EFFECTS OF HEAT TREATMENT ON THE NUTRITIVE VALUE OF FABA BEANS (VICIA FABA) FOR BROILER CHICKENS

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Abstract
The effects of autoclaving on the composition and nutritive value of a sample of faba beans for growing broilers were studied. Whole beans were heat-treated at 121 C for 0, 15, 30, 45 or 60 min in trial 1 and for 0, 30 or 60 min in trial 2. Heated beans were incorporated at 25% level by replacing soybean meal and ground wheat in control diets containing 20.2 and 17.0% of protein in trials 1 and 2, respectively. Heat treatment for 45 and 60 min resulted in a slight decrease in the protein (N × 6.25), cystine and basic amino acid content of the beans, but increased the metabolizable energy content by about 15% (2.57 vs. 2.20 kcal/g at 90% dry matter). Growth rate, feed intake and feed conversion efficiency were not affected by the presence of faba beans in broiler rations. Although heating the beans marginally improved their nutritive value it may not be economical on a practical basis.

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