EFFECT OF DIETARY SHEA NUT CAKE AND RICE HUSK FERMENTED WITH RHIZOPUS OLIGOSPORUS ON GROWTH PERFORMANCE AND SERUM ELECTROLYTES OF WEANER PIGS

Abstract

The high cost of conventional feed ingredients has led to the search for alternative feed sources for pig production. 
This study investigated the effect of dietary fermented shea nut cake (FSNC) and fermented rice husk (FRH) with 
Rhizopus oligosporus on the growth performance and serum electrolytes of weaner pigs. Solid-state fermentation 
using R. oligosporus CBS 534 was carried out on rice husk and shea nut cake for 10 days. 36 Duroc x Large White 
weaned pigs (18 males and 18 females), with an average age and weight of 8 weeks and 10 ± 2 kg were randomly 
assigned to dietary treatments in a 3 x 3 x 2 factorial arrangement. The factors included FSNC (0, 5, or 10%) x FRH 
(0, 5, or 10%) in diets x sex (male or female) in a completely randomised design with 18 treatments and 2 replicates 
over a period of 5 weeks. Results showed that the feed intake and weight gain were not significantly (P > 0.05) 
influenced by dietary FSNC and FRH. Feed conversion ratio was significantly (P < 0.05) affected by dietary FSNC, 
FRH and sex. The serum electrolyte concentrations showed that pigs fed FSNC had a significant (P < 0.05) effect on 
HCO₃, FRH significantly (P < 0.05) influenced Na and Cl, and sex had a significant (P < 0.05) effect on Na. Pigs fed 
FSNC showed reduced HCO₃ concentration with increasing FSNC inclusion. The findings suggest that up to 10% 
FSNC and FRH could be incorporated into weaner pig diets without adverse effect on growth performance and 
electrolyte balance.