COMPARATIVE EFFECT OF TAMARIND (TAMARINDUS INDICA L.) EXTRACT AND SYNTHETIC VITAMIN AS FEED ADDITIVES IN BROILER CHICKEN PRODUCTION

Abstract

This study analyzed the comparative effect of T. indica L. extract and synthetic vitamin (probiotics) as feed additives in broiler chicken production. Forty (40) birds were used for the experimental trial; and divided into two treatments, T1 and T2, each replicated. Analytical techniques adopted include proximate and photochemical analyses, descriptive statistics and ANOVA. Proximate composition of dry tamarind pulp indicated the presence of moisture (15.20% ± 5. 79%), ash (3.95 ± 0.38%), protein (1.90% ± 0.15%), crude fiber (5.6% ± 0.35%), carbohydrate (70.9% ± 5. 98) and ascorbic acid (0.35% ± 0.13%). Phytochemical screening of the T. indica L. extract indicated seven positive chemical constituents (alkaloid, steroidal ring, flavoids, tannin, saponin, glycosides, protein and amino acids); with significant interactive effects. The survival rate of broilers for the duration of the feeding trial was significant for T1 (97%). Further, the average weight gain was significant for T1 in weeks 2 (1.15kg) to 3 (1.5kg); and significant for T2 (0.74kg) in week 1. Feed conversion ratio was significant for T2 in weeks 2 (2.27) to 3 (1.85); and significant for T1 (2.05) in week 1. Furthermore, both feed additives indicated progressive increase in the broilers growth parameters during the experimental trial. This study recommends cultivation of T. indica L. at commercial scale and intensifying utilization of its extract as a replacement or alternative to synthetic vitamin (probiotics) in broiler production. Improved extension services; and additional research on T. indica L. and other related plant parts as feed additives and their effects on carcass yield are required.