Effects of processed Mucuna pruriens (var cochinchiensis) beans on carcass characteristics of broiler chicken

摘要

ThestudywasconductedtoassessthecarcasscharacteristicsofbroilerchickenfedwithprocessedMucunabeansat25%and30%inclusionlevels.Mucunabeans(Mucunapruriens)wereprocessedbytwomethods;soakedbeforedehulling(SD)anddehulledbeforesoaking(DS).Ninetysixseven-weekoldbirdscomprisingof48femalesand48maleswereusedfortheexperiment.nbsp;Nosignificances(P0.05)werefoundamongtheliveweight,bled,feather,feet,head,intestines,andcarcassweightsontreatmentdiets.However,birdsfedwith30%mucunabeansmealhadsignificantheavier(P0.05)gizzard.Similarly,nosignificantdifferenceswerefoundamongtheweightsoftheprimalcuttings(includingboneandbonelessmeat)ofbirds.Theinclusionof25%and30%mucunabeansmealhadnoinfluenceonchickenflavor,colour,juicinessandtendernessofthebroilerchicken.nbsp;Processedmucunabeansmealcanbeusedbyfarmerstosubstitutesomepercentageoffishandsoybeanmealwithoutadverseeffectoncarcasscharacteristics,primalcuttingsandeatingqualityofthebroilerbreastandthigh.