EVALUATION OF METHODS OF PROCESSING CHAYA LEAF MEAL (CLM) IN TERMS OF CHEMICAL COMPOSITION AND ON PERFORMANCE AND PHYSIOLOGICAL PARAMETERS OF CHICKS

Abstract

Four processing methods, air drying, oven (mechanical) drying, fermentation and parboiling of chaya leaves, were evaluated for their effect on the chemical composition of the resulting dry leaves. They were evaluated further in terms of performance and some physiological parameters using 450 day-old cockerels. There were no significant (P>0.05) differences in chemical composition of the chaya leaf meal due to method of processing with the exception of the hydrogen cyanide content which were significantly (P<0.05) higher in the air dried and fermented meals. The feeding of diets incorporating 50g/kg feed of the variously processed chaya leaf meal did not significantly (P >0.05) affect final body weight gain, feed consumption, feed conversion efficiency, water intake and mortality of chicks, as compared to a chaya-free (control) diet. Treatment differences in blood cellular elements of chicks were not significant (P >0.05). Histological observations on the liver of chaya-fed birds indicated no morphological or gross issue changes.