Effect of feeding raw or treated faba bean (Vicia faba) on production performance, haematobiochemicals, nutrients utilization and carcass characteristics of broiler chickens

An experiment was conducted to evaluate the diets prepared by replacing 20% soybean with either raw or treated faba bean (Vicia faba) in broiler chickens during a 35-day feeding trial. A total of 180 day-old Cobb 400Y strain broiler chicks were distributed as T₁ (control): standard maize-soybean meal-based basal ration whereas, in T₂ T₃ and T₄ 20% soybean meal of the basal ration was replaced with raw, hot air oven (130°C for 30 minutes) and microwave treated (930W for 30 seconds) faba beans, respectively. Each group had three replicates of 15 chicks following completely randomized design. Growth performance and economic return decreased (P<0.05) due to the inclusion of raw faba bean, whereas the inclusion of microwave oven-treated faba bean enhanced (P<0.05) growth performance and economics and was at par with control. However, the dry matter intake was similar in all the groups, leading to significantly lower FCR in the T₂ group. Nutrient retention, hemato-biochemicals and serum enzymes were similar in all the four groups. The carcass characteristics, including dressing yield, eviscerated yield, blood loss, feather loss, relative organ weights, cut-up parts among different dietary treatments, were similar (P>0.05). The abdominal fat value was higher (P=0.056) in the control as compared to all three treated groups. Dietary treatments did not affect (P>0.05) appearance, flavour, tenderness, juiciness and overall acceptability of meat of broiler chicken. It can be concluded that the replacement of 20% soybean in the basal diet with raw faba bean depressed the growth performance and economics of broiler chicken, whereas, replacement with microwave or hot air oven treated faba bean improved the growth performance and economics without affecting haemato-biochemicals and carcass quality of broiler chickens.