Effect of Varying Toasting Time of Soybean Meal on Organ and Carcass Characteristics of Finisher Broiler Chicks

Abstract

Ninety Anak broiler chicks were used at four weeks of age in a 28 day feeding trial to assess the effect of toasting time of soybean on organ and carcass characteristics of finisher broiler birds. The birds were assigned to five dietary treatments containing raw soybean as control and full fat soybean toasted for 5, 10, 15 and 20 minutes at 50^OC These were labeled T₁, T₂, T₃, T₄ and T₅ respectively and incorporated into the treatment diets. Each treatment was replicated 3 times in a completely randomized design. Feeding and water were supply ad libitum, while sanitation, vaccination and health management were of high standards. Results showed that birds on different treatments differed significantly (p<0.05) in their organ weights and carcass characteristics. Birds fed raw soybean had highest values in percentage organ weights than those on toasted soybean meal. This trend was also observed in some carcass parameters. It could however be concluded that toasting is necessary for the performance of finisher broiler chicks because it detoxifies the raw soybean, makes its nutrients available.

Keywords: Soybean, toasting, broiler chicks, organ and carcass characteristics