ผลของกระบวนการให้ความร้อนต่อคุณค่าทางโภชนะของถั่วพร้า และการใช้ประโยชน์ทดแทนกากถั่วเหลืองในอาหารไก่พื้นเมือง
Year: 2023
Type: article
Abstract: Jack bean (Canavalia ensiformis L., DC) can be used as a protein source in animal feed. However, it still contains high antinutritional factors (ANFs). Heat treatment can reduce this limitation. Therefore, the objectives of this study were to determine the nutritional value and Trypsin Inhibitors (TI) content of Jack beans after heat treatment and to evaluate the effects of replacing soybean meal with Jack beans on growth performance of Thai native chickens aged 7-16 weeks. Heat-treated Jack beans by boiling and sun drying were analyzed for chemical composition, amino acids and TI. A total of 64 seven-week-old Pradu Hang Dam were randomly allocated into 2 groups (4 replicates of 8 birds). Dietary treatments were as follows: (i) corn-soybean meal diet (control group) and (ii) replacement soybean meal with heat-treated Jack beans at 20%. These findings demonstrated that the Jack beans both before and after heat processing had crude protein (CP) ranging from 24 to 25%, including 17 kinds of amino acids such as methionine (423.00 and 492.17 mg per 100 g sample) and lysine (2,399.40 and 3,260.30 mg per 100 g sample), etc. TI was not detected after heat processing. Average Daily Feed Intake (ADFI), Average Daily Gain (ADG) and Feed Conversion Ratio (FCR) were not significantly different (P>0.05). It can be concluded that heat treatment can reduce TI without negative effects on its nutritional value. In addition, the use of the Jack bean as the soybean meal replacer at 20% had no adverse effect on growth performance of Thai native chickens.
Institution: Maejo University
Language: Thai
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W7217033247