Impact of Incorporating Argan Cake (Argania spinosa L.) and Desalted Anchovy Waste (Engraulis encrasicolus) on the Productive Performance of Broiler Chickens (Gallus gallus)
DOI:
https://doi.org/10.18006/2024.12(4).645.652Keywords:
Desalted anchovy bones, Argan cake, Diet, Broiler chickenAbstract
Desalted anchovy bones (Engraulis encrasicolus) and argan cake are important sources of minerals and animal proteins. The objective of this study was to analyze the respective consequences of their addition to the diet of broiler chickens (Gallus gallus). Four groups, each containing 15 chickens, were organized according to the following factorial scheme: four feed treatments (including a control group) x five chickens per treatment x three repetitions (4x5x3). The groups were fed four different feed rations containing varying proportions of desalted anchovy bones (DAB) and argan cake (AC): T (0%DAB/0%AC), L01 (1%DAB/1%AC), L02 (2%DAB/2%AC), and L03 (3%DAB/3%AC). Results of the study revealed a significant difference (p>0.05) in weight gain during the start and end of the study for L02 (2144.46g), which was higher compared to the control T (2140.56g). Regarding the feed conversion ratio, L02 (1.54) was lower than the control T (1.65). Conversely, the other feed combinations, including 1% (L01) and 3% (L03), negatively affected weight gain and feed conversion ratio due to the addition of DAB and AC. From the results of the study, it can be concluded that at a low rate of 2% (L02: 2%DAB/2%AC), both desalted anchovy bones and argan cake appear to be effective substitutes for other fish meals and soybean cake in the diet of broiler chickens.
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