THE NUTRITIVE VALUE OF BLACK GRAM, LUPINS AND SOYBEAN MEAL IN BROXLER CHICKENS AS AFFECTED BY ENZYME SUPPLEMENTATION

Abstract

Three different enzyme preparations; a xylanase (EA), a multi-enzyme product
containing xylanase, or amylase and protease (EB) and a protease (EP) were assayed according to a precision feeding method for their effects on true metabolimble energy (TME) value, digestibility of protein and digestibility of amino acids of black gram (Phaseolus mungo), lupins (Lupinus angustifolius) and soybean meal (SBM). The TME values of black gram, lupins and SBM were 9.33, 11.18 and 12.11 MJ kg" respectively. EA significantly (P<.01) improved the TME value of lupins, but not black gram and SBM. On the other hand, EB increased (P<.05) the
TME value of black gram by 9%, but did not improve the TME value of either SBM or lupins. The TME values of the three legumes did not improve by EP supplementation. Overall, enzyme supplementation increased the apparent protein digestibility (APD) by 6%, however only with the multi enzyme product was the increase significant. The true protein digestibility (TPD) values were not significantly improved and in some cases were significantly decreased by enzyme
supplementation. The mean apparent amino acid digestibility (AAAD) and true amino acid digestibility (TAAD) coefficients were 77.4 and 85.5% for SBM, 73.7 and 85.3% for lupins and 59.4 and 69.4% for black gram respectively. Both lupins and SBM showed positive responses in amino acid digestibility for all enzymes tested, however, the greatest improvement (P<.05) was observed after addition of protease to SBM and after the addition of xylanase to lupins. This study indicates that the nutritive value of black gram, lupins and SBM can be improved by enzyme supplementation.