ABSTRACT
A laboratory study and two biological studies were conducted to investigate the effect of differently processed Lablab (Lablab purpureus)beans on their nutritive value and the performance of Japanese quails (Coturnix coturnix japonica). The seeds were treated by boiling for 20 to 50 minutes; fermented for 24 to 96 hours; toasted for 10 to 40 minutes and sprouted for 24, to 96 hours, respectively. All samples were analysed for proximate and anti nutritional factors. As a result of the proximate composition and percentage reduction of anti nutrients, 40 minutes boiled,72 hours fermented, 40 minutes toasted and 96 hours of sprouted lablab were selected for the biological studies. Each processing method at selected time was included at 10and 20%. In the first feeding trial, six hundred and seventy five (675) unsexed Japanese quail chicks with average initial weight of 32.00g were raised in cages for 28 days in a 4 by 2 factorial arrangement plus one control in a Completely Randomized experimental Design. The birds were assigned to nine (9) dietary treatment groups of seventy five (75) quail chicks each with three replicates of twenty five (25) birds per pen. The diets were formulated to be isonitrogenous and isocaloric (24%CP, 2800 ME Kcal/Kg ME). Water and feed were providedad libitum.Whilein the second feeding trial, two hundred and ninety seven (297) female quails from the first feeding trial were used to study the effect of differently processed lablab beans on the laying performance of Japanese quails for a period of 91 days. They were fed nine dietary treatments formulated to be isonitrogenous and isocaloric (22%CP, 2700 ME kcal/kg DM).The result of the first experiment showed that the final weight, body weight gain, feed conversion ratio (FCR) and weight of first egg of quails fed boiled lablab at 10% inclusion level had the best results which
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was similar to the control. Significant differences (P<0.05) existed in nutrient retention across dietary treatments with quails fed boiled lablab at 20% based diets having highest values. Blood parameters showed no particular trend among treatment groups and was within acceptable range for healthy birds. There were significant differences (P<0.05) in the carcass measurements, although quails fed boiled lablab at 10% inclusion level had slightly higher live weight and dressed weights. The result of the laying performance of quail birds showed that there were significant (P<0.05) differences across treatments. Quails fed boiled lablab at 20% inclusion level showed a good trend of performance for final weight, daily feed intake, Hen- house and Hen- day egg production as well as average egg weight.Quails fed toasted lablab at 20% based diet had significantly higher (P<0.05) values for all variables of nutrient retention except for ether extract. The result showed significant difference (P<0.05) in egg quality characteristics across the treatments except for egg height. However, quails fed boiled lablab at 10 and 20% inclusion levels were comparable and had significantly improved egg quality measurements. It was concluded that boiled lablab beans at 10 and 20% resulted in optimum performance of Japanese quail chicks and laying quails respectively
TABLE OF CONTENTS
Cover page…………………………………………………………………..…….i
Title page ……..…………………………………………………..…………………ii
Declaration…………………………………………………………………….…..iii
Certification……………………………………………………………………….iv
Dedication ……………………………………………………………………..….v
Acknowledgement…………………………………………………………………….vi
Tableof contents…………………………………………………………………viii
List of tables…………………………………………………………………………xiii
Abstract………………………………………………………………………….xvi
CHAPTER ONE………………………………….………………………………1
1.0 INTRODUCTION…………………………….………………………………1
1.1 Justification of the study………………………………………………………3
1.2 Objectives of the study………………………………………………………..3
1.3 Research hypothesis……………………………………………………………4
CHAPTER TWO…………………………………………………………………5
2.0 LITERATURE REVIEW……………………………………………………..5
2.1 history/origin of Quail Birds…………………………………………………..5
2.2 Nutrient requirement and management of Quail………………………..……..6
2.2.1 Haematological Parameters of Quails………………………………………7
2.2.2 Quail eggs……………………………………………………………………7
2.2.3 Quail production in Nigeria…………………………………………………8
2.3 Legumes in animal diet………………………………………………………9
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2.3.1 Lablab Purpureus…………………………………………………………9
2.3.1.1 History and distribution………………………………………………….10
2.3.1.2 The rongai cultivar……………………………………………………….10
2.2.4 Nutrient composition of lablab beans .………………………………………11
2.2.4.1 Crudeprotein.…………………………………………………………….11
2.2.4.2 Crude fibre ….…………………………………………………………….11
2.2.4.3 Minerals ..…………………………….……………………………………11
2.2.4.4 Vitamins ….………………………….……………………………………11
2.5 Anti nutritional factors in lablab beans ….……………………………………11
2.5.1 Effect of Anti-nutritional factors on performance of animals .………………13
2.5.1.1 Tannins…………………………………………………………………….13
2.5.1.2 Trypsin inhibitory activity (TIA)………………………………………….13
2.5.1.3 Phytate…………………………………………………………………….14
2.6 Need to detoxify anti nutritional factors in feedstuffs…………………………14
2.7 Effect of processing on the anti-nutritional factors of legume seeds…………15
2.7.1 Effect of boiling on the anti-nutritional factors of legume seeds………..…15
2.7.2 Effect of toasting on the anti-nutritional factors of legume seed ……………16
2.7.3 Effect of sprouting on anti-nutritional factors of legume seeds …….………16
2.7.4 Effect of fermentation on anti-nutritional factors of legume seeds ………….17
2.8 Effect of processing on nutritive value of legume seeds ………………………17
2.8.1 Effect of sprouting on the nutritive value of legume seeds……………..…..18
2.8.2 Effect of boiling on nutritive value of legume seeds……………………..…18
2.8.3 Effect of fermentation on the nutritive value of legume seeds………………19
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2.8.4 Effect of toasting on the nutritive value of legumes seeds…………………..20
2.9 Effect of processing legumes on performance characteristics of poultry…..…20
2.10 Effect of processed lablab beans on Haematological parameters of poultry…21
2.11 Effect of processed lablab beans on Egg qualities…………………………. 21
CHAPTER THREE………………………………………………………..……………23
3.0 MATERIALS AND METHODS ………………..……………………………………23
3.1 The experimental site………………………………………………………………….23
3.2 Source of Lablab purpureus beans………………………….…………………………23
3.3 Experiment 1: Effect of different processing methods on the proximate and anti- nutritional factors of Lablab ( Lablabpurpureus) beans…………………………23
3.3.1 Boiling method………………………………………………………………………23
3.3.2 Sprouting method………………………………………………………………….. 24
3.3.3 Fermentation method………………………………………………………………..24
3.3.4 Toasting method…………………………………………………………………….25
3.4 Determination of the chemical composition of feed samples………………………..25
3.5 Determination of Phytic acid content of differently processed lablab beans………….26
3.6 Determination of Tannin content of differently processed lablab beans………………26
3.7 Determination of Hydrocyanic acid content of differently processed lablab beans….26
3.8 Determination of Trypsin inhibitory activity content of differently processed
lablab beans…………………………..………..…………..…………………………27
3.9 Experiment 2…………………………………………………………………………27
3.9.1 Source of experimental Birds………………………………………………………27
3.9.2 Experimental Design………….……………………………………………………27
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3.9.3 Experimental diets for experiment one………………….…………………………28
3.9.4 Management of experimental birds…………………………………………………28
3.9.5 Nutrient retention studies………………………………………………………….29
3.9.6 Haematological parameters…………………………………………………………29
3.9.7 Carcass evaluation………………………………………………………………….30
3.10 Experiment 3………………………………………………………………………..30
3.10.1 Experimental birds and design…………………………….………….……………30
3.10.2 Experimental diets…………………………………………………………………31
3.10.3 Determination of egg quality parameters…………………………………………..35
3.10.4 Statistical analysis and model………………………………………………………36
CHAPTER FOUR………………………………………………………………………..37
4.0 RESULTS……..…………..…………………………………………………………..37
4.1 Proximate composition and percent destruction of anti-nutritional factors in differently processed Lablab purpureus beans………………………………………………..37
4.2 Performance of growing Japanese quail fed different processed
lablab pupureus beans at two inclusion levels………………….………………………43
4.3 The performance of laying Japanese quails fed different processed
lablab pupureus beans……………………………………………………………………………………..61
CHAPTER FIVE……………………………..………….………………………………..78
5.0 DISCUSSION………..………………………………………………………………….78
5.1 Proximate composition of raw, boiled, fermented, toasted and
sprouted lablab pupureus beans at different duration of time………….………………78
5.2 Analyzed anti-nutritional factors in raw, boiled, fermented, toasted and
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sproutedlablab purpureus beans and percent reduction at various
time durations……………………………………………………………………..…..80
5.3 Growth performance of growing Japanese quails chicks fed differently processed
lablabpurpureus beans based diet at varied inclusion levels
(2-6weeks)………………………………………………………………………..……82
5.4 Nutrient retention of Japanese quails fed differently processed lablab
purpureus beans (2-6weeks)……………………………………………………………83
5.5 Haematological parameters of Japanese quails fed differently processed
lablab purpureus beans (2-6weeks)……………………..……………………………83
5.6 Carcass characteristics of Japanese quails fed differently processed lablab
purpureus beans (2-6weeks)……………………….………………………………..84
5.7 Laying performance of Japanese quails fed differently processed lablab
purpureus beans (7-20weeks)……………………………………………..…………85
5.8 Nutrient retention of Japanese quails fed differently processed lablab
purpureus beans (7-20weeks)……………….………………………………………86
5.9 Egg quality parameters of Japanese quails fed different processed lablab
purpureus beans (7-20weeks)……………………….………………………………86
5.10 Haematological parameters of Japanese quails fed differently processed
lablab purpureus beans (7-20weeks)…………………….…………………………87
CHAPTER SIX……………………………………………..…………………………..88
6.0 CONCLUSIONS……………………..……………………………………………….88
6.1 Recommendations…………………………………………………………………….88
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REFERENCES…………………………………………………………………………..
CHAPTER ONE
1.0 INTRODUCTION
The poultry industry is characterized by high cost of production as a result of some major conventional feed ingredients that are competed for by both man and animal (Oleforuh-Okoleh et al., 2010). The steep increase in human and livestock population which has created increased needs for food and feed in the less developed countries suggest that alternative feed resources be identified and evaluated (Odunsi, 2003). The recommended daily consumption of animal protein is 53-56g per day per person although Nigerians consume only 8.9-15g of protein per day due to high cost of farm animal products (Ogundipe, 1996; FAO, 1997; Christopher et al., 1997; Ojo, 2003). It is therefore important that alternative feed stuffs especially seeds from leguminous plants that have little or no competition for human consumption be incorporated into the diets of poultry to shift attention from the costly, highly competitive and conventional protein feed stuffs such as soybean, groundnut, cotton seed etc. One of such non-conventional plant protein source is Lablab purpureus beans. Lablab seed have low preference as human food unlike soybean and groundnut cake. This suggests the possibility of obtaining large quantities of the seed for use as a source of vegetable protein for the monogastric animals (Bawa et al., 2003b). Lablab purpureus is considered a suitable source of functional protein, due to its good balance of high bio-available amino acids (Arinathan et al., 2003; Ragab et al., 2010). It was considered as a substitute for some of the conventional plant sources in poultry diets (Ragab et al., 2012).
However, like other tropical legumes, raw lablab seeds contain anti- nutritional factors that can limit its use in animal feeding (Souza et al., 1992; Vijayakumaris et al., 1995; Devaraj
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and Manjunath,1995; Ramakrishna, 2008). Reports have shown that boiling, toasting, fermentation, sprouting, decorticating of seeds and chemical treatment, can reduce or eliminate the anti nutritional factors in legume seeds (Shaahu et al., 2014). Lablab purpureus seed is not an exception. It can be processed using aqueous, heat (boiling), toasting (dry heat) and germination to reduce the anti nutrients content (Osman, 2007; Ramakrishna et al., 2006). As the search to boost the daily animal protein consumption of Nigerians continues, it is important to foster the production of animals that will produce meat and egg within the shortest possible time alongside the recent trend to increase Nigerian‟s feedstuff base amidst our vast feedstuff endowments. Therefore, production of meat and egg within the shortest possible time brings to mind the production of Japanese quails. Japanese quails (Coturnix coturnix japonica) are small migratory birds that are widely distributed in Asia, Africa and Europe. Quails belong to the family Phasianoidea and order Galliformes (Thear, 1987; Anon, 1991). The production of Japanese quails has gained the interest of people today because they are the smallest avian species farmed for meat and egg production (Panda and Srivaster,1990). Quails are known for meat of low caloric values, protein of high biological value, ability to produce 3 to 4 generations per year, depending on the day length, some females start laying at 35 days of age (average 40 days) and in full production by 50 days of age. Under favourable environments, quails produce for long periods, an average of 250 eggs per year (Hassan, 1994; Haruna et al. 1997).
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1.1 Justification of the study
The Nigerian Poultry industry is faced with a number of challenges and the ever rising pressure on the conventional plant protein sources such as soybean cake, groundnut seed cake, cotton seed cake etc has contributed to such challenges. It is important that agricultural researchers explore and promote from Nigerian‟s vast feed resource such plant protein as lablab purpureus and inculcate it in the diets of poultry. This will go a long way to increase the available feedstuff base and reduce the human-animal competition for the „conventional‟ plant proteins as it is presently. Also, drastic measures should be taken to step up animal protein intake within the shortest possible time; such measures include encouraging the raising of animals that will produce meat and egg within the shortest possible time such as Japanese quails. This study is therefore designed to investigate the effect of differently processed Lablab (lablab purpureu) seed on their nutritive value and the performance of Japanese quails.
1.2 Objectives of the study
The specific objectives of the study are to determine:
i. Effect of different methods of processing lablab seeds on the proximate composition and anti nutritional factors profile.
ii. Growth performance, nutrient retention and haematological parameters of Japanese quail chicks fed differently processed lablab purpureus seed based diets at two inclusion levels.
iii. Effect of differently processed lablab purpureus based seed diet at two inclusion levels on the laying performance, egg quality,nutrient retention and haematological parameters of laying Japanese quails.
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1.3 Research hypothesis
1. H0: Differently processed lablab purpureus beans do not differ in their proximate composition and anti nutritional factor.
HA: Differently processed lablab purpureus beans differ in their proximate composition and anti nutritional factors.
2. H0: There is no significant difference in the growth performance, nutrient retention and haematological parameters of quail chicks fed differently processed lablab purpureus seed based diet at two inclusion levels.
HA: There is significant difference in the growth performance, nutrient retention and haematological parameters of quail chicks fed differently processed lablab purpureus seed based diet at two inclusion levels.
3. H0: There is no significant difference in the laying performance, egg quality, nutrient retention and haematological parameters of laying Japanese quails fed differently processed lablab purpureus seed based diet at two inclusion levels.
HA: There is significant difference in the laying performance, egg quality, nutrient retention and haematological parameters of laying Japanese quail birds fed differently processed lablab purpureus seed based diets at two inclusion levels.
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