EFFECTS OF PROCESSING METHODS OF AFRICAN LOCUST BEAN SEED MEAL ON NUTRIENT COMPOSITION AND UTILIZATION BY BROILER CHICKENS
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Department of Agricultural Science
ABSTRACT
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A laboratory study and four feeding trials were conducted to determine the effects of dietary inclusions of differently processed African locust bean (Parkia biglobosa) seeds (ALBS) on the performance and carcass characteristics of broiler chickens. Four processing methods for ALBS were evaluated using laboratory study and feeding trials as follows; (i) Cooking for 1, 2, 3 and 4 hours, (ii) Soaking for 1, 2, and 3 days; (iii) Soaking for 1 day and fermenting for 3 days and (iv) Toasting. Chemical analyses of the raw and four differently processed ALBS were carried out to determine their proximate compositions, anti-nutritional factors, amino acid profiles and mineral contents. Three of the four ALBS processing methods applied were later selected and used for three broilers feeding trials as follows; Cooking for 4 hours, Soaking 1day followed by fermentation for 3 days and Toasting. Two hundred and twenty five day-old broiler chicks (Marshall Strain) were used. Birds were fed processed ALBSM diets at dietary levels of 0, 7.5, 15, 22.5 and 30% for each processing method. After each feeding trial, carcass analysis was performed. Digestibility study for each of the processed ALBSM was also carried out. This was followed by the 4th feeding trial using two hundred and forty broiler chicks. There were four diets, each containing one of the three differently processed ALBSM at 15% dietary levels for comparisons as follows: ALBSM cooked for 4hours, ALBSM soaked and fermented for 3 days and ALBSM toasted. The three diets were compared along with a control diet containing no ALBSM. Diets were allocated to birds in a completely randomized design and each treatment replicated four times. Each feeding trial lasted nine weeks comprising the starter phase (0-4weeks) and the finisher phase (5 9 weeks). Results for the laboratory study showed that cooking for 2hrs or more, soaking viii and fermenting for 3 days and toasting significantly (P<0.05) increased % Crude protein and reduced % crude fibre content in the ALBS. All the processing methods significantly (p<0.05) reduced the levels of anti-nutritional factors and improved the amino acids and mineral contents of the ALBSM. The results of the 1st feeding trial showed that the final body weight and weight gain were significantly (P<0.05) higher for the 7.5 and 15% cooked ALBSM diet during the starter and finisher phases. Feed cost per kg gain was also better for 15% ALBSM diet during both the starter and finisher trials. The dressing percentage was also significantly (P<0.05) higher for the 7.5 and 15% ALBS diets compared to other treatments. No significant differences (P>0.05) were observed for pack cell volume (PCV), haemoglobin count (Hb) and total protein (TP). However, total glucose (TG) and red blood cells (RBC) were significantly (P<0.05) higher for the 15% dietary level of cooked ALBSSM diets. The results of 2nd feeding trial also showed that final body weight and total weight gained were significantly (P<0.05) higher for birds fed 7.5, 15 and 22.5 % soaked and fermented ALBSM diets compared to others. PCV, TG, and RBC were also significantly (P<0.05) higher for the 15% SFALBSM diets. The carcass weight and dressing percentage of birds were significantly (P<0.05) higher and similar for the 0, 7.5 and 15% SFALBSM diets. The feed cost per kilogram gain was better for birds fed 15% SFALBSM diet compared to others. The results of the 3rd feeding trial revealed that final body weight and total weight gain of broilers were significantly (P<0.05) higher for 7.5 and 15% TALBSM diets during starter and finisher phases. FCR and feed cost N/kg gain were significantly (P<0.05) better for the 15% TALBSM diet compared to other treatments. Carcass weight and dressing percentage were also significantly (P<0.05) higher for birds fed 7.5 and 15% TALBSM diet. In the ix 4th feeding trial, results of the starter phase showed that final body weight and total weight gain were significantly (P<0.05) higher for broiler chicks fed SFALBSM diet. Final body weight, total weight gain and total feed intake were significantly (P<0.05) higher for the SFALBSM diet during the finisher phase compared to other diets. FCR and FC per kg gain were also significantly (P<0.05) reduced for SFALBSM diet. Carcass analysis also showed that carcass weight and dressing % were significantly (P<.0.05) higher for birds fed SFALBSM diet compared to those of other processing methods. Digestibility of DM, EE, CP and NFE were significantly (P<.0.05) better for birds fed SFALBSM diets. Feed conversion ratio and Feed cost per kg gain of broilers fed SFALBSM diet were reduced compared to other methods of processing ALBSM. Based on the results of this study, it was concluded that; (1) Three processing methods tested (cooking for 4 hours, soaking for one day and fermenting for 3 days and toasting) significantly reduced the anti-nutritional factors (tannin, phytate, saponin, oxalate and trypsin inhibitor). (2) The three processing methods resulted in higher values for the CP. (3) 15% dietary level ALBSM was found to be optimum inclusion level for each of the three processing method. (4) Of the three processing methods tested, soaking for one day and fermenting for 3 days proved to be the most effective in terms of Total weight gain, Feed Conversion Ratio and Feed Cost /kg gain.
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