Effect of Duration of Cooking Lablab purpureus Beans on its
Utilization by Broiler Finishers (4-8 Weeks)
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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