Feeding differently processed soya bean Part 1. Effect on performance, protein utilization, relative organ weights, carcass traits and economics of producing broiler‐chickens

Abstract

The comparative utilization of differently processed (roasted, cooked and oil cake) soya bean base diets and groundnut cake diet were evaluated in a feeding trial using 100 day-old Anak broiler-chicks. The response criteria included performance, protein utilization, relative organ weights, carcass traits and economy of production. At the end of the feeding trial, the average weight gains of chicks fed processed soya bean diets were significantly (P less than 0.05) higher than those fed groundnut cake and raw soya bean diets. Both feed consumption and efficiency were significantly (P less than 0.05) enhanced by processing. For example, feed consumption was highest in the chicks fed soya bean oil cake and least in those fed raw bean. Feed efficiency was best in chicks fed roasted soya bean. The relative weights [g/100 g body wt.] of the liver, kidneys, lungs, heart, gizzard and bursa were not significantly affected by the differently processed soya bean while the raw bean (unprocessed) significantly (P less than 0.01) increased pancreas weight. The dressed weight [%], eviscerated weight [%] and the relative weight of the thigh, drumsticks, chest, back and head were not significantly influenced by the dietary treatments. However, the relative weights of the shank and belly fat were significantly (P less than 0.05) affected. Cost-benefit analysis showed that the processed soya bean gave higher profit than groundnut cake diet. Among the soya bean diets, profit was in the order: roasted greater than cooked greater than oil cake greater than raw bean.

Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

“…This observation is contrary to the protein content improvement observed with germination processing method of producing the blend (Table 1). Meanwhile, a previous study had reportedly linked the association of low PCV, RBC and serum protein with protein deficiency (Aletor and Egberongbe 1992). Thus, the high PCV and RBC but low WBC of the rats fed on the current blends relative to cerelac showed that the blends possessed the greater potentials of blood, antibody and cell-mediated immunity formation (Ijarotimi et al 2015).…”

Feeding differently processed soya bean Part 2. An assessment of haematological responses in the chicken

“…Details of the various processing techniques of the soya beans used, as well as the gross and proximate chemical composition of the experimental diets are presented in Part 1 of this study [4]. There were five diets comprising a conventional groundnut cake diet -D1, while diets 11-V comprised raw soya bean (RSB), roasted soya bean (RtSB), cooked soya bean (CSB) and soya bean oil cake (SBC), respectively.…”

Feeding differently processed soya bean Part 3. Effect on serum constituents and bone mineralization in the chicken

“…This is in consonance with earlier reports [9, 131 that total serum protein is positively correlated with dietary protein quality. This may explain, in part, the higher "operative" PER values obtained for chickens fed processed soya bean than for those fed the RSB in Part 1 of these studies [4]. The TSP values were highest in the chickens fed SBC diets and least in those fed RSB.…”

“…cooking, roasting and oil cake) are as described in Part 1 of this study [4]. The basal as well as the proximate chemical composition of the experimental diets are similarly presented [4].…”

“…cooking, roasting and oil cake) are as described in Part 1 of this study [4]. The basal as well as the proximate chemical composition of the experimental diets are similarly presented [4]. There were five diets comprising 1 -a conventional groundnut cake (GNC) diet which was included just for comparison; 2raw soya bean (RSB), 3roasted soya bean (RtSB); 4cooked soya bean (CSB) and 5soya bean oil cake (SBC).…”