Study on the nutrition value of pigeon pea meal [Cajanus cajan (L.) Millps] in broiler feed. 1. Evaluation of thermic treatment

Abstract

The experiment was conducted to evaluate pigeon pea (Cajanus cajan) protein in broiler chicks (up to 28 days of age) feeding, as compared to soybean (Glycine max) protein. In the experiment the effects of temperature and autoclaving on antinutritional factors on pigeon pea meal were studied. Temperatures of 100, 110 a 120 °C and times of autoclaving of 10, 20 and 30 minutes were applied using a two-way factorial design, replicated in four times. Underheating and overheating during the process of inactivation of proteases inhibiting were evaluated by ureatic activity and protein solubility analysis, after the grains were dried and ground. After 28 days, the best time of autoclaving was 20 minutes (p < .05) irrespectively of temperature, which lead to a lower feed consuption. There were no histopathological alterations in kidney, liver, pancreas, heart and intestines of the broilers.