Browsing by Author "NDYOMUGYENYI, E. K."
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Item Determinants of innovation behaviour among pig farmers in Northern Uganda(African Journal of Rural Development, 2019-09-30) MUGONYA, J.; KALULE, S.W.; NDYOMUGYENYI, E. K.Attributable to poor market linkages, Ugandan pig farmers are taken advantage of by middlemen who pay low prices, recline the weight of pigs and default on payments. Farmer innovation can remedy the situation; however, the factors influencing pig farmers’ innovation behaviour are not fully known. Further, extant studies on the subject tend to report findings on innovation behaviour as a composite variable other than its decomposed phases of exploration, experimentation, adaptation and modification of farming practices. This study therefore aimed at examining the influence of socio-economic factors on the phases of innovation behaviour among pig farmers in Northern Uganda. A cross sectional survey of 239 respondents was carried out and primary data were collected using pretested, semi-structured questionnaires between the month of October and November 2018. Tobit regression was employed for data analysis. The results revealed that personal selling affects all phases of innovation behaviour. In addition, i) exploration of new practices was affected by stock size, educational level and gender; ii) experimentation of new practices also depended on educational level; iii) adaptation of new practices was predicted by farming experience, extension service, access credit, non-farm employment, distance to town market and pork selling, and lastly iv) modification of existing practices was contingent on farming experience, access to extension service, access to credit, price negotiation ability, selling pigs to peer farmers and selling pork. Therefore, pig farmers operating in poorly developed value chains should as much as possible do personal selling of their pigs and pig products through informing their community members about the availability of piglets for sale on their farms, taking their pigs to the market or slaughtering pigs to sell pork instead of live pigs.Item Effect of substituting a commercial grower diet with fermented sweet potato vine-cassava tuber-based diet on the performance of growing pigs(African Journal of Rural Development, 2021-06) KASIMA, J. S.; MUGONOLA, B.; ALIRO, T.; NDYOMUGYENYI, E. K.In Uganda, the major limitation to pig production is the high cost of quality feeds. Consequently, smallholder farmers resort to using non-conventional feedstuffs within their surroundings, which are seasonal and do not solely meet the nutritional requirements of the pigs. In order to reduce feed costs, this study assessed the performance of growing pigs fed on a mixture of a commercial diet and a fermented composite of commonly used local feedstuffs namely sweet potato vines (SPV), cassava tubers (CT) and rice bran (RB). A completely randomised block design with two treatments (diets), each replicated three times was adopted for the study. The diets were; commercial diet (control), and a 1:1 mixture of commercial diet and fermented sweet potato vine-cassava tuber-rice bran composite. The chemical composition of SPV, CT and RB varied, with SPV having the highest crude protein (10.8%), CT having the highest digestible energy (3032 Kcal/kg) and RB having the highest crude fibre (20.3%). The crude protein content of the commercial feed was higher (16.5 %) than that of the mixture (13.33 %), while the mixture had a higher crude fibre content (11.6 %) than the commercial feed (6.3 %). However, the fat content and digestible energy content of the two diets did not differ. Grower pigs fed on the commercial diet registered higher daily weight gains and better feed conversion ratio (p<0.05) than those fed on the 1:1 mixture of the commercial diet and fermented composite. Therefore, feeding the 1:1 mixture of commercial and fermented SPV-CT-RB feeds to pigs lowered the performance of grower pigs and did not meet the goal of reducing feeding costs. Further research should be conducted at different levels of substitution of the commercial with the mixed feed to establish the combination that can reduce feeding costs without compromising the performance of the pigs.Item Effect of substituting a commercial grower diet with fermented sweet potato vine-cassava tuber-based diet on the performance of growing pigs(African Journal of Rural Development, 2021-06-30) NDYOMUGYENYI, E. K.; ALIRO ,T.; ODONGO, W.; OKOT, M.W.Pig production is one of the significant enterprises with the potential to improve protein nutrition and livelihoods of smallholder farmers. However, pig production is constrained by high cost of feedstuffs, hence an urgent need to search for low-cost feeding alternatives. This paper assessed the nutritional value of home-made alternative feed comprised of sweet potato vines, cassava tubers and rice bran (SPV-CT-RB) for growing pigs. Pig diets were formulated with SPV-CT-RB substituting commercially made concentrate by 0, 30 and 45%. Sweet potato vines had more protein (15.2%) than SPV-CT-RB (11.3%), rice bran (7.17%) and cassava tubers (1.99%). Cassava tubers had more energy (12.1 MJ/kg) than SPV-CT-RB (11.1 MJ/kg), sweet potato vines (11.0 MJ/kg) and rice bran (10.7 MJ/kg). Except for feed conversion ratio, substituting the commercially made concentrate with SPV-CT-RB diet did not affect (p≥0.05) the body weight gain, feed intake and cost of producing pork. The SPV-CT-RB diet can be included in growing pig diets up to 45% without compromising with the feed intake, body weight gain and cost of producing pork.Item The nutritional value of soaked-boiled-fermented jackfruit (Artocarpus heterophyllus) seed meal for poultry(Journal of Animal and Poultry Sciences, 2015) NDYOMUGYENYI, E. K.; OKOT, M. W.; MUTETIKKA, D.Chemical analysis, apparent metabolizable energy and one feeding trial were conducted to assess the nutritional value of jackfruit seeds that had been subjected to a combination of soaking, boiling, followed by fermentation. In the feeding trial, five broiler starter diets were formulated with the processed jackfruit seed meal constituting 0, 80, 160, 240 and 320 g/kg of the diet. The jackfruit seeds before and after processing contained 151, 140 g crude protein; 740, 747 g total carbohydrates; 11.1, 1.28 g tannins; 10.0, 1.47 g total oxalates per kg respectively. The apparent metabolizable energy value of the processed jackfruit seed meal was 2368±315 Kcal/kg. Inclusion of the processed jackfruit seed meal affected chick growth, nutrient utilization and organ weights relative to body weight. At 80 and 320g/kg inclusion, weight gain and feed/gain were depressed by 5.2, 42.1%; 6.2, 40.7% respectively. Feed intake was not affected up to 240 g/kg inclusion but reduced by 18.3% at 320 g/kg. Except for gizzard; weights of liver, caecum, heart, intestines and pancreas were affected. At 80 and 320 g/kg inclusion; weights of caecum, intestine, pancreas and gizzard increased by 69.4, 113.9%; 4.5, 43.2%; 7.3, 46.3%; 11.3, 14.6%, while liver and heart were reduced by 7.7, 22.2%; 27.9, 34.2% respectively. Apart from nitrogen retention; nitrogen digestibility, dry matter digestibility and excreta water content were not affected. Nitrogen retention increased by 38.5% at 320 g/kg inclusion. Processing reduced tannins and oxalates from jackfruit seeds by over 85%. The processed jackfruit seed meal can be included in poultry diets at levels up to 80 g/kg without compromising with: feed intake, feed efficiency, daily weight gain and nutrient utilization. Although the cost per kg gain of birds increased with jackfruit seed meal inclusion, the seeds will eventually be readily available at low or no cost. However, for economic efficiency the cost of collection and treatment should be put intconsideration.