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We studied the effects of substitution of Palm kernel cake (PKC), Fishmeal and Soyabean Cake (SBC) with crude extract of Mucuna poggei on the performances of broilers. A total of forty broiler chicks of a day old each were bought and shared into four groups of ten broilers each, allowed to acclimatize for two weeks and then reared for eight weeks. Palm kernel Cake (PKC), Fishmeal and Soyabean Cake (SBC) were given to broilers in groups 1, 2 and 3 respectively with similar quantities of crude extract of Mucuna poggei fresh leaves. The fourth group served as a control and was fed normal feed (Fishmeal and Soyabean Cake). The weekly body weights of the broilers were taken for eight weeks, after which they were slaughtered for the determination of their carcass characteristics, breast meats' drip loss and cook loss. The results showed significant differences (P<0.05) in the weights of the broilers at the end of the experiment. The "control" had the highest mean body weight of 1233.33±76.38g followed by "group 2" with mean body weight of 1150.00±50.00g while "group 3" had the least mean body weight of 950±40.82g followed by "group 1" with mean body weight of 1000.00±40.82g. There was no significant variation (P<0.05) in the cooking losses among the breast meats of the four groups. However, the results showed significant variation (P<0.05) in the drip losses among the breast meats of the broilers. On the whole, the results revealed that the control which had no crude extract of Mucuna poggei fresh leaves performed better than other groups which were given the extract as feed substitute. The crude extract should therefore be given to broilers as feed supplement not as feed substitute for optimal performance.

The chemical nutrient composition and the phytochemical content of the leaves of Mucuna poggei, an underutilized leafy vegetable were analyzed using standard methods. The result of the proximate compositions analysis showed that the leaves contained moisture (8.25%), crude fibre (30.55%), crude fat (9.45%), ash (7.78%), crude protein (32.38%) and carbohydrate (11.55%). Results of the mineral analysis showed that it contains the following essential minerals: Sodium (68.10mg/100g), potassium (43.21mg/100g), calcium ISSN 2157-6076 2012 www.macrothink.org/jbls 233 (71.71mg/100g), iron (10.56mg/100g), manganese (0.65mg/100g), copper (0.47mg/100g), magnesium (56.05mg/100g), zinc (0.25mg/100g), phosphorus (5.72mg/100g), lead (0.01mg/100g), cobalt (nil) and cadmium (nil). The high protein and fibre contents as well as other proximate components are a desirable attribute. The concentration of iron shows that Mucuna poggei leaves could help in boosting of blood level in anaemic conditions. The phytochemical screening of the leaves revealed the presence of alkaloids, tannins, carbohydrates, terpenoids, balsams and triterpenoids. These results rank the leaves of Mucuna poggei among the best in terms of essential nutrients composition when compared with those of other edible leaves in literature. Journal of Biology and Life Science