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EFFECTS OF DIFFERENT LEVELS OF PALM KERNEL CAKE ON DIGESTIBILITY AND CARCASS CHARACTERISTICS OF BROILERS

Palm kernel cake (PKC) is an agricultural by-product which is regarded as sources of both carbohydrate and protein and incorporated in animals feed help reduces the cost of production. This study examines the replacement of PKC at different level (0, 10, 15, and 20%) in the diet of 120 broiler birds. The birds were raised on commercial feed for two weeks and allotted to four treatments of 30 birds each and replicated 3 times in a complete randomize design. Data were collected on feed intake, weight gain, carcass characteristics and nutrient digestibility. The result showed that the live weights were significantly (p0,05) among treatments. The result of the nutrient digestibility reveals that crude protein was significantly (p0, 05) differences among treatments. It was therefore concluded that, PKC can be incorporated up to 20% in broilers finisher ration without compromising the birds’ performance.