EFFECT OF PROCESSING ON METABOLIZABILITY OF ENERGY AND PROTEIN CONTENT OF SWORDBEAN (Canavalia qladiata) USING MUSCOVY DUCKS (Carina muschata)

Abstract

ducks was evaluated using rlnalure ruav+s~.rwdy ucks of avPnaqe we%qRP1 .79
-f. O 19kb. S'lnc balds .w~sea. ~ahjr*stedd o n ine {?I ires3lrracn8-%ru tunlu~inyB urr< t2-
feedirag of raw swordbeans anel I%acesev ariously Breated as follows; ciooked,
toasted, soaked in 5% p~olassiuan IIegrdrowide solution for 5 days before
cooking, soaked in 5% potassium llmydrowide solution for 5 days, soaked in
5% g~otasailurn hydroxide solution for 5 days before toasting, soaked in 5%
Urea for five days before cooking, soaked in 5% Urea solution for 5 days.
Birds weve assigned to a feedstuff in a completely randomised design (C. R.
D.). Each of the birds was force fed &ith 209 of assigned feedstuff and allowed
to stay fur 24 hours for faeces collection. Another set of 3 birds was starved
for an additional 24 hours for collection of faeces of endogenous origin.
The raw swordbean had True Metabolizable energy value of 2.036 kcaVg
that was significantly (P<0.05) higher than those of other forms of processed
beans. For True metabolizable protein, value for raw swordbean (89,81 +
0.020m&) was significantly (p~0.01l)o wer than those of the processed
beans which ranged between 112.23 + 0.025 and 189.42 + O.Olmg/g.
For True metabolizable energy corrected to nitrogen, value for raw seed
(2.0212 0.013 kcal/g) was significantly (Pe0.05) lower than those of most
of the treated forms. Toasting does not only show best results but it requires
shortest time and is very familiar to farmers. It is therefore very applicable
at fam site and recommended.