Papers by Abdou K A R I M Darboe
International Journal of Veterinary Sciences and Animal Husbandry, 2023
The use of non-conventional animal protein (NCAP) sources as alternative feed resources for poult... more The use of non-conventional animal protein (NCAP) sources as alternative feed resources for poultry production has been a topic of interest in recent years. NCAP sources, such as insects, have the potential to significantly reduce feed costs, which account for 80% of total production costs. Insects, in particular, offer protein-rich options with excellent amino acid profiles, resulting in remarkable taste and market value. However, it's essential to consider potential challenges and limitations before implementing these alternatives. One challenge is the lack of regulatory frameworks and guidelines for the use of insects as feed. This can lead to concerns regarding food safety and animal health. Additionally, the cost of production for certain NCAP sources may not be feasible for large-scale commercial operations. Despite these challenges, NCAP sources are a viable option for poultry feed supplementation and should be further explored by the industry. Research has shown that insect meal can be included in poultry diets without adverse effects on performance or carcass quality. Furthermore, using NCAP sources can reduce the environmental impact of poultry production, as they require less land, water, and feed compared to traditional feed sources. In conclusion, using non-conventional animal protein sources, such as insects, can revolutionise the poultry industry by reducing production costs and environmental impact.
International Journal of Veterinary Sciences and Animal Husbandry, 2023
This study investigated the impact of three fermentation methods (Clostridium butyricum, Bacillus... more This study investigated the impact of three fermentation methods (Clostridium butyricum, Bacillus coagulan, and spontaneous fermentation) on MOLM's nutritional and anti-nutritional changes. Three fermentation methods were used Clostridium butyricum Bacillus coagulan and spontaneous fermentation, each in three replicates. All the fermentation methods had a positive impact on the measured parameters. For the in-vitro digestibility to match the digestive system in the chicken stomach and intestines, a trial was conducted following the methodology outlined by Gabler et al. (2015). Results indicated a significant difference in in-vitro DMD%. Fermentation with Bacillus coagulan had the highest digestibility (66.24±0.76%) compared to the rest, while untreated had the lowest (42.20±0.78%). Clostridium butyricum fermentation resulted in a higher in-vitro DMD (57.24±0.74%) than Spontaneous fermentation (48.23±0.57%). There was an increase in in-vitro DMD% after treating the leaf meal with the Bacillus coagulan (66.24±0.76%) relative to the untreated (42.20±0.78). There was a significant improvement in the C.P. content of 33.41±0.57 compared to the untreated 27.48±0.25. The anti-nutritive (tannins and phenolics) compounds were reduced in the fermented substrate; Bacillus coagulan fermented substrates had higher nutritional value and increased in-vitro DMD, improved C.P. and decreased C.F. and tannins in fermented substrates. Among the three fermentations, Bacillus coagulan proved best in all the parameters evaluated. It was therefore used for the fermentation of MOLM for feeding trials.
World Journal of Food Science and Technology, 2023
The study was conducted to evaluate the effect of treated MOLM in exotic layer diets on egg chara... more The study was conducted to evaluate the effect of treated MOLM in exotic layer diets on egg characteristics and consumer acceptability. Thirty-six (36), sixteen (16) week old ISA Brown layers were selected from a flock of sixty (45) birds and allocated to four dietary treatments with three replicates of three birds each, confined in a deep litter system in a completely randomised design; The treatments consisted of T1 0% MOLM, T2 10% MOLM, T3 15% MOLM and T4 20% MOLM. Data was collected on external parameters (eggshell thickness, shell weight, egg width and length, shape index) and internal qualities (yolk weight, yolk width and length, yolk ratio, yolk colour and egg weight). Data of the parameters were subjected to analysis of variance (ANOVA) using the general linear model (GLM) procedure of the statistical analysis system (SAS, 2009). Significant means were separated using Tukey's test at (p < 0.05). The results showed significant differences (p < 0.05) in all the parameters evaluated on all the birds fed on different dietary treatments; treatment 4 (20% MOLM) recorded the highest yolk colour (12) in the Roche colour fan, in comparison 10%, 15% MOLM recorded (8, and 10) respectively on the scale of the Roche colour fa n, birds fed on 0% MOLM recorded low yolk colour (1) on the Roche colour fan; The results show that 10% MOLM have a better influence in shell weight, yolk weight, and yolk ratio, while the control group record better qualities in yolk width, yolk length, It could be concluded that 10% MOLM in layers diet could improve egg qualities of Isa-Brown birds.
In this paper, recent developments in the use and mechanism of probiotics (direct-fed microbial) ... more In this paper, recent developments in the use and mechanism of probiotics (direct-fed microbial) in poultry are reviewed. Probiotics have been shown to enhance growth performance and feed conversion in broilers as well as egg mass, egg weight, and egg size in layers when added to the diet. The mode of action of probiotics in poultry includes maintaining normal intestinal microflora through competitive exclusion and antagonistic interactions; (ii) altering metabolism by increasing digestive enzyme activity and decreasing bacterial enzyme activity and ammonia production; (iii) improving feed intake and digestion; and (iv) neutralising enterotoxins and enhancing the immune system. Nutritional benefits include higher laying and egg quality, greater daily increments, and improved feed conversion ratio in flocks treated with probiotics (FCR). The quality of meat has also increased. This demonstrates how employing probiotics can improve production outcomes for producers. Poultry immunity is enhanced in addition to these advantages for production by giving the organism the ability to better protect itself against illnesses and stress. The versatility of probiotics and the fact that the bacteria used in their production are an essential component of animal digestive tracts make them safe feed additives, but more research is needed to address the lack of accuracy in the formulation of non-European preparations due to unknown interactions between probiotic bacteria strains as well as their metabolites.
International Journal of Innovative Science and Research Technology, 2020
One issue affecting the poultry production sectors in developing nations is the rise in feed cost... more One issue affecting the poultry production sectors in developing nations is the rise in feed costs brought on by the high costs of protein and energy sources. Researchers are also looking for organic components that are antibacterial. To cut the expense of the feed, several tropical legumes and plants were added to the diets of chickens as protein sources. Some herbs, spices, and extracts may be coccidiostats, anthelminthic, and antimicrobial, according to recent studies. Most of the tropics are home to the Moringa tree, which has a wide range of applications and is quite significant economically. In order to study its impact on the productive performance of laying hens, nutritionists added it to the diet of poultry. This review's focus is on using Moringa oleifera leaf in diets of laying hens: effect on egg production and quality. Various scientific findings and published research articles were considered about issues such as the study background, objectives, major findings, and review conclusions. M oleifera is also known as a drum stick or miracle tree due to its abundant supply of various nutrients with high biological values. In addition, it has a hypocholesterolemic effect on chickens. It has nutritional as well as therapeutic properties. However, there is still a lot of ambiguity in previously published articles about the major roles of M. oleifera in chicken production performance. Taking this into consideration, the current study provides an outline of the experimental uses of M. oleifera in growth performance, egg production performance, and egg quality, on laying hens, which is supported by previous findings. The gaps in knowledge from previous studies are considered, and the feasibility of M. oleifera in poultry rationing is proposed. The findings have prompted additional research on M. oleifera to determine the most active ingredients and optimal doses in laying hen rations. Finally, the current study shows that M. oleifera supplementation may improve egg quality and production performance.
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Papers by Abdou K A R I M Darboe