NUTRITIONAL EVALUATIONOF TWO DIFFERENTLY PROCESSED Lablab purpureus BEANS ON THE PERFORMANCE OF JAPANESE QUAILS

Authors

  • Odumuh, B. O. Department of Animal Science, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
  • Bawa, G. S.
  • Abeke, F. O.
  • Obamedo, T. N.

Keywords:

Boiling, toasting, blood, Lablab purpureus beans

Abstract

The study was conducted to evaluate the nutritional effect of two processing methods for Lablab purpureus beans on the performance of Japanese quail chicks. The two processing methods include the boiling and toasting which serves as the treatment diets. The two treatments diets were included into the compounded ration of the quails at 10 and 20% levels while a control diet was compounded which was free of Lablab purpureus beans. Seventy five (75) birds per treatment with three replicate in a 2 X 2 factorial design was used. The birds were between 2 – 6 weeks of age. Data were collected and analyzed for growth performance and haematological indices. The results obtained for performance on processing showed that all the parameters were significant affected (p<0.05) with only total feed intake and mortality which had no significant (p>0.05) difference. Dietary treatment had significant effect (p<0.05) on the performance response with the boiling at 10% doing better when compared to toasting. The haematological indices on processing gave significant (p<0.05) effect for Packed cell volume (boiling 37.75%; toasting 30.33%). Total protein(boiling 2.4 g/dl; toasting 1.52 g/dl) and Red blood cell (boiling 7.00x106/dl; toasting 5.08 x106/dl) for processing methods while for level of inclusion, all the parameters were not significant (p>0.05). Result on the dietary treatment on the haematological indices had all the parameters significantly (p<0.05) different. It can therefore be concluded that processing of Lablab purpureus beans enhanced the utilization especially when boiled and included at 10% on the growth performance and better health status of Japanese quail chicks.

Published

2017-06-30