الفهرس 
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Abstract
The present work was carried out at Gizerat EL-Sheir Poultry Research
Station, Animal Production Research Institute, Agricultural Research Center,
Egypt, to study the effect of different dietary WWH, WHL, PBP and CPP levels
on broiler chicks performance. The chemical analysis were undertaken at the
laboratories of the same institute.
A total number of 567 one day old Arbor Acres broiler chicks were used
in this study. Chicks were randomly distributed into 21 groups, each containing 27 chicks in 3 replicates with 9 chicks each. Chicks were fed thirteen starter diets from I day to 4 weeks of age (starting period), after which birds were switched to
be fed on thirteen finisher diets during the finishing period (4.7 weeks of age).Starter and finisher diets were nearly isonitrogenous and isocaloric, The CP contents were between 21.25 and 21.85% for starter diets; 18.15 and 18.59% for finisher ones, and ME values ranged between 2970 and 2990 KcallKg starter diets; 3015 and 3040 KcallKg finisher diets. The starter and finisher diets included three levels (5,10 and 15%) of each ofWWH plants, WIlL, PBP and CPP, to replace a part of yellow corn and soybean meal in the control rations. Each starter diet was assigned to one group of chicks at random during the starting period, then chicks of this group were switched to the respective finisher diet during the finishing period. Except that chicks received 5% of the tested feed
(WWH plants, WHL, PBP or CPP) during the starting period were divided into
three sub·groups during the finishing period and fed finisher diets containing 5, 10 and 15% of the respective tested feed, respectively.
At the tennination of the experimental period (7 weeks of age), representative samples of chicks were randomly chosen for slaughter test andblood constituents Results of this study could be summarized as follows : Water Hyacinth, Chemical analysis and amino acid contents 1- The average chemical analyses ofWH leaves were 8.03,22.77, 17.16,2.91, 14.37 and 44.78% for DM, CP,CF,EE ash and NFE, respectively. The
respective values of WH stems were 4.72, 12.46, 24.24,1.68, 20.63 and
41.00%, and that of WH roots were 8.35, 10.32, 17.43, 1.25,30.20 and
40.80%. 2- Average mineral contents of WH leaves were 1.41, 0.56,0.97,0.41, 1.99, 1.21 and 0.04% for cs, P, Na, Fe, K, Mg and Mn, respectively. The
respective percentages of WH stems were 1.49, 0.48. 1.84,0.24, 1.76, 1.29
and 0.06%, and that ofWH roots were 1.64,0.43, 1.42, 1.86,0.62, 1.53 and
0.22%, 3- Results of amino acid contents showed that cystine was the first limitingamino acid for whole WH plant, WH leaves and WH stems, while arginine, methionine + cystine and arginine were the second limitingamino acid for whole WH plant, WH leaves and WH stems, respectively. Methionine+
cystine, arginine and methionine + cystine were the third limitingamino acid in the same order Factors affecting chemical composition.
1- Results of the effect of season (6 months) on the chemical composition of
different parts (leaves, stems and roots) showed that WHplant parts had almost higher CP values in winter months than in summer ones.
2- Location (three different locations) greatly affected the chemicalcomposition of
the differentparts ofWH plant, and the differenceswere significant(P< 0.01 and
P< 0.05).
3- Chemical composition of WH plants revealed that leaves, in general, had the
highest CP, EE and NFE contents and the lowest CF and ash values compared
with the other parts ofWH plant (stems or roots). whereas, roots contained the
highest ash and the least CP, EE and NFE contents compared with leaves and
stems However, stems had the highest CF content.
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Pea By Products
Chemical analysis and amino acid contents
1- The dried PBP had, on average, 14.56% CP, 0.86% EE, 20.62% cr, 4.81% ash,
59.15 %NFE, 0.82% Ca and 0.38% P.
2- According to chick requirements for amino acids, arginine was the first limiting
amino acid in PBP, while, methionine+ cystine and methionine were the second
and third limitingones, respectively.
Chick performance.
1- Both LBW and BWG averages of broilers almost decreased with increasing the
dietary PBP level during all the experimental periods. Chicks fed 15%PBP
recorded the lowest LBW and BWG values. The differences in either LBW or
BWG averages between chicks fed the control diet and those fed up to 10%PBP
were mostly non-significant during all the experimentalperiods.
2- Feed intake of broiler chicks tented almost to increase with increasing dietary
PBP level during all the experimental periods. The differences in FI between
chicks fed the control diet and those fed 5% PBP were not significant at the
starting period. whereas, the diffrences in FI of the control and different PBP
dietary levels were not significant, except for the level of 15, 15% PBP at the
finishingperiod and the level of 10, 10% and 15, 15% PBP at the entire period.
3- Increasing the dietary level of PBP had detrimental effect on feed conversion
values of broiler chicks. The best feed conversion values were recorded by chicks
of the control diet, while the poorest ones were achievedby those fed 15% PBP
during all the experimental periods. The differences in fed conversion values
between chicks fed the control diet and those fed 5% PBP at starting period were
not significant. whereas, the differencesbetween values of the control diet and
those of all experimentaltreatments were not significantexcept for 15, 15%PBP
during the finishing period and 5, 15% PBP, 10, 10%PDP and 5, 15% PBP
during the entire period.
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Carcass traits and blood constituent.
The level of dietary PBP used in this study bad no significant effects on
neither carcass traits nor blood constituents of broiler chicks at 7 weeks of age.
Citrus Pulp.
Chemical analysis and amino acid contents.
1- Averages of chemical composition of CPP were 6.16, 2.58, 9.99, 3.31, 77.96,
0.90 and 0.39% for CP, EE, CF, ash, NFE, Ca and P, respectively.
2- Methionine + cystine were the first limiting amino acid in CPP, while lysine and
arginine were the second and third limiting ones, respectively.
Chick performance.
1- Increasing the dietary CPP level had an adverse effect on both LBW and BWG of
broiler chicks at all experimental periods and the adverse effect was more
pronounced at the level of 15% during starting, finishing and entire periods.
2- Average amounts of feed consumed by chicks increased with increasing dietary
CPP level The differences in FI due to dietary CPP level effects were almost
non-significant except for the 15% CPP level which recorded always the highest
(P< 0.05) amount of’Fl during finishing and entire periods.
3- The best feed conversion values during all the experimental periods were
recorded by chicks of the control diet followed by those fed 5% CPP level, with
no significant differences between the two treatments. Increasing the dietary CPP
level had a detrimental effect on feed conversion values. The poorest values (P<
0.05) were recorded by chicks fed the 15% CPP level during all the experimental
periods.
Carcass traits and blood constituents.
The differences in both carcass traits and blood constituents of broiler chicks at 7
weeks of age due to dietary CPP level effects were always non-significant.
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Economical Evaluation
1- from the economical point of view, WWH could be incoIporated in broiler diets at
the level of 5% at both starting and :finishingperiods, whereas, WHL couId be used
up to 10% dietary level at the starting and finishingperiods.
2· The dietary 5% PBP level showed the best economical efficiencey values at the
starting period, while up to 15%PBP couId be used successfuly in broiler diets at
the :finishingperiod.
3- Among the CPP treatments, the 5, 5% CPP level recorded the best relative
economical efficiencyvalue.
Nutritional Evaluation.
1- The lDN values for WWH, WHL, PBP and CPPwere 44.80, 46.64, 43.72 and
39.22%, respectively.
2- The ME values were 1.827, 2.277, 2.324 and 1.5601 Kcall gm DM for WHH,
WHL, PBP and CPP, respectively.
Conclusion:
It is possible to use successfullyWWH, WHL, PBP and CPP in broiler diets at
levels up to 5, 10, 5 and 5%, respectively without adverse effect on the
performance, carcass traits, blood constituents and economic efficiency of
broilers.