| Popis: |
Extrusion cooking, a high-temperature short-time processing technique holds promise for lowering enzyme inhibitor activities and improving nutrient bioavailability in grain legumes, thus improving their feeding value. The effect of extrusion cooking of two grain legumes; pigeon pea (Cajanus cajan) and bambara groundnut (Vigna subterranean) at varied temperatures on growth performance, endogenous enzyme activity and organ development of 35d-old meat-type chickens was investigated. Pigeon pea and bambara groundnut were milled and extruded at two temperatures (100 C and 140 C)from which six diets were formulated containing 30g/100g diet of non-extruded (control), 100 C or 140 C extrudates of bambara groundnut or pigeon pea. Two hundred and fifty-two, one day-old, meat-type chicks were allotted to the six diets in six replicates, seven birds each. Weight gain and feed intake (FI)were monitored weekly and feed conversion ratio (FCR) was estimated. Relative weight (g) of pancreas, proventriculus, gizzard and liver as well as duodenal, jejunal and ileal lengths and weights were measured. Activities of pancreatic amylase, proteases; chymotrypsin and trypsin, and brush border disaccharidases; sucrase and maltase were also assayed in the pancreas, ileal and jejunal digesta, and ileal and jejunal tissues respectively. Data was analyzed using ANOVA (p |
