EFFECT OF DIFFERENTLY PROCESSED LABLAB (Lablab purpureus) BEANS ON THEIR NUTRITIVE VALUE AND THE PERFORMANCE OF JAPANESE QUAILS (Coturnix coturnix japonica)

EFFECT OF DIFFERENTLY PROCESSED LABLAB (Lablab purpureus) BEANS ON THEIR NUTRITIVE VALUE AND THE PERFORMANCE OF JAPANESE QUAILS (Coturnix coturnix japonica)

Abstract:

A laboratory study and two biological studies were conducted to investigate the effect of differently processed Lablab (Lablab purpureus)beans on their nutritive value and the performance of Japanese quails (Coturnix coturnix japonica). The seeds were treated by boiling for 20 to 50 minutes; fermented for 24 to 96 hours; toasted for 10 to 40 minutes and sprouted for 24, to 96 hours, respectively. All samples were analysed for proximate and anti nutritional factors. As a result of the proximate composition and percentage reduction of anti nutrients, 40 minutes boiled,72 hours fermented, 40 minutes toasted and 96 hours of sprouted lablab were selected for the biological studies. Each processing method at selected time was included at 10and 20%. In the first feeding trial, six hundred and seventy five (675) unsexed Japanese quail chicks with average initial weight of 32.00g were raised in cages for 28 days in a 4 by 2 factorial arrangement plus one control in a Completely Randomized experimental Design. The birds were assigned to nine (9) dietary treatment groups of seventy five (75) quail chicks each with three replicates of twenty five (25) birds per pen. The diets were formulated to be isonitrogenous and isocaloric (24%CP, 2800 ME Kcal/Kg ME). Water and feed were providedad libitum.Whilein the second feeding trial, two hundred and ninety seven (297) female quails from the first feeding trial were used to study the effect of differently processed lablab beans on the laying performance of Japanese quails for a period of 91 days. They were fed nine dietary treatments formulated to be isonitrogenous and isocaloric (22%CP, 2700 ME kcal/kg DM).The result of the first experiment showed that the final weight, body weight gain, feed conversion ratio (FCR) and weight of first egg of quails fed boiled lablab at 10% inclusion level had the best results which xix was similar to the control. Significant differences (P<0.05) existed in nutrient retention across dietary treatments with quails fed boiled lablab at 20% based diets having highest values. Blood parameters showed no particular trend among treatment groups and was within acceptable range for healthy birds. There were significant differences (P<0.05) in the carcass measurements, although quails fed boiled lablab at 10% inclusion level had slightly higher live weight and dressed weights. The result of the laying performance of quail birds showed that there were significant (P<0.05) differences across treatments. Quails fed boiled lablab at 20% inclusion level showed a good trend of performance for final weight, daily feed intake, Hen- house and Hen- day egg production as well as average egg weight.Quails fed toasted lablab at 20% based diet had significantly higher (P<0.05) values for all variables of nutrient retention except for ether extract. The result showed significant difference (P<0.05) in egg quality characteristics across the treatments except for egg height. However, quails fed boiled lablab at 10 and 20% inclusion levels were comparable and had significantly improved egg quality measurements. It was concluded that boiled lablab beans at 10 and 20% resulted in optimum performance of Japanese quail chicks and laying quails respectively

EFFECT OF DIFFERENTLY PROCESSED LABLAB (Lablab purpureus) BEANS ON THEIR NUTRITIVE VALUE AND THE PERFORMANCE OF JAPANESE QUAILS (Coturnix coturnix japonica)

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