Protein quality of raw and processed poultry droppings for broilers

Two experiments were conducted to determine the net protein utilization (NPU) and gross protein value (GPV) of the sun dried and fermented poultry droppings. The results of NPU experiment revealed significant (P£0.05) increase in weight gain in chicks fed groundnut cake supplemented diet. However significant (P≤0.05) weight loss was observed in chicks fed poultry droppings (PD). Maximum weight loss was in autoclaved PD fed chicks. Carcass nitrogen in chicks fed groundnut cake was significantly (P≤0.05) higher than the PD fed chicks. The NPU of groundnut cake was significantly (P≤0.05) higher than the various types of PD. Fermentation improved the NPU of PD. The weight gain in chicks fed fermented PD in GPV experiment was more than the sun-dried and autoclaved PD. The FCR was significantly (P£0.05) better in chicks fed TR-9123 and AP-1 fermented PD. Standardized PER of sun-dried PD was significantly (P£0.05) less than other types of PD. Standardized PER was significantly (P≤0.05) higher in AP-1 fermented PD than in chicks fed other types of PD. The GPV of sun-dried PD was significantly (P≤0.05) lower than the other types of PD. The GPV was comparable among TR-9414, TR -9123 and AP-1 fermented PD. It was concluded that fermentation improved both the NPU and GPV of PD.