Effects of Argan Cake (Argania Spinosa (L.,) Saptaceae) Substitution on the Growth Performance, Nutritional Value, and Economic Efficacy of Broiler Chickens

Abstract

Argan cake is rarely used in poultry feed. It is proposed that this feedstuff can improve the quality of chicken meat while also lowering the cost of chicken production. The study's objective is to determine the effect of dietary supplemented argan cake on the growth performance and meat/carcass quality of Moroccan broiler chickens. This study included 30 one-week-old chicks. They are divided into three groups of ten subjects each (TA0, TA5, and TA10). Each corresponds to three types of experimental feed containing 0 percsent, 5%, and 10% argan cake supplemented/mixed with commercial poultry feed, respectively. The amount of feed consumed was measured on a daily basis, and the birds were weighed once a week. The average weight of broiler chickens in groups TA5 and TA10 that consume argan cake is significantly higher than in group TA0 at the end of the trial (more than 0.18 kg). According to the chemical analysis, the meat of broiler chickens from groups TA5 and TA10 is higher in protein (19.1 percent and 18.1 percent respectively). TA0, on the other hand, has a protein percentage of 15.1%. This research also demonstrates that the TA5 and TA10 groups are higher in essential minerals like Ca (19.1mg/kg) and Fe (12.1mg/kg).