The Nutritive value of malted millet grains on broiler chicks performance

  • Milton M. Lado
  • Abdalla, M. Abdalla
  • Erneo B. Ochi
  • Philip Wani Marchelo-d’ Ragga
Keywords: Proximate analysis, Protein Fractionalization, Sprouting, Millet Cultivars, Broilers

Abstract

100 kilogram each of the three cultivars of pearl millet was purchased from Omdurman market. Their source is western Sudan, besides the other ingredients. The clean grains were steeped in water for 24 hours. Sprouting was allowed to take placed for 48 hours, 96 hours, and 144 hours respectively. Sprouted and non-sprouted samples were sun dried ground and oven dried for proximate analysis. Results showed dry matter percentage for white millet cultivar range from 94.2% to 94.6%, crude protein range from 15.8% to 17.1%, ether extracts ranged from 4.03% to 5.98%, crude fiber ranged from 2.29% to 4.64% and total ash was 1.8% - 2.0%. The dry matter percentage for the Red cultivar ranged from 92.05 to 93.05, crude protein ranged from 14.05 to 20.2%, ether extract range from 4.07% to 5.83%, crude fiber range from 3.6% to 5.18% while total ash range from 1.8% to 2.2%.  While Black millet cultivar had a dry matter percentage range of 92.1% to 95.1%, crude protein range from 17.1% to 19.7%, ether extract range from 3.05% to 4.76%, and total ash range from1.2% to 1.6%. The proportion of the various protein fractions of the three millet cultivars (white, red and black) indicated that, Prolamin and Glutelin-dominted as major proteins. Whereas, Prolamin varied from 25.6(+0.387)% to 34.4(+0.050)%, Glutelin represented 23.6 (+0.02)% to 35.7 (+0.234)%, globulin range from 20.4 (+0.25)% to 13.3 (+0.806)%, whereas albumin varied from 3.7(+ 0.387)%  to 10.2(+0.158)%. Effect of sprouting white millet cultivar for 0hrs, 48hrs, 96hrs, 144hrs showed that sprouting increased the albumin level from 10.2 (+0.158)% to 17.7 (+0.200)%. Globulin from 20.4 (+0.250) % to 27.5 (+0.700) %. Prolamin decreased from 34.4 (+0.050) % to 21.1 (+0.750) %, while Glutelin increased from 23.6 (+0.200) % to 29.0 (+1.200) %. For Red millet cultivar sprouting increased the albumin level from 6.0 (+0.150) % to 21.0(+0.387) %. Globulin increased from28.8 (+0.650)% to 39.5 (+0.00)%, Prolamin decreased from 31.0 (+0.003)% to 19.5 (+0.245)%, while Glutelin decreased from 25.8 (+0.250)% to 14.3 (+0.387)%. While Black showed an increase in albumin from 3.7 (+0.387)% to 12.7 (+0.387)%, globulin from 31.3 (+0.806)% to 36.8 (+0.316)%, Glubtelin increased from 35.7 (+0.224)% to 35.9 (+0.387)%.while Prolamin decreased from 25.6 (+0,224)% to 11.8 (+0.387)%.

The effect of feeding sprouted levels of (0hrs, 48hrs, 96hrs and 144hrs) of (white black and red) millet cultivars on weight gain ,feed intake and feed conversion ratio on broilers chicks diet showed that: Broilers feed diet containing 48hrs and 96hrs sprouted white millet had reduction in weight gain, feed intake and feed conversion ratio as compared to un-sprouted control diet, while broilers fed sprouted white millet for 144hrs were heavier (P<0.05) at the end of 28 days experimental period, consumed more feed (p<0.05) than those feed white millet sprouted for 48hrs, 96hrs and un-sprouted control diets. Broilers fed red millet sprouted for 48hrs. 96hrs and 144hrs showed non-significant difference (p<0.05) in weight gain, but they showed an increase in feed intake and feed conversion ratio as compared to the un-sprouted control diet. Broilers feed Black millet sprouted for 48hrs, 96hrs, and 144hrs showed a decrease in weight gain and feed intake, but indicated a high feed conversion ratio in the 144hrs spouted diet as compared to the un-sprouted control diet. The overall performance (weight gain, feed intake and feed conversion ratio) among the three (3) millet cultivars was scored by the red millet cultivar followed by white millet cultivar and black millet cultivar ranged last. There was no mortality during the 28 days of experimental period. While sprouting (0hrs, 48hrs, 96hrs, and 144hrs) levels of three (3) millet cultivars (white, red and black) on in vitro protein digestibility showed an increase with increase in sprouting levels. The white millet cultivars ranged from 91.38(+0.071)% to 94.66(+0.212)%.Red millet cultivar ranged from 93.75 (+0.071)% to 94.66 (+0.071)%, and the black millet cultivar ranged from 92.11 (+0.283)% to 94.72 (+0.071)%.

Downloads

Download data is not yet available.

Author Biographies

Milton M. Lado

Department of Agricultural Sciences, School of Natural Resources and Environmental Studies, (SNRES), University of Juba, P.O. Box 82 Juba, South Sudan

Abdalla, M. Abdalla

Faculty of Agriculture, University of El Bahri, P.O. Box El-Bahri, Sudan

Erneo B. Ochi

Department of Agricultural Sciences, School of Natural Resources and Environmental Studies, (SNRES), University of Juba, P.O. Box 82 Juba, South Sudan

Philip Wani Marchelo-d’ Ragga

Department of Agricultural Sciences, School of Natural Resources and Environmental Studies, (SNRES)University of Juba, P.O. Box 82 Juba, South Sudan

References

[1]. P. Singh, U. Singh, B.B. Eggum, K.A. Kumar, and D. Andrew, “Nutritional evaluation of high protein genotypes of pearl millet”. (Pennisetium americannum). (L)., J. Sci. Food Agric., vol. 38:pp. 41-48, 1987.
[2]. E. Simhance, K. Ghorban, and E. Makarechian, “Comparision of nutrient value of corn, wheat and millet in broiler diets”. Iranian J. Agric. Res., vol. 1 (1): pp. 51-55, 1971.
[3]. P.E. Sanford, E. Camacho, R.P. Fanke, C.W. Degor, and A.J. Casadu, “Performance of meat strain chicks fed pearl millet as source of energy and protein”. Poultry Sci., vol. 52: pp. 2081, 1973, (Abstract).
[4]. S.DSingh and C.S. Barsanl.Anote on the efficiency and Economic of feeding different cereal grains on growth production in white Leghorn and Rhode Island Red birds. Indian J.Animal. Sci. 47 (3): 159-161. 1977.
[5]. B.D. Sharma, V.R. Saadagopan, and V.R. Reddy, “Utilization of different cereals in broiler diets”. British Poultry Sci, vol. 20 (4): pp. 371-378, 1979.
[6]. G.M. Mohammedian, S.A. Babiker and T.A. Mohammad, “Effect of feeding millet, Maize and Sorghum on performance yield and Chemical composition of Broiler meat”. Trop. Agric. (Trinidad), vol. 63 (2): pp. 173-176, 1986.
(7). E.A. El Zubeir, S.K Jubarah, E.I. Salih. Substitution of maize with graded levels of sorghum or millet in diet for broiler chicks.1993
[8]. Gopalan,C.Rama-Shastori,B.V.; and Balasubramanian,S.C.(1989). Nutritive value of Indian foods. Hyderbad, India: National Institute of Nutrition.
[9]. A.J. Agarwal, “Processing of Pearl millet for its effective utilization”. Ph.D. Thesis C.C.S Haryana Agric. University, Hisar, India, 1992.
[10]. S.Mahajan and B.M. Chanhan. Phytic acid and extractable Phosphorus of Pearl millet as affected by Natural Lactic acid fermentation J.Sci.Food Agric.41:381-386.1987
[11]. S.L. Udupa, A.R. Parbhaker, S. Tandon, “Alpha-Amylase inhibitors in food staffs”, vol. 34: pp. 95-101, 1989.
[12] L.U.Thompson and J.H.Yoon. Starch digestibility as affected by polyphenol and Phytic acid J. Food Sci.49:1228-1228.1984
[13] Association of Official Analytical Chemists, 1984.
[14] Mendel L.B and Osborne,T.B. Nutritional properties of proteins of Maize Kernel Bio. Chem.18:1-4, 1914.
[15] Sonuders,R.M., Connor,N., Booth, A., Bickoff,E.M.and Kohler,G.O. Measurement of Digestibility of Alfalfa protein concentrate by in vivo and in vitro methods. J.Nutri. 103:530-535 .1973.
[16]. N.R.C. Nutrient requirements of Poultry 8th edition. National Academy of Sciences. Washington D.C, 1984.
[17]. R.G. Steel, and J.H. Torri, "Principles and procedures of statistics”. Mc. Graw-Hill,New York 1960.
[18]. K.A. Gomez,and A.A. Gomez,” Statistical procedures for Agricultural Research.” 2nd/edn.Willey and Sons.Inc., 1984.
[19]. E. Varriano-Marston, and R.C. Hoseney, “Note on mineral content and location in pearl millet”. Cereal Chem., vol. 57: pp. 150-152, 1980.
[20]. A.M. Khatir, “Chemical and the logical characteristics of Traditional extracted millet starch”. M.Sc. Thesis University of Khartoum, Sudan,1990.
[21]. K.S. Sawhney, and M.S. Naik, “Amino acid compostion of Protein fractions of Pearl millet and the effect of Nitogen fertilization on its proteins”. Indian J. of Genetics and Plant Breeding, vol. 29: pp. 395-406, 1969.
[22]. Tsai,C.Y,Dalby,A.and R.A. Jones,"Lysine and Tryptophan increases during Germination of maize seeds”. Cereal Chem., vol. 52: pp. 356-357, 1980.
[23]. Y.V. Wu, and J.S. Wall, “Lysine content of protein increased by germination of normal and high lysine Sorghums”. J. Agric. Food Chem., vol. 28:pp. 455-458, 1980.
[24]. A. Dalby, and C.Y. Tsai, “Lysine and Tryptohan increases during germination of cereals”, Chem. Vol. 53: pp. 222-226, 1979.
[25]. N.G. Malleshi, “Studies on malting of millet grains”. Ph.D. Dissertation, University of Mysore. Mysore India, 1984.
[26]. L.W. Roony, “Sorghum and Pearl Millet lipids”. Cereal Chem., vol. 55: pp. 584-590, 1978.
[27]. K.L. Ahuja, K.S. Sekhon, and K.L. Sehgal, “Lipid composition of pearl millet flour”. J.Food Sci. Technology. Vol. 16: pp. 329-333, 1979.
[28]. C.C. Lai, and E. Varriano- Marston, “Lipid content and fatty acid composition of Red and bond lipids in pearl millets”. Cereal Chem.,vol. 57: pp. 271-274, 1980.
[29]. A.R. Opoku, S.O. Ohenhen, N. Ejio, “Nutrirent composition of millets (Pennisetium typhiodium) grain and malt”. J. Agric. Food Chem., vol. 29: pp. 1247-1248, 1981
[30]. N.G. Malleshi, and H.S.R. Desikachar, “The influence of malting conditions on the quality of finger milletmalt”. J. Inst. Brew., vol. 92: pp. 81-83, 1986.
[31]. L.Y Monawar PhD Thesis food value of Sudanese indigenous cereal grains .1983
[32]. C. Mamta, and K.M. Narender “Characterization of Pearl Millet Protein fractions”. Phytochemistry, vol. 29(11): pp. 3395-3399, 1990.
[33]. A.M. Hamad,and M.L. Field, “Evaluation of protein quality and available Lysine of germinated and Fermented cereals”. J.Food Sci., vol. 44: pp. 456-459, 1979.
[34]. G. Hemanalini, K.P. Umapathy, and G. Saraswatti, “Nutritive evaluation of sprouted Ragi”. Nutrition: Report Introd., vol. 22: pp. 271-277, 1980.
[35]. K. Lorenz, “Cereal sprouts, composition”. Nutritive value, food applications. CRC,Rev. Food Sci. Nutrition, vol. 13: pp. 353-385, 1980.
[36]. P.C Ram,M.L. Lodha, K.N, Srivastava, R.S. Tyagi, and Joginder Singh,S.L Mehta. Improving the nutritive value of maize by germination. J.Food Sci.Tech. 16:258-260, 1979.
[37]. S. Muhajan, and B.M. Chanhan, “Phytic acid and extractable Phosphorus of pearl millet as affected by Natural Lactic acid fermentation” J.Sci. Food Agric., vol. 41: pp. 381-386, 1987.
[38]. J.K. Charm, and S.S. Kadam, “Nutritional improvement of cereals by sprouting”.Critical review of food Sci., and Nutrition. Vol. 28(5): pp. 401-437, 1989.
[39]. L.M. Remo-parada, R.E. Simard, S. Larrea-Reynoso, “Influence of germination, Nixtamalizcion, and Fermentation on the Nutritional value of Sorghum protein”. Microbiologies Aliment-Nutri., vol. 3: pp. 125-132, 1985.
Published
2020-09-30
How to Cite
Lado, M., Abdalla, A., Ochi, E., & Ragga, P. W. M.- d’. (2020). The Nutritive value of malted millet grains on broiler chicks performance. GPH-International Journal of Agriculture and Research, 3(09), 01- 15. Retrieved from https://gphjournal.org/index.php/ar/article/view/305