Utilization of fish entrails as feed supplement for broiler / by Albert R. Penus, Karen M. Pinpin, Camille F. Rivera.

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

PENUS, ALBERT R., PINPIN, KAREN M. and RIVERA, CAMILLE F.,
Applied Research Ill, Laboratory School, Cavite State University, Indang, Cavite, April 2004. "Utilization of Fermented Fish Entrails as Feed Supplement for Broilers." Advisers: Ms. Mariedel M. Llanes and Prof. Dulce L. Ramos.
The study was conducted in order to utilize fermented fish entrails as raw material for the production of a feed supplement. Specifically, the study aimed to: (1) determine
the effect of fermentation to the nutrient content of fish entrails; (2) determine the effect of fermented fish entrails on the growth, feed consumption and feed conversion
efficiency of broilers; (3) find the level at which the fermented fish entrails can be incorporated into the broilers ration without affecting the performance of the birds.
The study consisted of two phases: fermentation offish entrails and feeding trial.
Fermentation of fish entrails was conducted in Calumpang Cerca, Indang, Cavite, in August 2003. The fish entrails used were subjected to four treatments as follows:
To (not fermented); Tl (fermented within two days); T2 (fermented within four days) and T3 (fermented within six days). One hundred grams of fish entrails were used per treatment.
Treatment 3 (25% commercial feeds + 75% fermented fish entrails) produced the best result. It garnered a percentage of 28.62 for crude protein. It was followed by
Treatment 2 (50% commercial feeds + 50% fermented fish entrails) 28.51, Treatment 1 (750/0 commercial feeds + 25% fermented fish entrails) with 28.34 and Treatment 0 (100% commercial feeds) having a percentage of 28.01.
The feeding trial was conducted in a poultry house at Cavite State University SAKA, from October to December 2003. The broilers were subjected to four treatments, each replicated five times. They are as follows: To, 100% commercial feeds; T l, 25% fermented fish entrails + 75% commercial feeds; T2, 50% fermented fish entrails + 50% commercial feeds and T3, 75% fermented fish entrails + 25 % commercial feeds.
Treatment 3 gave the highest body weight with 1708.13g. It was followed by Treatment 2 with 1704.00g, Treatment 0 with 1688.50g and Treatment 1 having a body weight of 1645.60g.
The sensory evaluation of the meat of the broilers was conducted on December 2003 at the CVSU- SELS Chemistry Room. A panel of 30 judges was selected from the students of the Laboratory School. The physical characteristics of the meat of broilers fed with different levels of fish entrails (flavor, tenderness, off-flavor, color, juiciness and general acceptability) were rated with score ranging from 1-5 (1, being the lowest and 5, being the highest).
In general, it revealed that fermenting fish entrails increased the nutritive content of the meat and that the fermented fish entrails can serve as an alternative commercial feed supplement for broiler production. Broilers treated with fermented fish entrails still produce quality broilers with good growth performance and meat quality.

Submitted to the University Library R-450