Challenges Associated with Utilization of Palm Kernel Cake (PKC) in Poultry Nutrition and Feed Additive Applications for their Mitigation
Challenges which are associated with the use of palm kernel cake (PKC) in poultry nutrition and the use of feed additives to reduce their negative impacts were reviewed. Palm kernel cake is a byproduct of palm kernel oil production. It is used principally to reduce cost of feed and increase gross margin in Nigeria. Its inclusion in feeds reduces levels of maize and soybean meal in poultry diets. Though the nutritive value of PKC has been adjudged to be adequate at certain levels when added to diets of different classes of poultry, there are certain challenges that could occur. Its proximate composition depending on processing method shows 18.0% crude protein, 18.0% crude fibre, 8.0% ether extract and 2500 Kcal/kg metabolizable energy. Its lysine and methionine content is less than 1.0% making them critical in PKC based diets. High level of cellulose and lignin, presence of non starch polysaccharides (NSPs) grittiness, poor quality protein, rancidity and mold contamination pose a challenge. Effects of fibre and NSPs could be reduced by addition of appropriate enzymes to PKC based diets. Inclusion of synthetic lysine and methionine could mitigate the negative impact of poor protein quality, while anti oxidants and mold inhibitors could be applied in feeds to improve feed utilization and reduce physiological dysfunctions. During storage, organic acids could also be used to prevent mold contamination. Application of spices and essential oils should be explored. Whereas addition of feed additives have proven to improve productivity of poultry, they should be used to reduce the negative impact associated with the use of PKC in poultry feeds.