EFFECTS OF DIFFERENTLY PROCESSED RED KIDNEY BEAN (P. vulgaris L.) ON THE PERFORMANCE CHARACTERISTICS OF BROILER CHICKENS

Abstract

An experiment was conducted to evaluate the nutritive value of red kidney bean (Phaseolus vilgaris L.) using different processing methods in broiler chicken performance. Two hundred and forty (240), seven days old Cobb 500 broiler chicks were randomly allotted to five dietary treatments replicated four times in a completely randomized design (CRD). Four differently processed red kidney bean namely; raw, salting, alum, roasting and cooking were included at 20% level. At the starter phase daily feed intake (DFI) (60.15-78.53g; P<0.001), daily weight gain (DWG) (16.75-27.2g; P<0.001) and feed conversion ratio (FCR) (2.78-3.7; P<0.001) were affected by the treatments. The finisher as well as overall phases indicated that DWG (29.33-54.1g; 23.08-40.68g; P<0.001) and FCR (2.90-5.13; 2.93- 4.3; P<0.001) were significant. It was concluded that cooking was more effective in reducing anti nutritional factors in red kidney bean.