Haematological and serum biochemical indices of broiler chickens fed roselle seed meal (Hibiscus sabdariffa l.) As replacement for groundnut cake

This study was carried out to evaluate the haematological and blood biochemical parameters of broiler chickens fed graded levels of Roselle Seed Cake (RSC) diet as replacement for groundnut cake (GNC). Proximate composition of the test diet and experimental diets were conducted to determine their nutrient contents. Four diets were formulated for the broiler chickens. The Diet 1 served as the control diet while diets 2, 3 and 4 contained 8%, 16% and 24% with Roselle seed cake (RSC) diets respectively as replacement for groundnut cake (GNC). A total of 120, one day-old Ross broiler chicks were randomly allotted to four dietary treatments with four replicates and each treatment consisted of 30 birds in a Completely Randomized Design (CRD). Feed and water were provided for the birds ad libitum. The blood parameters measured are haemoglobin, packed cell volume, red blood cell, white blood cell, heteropils, lymphocytes, monocytes, eosinophils, basophils and band cell. The results from the parameters measured for blood quality showed no significant (P?0.05) differences for haemoglobin level, packed cell volume (PCV), white blood cell (WBC), across the treatments. But the red blood cell (RBC), heterophils and lymphocytes had a significant difference across the dietary treatments and this implies that Roselle seed cake (RSC) inclusions in the diets of the birds had a positive effect on the oxygen carrying capacity, immunity level and antibodies producing capacity of the birds. The blood biochemical parameters measured are total protein, albumin, cholesterol, creatinine, triglycerides, HDL and LDL. The parameters measured showed no significant (P?0.05) differences in total protein (TP), creatinine, high density level (HDL) and low density level (LDL) across dietary treatment while albumin and cholesterol had significant differences (p>0.05) across the dietary treatments. RSC can replace GNC at 16% dietary inclusion levels