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Nutritional Properties of African Pear Seed and Performance of Defatted Cake in Poultry Feed Formulations

The proximate composition and anti-nutritional properties of the African pear seed (APS) were determined. The oil was extracted and the physico-chemical properties of the oil were analysed. The cake obtained after oil extraction was utilized in poultry feed production and its performance was evaluated. The results showed that the seed has a high dry matter content of 87.22%, as well as a high fat content (19.47%) indicating usefulness in the edible oil processing industry. The oil characteristics were within the required range of values for edible oils. Among the anti-nutrients analysed, trypsin inhibitors were the highest (7.33%) while polyphenols were lowest (0.35%). The poultry feeding trial revealed that diet 1 with 40:25:15 maize:APScake:soybean showed no significant difference (p ≤ 0.05) from the control in most of the parameters tested. All the samples diets sustained growth and no mortality was recorded.


Onuegbu NC, Nwuka MU, Ojukwu M* and Kabu NO

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