Effects of Different Papua New Guinea Sweetpotato Varieties on Performance and Level of Enteric Pathogens in Chickens

SIMPLE SUMMARY: The smallholder poultry industry in Papua New Guinea (PNG) has grown rapidly in the last decade. The cost of growing meat birds is high, as feed alone makes up to 80% of the total cost of production in PNG. Sweetpotato is currently used in a poultry feed as a cheaper alternative option compared to the more expensive commercially manufactured stockfeed in PNG. The PNG smallholder poultry production system involves many families who rear multiple batches of meat birds every year. These birds are sold mostly at the farm gate, at local provincial markets, or roadside markets. Consumption of contaminated chicken meat has been identified as one of the important food vehicles for food borne illness. This PNG-based study was conducted to understand whether the inclusion of local sweetpotato in poultry feed can influence the shedding of pathogens such as Clostridium perfringens, Salmonella and Campylobacter without causing negative effects on poultry performance. The results of this study releveled that Campylobacter and Salmonella levels in the broilers fed with the local sweetpotato diets can be influenced with inclusion of enzymes in the feed. ABSTRACT: In the last decade, research has targeted the evaluation of local feed ingredients for use in monogastric diets to alleviate the high cost of production of livestock at smallholder levels in Papua New Guinea (PNG). The PNG smallholder poultry production system involves many families who rear multiple batches of meat birds every year. This study was conducted to evaluate the levels of enteric pathogens in the caeca of broilers fed with sweetpotato diets with varying levels of non-starch polysaccharides (NSP). Selection of a sweetpotato variety for use in broiler diets should be based on the total NSP content. In particular, varieties with low soluble NSPs are economical to use as Apparent Metabolizable Energy (AME) values are within the desired range for poultry and there is minimal need to include enzymes to improve NSP digestibility. The use of varieties with a low total NSP is also advantageous as the numbers of Clostridium perfringens was lower in broilers fed with these sweetpotato varieties. The level of Campylobacter and Salmonella levels were high in the ceca of birds fed with the sweetpotato varieties with high total NSP. These levels can be reduced with the inclusion of enzymes. This information will assist in the efficient use of local varieties of sweetpotato in PNG by small holder poultry farmers for sustainable poultry production and the commercial industry.