[PROPOSED TITLE]

[STUDENT NAME]

A THESIS OUTLINE PRESENTED TO THE FACULTY OF THE COLLEGE OF

AGRICULTURE, WESTERN MINDANAO STATE UNIVERSITY
SAN RAMON, ZAMBOANGA CITY, IN PARTIAL
FULLFILLMENT OF THE REQUIREMENTS
FOR THE DEGREEOF

[COURSE]

[MONTH & YEAR]

 INTRODUCTION

O – Overview

P-problem

I – importance

L – Literature
Objective of the Study

General objectives

Specific objectives

Scope and Limitation of the Study

Describe the scope of the study

Time and Place of the Study

Duration of study; Place of conduct of the study

 REVIEW OF LITERATURE

45 to 50 Relevant study result published in International Journal [scopus index journal] from
2021 to present.
 METHODOLOGY

Materials

List all the materials needed in the study

Treatments and Statistical Design

The study was carried out in Randomized Complete Block Design (RCBD) with four

treatments and replicated three times.

The following feedstuff used in this study; rumen content (RC), and boiled blood (BB)

respectively.

The following treatment will be as follows:

T1 – 100% commercial feeds (control)

T2 – 10% boiled blood with rumen + 90% commercial feeds

T3 – 20% boiled blood with rumen + 80% commercial feeds

T4 – 30% boiled blood with rumen + 70% commercial feeds

CAGE LAYOUT
Randomized Complete Block Design
BLOCK I

1 2

3 4

BLOCK II

1 2

3 4

BLOCK III

1 2

3 4
Site Selection and Rearing Pen Establishment

Free air circulation, free from water logged, away from residential area, and free from

astray animal are some of the criteria that was considered in selecting site for rearing pen

establishment. A parallel poultry house was constructed with an area of 27 m 2. Poultry house was

subdivided into 18 cages to accommodate the four treatments and three replicates. Each cage was

provided with a 1.5m2 floor spacing since bird will be allocated with .5 m2/bird.

The poultry house (PH) will be constructed made of light materials to promote cooler

environment, free air circulation, and economical for one cycle research. (PH) was constructed

with a dimension of L(3 m) x w (2 m) x H (1.5m) from the ground and each cages with a

dimension of L-1.5 mm x W- 1. Sidings will be constructed with the used of bamboo slats nailed

against the structure to allow good circulation and roofing materials will be made of nipa roofing

for cooler environment within the cages.

Each cages was provided with one waterer and one feeder all throughout the study.

Feeder and waterer will be installed elevated 6 inches above the ground to avoid possible

contamination of the feeds and water from soil and fecal material.

Randomization of Cage

The 12 sub-cages of the rearing pen was grouped into three pens to signify the three

blocks. Each group was labelled as Block I, Block II, Block III respectively.
 Each block consisted of four sub-cages to constitute the four treatments and

randomization was done one block after the other. Each block will contain the four treatments

and each cage will contain three birds.

Randomization of Birds

Thirty-six birds was weighed individually for ranking and will be grouped into three to

signify the three weight category namely, light, medium and heavy. Each weight category will

signify the three blocks, light weight was assigned in Block I, medium in Block II, and heavy

will be assigned in Block III.

Each block consisted of 12 birds. These 12 birds was grouped into four groups consisting

of three birds per group. The four groups will signify the four treatments of the experiments.

Collection and Processing of blood meal

Cattle Blood was gathered from city abattoir located in San Roque, Zamboanga City.

Upon bleeding of the stunned cattle, fresh dripping blood was collected in a clean pale/container.

After coagulation, Serum was discarded and only the coagulated blood will be gathered.

Coagulated blood was cutted into chunks and boiled for 40 minutes. After boiling, water was

decanted to separate the liquid from boiled blood and was chopped into smaller pieces. After

chopping, use blender to powderized the blood.Boiled blood was sealed in a zip-lock plastic bag

or sealed container and stored chilled to a temperature below 15˚C for storage.
Collection and Processing of Rumen content

Fresh Rumen Content (RC) was collected from the same location and was collected right

after incision of the rumen compartment of the ruminant stomach. Upon splitting, the rumen

content was collected and sealed in plastic or sealed container to avoid contamination. RC was

exposed to full sunlight for 3 to 4 days until fully dried or oven dried for 8 hours at 110˚C until

10 to 15 % moisture content. While drying, substrates will turned several time to promote even

drying of the substrates. After drying, substrates was rubbed in between palm to break bigger

clumps. Dried RC was sealed in a clean container and stored in a cool and drier place for future

procedure.

Preparation of Boiled blood mixed with Rumen

One kilo Boiled blood one mix with 1 kl. Rumen (1:1 ratio). Mixed it thoroughly, after

that desired amount of a mixed boiled blood with rumen was segregated as follows; 100 gm., 200

gm., and 300 gm. and were set aside for future mixture with desired level of commercial ration

which will serve as the main treatment of the study.

Procurement and Selection of Birds

Purified native chicken Zampen strain was utilized in this study which was developed

from mongrel native chicken from Zamboanga Peninsula region nine. Thirty-six chickens in

grower stage (45 days) with an average weight of 300 gm was purchased from Western

Mindanao State University, College of Agriculture Native Chicken Project Area.

Experimental birds and management

Brooding Management

Thirty six fourteen days old chicks was purchased from Western Mindanao State

University, College of Agriculture, Native chicken project. The chicks was continuously

nurtured until its growing stage. The chicks was continuously fed with starter crumble until two

months age. Ad libitum feeding system was adapted to ensure the availability of feeds daily.

Feeding Management

Upon transfer of chicks, it was fed with pure commercial ration up to three days to

minimize feed stress and to promote acclimatization since chicks was transferred towards a new

location. Feeds was administered in split schedule; first set was administered at 7:00 a.m. while

the second set was administered at 4:00 p.m as dry basis.

The fourth day, shifting from pure commercial ration to formulated ration was done

gradually. 25% boiled blood with rumen + 75% commercial ration; the fifth day 50%

commercial ration + 50%boiled blood with rumen; sixth day, 25% commercial ration + 75%

boiled blood with rumen; the seventh day, the birds was given 100% boiled blood with rumen. T 1

(control) received pure commercial ration while T2 , T3 , and T4 received boiled blood with rumen

all throughout the study. Ad Libitum feeding system was carried out in this experiment. Feed

consumed for the day was determined and recorded.

Water Management

Upon transfer of chicks, it was provided with 5% sugar solution drinking water for anti-

stress formula (PCCARD, 2011) for the first day. The following day, birds was provided with

one liter volume pure water and all throughout the study. Clean and fresh water was provided

early in the morning every day.

The volume of water was monitored during noon time to facilitate replenishment if the

need arises. Continuous and adequate supply of clean and fresh water was provided all

throughout the study. Water consumed for the day was determined and recorded.

Biosecurity

Biosecurity and sanitation was strictly implemented. During site preparation, area was

freed from weeds and other foreign materials and was disposed properly by burying away from

the experimental site.

After construction of the poultry house and seven days prior to the transfer of birds, all

surfaces was properly sprayed with disinfectant including the soil surface within the poultry

house and rice hulls litter to ensure sanitation.

Entry point was provided with footbath to avoid contaminant to be transferred when

coming in the poultry during experimental task. Visitors was limited from coming into the

poultry house. Likewise, astray animal will not be allowed to come in contact with the birds to

avoid possible contamination. Poultry house was enclosed with net and sidings with burlap to

control draft condition during rainy days.

 Moist and contaminated litters was casually removed the soonest the need arise as well as

fecal materials. In case death will occur, dead birds was disposed properly.

Slaughtering Procedure

Fasting

Before slaughtering, birds was fasted for 6-12 hours but continuously supplied with water

to facilitate cleaning of visceral organ and bleeding.

Stunning

Birds wasstunned by using electric stunner before slaughtering to avoid struggling and

facilitate blood draining.

Bleeding

Blood of the bird was drained by cutting the jugular vein and blood was collected until

blood will stop dripping.

Scalding

On the other hand, scalding bath was prepared ahead of time and was set up to 50 - 60˚C.

When the ideal temperature achieved, bird was dipped up to 60 seconds to avoid over-scalding of

the skin.

Plucking

Feathers was plucked manually until the last feather was plucked. After plucking,

singeing was performed to burn tiny/minute hairlike structure.

Evisceration

After singeing, carcass was eviscerated by slicing the cloacal section to remove the

entrails. Extra care was done to avoid incision of the cloaca hence cloaca contain the fecal

material to avoid contamination and fecalodor of carcass.

Chilling

Carcass was washed with water to removed excess blood. After washing, water will be

allowed to dripped and lastly was deposited in the chiller to lower temperature, to allow excess

blood to drip, and partly hardened the carcass.

After chilling, head and shanks was removed by cutting in between joint.

Fabrication

Fabrication of choice cuts was done as follows; cutting of 2 wings, 2 drumsicks, 2 thighs,

back, and breast part and neck respectively. Choice cuts was weighed accordingly to determine

the dressing percentage. Giblets was washed and cleaned.

Gizzard was sliced in the middle portion to remove the undigested feeds within the

gizzard. Same procedure was done to the proventriculus.

Heart, and liver was also be separated from the intestine, and vile was removed from the liver.

Fats from the gizzard, cloacal section, and other parts of abdominal cavity was collected

for weighing. All the giblets was individually weighed to determine dressing percentage.

Carcass characteristics evaluation

One bird per treatment was slaughtered and utilized as sample to determine the dressing

percentage. After performing the standard slaughtering procedure and fabrication, based on
commercial choice cut, the back, two thighs, two drumsticks, two wings, breast, neck and giblets

will be separated accordingly. Dressing percentage was calculatedas the proportion of carcass

weight to slaughterweight multiplied by 100%(Yitbarek & Markos, 2016).

The neck, back, wings, thighs, drumsticks, breast, and giblets was weighed separately and

individual choice cuts percentage was computed against the dressed weight multiplied by 100%

to calculate its dressing percentage.

As well as, giblets (heart, gizzard, liver) weight was gathered and percentage was

calculated over dress weight multiplied by 100%.

Dressing percentage determination

After slaughtering procedure was conducted, the dressed weight of the chicken will be

gathered and dressing percentage was determined by the formula; Dressing % = Dress weight

divided by liveweight multiplied by 100%. Dressing percentage will be determined after the

conduct of the study.

Lean, Fat, Bone Ratio determination

All fat of the body was collected; from the cloacal section, gizzard, and the other parts

that may contain fats and was weighed to determine the weight of fat. Choice cuts was deboned

and weight of bones was determined. The weight of the lean meat was weight to determine its

lean meat weight.

Lean/Fat/Bone was calculated by the formula;

Lean weight
%Lean= x 100 %
Dress weight
 Fat weight
%Fat= x 100 %
Dress weight

Bone weight
% Bone= x 100 %
Dress weight

Data gathered

A. Growth parameters

1. Average feed consumption (AFC)/head – The total of difference of feed given (FG)

and the leftover feeds (LOF) divided the number of birds (NB) per cage.

A DMC=
∑ F G−∑ LOF
NB

2. Average Gain Weight (AGW)/head –the total of the difference between final

average weight (AFW) gain and average initial weight (AIW) divided the number of

birds (NB) per cage.

AGW =
∑ AFW −∑ AIW
NB

3. Average Daily Gain Weight (ADGW) /head– the total of the difference between

final weight gain (FW) and initial weight (IW) divided the number of birds (NB) per

cage and divided by the number of days (ND) on trial.

 A DGW =
∑ F W −∑ IW
NB
ND

4. Feed Conversion Ratio (FCR) /head or FCE – the quotient between the ADMC

and AGW

ADMC
FCR=
AGW

5. Average Water Consumption (AWC)/head – the total of the difference between the

water given (WG) and the left over water (LOW) divided by number of birds

(NB)/cage multiplied by 100.

A WC=
∑ WG−∑ LOW
NB

6. Feed cost per kilogram meat produced

Meat Produce = FCE x Price/kilo of feeds

B. Carcass Characteristics Evaluation parameters

1. Live weight(LW) – the gross weight of live chicken upon harvest.

2. Dressed weight (DW) – the net weight of carcass after evisceration and removal of

shank and head.

3. % Dressing Percentage (%DP)– the difference of live weight (LW) and dressed

weight (DW) divided by the Live weight multiplied by 100.

 DW
DP %= x 100 %
LW

4. Dressing percentage of choice cuts – the weight percentage of the choice cuts over

the dressed weight multiplied by 100%.

4.1 % Weight of wings (%WW)– the quotient of the weight of two wings (WW)

and dressed weight (DW) multiplied by 100%.

WW
% WW = x 100 %
DW

4.2 . % Weight of thighs (%WT) – the quotient of the weight two thighs (WT) and

the dressed weight (DW) multiplied by 100%.

WT
% WT = x 100%
DW

4.3 . % Weight of drumsticks (%WDs) –the quotient of the weight drumstick

(WDs) and the dressed weight (DW) multiplied by 100%.

WDs
% WDs= x 100 %
DW

4.4 .% Weight of back(%WB) – the quotient of the weight of back (WB) and the

dressed weight (DW) multiplied by 100%.

WB
% WB= x 100 %
DW

4.5 .% Weight of breast(%WBs) -the quotient of the weight breast and the dressed

weight (DW) multiplied by 100%.

 WBs
% WBs= x 100 %
DW

4.6 . % Weight of Neck (%WN) - the quotient of the neck and the dress weight

multiplied by 100%.

WN
% WN = x 100 %
DW

5. Weight of Giblets

5.1 .% Weight Heart (%WH) - the quotient of the weight of heart (Wh) and dressed

weight (DW) multiplied by 100%.

Wh
% Wh= x 100 %4.2 .% Weight Gizzard (%WG) - the quotient of the weight of
DW

gizzard (WG) and dressed weight (DW) multiplied by 100%.

WG
% WG= x 100 %
DW

4.3.% Weight of Liver (%WL) – the quotient of the weight of Liver and dressed

weight (DW) multiplied by 100%

WL
%L= x 100 %
DW

4.4.%Weight of Proventriculus (%P) – the quotient of the weight of proventriculus

and dressed weight (WP) multiplied by 100%.

℘
%WP= x 100 %
DW

5. Lean, fat, bone ratio

 5.1. Lean ratio – the quotient of lean weight and dress weight multiplied by 100%.

Lean weight
%Lean= x 100 %
Dress weight

5.2. Fat ratio – the quotient of the fat weight and dress weight multiplied by 100%

Fat weight
%Fat= x 100 %
Dress weight

5.3. Bone ration –the quotient of bone weight and the dress weight multiplied by 100%.

Bone weight
% Bone= x 100 %
Dress weight
DUMMY TABLE

Table 1.

Treatment Block Total Mean

I II III
T1
T2
T3
T4
Block total
Grand total
Grand mean

Table 3.

Treatment Block Total Mean

I II III
T1 540 585 946 2017 690.3
T2 510 456 666 1632 544
T3 535 595 782 1912 637.3
T4 436 600 628 1664 554.6
Block total 2021 2236 3022
Grand total 7279
Grand mean 606.55

Table 3.

Treatment Block Total Mean

I II III
T1 540 585 946 2017 690.3
T2 510 456 666 1632 544
T3 535 595 782 1912 637.3
T4 436 600 628 1664 554.6
Block total 2021 2236 3022
Grand total 7279
Grand mean 606.55
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