Effects of Sorghum Variety on Growth and Subsequent Egg Production in Layers Reared in West Africa

S. Issa1, 2, J. D. Hancock1, M. R. Tuinstra1, I. Kapran2, and S. Kaka2; 1Kansas State University, Manhattan, and 2National Institute for Agricultural Research in Niger (INRAN), Niamey

Introduction

Objective

Procedures A total of 450 1-d-old layer chicks (Harco strain

with 50 chicks/pen and three pens/treatment) were used in a 18-month experiment.

Treatments were: -Imported corn -A locally produced landrace sorghum (Mota

Galmi) with red seed, purple plant, and 0.3 mg of CE/100mg of grain DM

-An agronomically improved variety (IRAT204) with white seed, tan plant, and no detectable tannins

Feed and water were consumed on an ad-libitum basis.

The experimental design was a randomized complete block with orthogonal contrasts used to separate treatment means.

Results

Conclusions

In Niger, locally produced sorghum is generally less expensive than imported corn and should play an important role in diets for animals such as poultry. Yet, poultry producers are fearful of sorghum-based diets because of misconceptions about the content and biological activity of tannins.

To determine the nutritional value of diets based on imported corn, a local landrace sorghum, and an improved sorghum variety in layers.

Layers fed sorghums had greater feed intake and productivity than those fed diets that were corn-based.

Nigerien poultry producers should seriously consider the use of local sorghums rather than imported corn when price allows.