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Journal of Biological Sciences

Year: 2007  |  Volume: 7  |  Issue: 3  |  Page No.: 562 - 565

Effect of Duration of Cooking of Lablab purpureus Beans on the Performance Organ Weight and Haematological Parameters of Shika-brown Pullet Chicks

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

Abstract

The effect of duration of cooking of Lablab purpureus beans on the performance, organ weight and haematological parameters of Shika-brown pullet chicks from 0-8 weeks was investigated. Eight dietary treatments of which seven in which Lablab purpureus beans cooked for 0, 10, 20, 30, 40, 50 and 60 min) was included and a control (Corn-Soyacake-Groundnut-cake based diet) were formulated. These were replicated three times with 25 birds per replicate in a complete randomized design. The birds were managed under the deep litter system. Results obtained showed that cooking time had significant (p< 0.05) improvement on performance characteristics such as final weight, weight gain, feed conversion efficiency and percent mortality. Organ weights such as the liver, the heart and the pancreas decreased as the duration of cooking increased while haematological parameters such as the Total Protein (TP) the Packed Cell Volume (PCV) and the Haemoglobin (Hb) increased slightly, (although not significantly) in the blood up to about 30 min of cooking before decreasing as the duration of cooking continued to increase. These observations are indications that higher durations of cooking up to about 30 min render the nutrients in the raw lablab seeds more available for utilization by the birds.

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