| Popis: |
This research sought to explore how different processing methods, including soaking and peeling the beans, and the introduction of protease enzyme and non-starch polysaccharides (NSP) enzymes, impact the nutrient content, metabolizable energy, and protein digestibility of processed Jack bean meal. The study utilized a completely randomized design, with four treatments and four replications. A total of 36 animals were involved, with 32 used for measuring metabolizable energy and protein digestibility, and 4 broiler chickens for endogenous measurement. Treatments included processed Jack bean meal alone, with protease enzyme, with NSP enzymes, and with both enzymes combined. Results showed a significant increase (P |
