Haematological Indices of Broiler Chickens Fed Raw and Processed Pigeon Pea (Cajanus Cajan) Seed Meal

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Haematological Indices of Broiler Chickens Fed Raw and Processed Pigeon Pea (Cajanus Cajan) Seed Meal

Journal Title: Journal of Animal Production Advances - Year 2015, Vol 5, Issue 7

Abstract

The effect of processing methods on the anti-nutritional factors in pigeon pea (Cajanus Cajan) and the haematological indices of broiler chickens fed raw and processed pigeon pea seed meal were evaluated. Four experimental diets were formulated with raw, boiled, toasted and soaked pigeon pea seed meal (PPSM) at 25% inclusion levels. Sixty day old Anak broilers were randomly assigned to the four experimental diets at 15 birds each to form 4 treatment groups in a Completely Randomize Design. Data collected included trypsin inhibitor concentration (TIC), and haemagglutinin (HA) titre of raw and processed PPSM, and the haematological indices of the experimental birds at the end of the study. Boiling and toasting eliminated the TIC and the HA titre of PPSM but not soaking. Birds fed boiled PPSM had significantly (P<0.05) highest values of Red blood cell (RBC) count, and haemoglobin concentration (Hb) but lowest value of mean corpuscular volume (MCV). Packed cell volume, mean corpuscular haemoglobin and mean corpuscular haemoglobin concentration were not affected. RBC and white blood cell (WBC) counts were similar (P>0.05) in birds fed raw, toasted, and soaked PPSM while Hb was least in birds fed raw PPSM. Generally, birds fed boiled, and toasted PPSM had the best haematological values but boiling was the best method to eliminate the anti-nutritional factors and improve the haematological values of broilers fed pigeon pea seed meal.The effect of processing methods on the anti-nutritional factors in pigeon pea (Cajanus Cajan) and the haematological indices of broiler chickens fed raw and processed pigeon pea seed meal were evaluated. Four experimental diets were formulated with raw, boiled, toasted and soaked pigeon pea seed meal (PPSM) at 25% inclusion levels. Sixty day old Anak broilers were randomly assigned to the four experimental diets at 15 birds each to form 4 treatment groups in a Completely Randomize Design. Data collected included trypsin inhibitor concentration (TIC), and haemagglutinin (HA) titre of raw and processed PPSM, and the haematological indices of the experimental birds at the end of the study. Boiling and toasting eliminated the TIC and the HA titre of PPSM but not soaking. Birds fed boiled PPSM had significantly (P<0.05) highest values of Red blood cell (RBC) count, and haemoglobin concentration (Hb) but lowest value of mean corpuscular volume (MCV). Packed cell volume, mean corpuscular haemoglobin and mean corpuscular haemoglobin concentration were not affected. RBC and white blood cell (WBC) counts were similar (P>0.05) in birds fed raw, toasted, and soaked PPSM while Hb was least in birds fed raw PPSM. Generally, birds fed boiled, and toasted PPSM had the best haematological values but boiling was the best method to eliminate the anti-nutritional factors and improve the haematological values of broilers fed pigeon pea seed meal.

Authors and Affiliations

N. N. Ogbu , C. C. Ogbu , A. U. Okorie

Keywords

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EP ID EP117087
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