreased at 30% dietary levels, while the white blood cell (WBC) was significantly decreased (P < 0.05) at 20% and 30% dietary levels. The neutrophils, basophils, eosinophils, monocytes and lymphocytes did not show any treatment effect (P > 0.05). Serum glutamate oxaloacetate transaminase (SGOT) and Serum glutamate pyruvate transferase (SGPT) was significantly decreased (P < 0.05) at 30% dietary level compared to the control. Urea and creatinine were decreased (P < 0.05) at 10 and 30% dietary treatment levels. No significant (P>0.05) differences however existed in total proteins, albumins, globulin and cholesterol levels. It was therefore concluded that 24-hour processed cassava (garri) have potential to replace maize at 10% inclusion levels without any adverse effect on growth performance of broiler finishers.Keywords: Garri, performance, carcass, blood indices, broiler finishe