Browsing by Author "Hamungalu O"

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    Determination of chemical composition and metabolizable energy of chickpea, faba bean, field pea, lentil and lupin compared to soybean meal for broiler chickens
    (Elsevier Inc on behalf of the Poultry Science Association Inc, 2026-02-01) Hamungalu O; Abdollahi MR; Morel PCH; Liu S; Wester TJ
    The chemical composition, apparent metabolizable energy (AME) and nitrogen-corrected apparent metabolizable energy (AMEn) of lupin, faba bean, field pea, lentil, chickpea and soybean meal were determined for growing broilers. Grain legumes were incorporated into experimental diets either raw or after being steam-conditioned at 80°C for 30 seconds. Assay diets were developed by replacing (w/w) 300 g/kg of formulated basal diet (maize-soybean meal) with one of the legumes (raw or heat-treated) or soybean meal (test sample). Each assay diet was randomly allocated to 4 replicates (8 birds per cage) and fed in mash form for 7 d (d 14 – 21 post-hatch). Feed intake and total excreta were measured in the last 4 days of the trial. Among the grain legumes, starch content was lowest in lupin (4.3 g/kg) and highest in field pea (425 g/kg). Apart from lupin, grain legumes were greater in starch than soybean meal. Crude fat of soybean meal (13.5 g/kg) was lower than that of faba bean (14.1 g/kg), field pea (18.6 g/kg), lupin (47.2 g/kg) and chickpea (58.3 g/kg), but greater than lentil (10.9 g/kg). The gross energy of grain legumes ranged from 4,275 Kcal/kg (field pea) to 4,681 kcal/kg (lupin), and that of soybean meal was 4,514 Kcal/kg. Heating of grain legumes had no effect on AME and AMEn, except for lupin, where it increased by 23.9 and 23.5 %, respectively. The AME values among the raw legumes, were highest in lentil (2,438 Kcal/kg) and lowest in lupin (1,595 Kcal/kg), with the intermediate values for chickpea (2,206 Kcal/kg), faba bean (1,923 Kcal/kg) and pea (1,970 Kcal/kg). The AME of raw legumes were lower (P < 0.05) than that of soybean meal (2,673 Kcal/kg), but N-corrected AME of lentil was not different to that of soybean meal. The current results showed that steam conditioning at 80°C was not effective to improve energy availability of grain legumes, except for lupin. Soybean meal is superior to grain legumes in terms of energy availability for broiler feeding.
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    Potential of field peas and faba beans as protein-rich alternatives for partial or full replacement of soybean meal in broiler chicken diets
    (Elsevier Inc on behalf of Poultry Science Association Inc, 2026-01-01) Sadr VS; Macelline SP; Kim E; Toghyani M; Hamungalu O; Wester TJ; Barekatain R; Liu SY
    This study aimed to evaluate the potential of field peas (FP), faba beans (FB), and their combination to replace soybean meal (SBM) in broiler diets. Experimental diets were formulated to progressively replace SBM with FP, FB, or both across four feeding phases: starter (0–10 d), grower (10–24 d), finisher (24–35 d), and withdrawal (35–42 d). Each of the six dietary treatments was replicated 10 times, with 6 straight-run Ross 308 broiler chicks per replicate. Growth performance was monitored, and nutrient utilization was assessed. Protein and starch digestibility were measured at the distal jejunum and distal ileum, and the starch to protein (S:P) disappearance rate and ratios were calculated for each intestinal segment. Progressive replacement of SBM up to 55 % in the starter, 66 % in the grower, and 100 % in the finisher and withdrawal phases resulted in final BW and FCR that were statistically similar to the control SBM-based diets. However, complete replacement of SBM from the grower phase onward significantly reduced BW, FCR, and breast meat yield, particularly in birds offered diets based on FP (P < 0.05). Dietary treatments had no significant effect on AME, AMEn, or the AME:gross energy ratio (P > 0.05). Diets containing FP, FB, or their combination significantly increased nitrogen retention and excreta dry matter, and reduced water intake (P < 0.05). No significant effects were observed on protein or starch digestibility or their disappearance rates at either the distal jejunum or distal ileum (P > 0.05). However, the inclusion of FP and FB significantly increased the S:P disappearance rate ratio in both intestinal segments (P < 0.05). These results indicate that both FP and FB can be used effectively only for partial replacement of SBM in broiler diets. While the increased S:P disappearance rate ratio suggests altered nutrient absorption dynamics and may explain the decline in performance of the birds fed high level of legumes, further investigation on underlying effects on intestinal functions is required.