Nutrient Composition of Main Poultry Feed Ingredients Used in Sudan and Their Variations from Local Standard Tables Values
DOI:
https://doi.org/10.3923/ijps.2009.355.358Keywords:
Groundnut cake, nutrient composition, sesame cake, sorghum (Feterita), wheat branAbstract
Sorghum (Feterita), Groundnut Cake (GC), Sesame Cake (SC) and Wheat Bran (WB) are considered the main poultry feed ingredients in Sudan. Because the nutrient values of these ingredients are reported in the form of fixed figures in local standard tables, a study was undertaken to know if it is necessary to make analyses for feed ingredients before formulating the diets. Samples of the feed components were brought from local markets of Khartoum. Each sample was analyzed for proximate composition, minerals and amino acid contents. Considerable variations were observed between samples and the local standard table’s values. Crude protein of sorghum (Feterita) was 16.65%, whereas Metabolizable Energy (ME) was 14.25 MJ/kg. Values for fat, fibre and ash were 3.86, 1.97 and 1.81%, respectively. Total concentrations of critical Amino Acids (AA) were: methionine, 0.2925%; lysine, 0.3501% and threonine, 0.4822%. Levels of Calcium (Ca) and Phosphorus (P) were 0.03 and 0.41%, respectively. Crude protein of GC was 53.44%, whereas calculated ME was 11.80 MJ/kg. Values for fat, fibre and ash were 7.47, 8.55 and 5.27%, respectively. Total concentrations of critical AA for groundnut cake were: methionine, 0.4868%; lysine, 1.8185% and threonine, 1.4230%. The GC levels of Ca and P were 0.08 and 0.65%, respectively. Crude protein of SC was 44.42%, whereas calculated ME was 11.53 MJ/kg. Values for fat, fibre and ash were 13.11, 8.75 and 14.15%, respectively. Total concentrations of critical AA for SC were: methionine, 1.2852%; lysine, 1.0943% and threonine, 1.5449%. Levels of Ca and P were 1.93 and 1.17%, respectively. Crude protein of WB was 18.69%, whereas ME was 12.43 MJ/kg. Values for fat, fibre and ash were 4.88, 8.75 and 5.66%, respectively. Total concentrations of critical AA for WB were: methionine, 0.2676%; lysine, 0.8136% and threonine, 0.6036%. Levels of Ca and P for WB were 0.08 and 1.36%, respectively. The variation observed between samples and tables values strongly indicates that confirmatory analyses should be conducted prior to use of sample for formulating the poultry diets especially in the field of research.
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