Growth performance of Pratapdhan chicks fed graded levels of mustard cake

S  MISHRA; S K  GURJAR; P  SALVI; M  JAT; M  KUMAR; A K  YADAV; P  NODAL

doi:10.56093/ijans.v95i8.167641

Authors

S MISHRA Rajasthan College of Agriculture Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan)-313 001, India
S K GURJAR Rajasthan College of Agriculture Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan)-313 001, India
P SALVI Rajasthan College of Agriculture Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan)-313 001, India
M JAT Rajasthan College of Agriculture Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan)-313 001, India
M KUMAR Rajasthan College of Agriculture Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan)-313 001, India
A K YADAV Rajasthan College of Agriculture Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan)-313 001, India
P NODAL Rajasthan College of Agriculture Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan)-313 001, India

https://doi.org/10.56093/ijans.v95i8.167641

Keywords:

Pratapdhan, Mustard cake, Body weight gain and feed conversion ratio

Abstract

An experiment was conducted to study the effect of feeding graded levels of mustard cake on growth performance of Pratapdhan chicks. Two hundred pooled sex day-old chicks were divided into four dietary groups consisting of five replicates having 10 chicks each. Basal diet comprising of maize-soyabean de-oiled cake was fed to the chicks. The experimental diets were (MC0, control) and mustard cake at 3% (MC3), 6% (MC6) and 9% (MC9) in the ration substituting soya DOC by 10, 13, and 16%. The birds were maintained following standard rearing practices under deep litter system. Inclusion of mustard cake at 3% (MC3) had highest (p<0.01) feed consumption (1845.15 g) as compared MC9 (1768.80g) and lowest in MC0 (1752.11g) and MC6 (1748.73). Body weights and gains increased significantly (p<0.01) in the group fed 6% mustard cake as compared to other groups. Significant (p<0.01) reduction in FCR was observed in MC6 (2.55) as compared to MC0 (3.37), MC9 (3.05) and MC3 (2.98) groups. Inclusion of mustard cake at 6% in the diet was found to be useful in terms of improved weight gains.

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