Effects of feeding soybean curd residue at varying levels in diets of Red Sokoto bucks on nutrient intake and digestibility
The experiment was conducted to evaluate the effect feeding soybean curd residue at varying levels in diets of Red Sokoto bucks on nutrient intake and digestibility. It was carried out at Adamawa State University Teaching and Research farm, Mubi from 25th July–15th August, 2018. The experimental diets (5 diets) comprised of a control which excludes the test material (soybean curd residue) denoted as T1 (0.00%) while the other 4 treatments are soybean curd residue based; the soybean curd residue were included at varying levels, 5.00% (T2), 7.50% (T3), 10.00% (T4) and 12.50% (T5) of the whole diet. The soybean curd residue was dried, milled and thoroughly mixed with other ingredients to make up the total mixed ration. The diets were formulated to contain 14% crude protein and fed to the Red Sokoto bucks in a completely randomised design with 3 bucks per dietary treatment. The bucks were kept in individual metabolism cages. The experimental diets and water were supplied to the animals ad libitum. The experiment lasted for 21 days. The parameters measured were nutrient intake and nutrient digestibility. The results revealed significant improvements in all the parameters measured. Nutrient intake and nutrient digestibility was observed to increase significantly (P<0.05) with T3 and T1 compared to other dietary treatment. It is concluded that 7.5% level of inclusion of SCR increased daily feed intake, water intake and dry matter intake by 22.98%, 36.30% and 19.53% respectively, while 5% SCR inclusion level increased dry matter digestibility, ash retention and nitrogen free extract by 2.26%, 3.55% and 4.19% respectively. Therefore, inclusion level involving SCR at 7.5% in Red Sokoto bucks diet tend to increased nutrient intake but had a relatively reduced nutrient digestibility.
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