Quantitative replacement of soybean meal with toasted African yam bean (<i>Sphenostylis stenocarpa</i>) meal in broiler starter diets

Abstract

Eighty-four Anak broilers were used to study the effect of quantitative replacement of toasted soybean meal (TSBM) with toasted African yam bean (TAYB) meal in broiler starter diet. The experimental design was completely randomized design (CRD). There were four treatments each replicated three times with seven broilers per replicate. The inclusion levels of toasted African yam bean meal in diets were 0, 25, 50 and 75% in treatments I, II, III, and IV respectively. The parameters measured were final live weight, feed intake, feed conversion ratio (FCR) and cost/kg feed. Results showed that the starter broilers fed treatment IV diet had significantly (P<0.05) lower final live weight (592g) than those fed treatments III (631.66g), II (656g) and I (670g) diets. Daily weight gain followed the same trend as in final live weight. The feed intake of treatments IV (1241.66g) and III (1235.00g) diets were significantly (P<0.05) higher than those of treatments I (1222.66g) and II (1225.33g) diets. Starter broilers fed treatment IV diet had significantly (P<0.05) higher feed conversion ratio (2.10) than those fed treatment III having (1.95) which was also significantly (P<0.05) higher than those of treatments II (1.87) and I (1.28). Finally, parameters evaluated showed no significant different (P>0.05) between starter broilers fed treatment I and treatment II. From the result, one can conclude that 25% AYB (treatment II) compared favourably with the control diets 0% AYB in starter broiler diets and is hereby recommended as optimal for quantitative replacement of soybean in broiler starter diet.

Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume

“…Processing by boiling reduced trypsin inhibitor and hydrocyanic acid and increased feed intake by the broiler chickens (Akinmutimi et al, 2011;Ndidi et al, 2014). In another study by Okereke et al (2011) on finisher feeds for broiler chickens, toasting the grains enhanced feed intake, and supported optimum growth. Processing of the seed before utilization as a feed component yielded very good and highly comparable results (Anya and Ozung, 2019).…”

“…Moreover, fermentation with lime subdued the beany flavor of the meals from African yam bean grains (Ngwu et al, 2014); for instance, Ajayi (2011) noted that fermentation grossly reduced phytate content in African yam bean meals. Okereke et al (2011) further found that the replacement of the more expensive conventional feed ingredients with alternative cheap and affordable grain legumes was a possible solution to the escalating cost of livestock feeds. Fermentation and roasting increased the nutrient content and acceptability of its meal by livestock.…”