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Determining the protein requirements of the Potchefstroom koekoek chicken breed.
Modiba, James Idibala
Modiba, James Idibala
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Abstract
A study was conducted to determine the protein requirements of the Potchefstroom Koekoek (PK) chicken breed. It is an indigenous breed with an enhanced growth potential compared to other indigenous chicken breeds. A two-phase feeding system was used comprising of starter and grower diets. The summit dilution technique was used to formulate starter and grower diets ranging from 1 (23 % starter & 20 % grower) to 0.50 (11.5 % starter & 10 % grower) protein of the recommended broiler ration levels. Sufficient energy was kept constant in all diets. The chickens where fed until they reached a body weight of 1.6-1.8 kg at 18 weeks of age when they were ready for slaughter. The study consisted of four dietary treatments and a control. A total of 200 birds were used in the study where growth rate, feed intake, feed conversion ratio and carcass yield were determined. Twenty birds from each treatment were slaughtered at the end of the experiment to measure carcass yield. The results showed no significant differences (p˃0.05) in any of the performance variables. Carcass trait parameters were significantly higher (p<0.001) at the 0.875 protein level. Chickens fed on a protein level of 0.50 (11.5%) had the lowest fat pad w e i g h t (p<0.001). This study showed that the indigenous PK produces more fat with high protein levels. The study also showed that the PK is more efficient at a low protein level as this was the same as the performance at the highest level. However, in terms of carcass yield 0.875 level is recommended. Treatment 3 and 4, the lower protein diets yielded good results in terms of saving costs for the farmers. Minimum protein levels of a starter and grower diets for the Potchefstroom Koekoek should be considered in future studies.
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Submitted in partial fulfilment of the requirements for the degree, Magister Technologiae in the Department of Animal Sciences, Faculty of Science at the Tshwane University of Technology.
Date
2017-01-02
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Tshwane University of Technology
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Keywords
Potchefstroom Koekoek, Protein, Performance, Carcass quality
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CC0 1.0 Universal