Effect of Roast Processing with the Supplementation of Moringa Leaf Meal on the Nutritional Value of Full Fat Soya bean in Broiler Chicks Diets

Abstract

A total of hundred and five day old broiler chicks were used to evaluate the effect of feeding different levels of full fat soya bean on their performance. Three dietary treatments containing 0%, 12% and 15% full fat soya bean, to the 15% full fat soya bean 1% Moringa leaf meal was added in the Finisher diet as antioxidant. Each treatment was replicated five times with seven birds per replicate. The study lasted for six weeks. Parameters measured was feed intake, body weight, body weight gain, Feed Conversion Ratio (FCR), pre-slaughter weight, dressing percentage and the relative weight of the pancreas. Result revealed that inclusion of full fat soya bean at 15% with supplementation of moringa leaf meal significantly (p<0.05) improved the performance of birds in comparison to birds fed diet containing 12% full fat soya without supplementation. This improvement may be attributed to the antioxidant roll of moringa in protecting the fat content of full fat soya bean as well as fat-soluble vitamin from destruction. As consequence this antioxidant protection result in better feed palatability and a significant improvement in feed intake, efficacy dressing percentage in comparison to the group of birds fed 12% full fat soya bean. Although supplementation of moringa leaf meal overcome the negative effect of full fat rancidity; but does not protect the pancreas from enlargement. This indicate that the processing method of roasting usually used in Sudan is not efficient for destroying the anti-nutrients in full fat soya bean.