Study on the Nutritional Value of Raw, Dehulled, Autoclaved, Cooked and Enzyme Supplemented to Raw Yellow Peas on Performance of Broiler Chicks

Abstract

Yellow pea is a widely available grain legume for poultry diets that contains some anti nutritional factors that has negative effect in animals. For selection the more effective methods to improving the nutritional value of yellow pea various treatment methods were tested. In a completely randomized design, three hundred , 7-d old male broiler chicks (Arbor Acres) were distributed in six treatments with five replicate of ten birds each. Broiler chicks were fed diets containing cooked, dehulled, autoclaved and whole raw peas for a period of six weeks. In 1-3wk period daily feed intake (FI) and body weight gain (BWG) were higher (p< 0.01) for birds fed dehulled and those fed autoclaved peas. In 3-6wk and whole period cooking and autoclaving improved (p< 0.01) BWG and feed conversion rate (FCR). The autoclaved and cooked peas based diets had better FCR and higher BWG (p< 0.01). Liver was bigger for birds fed enzyme added and treated peas (p< 0.01). The relative abdominal fat was higher in processed treatments The results showed that in compared to raw peas cooked, autoclaved dehulled had positive effect on the feeding value of yellow peas for broilers.