Effect of feeding velvet beans (&lt;i&gt;Mucuna pruriens&lt;/i&gt;) on the lipid profile of broiler chickens

Tsp Jayaweera,K Samarasinghe,Hw Cyril,Had Ruwandeepika,Tsj Thotawaththe,Dd Wickramanayake

doi:10.4038/suslj.v7i1.1845

Effect of feeding velvet beans (<i>Mucuna pruriens</i>) on the lipid profile of broiler chickens

Tsp Jayaweera, K Samarasinghe + Show 4 more

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https://doi.org/10.4038/suslj.v7i1.1845

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Abstract

The effect of feeding velvet bean (Mucuna pruriens) meal on the lipid profile in broilers was investigated. Two hundred, 14 days old broiler chicks were randomly allocated to five dietary treatments in a completely randomized design and feeding continued for four weeks. Maize and soybean meal based control feed and four test diets prepared from the control feed by incorporating velvet beans at 10, 15, 20 and 25% levels served as five dietary treatments. Feed intake was unaffected by velvet beans. Serum total cholesterol level was lowered by 9.5, 9.7, 15 and 16% in birds fed with 10, 15, 20 and 25% velvet bean diets. Birds fed 25% VB diet showed an increase in HDL level by 8%. LDL level was lowered by 43.1, 36.5, 25 and 23.4%, respectively in birds fed with 25, 20, 15 and 10% velvet beans. Velvet beans reduced the serum triglyceride levels. Results suggest that Velvet beans contain a strong cholesterol lowering effect in broilers. Key words: Velvet beans; broilers; cholesterol DOI: 10.4038/suslj.v7i1.1845 Sabaragamuwa University Journal vol. 07 no.1, 2007 pp 78-85

Highlights

Meat and other animal products can play a significant role in alleviating the nutritional status of the people
Five dietary treatments were assigned to 20 groups with 4 replicates per treatment according to a complete randomized design (CRD)
Del Carmen et al (1999) and Carew et al (2003) found significantly reduced feed intake when raw velvet beans were introduced to broiler diets and it was partially but significantly reversed when velvet beans were heated before feeding indicating the antipalatability factor was removed by heat treatment

Summary

Introduction

Meat and other animal products can play a significant role in alleviating the nutritional status of the people. Meat is an excellent source of high-quality and readily digestible protein. They are good sources of micronutrients (Layrisse et al, 1990; Bender, 1992). Most of the people restrict eating meat due to the fear of having high cholesterol content in meat (Abeywardena, 2003).

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