Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2008 | Volume: 3 | Issue: 1 | Page No.: 42-49
DOI: 10.3923/ajft.2008.42.49
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Effect of Dietary Levels of Cooked Lablab purpureus Beans on the Performance of Broiler Chickens

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

Abstract:
A study was conducted to determine the response of broiler starter and finisher chicks to dietary levels of Lablab purpureus beans processed by boiling in water for 30 min at 100 °C. For both the starter and the finisher phases, seven isonitrogenous diets containing 23.78% crude protein for the starter and 20.91% crude protein for the finisher were formulated to contain lablab seed meal at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0 and 30.0% levels respectively. Diet 1, in each phase had no lablab and served as the control. Each dietary treatment for the starter and the finisher phases was replicated three times in a completely randomized design. There were 25 birds per replicate. Feed and water were given ad libitum. The experiment lasted from 0 to 4 weeks for the starter phase and from 5 to 8 weeks for the finisher phase. Results obtained for the starter phase shows significant (p<0.05) depression in final weight, weight gain, feed intake, feed efficiency and feed-gain ratio. These parameters decreased as the level of lablab seeds in the diets increased. However, feed cost (/kg feed and /bird) were significantly (p<0.05) reduced as the level of lablab seed meal increased in the starter diets. The results obtained for the finisher phase also showed a similar trend. While there were significant (p<0.05) decreases in final weight, weight gain, feed intake and feed efficiency as the level of lablab seed meal increased in the diets, feed cost (/kg feed and /bird) were significantly (p<0.05) lowered. Parameters measured for carcass analysis such as live weight and weights of the breast, thigh, wing, neck, legs and head showed a significant (p<0.05) decrease as the dietary levels of lablab seed meal increased. The PCV, Hb and the TP status of the blood indicated significant (p<0.05) decreases as the levels of lablab in the diets increased. However, Lablab purpureus beans can be included up to 5% level in broiler starter and up to 10% level in broiler finisher diets without any adverse effect on the performance of the birds.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Effects of Dietary Furazolidone on Blood, Meat Chemistry and Some Carcass Traits of Broiler Chicks under Sudan Conditions
  •    Influence of Granite-grit on Nutrient Digestibility and Haematological Parameters of Broiler Chickens Fed Rice Offal Based Diets
  •    Effect of Different Levels of the Processed Lablab purpureus Seeds on Laying Performance, Egg Quality and Serum Parameters
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 Dietary Levels of Cooked Lablab purpureus Beans on the Performance of Broiler Chickens. American Journal of Food Technology, 3: 42-49.

DOI: 10.3923/ajft.2008.42.49

URL: https://scialert.net/abstract/?doi=ajft.2008.42.49

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

Curve Bottom