EFFECT OF DIFFERENT PROCESSING METHODS ON ANTI-NUTRITIONAL CONTENT OF FINGER MILLET (Eleusine coracana) GRAIN AND ITS REPLACEMENT VALUE FOR MAIZE IN BROILER AND LAYER DIETS

Abstract

This dissertation was composed of four experiments. In the first experiment, effects of different processing methods(roasting, boiling and germination) on proximate composition, some mineral and antinutrient contents of finger millet was evaluated. In the second and third experiments, the replacement effect of roasted finger millet grain for maize in starter and finisher broiler diets on feed intake, body weight, blood hematology, carcass parameters and meat chemical composition were evaluated. In the last (4th) experiment, replacement of maize by roasted finger millet grain in layers diet on feed intake, egg production and egg quality were assessed. The first experiment was carried out in 3x4 factorial design representing locations (Bako, Merawi and Arsi negele) and processing methods (raw, roasting, boiling and germination). Two hundred forty day old cob500 broiler chicks (second experiment) and one hundred eighty white leghorn layers (fourth experiment) were used. Treatment diets (T1, T2, T3, T4 and T5) were formulated to replace 0, 25, 50, 75, and 100% of maize by finger millet grain, respectively. The diets were formulated to be isonitrogenous and isocaloric to meet the requirements of broilers and layers. The experiments were arranged in a completely randomized design with three replications. Each replication consisted of 16 broilers for the second experiment and 12 layers for the fourth experiment. Dry matter intake (DMI), body weight change, egg production and quality were measured. At the end of the trial in the second experiment, 3 male and 3 female chickens in each replication were slaughtered for carcass evaluation. Meat chemical composition and blood hematological parameters such as packed cell volume (PCV), mean cell volume (MCV) and mean corpuscular hemoglobin concentrations (MCHC), total protein (TP), hemoglobin (Hb) and red and white blood cell counts, differential white blood cell counts were assessed. All the processing methods employed significantly (P<0.05) affected proximate composition, mineral and antinutrient contents of finger millet. Roasting finger millet decreased tannin from 503- 274mg/100gm, total phenolic from 326 -184mg/100gm, and phytate from 503 - 304mg/100gm. Boiling finger millet decreased tannin xiii from 503- 262mg/100gm, total phenolic from 326 -150mg/100gm, and phytate from 503-225mg/100gm. However, highest reduction (P<0.05) of antinutrients (tannin 503- 173mg/100gm, total phenolic 326-104mg/100gm, and phytate from 503 - 147mg/100gm) were produced by germination compared to roasting or boiling. Crude protein (CP) and metabolizable energy (ME) contents of finger millet were 9% and 3792kcal/kg DM, respectively. There was no significant difference (P>0.05) in DM intake of both broilers and layers fed the treatment diets. Differences were significant (P<0.05) in CP and ME intakes among treatments. Total body weight gains during starter phase of broilers fed T1, T2, T3, T4 and T5 were 502.8, 502.83, 521.36, 529.43 and 537.8 and during the finisher phase 948, 982, 989, 1017 and 1031.66 g/chick, respectively. Significantly higher (P<0.05) body weight gains were recorded in T4 and T5 compared with the basal diet (T1). Slaughter weights (1501, 1541.3, 1554.3, 1596.3 and 1619.3grams) recorded for T1, T2, T3, T4 and T5, respectively. Slaughter weights of broiler in T1 (1501g) was significantly (P<0.05) lower compared with that in T4 (1596g) and T5 (1619g). No significant difference (P>0.05) were recorded in dressed carcass, breast and drumstick-thigh muscle weights of broilers fed T1, T2 and T3 diets. Difference (P>0.05) in PCV, MCV and MCHC among treatment diets were not significant. Total protein, hemoglobin concentration and red blood cell counts were significantly (P<0.05) higher in T5 compared to T1. Significant differences (P<0.05) in hen day egg production was recorded among treatments. Higher (P<0.05) hen day egg production (36.89) was noted in T4 compared with (33.09) in T1 and (31.96) in T5. No Significant differences (P>0.05) in albumen weights were recorded between T1 (28.2g) and T2 (28.9g). Higher albumen weight was recorded in T5 (31.2) than T1 and T2. No differences (P>0.05) recorded yolk weight, yolk height, albumen height and haugh unit among the five treatment diets. Roche color fan reading revealed that eggs from hens fed T1 diet had significantly (P<0.01) lighter yellow yolk color (1.66) than T2 (2.428), T3 (2.76), T4 (3.43) and T5 (3.33). In conclusion roasting, boiling and germination have significantly (P<0.05) reduced tannin, total phenolic and phytate contents of finger millet. Similarly roasted finger millet grain can completely replace maize in broiler and layer diets. It is therefore, recommended that poultry egg or meat producers can use finger millet in place of maize, if cost is not a limitation, to formulate layer or broiler chicken diets