Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/563
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dc.contributor.authorAnsah, T.-
dc.contributor.authorAboagye, C.-
dc.date.accessioned2016-04-15T14:42:53Z-
dc.date.available2016-04-15T14:42:53Z-
dc.date.issued2011-
dc.identifier.issn2228-7701-
dc.identifier.urihttp://hdl.handle.net/123456789/563-
dc.description.abstractA 60 day feeding trial was conducted to determine the effect of Icacina oliviformis leaf (IOL) as a feed ingredient on the hematology of weaner rabbits. There were arranged in three treatments with four replicates in a completely randomized design. The control diet (T0) contained 0% Icacina oliviformis leaf (IOL) while the treatment diets (T1and T2) contained 5% and 10% IOL, respectively. An amount of 200 g of the experimental diet was given to the animals each day while water was given ad-libitum. Initial blood samples were collected two days earlier before experimental diet was fed. Data were analyzed using Genstat Discovery Edition 3. There were no significant differences (P>0.05) in (Haemoglobin) Hb concentration, PCV, RBC however all the erythrocytes values increased from the initial low values to higher values. The margin of increase was higher for T1. There were no significant differences (P>0.05) among the treatment means for WBC, Neutrophiles, Eosinophiles, Monocytes counts in the final readings. The hematology values recorded for all the treatments fell within the normal ranges for rabbits. Feeding 5% and 10% IOL to a weaner rabbits led to an increase in erythrocytes values and could be used in feeding without any detrimental effect.en_US
dc.language.isoenen_US
dc.publisherScienceline Publicationen_US
dc.relation.ispartofseriesVol. 1;Issue 4-
dc.subjectHaematologyen_US
dc.subjectIcacina Oliviformisen_US
dc.subjectFalse yamen_US
dc.subjectTerpenesen_US
dc.titleFALSE YAM (ICACINA OLIVIFORMIS) LEAF MEAL AS AN INGREDIENT IN THE DIET OF WEANER RABBITS (ORYCTOLAGUS CUNICULUS) TO IMPROVE BLOOD PROFILEen_US
dc.typeArticleen_US
Appears in Collections:Faculty of Agriculture, Food and Consumer Sciences



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