ISSN 2348-313X (Print) International Journal of Life Sciences Research ISSN 2348-3148 (online) Vol. 9, Issue 2, pp: (32-37), Month: April - June 2021, Available at: www.researchpublish.com
Effects of varying processing methods of soya bean on gut development of broiler chickens Anthony, A. A. Waba, Y. E. Bandawa, G. J. Department of Animal Health and Production, Federal polytechnic Bali Taraba State, Nigeria.
Abstract: This experiment was conducted to examine the impact of different soya bean processing methods and the effect of processed soya bean on gut development of broiler chickens. For this purpose, a 56-day research was conducted on 400 ROSS 308 broiler chickens which are raised under good intensive system of management in Federal Polytechnic Bali teaching and research farm. In achieving this, birds were assigned to five (5) treatment and sample size of six (6) per pen was used with eight replications. Gut measurement, and carcass analysis was done on the trial day (56). Data were analyzed using ANOVA in SPSS and Likert scaling techniques. Confidence and significance at 95% and P <0.05 respectively was used. The research findings showed that no significant difference p>0.05 was observed in all the parameters tested. Although, there is a significant increase of 1.89cm and 2.1cm in ileum length, 2.92cm and 2.97cm Duodenum width and 87.57cm and 71.00 small intestine in treatment D and E. This suggests an increased surface area for greater absorption of nutrients in treatment D and E. The best mean score observed in Performance, carcass characteristic , organ characteristic , and economics were on treatment A, D and E with a mean score of 2.6, 2.8 and 2.3 respectively. It is therefore recommended that further research need to be conducted on difference processing time of each method. Keywords: Processing methods, soya bean, gut development broilers.
I. INTRODUCTION Soya beans (Glycine max) is not only known as human source of quality edible oil but a primary source of protein in poultry diet known and widely used (Waldroup, 1982). It is important to process soya bean in order to remove the antinutritional factors, which are trypsin inhibitors and lectin which naturally occur in soya bean (Liener and Kakade 1980). Different methods are used in processing soya bean for its different protein products. Anti-nutritional factors are eliminated or reduced by using different processing methods to improve the nutritional value for animal feed (Araba, 1990). Processing methods have impact on the quality of the products, but it all depends on the method used (Araba, 1990). Heating process has been identified as the only method that affects the protein quality of soya bean. Anti-nutritive factors (trypsin inhibitors and lectins) can be rendered inactive when heating conditions such as moisture content, heating temperature and heating time are properly used (Araba, 1990). Using high heating temperature leads to denaturing of the amino acid and protein content of the soya bean (Hurell, 1990; parsons et al., 1992). The aim of this study was to examine the impact of different soybean processing method and the effect of processed soybean on gut development of broiler chickens
II. METHODOLOGY Experimental Birds/ Design Total number of 400 ROSS 308 broiler chicks were ordered from Olam hatchery, which is one of the reputable poultry farms in Jos Plateau state. The experiment was conducted at the Federal Polytechnic Bali teaching and Research poultry farm. In achieving this, Five (5) treatment and sample size of six (6) per pen was used with eight replications.
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