Influence of stage of ripening and dietary concentration of Noni (Morinda citrifolia L.) powder on broiler performance

Phyto-additives in poultry diets enhance growth, feed eciency and product quality and minimise the possible risk of residues from chemical additives. There are reports on the use of noni (Morinda citrifolia) fruit powder as phytoadditive in poultry diets but information on the eect of fruit ripening is scanty. Hence, this study compared the eect of unripe and ripe noni fruit owder on broiler performance. A control diet without and 4 diets containing two levels (0.25 and 0.5 %) unripe and ripe fruit powder were fed to 5 replicates containing 6 Cobb500 broilers in a completely randomized design. Data collection was on growth performance, nutrient digestibility, and carcass and organ measurements. In the starter (8–21 d), feed intake (FI) reduced on 0.5% unripe powder (p < 0:05) but did not dier between the control and 0.25% ripe powder (p > 0:05). Nitrogen retention reduced on 0.25% unripe powder compared to the control and the ripe powder (p < 0:05). Poorer dressing percentage was observed on 0.5%ripe powder (p < 0:05). Breast weight was increased and thigh weight reduced on 0.25% ripe and 0.5% unripe powder (p < 0:05). In conclusion, up to 0.5% noni, fruit powder has no beneficial eect on broiler growth, but the stage of ripening may influences protein digestibility and dressing percentage. We recommend more research into feed processing and diet composition.