Effect of Protein Levels on Nutritive value of Soybean Meals fed to growing chicks

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Mba, A.U.
Njikc, M.C.
Oyenuga, V.A.
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The effect of level of proteins on the nutritive values of two samples of soybean meal was studied in experiments with growing chicks. Increasing the protein level from 10 to 20 per cent resulted in a decrease of the net protein utilization (NPU), net protein ratio (NPR) and nitrogen retention. On the other hand, weight gain was enhanced as the protein concentration increased while protein efficiency ratio (PER) increased up to the 16 per cent level and thereafter dropped with further increases in dietary protein. True digestibility of protein was not affected by the protein level. The nutritive value of the soybean protein heated for 15 minutes at 121 cC was superior to that heated for 20 minutes at the same temperature. The identity of values obtained when the chick is fed at 13 per cent protein level and those for the rat at 10 per cent protein level suggests that under appropriate experimental conditions protein nutrition in the avian species is similar to that of the rat and that information obtained from the latter could be extrapolated to the chick.
East African Agricultural And Forestry Journal, 40, pp. 366-371