Ndelekwute EK , Unah UL and Ogondoekpe R
Organic acids are Æ?ŽÆ?Ä?nÆ?Ä?ůůy added to broiler diets for improved growth and their natural sources could be explored. Hence a study was carried out in Completely Randomized Design (CRD) to determine the Ä?Ä«Ä?cÆ? of unripe grape juice on growth, apparent nutrient Ä?ÅÂÅÂÄ?ÆÂÆ?bÅÂůÅÂÆ?y and meat yield of broiler chickens. One hundred and eighty (180) Ross day old broiler chicks were used. There were Ä®Ç?Ä? dietary treatments (T1-T5) with T1 as the control. The diets contained grape juice 0 (10%), 10 (1.0%), 15 (1.50%), 20 (2.0%) and 25 ml/kg (2.50%) rÄ?Æ?rÄ?ÆÂÄ?nÆ?nÅ the treatments rÄ?ÆÂÆ?Ä?cÆ?Ç?Ä?ůy for both starter and Ä®nÅÂÆÂÅ?Ä?r diets. The ascorbic and citric acid content of the juice were determined. Experimental feeding started at day one and lasted for 49 days. Feed and water were ŽīÄ?rÄ?Ä? ad libitum. Results showed that the grape juice contained ascorbic (3.25%) and citric acids (4.13%) with low pH (4.32). At both starter and Ä®nÅÂÆÂÅ?Ä?r phases 1.50, 2.0 and 2.50% improved live weight and feed: gain rÄ?Æ?ŽÍ? At the starter phase feed intake was not Ä?Ä«Ä?cÆ?Ä?Ä? (P>0.05%), but it was reduced by 2.50% at the Ä®nÅÂÆÂÅ?Ä?r phase. ÅÂÅÂÄ?ÆÂÆ?bÅÂůÅÂÆ?y of protein, ether extract, crude Ä®bÄ?r and energy ƵÆ?ůÅÂÇ?Ä?Æ?Žn was improved by 15, 20 and 25 ml/kg. Also dressed percentage and breast weights were bÄ?Æ©Ä?r in 2.0 and 2.50%. It is hence concluded that 2.0% grape juice could be added to diets for broiler chickens for bÄ?Æ©Ä?r performance.
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