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Asian Journal of Animal and Veterinary Advances
  Year: 2008 | Volume: 3 | Issue: 2 | Page No.: 85-91
DOI: 10.3923/ajava.2008.85.91
 
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Effect of Duration of Cooking Lablab purpureus Beans on its Utilization by Broiler Finishers (4-8 Weeks)

F.O. Abeke, S.O. Ogundipe, A.A. Sekoni, I.A. Adeyinka, O.O. Oni, A. Abeke and I.I. Dafwang

Abstract:
This study was conducted to determine the effect of duration of cooking of Lablab purpureus beans on the performance, carcass characteristics and haematological profile of broiler finishers from 4-8 weeks of age. Seven isonitrogenous and isocaloric diets were formulated to contain 50% of Lablab beans boiled at 100OC for 0.0, 10.0, 20.0, 30.0, 40.0, 50.0 and 60.0 min, respectively together with a control diet which was a conventional groundnut cake-maize based broiler finisher diet. This amounted to a total of eight dietary treatments. Each treatment was replicated three times, in a complete randomized design. There were 25 broiler chicks (4 weeks old) per replicate. Feed and water were given ad libitum. The experiment lasted for four weeks. Results obtained show that increasing the duration of cooking of lablab seeds up to 30 min had significant (p<0.05) positive effect on final weight, weight gain, feed intake, feed efficiency and mortality rate. The performance of the birds became better as the duration of cooking increased up to 30 min. Beyond that, performance began to decline as the cooking time increased beyond 30 min. It was observed that birds fed the control diet performed significantly (p<0.05) better than all the lablab based diets.
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How to cite this article:

F.O. Abeke, S.O. Ogundipe, A.A. Sekoni, I.A. Adeyinka, O.O. Oni, A. Abeke and I.I. Dafwang, 2008. Effect of Duration of Cooking Lablab purpureus Beans on its Utilization by Broiler Finishers (4-8 Weeks). Asian Journal of Animal and Veterinary Advances, 3: 85-91.

DOI: 10.3923/ajava.2008.85.91

URL: https://scialert.net/abstract/?doi=ajava.2008.85.91

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