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标题：Effect of Dietary Levels of Cooked Lablab purpureus Beans on the Performance of Broiler Chickens
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作者：F.O. Abeke ; S.O. Ogundipe ; A.A. Sekoni 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2008
卷号：3
期号：1
页码：42-49
DOI：10.3923/ajft.2008.42.49
出版社：Academic Journals Inc., USA
摘要：A study was conducted to determine the response of broiler starter and finisher chicks to dietary levels of Lablab purpureus beans processed by boiling in water for 30 min at 100 °C. For both the starter and the finisher phases, seven isonitrogenous diets containing 23.78% crude protein for the starter and 20.91% crude protein for the finisher were formulated to contain lablab seed meal at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0 and 30.0% levels respectively. Diet 1, in each phase had no lablab and served as the control. Each dietary treatment for the starter and the finisher phases was replicated three times in a completely randomized design. There were 25 birds per replicate. Feed and water were given ad libitum . The experiment lasted from 0 to 4 weeks for the starter phase and from 5 to 8 weeks for the finisher phase. Results obtained for the starter phase shows significant (p<0.05) depression in final weight, weight gain, feed intake, feed efficiency and feed-gain ratio. These parameters decreased as the level of lablab seeds in the diets increased. However, feed cost ( /kg feed and /bird) were significantly (p<0.05) reduced as the level of lablab seed meal increased in the starter diets. The results obtained for the finisher phase also showed a similar trend. While there were significant (p<0.05) decreases in final weight, weight gain, feed intake and feed efficiency as the level of lablab seed meal increased in the diets, feed cost ( /kg feed and /bird) were significantly (p<0.05) lowered. Parameters measured for carcass analysis such as live weight and weights of the breast, thigh, wing, neck, legs and head showed a significant (p<0.05) decrease as the dietary levels of lablab seed meal increased. The PCV, Hb and the TP status of the blood indicated significant (p<0.05) decreases as the levels of lablab in the diets increased. However, Lablab purpureus beans can be included up to 5% level in broiler starter and up to 10% level in broiler finisher diets without any adverse effect on the performance of the birds.