1Bangladesh Livestock Research Institute, Savar, Dhaka, 1341, Bangladesh
2Department of Poultry Science, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh
3Duck Breeding Farm, Department of Livestock Services, Doulatpur, Khulna, Bangladesh
4Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Hakozaki, Higashi-ku, Fukuoka-shi, 8128581, Japan
5Department of Biochemistry, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh
Two trials were conducted to examine the effects of raw and heat-treated khesari on broiler production. The first experiment was conducted incorporating raw khesari meal at dietary levels of 0,50,100,150 g/kg. The second experiment was carried out with raw, boiled and autoclaved khesari meal at the dietary levels of 0, 100,150 g/kg. Meat yield characteristics of finished broilers were also investigated from trial two. The results of the experiments showed that raw khesari supported growth performance up to 150 g/kg dietary levels and processing in terms of moist heat treatment did not show any significant improvement in feeding value. The moist heat treatments, boiling and autoclaving, are effective to reduce the anti-nutritional compound β-N-oxalyl-α, β-diaminopropionic acid (ODAP) in khesari grains. Moist heat treatments, has no beneficial effects on the performance of broilers at least when the inclusion level does not exceed beyond 150 g/kg. It was concluded that khesari is a good source of protein and may be included in broiler diets up to 150 g/kg level. Processing of khesari shows effects (productive performance and meat yields) either comparable to or slightly better than that obtained from raw khesari.
Khesari, Boiling, Autoclaving, ODAP, Broiler performance, Meat yield
