Performance traits, nutrient utilization and cost implication of feeding different thermally treated soyabeans to broiler chickens

Abstract

The effects of different thermally processed soyabeans on performance traits, nutrient utilization and cost implication of feeding different thermally treated soyabeans to broiler chickens were compared in this study using 240 day-old Anak broilers that were randomly divided into four (4) experimental groups of three replicates each. Dietary treatments were: T₁-Extrusion (control), T₂-Cooking, T₃-Toasting and T₄-Roasting groups and were fed isocaloric and isonitrogenous diets. Variations were observed among treatments in the performance evaluation traits especially in feed intake, weight gain, feed conversion ratio (FCR) and performance indices. Dry matter and crude fibre values showed significant (P<0.05) differences at the starter phase only while no significant (P>0.05) difference was observed in the digestibility of other nutrients at both the starter and the finisher phases. Total income was highest in the toasting group while roasting gave the least income. Gross profit of 16,079.50, 20,865.30, 22,660.40 and 12,715.20 were respectively recorded for extrusion, cooking, toasting and roasting while the benefit/cost ratio were, 0.06, 0.62, 0.66 and 0.70 representing toasting, cooking, roasting and extrusion respectively. It was observed that cooking gave averagely better performance traits, nutrient utilization and economic return than in other treatment groups.

Keywords: Broilers, Cost implication, Nutrient utilization, Performance traits, Thermal processing