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Shea nut (Vitellaria paradoxa) meal as a feed ingredient for poultry

Published online by Cambridge University Press:  08 February 2008

The National Institute of Poultry Husbandry, Harper Adams University College, Newport, Shropshire TF10 8NB, UK
The National Institute of Poultry Husbandry, Harper Adams University College, Newport, Shropshire TF10 8NB, UK
The National Institute of Poultry Husbandry, Harper Adams University College, Newport, Shropshire TF10 8NB, UK
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Shea nut (Vitellaria paradoxa, Gaertner or Butyrospermum parkii, Kotschy) meal, a solid residue from the shea fat industry, is available in large quantities in West Africa. The meal is now receiving increased attention as a potential feed ingredient for poultry due to the increased amounts that are available due to high demand for shea fat in cosmetics and as a cocoa butter substitute in chocolate. Studies have shown nutrient compositions (g/kg dry matter basis) of crude protein (80–250), ether extract (17–362), crude fibre (53–138), ash (33–76) and nitrogen-free extract (318–675); probably with the major part of the variability being due to the amount of fat extraction, handling of the nuts prior to processing, or seasonal effects on nut production. Anti-nutritive factors reported include saponins (3.0–30.0 g/kg), tannins (98.7–156.4 g/kg) and theobromine (4.5 g/kg), which may have detrimental effects on performance of poultry. However, it has been shown that fermentation (i.e. wet incubation of a feedstuff) has the potential to reduce the negative effects of some of these anti-nutritive factors. It is evident that shea nut meal has low nutritive value; therefore it requires further improvements before it can become useful for the poultry feed industry.

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Copyright © World's Poultry Science Association 2007

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