Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-23T05:21:02.216Z Has data issue: false hasContentIssue false

Evaluation of velvet bean meal as an alternative protein ingredient for poultry feed

Published online by Cambridge University Press:  24 August 2010

V. Vadivel
Affiliation:
Department of Biotechnology, Karpagam University, Coimbatore, TN, India Institute for Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany
M. Pugalenthi*
Affiliation:
Department of Botany, Government Arts College, Coimbatore, TN, India
A. Doss
Affiliation:
Department of Botany, Government Arts College, Coimbatore, TN, India
T. Parimelazhagan
Affiliation:
Department of Botany, Bharathiar University, Coimbatore, TN, India
*
Get access

Abstract

The effect of certain simple and cost-effective processing methods on the nutritional and anti-nutritional properties of seed materials of an under-utilized food legume, Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Baker ex Burck (velvet bean, VB), collected from Valanadu, Kerala, India was analyzed in experiment 1. The raw VB seeds were found to contain appreciable levels of crude protein (263.2 g/kg dry matter (DM)); ether extract (79.6 g/kg DM); crude fiber (95.8 g/kg DM) and ash content (38.4 g/kg DM). Among the different treatments used, soaking in sodium bicarbonate solution + autoclaving was more effective in reducing maximum levels of various anti-nutritional compounds of VB seeds. Furthermore, in experiment 2, the effect of inclusion of different levels of velvet bean meal (VBM; subjected to soaking in sodium bicarbonate solution + autoclaving) as an alternative protein source in poultry feed on the growth performance of commercial-type broiler birds was investigated. The results indicate that the inclusion of VBM up to the 40% level exhibited better growth performance of the broiler birds such as feed intake, body weight gain, feed conversion ratio and protein efficiency ratio in both the starter and finisher phases.

Type
Full Paper
Copyright
Copyright © The Animal Consortium 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Almeida-Costa, GE, Queiroz-Monici, KS, Machado-Reis, SMP, Costa de Oliveira, A 2006. Chemical composition, dietary fiber and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry 94, 327330.CrossRefGoogle Scholar
Amaefule, KU, Obioha, FC 1998. The substitution of pigeon pea seed (Cajanus cajan) for groundnut cake and maize in broiler finisher ration. Nigerian Journal of Animal Production 25, 912.CrossRefGoogle Scholar
Apata, DF 1999. The utilization of urea-heat treated whole and dehulled jack beans (Canavalia ensiformis (L.) DC) by broiler chicks. In Proceedings of the 26th Annual Conference of Nigeria Society of Animal Production, March 21–25, 1999, University of Ilorin, Nigeria, pp. 271–274.Google Scholar
Association of Official Analytical Chemists (AOAC) 1990. Official methods of analysis, 15th edition. AOAC, Washington, DC.Google Scholar
Bourne, S 1997. Overview of poultry meat industry growth and feed ingredient demand beyond 2000 in the Asia Pacific region. In Biotechnology in feed industry (ed. TP Lyons and KA Jacques), pp. 6778. Nottingham University Press, Nottingham, UK.Google Scholar
Brain, KR 1976. Accumulation of L-Dopa in cultures from Mucuna pruriens. Plant Science Letters 7, 157161.CrossRefGoogle Scholar
Brenes, A, Marquardt, RR, Guenter, W, Viveros, A 2002. Effect of enzyme addition on the performance and gastrointestinal tract size of chicks fed lupin seed and their fractions. Poultry Science 81, 670678.CrossRefGoogle ScholarPubMed
Del Carmen, J, Gernat, AG, Myhrman, R, Carew, LB 1999. Evaluation of raw and heated velvet beans (Mucuna pruriens) as feed ingredients for broilers. Poultry Science 78, 866872.CrossRefGoogle ScholarPubMed
Emenalom, OO, Udedibie, ABI 1998. Effect of dietary raw, cooked and toasted Mucuna pruriens seeds (velvet bean) on the performance of finisher broilers. Nigerian Journal of Animal Production 25, 115119.CrossRefGoogle Scholar
Farran, MT, Dakessian, PB, Darwish, AH, Uwayjian, MG, Dbouk, HK, Sleiman, FT, Ashkarian, VM 2001. Performance of broilers and production and egg quality parameters of laying hens fed 60% raw or treated common vetch (Vicia sativa) seeds. Poultry Science 80, 203208.CrossRefGoogle ScholarPubMed
Harms, RH, Simpson, CF, Waldroup, PW 1961. Influence of feeding various levels of velvet beans to chicks and laying hens. Journal of Nutrition 75, 127131.CrossRefGoogle ScholarPubMed
Iyayi, EA, Taiwo, VO 2003. The effect of diets incorporating Mucuna (Mucuna pruriens) seed meal on the performance of laying hens and broilers. Tropical and Subtropical Agroecosystems 1, 239246.Google Scholar
Makkar, HPS, Becker, K, Abel, H, Pawelzik, E 1997. Nutrient contents, rumen protein degradability and antinutritional factors in some colour and white flowering cultivars of Vicia faba beans. Journal of the Science of Food and Agriculture 75, 511520.3.0.CO;2-M>CrossRefGoogle Scholar
Mendez, A, Vasgas, RE, Michelangeli, C 1998. Effects of Concanavalin A fed as a constituent of jack bean (Canavalia ensiformis L.) seeds on the humoral immune response and performance of broiler chickens. Poultry Science 77, 282289.CrossRefGoogle ScholarPubMed
Ologhobo, AD, Apata, DF, Oyejide, A, Akinpelu, RO 1993. A comparison of protein fractions prepared from lima beans (Phaseolus lunatus) in starter diets for broiler chicks. Journal of Applied Animal Research 4, 1330.CrossRefGoogle Scholar
Pugalenthi, M, Siddhuraju, P, Vadivel, V 2006. Effect of soaking followed by cooking and the addition of α-galactosidase on oligosaccharides levels in different Canavalia accessions. Journal of Food Composition and Analysis 19, 512517.CrossRefGoogle Scholar
Pugalenthi, M, Vadivel, V, Siddhuraju, P 2005. Alternative food/feed perspectives of an under-utilized legume Mucuna pruriens var. utilis—A review. Plant Foods for Human Nutrition 60, 201218.CrossRefGoogle Scholar
Shimelis, EA, Rakshit, SK 2007. Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry 103, 161172.CrossRefGoogle Scholar
Siddhuraju, P, Becker, K 2003. Comparative nutritional evaluation of differentially processed mucuna seeds (Mucuna pruriens (L.) DC. var. utilis (Wall ex Wight) Baker ex Burck) on growth performance, feed utilization and body composition in Nile tilapia (Oreochromis niloticus L.). Aquaculture Research 34, 487500.CrossRefGoogle Scholar
Siddhuraju, P, Vijayakumari, K, Janardhanan, K 1995. Nutritional and antinutritional properities of the under-exploited legumes Cassia laevigata Willd, and Tamarindus indica L. Journal of Food Composition and Analysis 8, 351362.CrossRefGoogle Scholar
Udedibie, ABI, Mba, UN 1994. Studies on the use of pigeonpea (Cajanus cajan) as feed ingredient in layers diets. Journal of Applied Chemistry and Agricultural Research 1, 15.Google Scholar
Ukachukwu, SN 2007. Optimum inclusion and replacement value of boiled Mucuna cochinchinensis for soybean meal in broiler diets. Australian Journal of Experimental Agriculture 47, 672676.CrossRefGoogle Scholar
Ukachukwu, SN, Szabo, NJ 2003. Effect of processing, additives and vitamin B6 supplementation of Mucuna pruriens var. cochinchinensis on broilers. Tropical and Subtropical Agroecosystems 1, 227238.Google Scholar
Vadivel, V, Janardhanan, K 2005. Nutritional and antinutritional characteristics of seven South Indian wild legumes. Plant Foods for Human Nutrition 60, 6975.CrossRefGoogle ScholarPubMed
Vadivel, V, Pugalenthi, M 2008. Effect of various processing methods on the levels of antinutritional constituents and protein digestibility of Mucuna pruriens (L.) DC. var. utilis (wall. ex wight) baker ex burck (velvet bean) seeds. Journal of Food Biochemistry 32, 795812.CrossRefGoogle Scholar
Vijayakumari, K, Pugalenthi, M, Vadivel, V 2007. Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chemistry 103, 968975.CrossRefGoogle Scholar
Vijayakumari, K, Siddhuraju, P, Pugalenthi, M, Janardhanan, K 1998. Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinenesis. Food Chemistry 63, 259264.CrossRefGoogle Scholar