Blood profile of Red Sokoto goats fed baobab seed meal fermented at different durations

Abstract

The utilization of baobab seed meals in the diet of ruminants has continued to address the problem of search for non-conventional feed resources which may be available even in the dry season. The study was designed to assess the blood profile of Red Sokoto goats fed a 20 % level of inclusion of baobab seed meal fermented at different duration (24, 48, and 72 hours). Sixteen (16) Red Sokoto bucks with an average weight of 6.96±1.44 kg were used for the study. Four experimental diets were formulated (T1 – T4). T1 was the control diet, while T2, T3, and T4 were 24WFBSM (24 hours water fermented baobab seed meal), 48WFBSM (48 hours water fermented baobab seed meal), and 72WFBSM (72 hours water fermented baobab seed meal), respectively. The experiment lasted for 84 days and was laid in a completely randomized design with four replicates per treatment. The results obtained indicated that the duration of the fermenting period on baobab seed significantly (p<0.05) reduced serum total protein, globulin, zinc, and sodium. Other blood metabolites measured were however not influenced (p>0.05) by the duration period of fermentation. The findings of this study revealed that fermenting baobab seed meal beyond 24 hours is likely to impair some physiological activities of Red Sokoto goats.

Keywords: baobab seed, blood profile, fermentation, Red Sokoto goat