Open AccessPreliminary Observations On The Use Of Dry Urea Treatment And Toasting For Improving The Nutritive Value Of Jackbean
Author(s) -
A. B. I. Udedibie,
C. N. Obaji
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v19i.2091
Subject(s) - broiler , urea , chemistry , zoology , body weight , food science , ingredient , urease , hydrolysis , biology , biochemistry , endocrinology
Raw unprocessed jackbean contains 28 - 30% crude protein but also contains toxic elements that limit its use as feed ingredient for monogastric animals. A 21-day feeding trial was conducted to determine the effect of dry urea treatment prior to toasting on its nutritive value for young broiler chicks. One of two batches of raw jackbean was mixed with 2.5% of its weight of crushed urea and allowed to stand for 10 days and then toasted. The other batch was toasted without urea application. The two treated jackbean meals were used to compound broiler starter diets at 10 and 20% dietary levels, respectively, and along with control diet fed to groups of 40 young broiler chicks for 21 days. Hydrolysis of urea by the urease of the jackbean was completed in six days. Urea treatment/toasting slightly reduced crude protein content of jackbean, but diets containing it at both 10% and 20% compared favourably with the control. Raw toasted jackbean significantly (P<0.05) depressed performance of the young broiler chicks at 20% dietary level.