Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

摘要

A soybean meal, commonly used as a primary source of protein in animal diets, is often obtained from processing genetically modified soybean varieties. The tendency to reduce the use of feeds containing transgenic constituents increases the need for alternative sources of dietary protein. In this study, we fed broiler chickens diets containing either soybean meal or raw chickpea seeds. We examined the effect of such a substitution on broilers’ subcutaneous fat tissue, which has numerous important physiological functions in chickens.