Effect of Dietary Raw Chick Pea (Cicer arietinum L.) Seeds on Broiler Performance and Blood Constituents

Algam, Tamador A.; Abdelatti, Khadiga A.; Dousa, Bakheit M.; Elawad, S.M.; Elseed, A.M. Fadel

doi:10.3923/ijps.2012.294.297

Cited by 11 publications

(13 citation statements)

References 1 publication

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“…El-Adawy ( 2006) and Alajaji and El-Adawy (2006) reported that heat treatment applied to chickpeas results in mineral losses, and that mineral losses in microwave processing are lower than in autoclaving. However, the observed lack of difference in serum Ca and P was similar to the findings of Djeddi (1999) and Algam et al (2013). The thermal treatments applied to soybean meal by Nahavandinejad et al (2014) did not influence the serum concentrations of Ca or P.…”

Section: Resultssupporting

confidence: 89%

“…Serum albumin and globulin levels were similar among the groups (P >0.05). Total protein across treatments was similar to the findings of Djeddi (1999), Algam et al (2013) and Sehu et al (1996). In contrast, blood serum metabolites in all diets containing heat-treated soybean meal indicated higher protein metabolism (Nahavandinejad et al, 2014).…”

Section: Resultssupporting

confidence: 88%

“…In poultry, exogenous lipids affect blood lipid levels, and thus triglyceride (TG) levels may be altered (Serr et al, 2009). The serum TG in the present study was similar to those reported by Algam et al (2013) in broilers and Wang & Mcintosh (1996) in rats, but differed from the report of Djeddi (1999). A linear relationship was found between cholesterol content of the egg yolks and serum cholesterol and low-density lipoprotein (LDL) levels.…”

Section: Resultssupporting

confidence: 80%

“…Significant differences among the treatments were detected only for ALT, with the other constituents not being different among the groups. The blood glucose results were similar to those of Azeemi et al (2015) and Algam et al (2013). Likewise, the recorded ion concentrations were similar across the groups.…”

Section: Resultssupporting

confidence: 74%

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Effect of partial replacement of soybean and corn with raw or processed chickpea

Şengü¹,

Çalışlar²

2020

SA J. An. Sci.

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This study was conducted to investigate the effects of using raw and processed chickpeas in various ways and levels in rations of egg-laying quail on egg yolk fat content, egg yolk fatty acid profile and some blood parameters. Chickpeas were used raw, autoclaved, and microwaved, and were included in the rations on two levels (20% and 40%). The treatments were designed as seven groups, consisting of control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwaved. Each group was designed as three repetitions. Quail were housed in multi-storey cages for nine weeks. As a result, the differences between the control and treatment groups were significant (P <0.05, P <0.01) in terms of the ratios of linoleic acid, α-linoleic acid, total saturated fatty acids, and palmitic acid among the egg yolk fatty acids and significant in the ALT levels of the blood parameters (P <0.01), and not significant for the other parameters.Keywords: blood parameters, chickpeas, cholesterol, fatty acids, quail

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 80%

Section: Resultssupporting

confidence: 74%

See 2 more Smart Citations

Effect of partial replacement of soybean and corn with raw or processed chickpea

Şengü¹,

Çalışlar²

2020

SA J. An. Sci.

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“…Similarly, inclusion of CKP in diets of finishing pigs did not hinder growth performance or protein digestibility [ 16 , 86 ], but improved fatty acid and carbohydrate digestibility while promoting a healthier ileal microbiota composition [ 87 , 88 ]. Replacement of SBM with CKP in diets of broiler chickens up to 12% did not affect performance and carcass qualities [ 39 , 89 ], but had negative impacts at 24% inclusion level [ 84 ]. Brenes et al [ 90 ] reported improvements in protein and fat digestibility when broiler chickens were fed extruded CKP.…”

Section: Protein-rich Feed Ingredientsmentioning

confidence: 99%

Nutritional Potentials of Atypical Feed Ingredients for Broiler Chickens and Pigs

Babatunde

Park

Adeola

2021

Animals

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Diets play an important part in monogastric nutrition. This is because diets are comprised of various feed ingredients that supply energy and nutrients required by broiler chickens or pigs for normal growth and development. The main feed ingredients used for formulating diets for pigs and chickens are comprised of cereals and oilseed meals. Corn and soybean meal (SBM) are mostly used in North America for animal feeds. However, due to geographical locations, availability, and cost, ingredients such as wheat, barley, and canola meal are often used for feeding pigs and chickens. Overdependence on common ingredients such as corn and SBM for decades has resulted in rising costs of animal production. Therefore, the need has risen to examine the potentials of alternative feed ingredients capable of supplying the required energy and nutrients for monogastric animals. Research has been carried out to identify and evaluate several uncommon feed ingredients and their utilization by broiler chickens and pigs. Thus, this review enumerates the nutritional potentials of feed ingredients in 4 main nutritional classes using information from articles in peer-reviewed journals. Feeding practices, advantages, and limitations of using certain uncommon feed ingredients are discussed. In addition, species-specific factors in terms of practical applications are explored.

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Processing effects on the starch and fibre composition of Canadian pulses

Babatunde

Cargo-Froom

et al. 2023

Can. J. Anim. Sci.

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Starch and fibre contribute to the energy components and add functionality to the end product feed ingredients. An understanding of the impact of processing on carbohydrate content will support accurate formulation of feed. Six ingredients, grown or sourced in Canada, were used in this study. They included five pulses; Amarillo peas, Dun peas, chickpeas, lentils, and faba beans; and soybean meal (SBM) as a comparison. All ingredients were ground into fine or coarse products and then pelleted at 1 of 3 different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas (P < 0.05), crude fibre (CF) in Dun peas (P < 0.05), and total dietary fibre (TDF) and insoluble fibre (IDF) in lentils (P < 0.05). Grinding only affected soluble fibre (SDF) in chickpeas. The effect of pelleting was variable for TDF across pulses. Pelleting did not affect the SDF content of pulses (P > 0.05). Finely processed SBM had higher (P < 0.05) TS, TDF, and IDF content than coarsely processed SBM. Results indicate that grinding and pelleting could affect the starch and fibre composition of some pulses.

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Effect of Dietary Raw Chick Pea (Cicer arietinum L.) Seeds on Broiler Performance and Blood Constituents

Cited by 11 publications

References 1 publication

Effect of partial replacement of soybean and corn with raw or processed chickpea

Effect of partial replacement of soybean and corn with raw or processed chickpea

Nutritional Potentials of Atypical Feed Ingredients for Broiler Chickens and Pigs

Processing effects on the starch and fibre composition of Canadian pulses

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