Different processing methods of pigeon pea (Cajanus cajan) seed meal: Effect on nutritive value, growth and production performance of commercial layers
1 Ethiopian Institute of Agricultural Research, Wondogenet Agricultural Research Center, P.O. Box 198, Shashemene, Ethiopia.
2 Ethiopian Institute of Agricultural Research, Debre Zeit Agricultural Research Center, P.O. Box 32, Debre Zeit, Ethiopia.
Research Article
International Journal of Scholarly Research in Life Sciences, 2022, 01(01), 022–032.
Article DOI: 10.56781/ijsrls.2022.1.1.0023
Publication history:
Received on 15 June 2022; revised on 23 July 2022; accepted on 22 July 2022
Abstract:
The experiment was conducted with 150 Bovans brown pullets to evaluate the performance of grower pullets and layers fed raw or processed pigeon pea seed meal diets from 18th week stage of life. Each treatment had three replicates and ten birds per replicate in a completely randomized design (CRD) with pullets and layers fed comprised of 20% pigeon pea seed meal diets that were isoenergetic and isonitrogenous. Live weight, feed intake, live weight gain, egg production and mortality parameters were measured. Pullets fed 20% boiled and soaked PPSM diets attained significantly higher (P<0.05) final body weight at point of lay and daily feed intake than those fed control, raw and toasted PPSM diets. Results revealed that non-significant (P>0.05) differences among the layers fed PPSM diets in hen-day egg production, average daily feed intake and average mortality parameters but significant differences (p<0.05) were observed on hen-housed egg production and age at first egg lay parameters. It was concluded that PPSM could be a good protein source for grower pullets and layers, which could be incorporated into the diets at 20% of the whole diet without any adverse effect on growth and egg production performance.
Keywords:
Age at first egg lay; Egg production; Grower pullets; Growth performance; Processed pigeon pea seed meal
Full text article in PDF:
Copyright information:
Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0