

Chickpea in Broiler Nutrition

A Research Report

2019

Institute for Development of Technology for Rural Advancement,

Vrindavan-281101, Mathura, Uttar Pradesh, INDIA
A Research Report Chickpea in Broiler Nutrition

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Institute for Development of Technology for Rural Advancement,

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Subject Index

Over-view

1. Introduction

2. Technical Programme

3. Results and Discussion

4. Summary and Conclusion

5. Bibliography

Appendices

The Chickpea in Broiler Nutrition a Research Report is an effort the present to report the findings of the research work on the effect of incorporation of chickpea (cicer arietinum) in the diet of broiler chicken on their performance, carcass composition, immune response and histopathology of internal organs. The objectives of present work were to study the effect of incorporation of raw and roasted chickpea on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken in different seasons.

The work was designed to investigate the effectiveness of chickpea at different levels in various forms in two seasons. During the study, two experiments were conducted. Feeding experiment with 4 treatments in which 0%, 5%, 10% and 15% chickpea was incorporated in the broiler diet with 3 replications. Two hundred and forty day old chicks were divided in to four groups of three replications having 20 broiler chicks in each. The feeding trial was done for 6 weeks (4 weeks starter and 2 week finisher). After feeding trials 3 broiler chicks from each replication were sacrificed for carcass traits and composition. Experiment II was conducted to find out comparative effect of feeding different form of chickpea on growth which includes 3 treatment groups i.e. R-1 (control), R-2 (raw chickpea) and R-3 (roasted chickpea). Each replicate consisted of 20 broilers chicks. Both the experiments were conducted in two seasons i.e. summer and winter in order to measure the variation on the performance of broilers due to season. A metabolism trial of 3 days duration was conducted during the last three days of feeding trial after an adaptation period of another three days. During the metabolic trial a total collection of daily feed intake and excrete from 4 birds of each replicate was performed. Feed and excrete samples were kept oven dried in the plastic bottles till analyzed for chemical analysis.

On the basis of present study following suggestions and recommendations can be made:

Incorporation of chickpea at the rate of 5 and 10 % improves growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken. But as the level was further increased up to 15 per cent, the same properties are reduced.

Incorporation of roasted chickpea is better on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken in comparison to raw chickpea.

Incorporation of chickpea is better on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken in winter comparison to summer.

It can be recommended that roasted chickpea can be incorporated in the ration of broiler chickens. Incorporation of chickpea higher than those levels is found better on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organ.

The chickpea (Cicer arietinum) (also garbanzo bean, chana (north India), Indian pea, ceci bean, Bengal gram, Chana dal) is an edible legume is a member of genus Cicer of the legume family Fabaceae and subfamily Faboideae and the only genus found in Tribe Cicereae. Its native distribution is across the Middle East and Asia. Chickpea is high in protein and one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East. Its best known and only domesticated member is Cicer arietinum, the species which includes the Chickpea, or Garbanzo bean.

1.01 Production of chickpea

India is the world leader in chickpea (bengal gram) production followed by Pakistan and Turkey. Top ten chick peas producers are presented in the following table 1.01.

Legume seeds play an important role in both human and animal nutrition as a good source of protein, carbohydrate, minerals and some vitamins, however, they contain low amount of peptides containing amino acids. Among legume crops chickpea is an important source of protein in several developing countries. The presence of several antinutritional factors such as protease inhibitors, polyphenolic compounds and phytic acid etc in chickpea seeds limit their use for human nutrition, however, legume proteins are the natural protein suitable to complement that present in cereal grains. When both are ingested, in appropriate ratio, the protein quality becomes higher than that of the individual components (Bressani, 1975). In general, legume seeds comprise an important part of the human diet in developing countries in tropical and subtropical areas, where their nutritional contribution is of paramount importance. A large segment of the population in these areas has limited access to food of animal origin. This has been the case with chickpea which has seldom been used in animal nutrition. However if the economics of its production were improved, either by increasing the yield or by the introduction of mechanization of the crop, the chickpea can then be a good alternative to the imported protein sources in poultry feed. It is, however, necessary to know its nutritive value when included in poultry diets. From the data on the composition of chickpea samples analyzed in this study, the values compare well with those mentioned in International Feed Composition Tables (Feedstuff, 1986). As a potential feedstuff, these samples showed a high level of crude protein and starch, and a low fibre content. The amino acids profile adequately adjusts to the pig and the poultry requirements with the exceptions for tryptophane and methionine, respectively. Chickpea has a high nutritive value in ruminant nutrition, specially as a concentrate component (energy and protein fractions of the diet). There is no apparent anti-nutritive factors other than tannins whose effect must be further tested.

1.02 Chemical composition of chickpea

Chickpea is an important source of available energy because of its high level starch content (45-54% dry matter, DM) and the amount of soluble carbohydrate (2-9% DM). The content of crude protein is ranging from 18 to 24% DM basis, which compares well with other protein sources. The values in this respect are closer to faba bean major (26% DM), pea (21% DM) and Lupinus albus (24% DM). In addition it can be seen that fibre content is not too high (3-8% of DM) with most of this fibre content belonging to the NDF fraction(13- 20% DM) rather than to the ADF (5-13% DM) or to the ADL ones (0.1 - 0.8% DM), meaning that it is highly degradable. Chickpea has a crude fïber content close to that of pea (6.4% DM) or faba bean (8.3% DM) but much lower than that of Lupinus albus (1 1.9% DM) or Lupinus luteus (17.8% DM). The high fat content (4-6% DM) is a good contribution for non-ruminant energy fraction. Chickpea is nearly free from cyanidric acid. The level of tannins varied from 78 to 181 mg/100 g DM. The impact of tannins on the nutritive value depends not only on their level but also on the form they occur i.e. condensed or free tannins. The arginine content (% of protein) varies from 4.4 to 8.0 which compares well with Lathyrus cicera (6.8), Lathyrzls ochrus (8.0) and Vicia sativa (6.6) and is higher than casein (3.9) which is usually used as a reference. The cystine content (3.5 - 5.0 of protein) is much higher than in the other legumes such as Lathyrus cicera (1.4), Lathyrus ochrus (1.1) and Vicia sativa (1.1) and casein (0.4) but close to that of Lupinus albus (4.1) or Lupinus luteus (5.9). The lysine content varies from 6.6 to 10.3 and also methionine content from1.3 to 1.6% of protein which are higher than other legumes. However tryptophane content (1.02 to 1.46 of protein) seems to be closer to the values observed with Lathyrus cicera (1.04), faba bean nzajor (1.05), Lupinus albus (0.96) and higher than Lathyrus ochrus (0.28).

1.03 Nutritive value of chickpea

Main nutritive value of chickpea seems to be as protein supplement, in particular for pigs and poultry. From the comparison between composition of chickpea and nutrient requirements it seems that tryptophan is the limiting amino acid followed by lysine and sulphur amino acids. However, this limitation is not critical (with the exception of tryptophan) and chickpea can be the main constituent of the protein fraction of poultry diets. Methionine is important limiting sulphur containing amino acid followed by arginine and lysine. A methionine rich supplement or synthetic methionine may be added to the chickpea to overcome deficiency.

Chickpeas is a good source of zinc, folate and protein (Vegsoc, 2008*; 2008**).It is also a good source of dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes and low in fat (Table 1.02) mostly fatty acids are polyunsaturated. Nutrient profile of indigenous chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 kcal calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein (Table 1.02). Chickpea also provides dietary phosphorus (49–53 mg/100 g). According to the International Crops Research Institute for the Semi-Arid Tropics, chickpea seeds contain on average: 23% protein, 64% total carbohydrates, (47% starch, 6% soluble sugar), 5% fat, 6% crude fiber and 3% ash There is also a high mineral content viz. phosphorus (340 mg/100 g), calcium (140 mg/100g), magnesium 48 mg/100g iron (7 mg/100 g) zinc (1.53 mg/100 g). Chickpea can also assist in lowering of cholesterol in the bloodstream.

The rat is generally not used as a test animal to examine chickpea as a source of protein in the diet, but it is a good model for non-ruminants. Results obtained in rats with the 10% level of protein replacement showed that a proper heat treatment of chickpea gives zootechnical performance (Ben Ali, 1980) similar to that obtained with a high quality protein such as casein, but the biological value being only slightly lower. An improper heat treatment leads to poor performance. Compared to the control group, untreated chickpea shows slightly lower performance. Daily growth is reduced by 12% despite the high quantity consumed (+2%). Similar results have been reported by Akbar et al. (1986) in rats and Visitpanich et al. (1985) in rats and pigs.

Studies conducted using untreated spring dry pea showed the performance of pigs and poultry on this diet to be similar to that obtained with the control, if the level of incorporation of pea in the ration was 16% for gestating sows and 24% for lactating sows (Gatel et al. 1987), 30% for pigs for porkbutcher meat (Grosjean et al. 1986), growing chicken (Lacassagne, 1988) and layers (Guillaume, 1977).

Pigs raised on a diet incorporating 30% winter peas, which are four times richer in antitrypsic factor than chickpea, showed decreased performance than those raised on standard diet, which could be contributed to a lower energy concentration. In fact in a broiler ration, an addition of 44 g of oil and 2,5 g of methionine per kg of feed allowed the incorporation of 66% of raw pea while the growth performance of chicken was maintained (Garambois and Goussopoulos, 1982).

The studies conducted in growing rats showed that weight gains and feed efficiency in rats fed chick pea diet did not differ from those fed defatted soybean diet but were significantly lower than rats fed control diet. The nitrogen metabolizability and N retentions by rats fed on chickpea diet were significantly lower than those obtained with defatted soybean or control diet, which was due to increase excretion of primarily as urea through the urine. They concluded that low nutritional value of chickpea meal might be due to adverse effect of its globulin proteins on growth and nitrogen metabolism rather than to the action of any known anti-nutritional factors present in the diet.

1.04 The broiler

The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic birds, and with a population of more than 24 billion in 2003, (Perrins, 2003), there are more chickens in the world than any other species of bird. Human beings keep chickens primarily as a source of food, consuming both their meat and eggs. The scientific description of chicken is presented in the Table 1.03.

The traditional poultry farming view of the domestication of the chicken is stated: "Humans first domesticated chickens of Indian origin for the purpose of cockfighting in Asia, Africa, and Europe. Very little formal attention was given to egg or meat production... " (Garrigus, 2007).

Poultry is an important source of protein to the ever-expanding population in rural areas. The cost of feed has been indicated by farmers in the smallholder sector as the major constraint in poultry production (Munyawu et al. 1998). The poultry producers have experienced a rise in the cost of production due to the increasing cost of feed. The cost of the maize ingredient, which makes 65 % of the current poultry feeds, is very high (Mutetwa 1996). Maize also happens to be the staple food in Zimbabwe. The prospects to increase the output of cereals to a magnitude, which will satisfy both human and animal needs remains unforeseen. Therefore, an alternative to cereals in animal feeds might be the only immediate solution (Scott 1995). In Zimbabwe there has been a considerable gradual increase in land used for sweet potato production from 1996 to 2000 coupled with a decrease in maize production in the communal lands (CSO 2001).

A broiler is a type of chicken raised specifically for meat production. Modern commercial broilers, typically known as Cornish crosses or Cornish-Rocks are specially bred for large scale, efficient meat production and grow much faster than egg or traditional dual purpose breeds. They are noted for having very fast growth rates, a high feed conversion ratio, and low levels of activity. Broilers often reach a harvest weight of 4-5 pounds dressed in only five weeks. Broilers are a hybrid variety of chicken produced from a cross of male of a naturally double breasted Cornish strain and a female of a tall, large boned strain of white Plymouth Rocks. The hybrid meat breed was introduced in the 1930s and became dominant in the 1960s for the first time. The original cross was plagued by problems of low fertility, slow growth, and disease susceptibility, and modern broilers have gradually become very different from the Cornish x Rock hybrid.

Broiler chickens may develop several health issues as a result of selective breeding. Broiler chickens are bred to be very large to produce the most meat per animal. The large chickens cannot stand because their bodies grow too quickly for their legs. Therefore, they may become lame or suffer from broken legs. Broiler chickens are also prone to heart attacks for the same reason, as the heart cannot support blood flow to the large body of the chicken. Another issue with selective breeding is the larger chickens have a more aggressive appetite. The broilers are feed restricted and this leads to behavioral issues in chronically hungry birds. Broiler chickens may also often get joint disorders because their legs cannot bear the heavy bodies.

1.05 The broiler meat

In general the quality of poultry meat is an extremely complex notion that can be accessed from different points of view. From the standpoint of consumer interests and the slaughter industry, broilers should have not only high slaughter yields and desirable carcass conformation scores but also good aesthetic, sensory and nutritional characteristics. In that respect, the chemical composition of muscle tissue of major primal cuts is an important element of broiler meat quality (Ristic, 1999; Grashorn and Clostermann, 2002; Holcman et al. 2003; Suchy et al. 2002).

The quality traits are dependent upon a number of factors viz. genotype, sex and age among biological factors (Lewis et al. 1997; Bokkers and Koene, 2003; Hellmeister et al. 2003). Nutrition plays an important role affecting the meat quality. Diet composition and feed consumption can affect the chemical composition of muscle tissue to a greater extent.

The spectacular changes in the market forms for poultry in recent years, from a predominantly whole bird commodity to modern highly expanded industry focused on cut-up, deboned meat, and ready-to-eat further processed products, has resulted in a change of quality expectation. The chief poultry meat quality attributes are appearance, texture, juiciness, flavor, and functionality (Fletcher, 2002). With trends increasing to further processing, meat functionality has increased in relative importance, especially because of its key role in determining the sensory quality of multifaceted ready-to-eat products. Water-holding capacity (WHC) and water-binding capacity of meat are also critical attributes for successful product formulation and process control. Traditionally, less concern has been given to the functional properties of poultry meat such as WHC and texture (Barbut, 1998). Loss in functionality of poultry breast meat is often associated with pale meat and is often referred to as pale, soft, exudative (PSE) or PSE-like (Bianchi et al. 2005). Some researchers have indicated that significant variations in breast meat color subsist during processing as well as at the retail level, depending on the flock, type of birds, processing factors, and seasonality (Bianchi et al. 2006). Genetics also has been reported as a significant factor for determining quality characteristics of the meat (Debut et al. 2003). Some factors other than biological variations have been considered to affect poultry meat quality. The environmental conditions during transportation and holding of the birds have been shown to influence processing yield and meat quality (Bianchi et al. 2004). During the summer months, high antemortem temperatures can affect muscle acidification, or rigor development, and subsequent meat quality via adrenal or other physiological responses or simply by fatigue of the birds (Lambooij, 1999).

1.06 Feed conversion ratio

Feed conversion ratio (FCR) is a composite trait affected by initial BW, feed intake, and growth rate while being tested. It is generally agreed that reducing feed intake may have negative consequences on other traits, including growth. Dunnington and Siegel (1996) reviewed some of the negative consequences of reduced BW and feed intake. Pym and Nicholls (1979) also opined that different physiological mechanisms control feed intake and feed conversion.

Feed efficiency may be improved in numerous ways at the biological level. Feed efficiency can be enhanced by a reduction of days needed to reach market weight. An energetics model in a commercial broiler line, is associated with a savings of 880 kcal of ME. Remaining ME savings appear to be due to a number of factors potentially including efficiency of tissue accretion above maintenance needs, bird activity, or an alteration in the efficiency of ME use to satisfy the maintenance requirement itself. A reduction in the maintenance energy needs of birds would presumably be reflected in a lowered basal metabolic rate (BMR); such changes could be related to bird body temperature (BT) or daily bird stress response to mild environmental stressors reflected as changes in BT. Changes in BT may in fact be occurring; Washburn and Pinson (1990) have reported lower BT of modern broilers (41.44°C) than BT of a 1957 random bred control population (41.77°C). Alternatively, differences in bird fear response to daily factors perceived as stressful by the bird would be expected to result in increased energy expenditure.

In poultry husbandry, feed conversion ratio (FCR), feed conversion rate, or feed conversion efficiency (FCE), is a measure of a bird's efficiency in converting feed mass into increased body mass. Specifically FCR is the mass of the food eaten divided by the body mass gain, all over a specified period of time. Birds that have a low FCR are considered efficient users of feed. Poultry has a feed conversion ratio of 2 to 4.

1.07 Blood serum components

It is well established that the health and performance of birds is influenced by the nutrient and metabolites of blood. Therefore with the understanding of relationship between blood biochemical parameters and production characteristics, one can estimate the health and performance of the birds. The purpose of this study was to evaluate the changes of blood biochemical parameters of broiler chickens when different levels of sodium bentonite were used as a feed additive in their diet.

Blood components may be influenced by physiological factors, such as age and species, and by pathological factors (Szabo et al. 2005; Lloyd & Gibson, 2006). The loss of cell membrane integrity caused by hypoxia or traumatism causes enzymes to leak to the extracellular fluid, where they are measured, allowing to determine the degree of cell or tissue lesions. These analyses are discussed in several studies with domestic animals (Jain, 2000), but only a few specifically refer to broilers (Kaneko et al. 1997). The evaluation of the levels of total protein and its fractions supply the information required to interpret the occurrence of dehydration, infections, immune diseases, and inflammatory responses. The determination of blood component values using laboratory exams is an important procedure to aid the diagnosis of several diseases and dysfunctions, as they provide reliable results, and may also give inputs for research studies on nutrition, physiology, and pathology (Bounous et al. 2000). This study aimed at determining the levels of blood serum components of broilers of different ages, including serum protein test in acrylamide gel (SDS-PAGE), in order to provide useful data for the diagnosis and prognosis of broiler diseases.

1.08 Justification of the study

One of the main problems dealing with mankind in the 21st century is the supply of high quality proteins in the food (Olimpia, 2006). The condition is not different in poultry production. The increasing need for an efficient and low-cost poultry production in the tropics directs to the selection of alternative raw materials, with acceptable bio-availability and do not fight with human feeding (Savon, 2005). Ghadge et al. (2009) reported that cheaper protein sources like groundnut cake and fish meal are used as major protein sources in poultry feed formulation in India. Amongst the other protein sources soybean meal has materialized as the most promising one because of its better protein quality and fairly consistent nutrient content. The use of legumes for poultry feeding constitutes one of the most perfect alternatives. Olimpia (2006) reported that feeding growing animals on diets containing raw legumes as major sources of protein brings about a number of undesirable physiological and biochemical consequences. They have sulphur containing amino acid deficiency and a variety of antinutritive factors. The wide variant in quality due to existence of anti-nutrients in legumes and adulteration in fish meal as well as high prices of meat meal and poultry by-product meal has necessitated a search for other potential protein sources.

Among legume crops, chickpeas probably have been and still are a staple food in many and subtropical countries. However, the increasing shortage of protein for both human and animal consumption and the development of seed varieties potentially useful in practical animal feeding have led to an increased interest in the use of chickpea seeds, particularly those from the Kabuli varieties have been reported to contain low amount of antinutritional factors in addition they appear to be well tolerated by pigs and poultry. Apart from this, chickpea had been reported to have specific properties and hence shown to reduce plasma cholesterol level in experimental animals and humans.

The present study will be helpful in finding out to what extent chickpea could be used as protein concentrates and would be suggested to include in the diet of hyper lipidemic human and cholesterol fed animals.

1.09 Objectives

The objectives of present study entitled "Effect of Incorporation of Chickpea (Cicer arietinum) in the Diet Of Broiler Chicken on Their Performance, Carcass Composition, Immune Response and Histopathology of Internal Organs" were as follows:

  1. To study the effect of incorporation of raw chickpea on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken.

  2. To study the comparative effects of incorporation of raw and roasted chickpea on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs in broiler chicken.

The present study entitled "Effect of Incorporation of Chickpea (Cicer arietinum) in the Diet of Broiler Chicken on Their Performance, carcass Composition, Immune Response and Histopathology of Internal Organs" was carried out to discern the effect of incorporation of raw chickpea on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken and further to study the comparative effects of incorporation of raw and roasted chickpea on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs in broiler chicken. The study was conducted in the Department of Animal Husbandry and Dairying, R.B.S. College, Bichpuri and Department of Animal Nutrition, College of Veterinary and Animal Sciences G.B.P.U.A. & T., Pantnagar. The materials and the procedures used for the purpose in detail are described under this chapter:

Experimental design

The present work was designed to investigate the effectiveness of chickpea at various levels in raw as waste roasted forms in two seasons. Two experiments were conducted to find out the objectives of the research (Table 3.1).

Experiment I

Feeding experiment with 4 treatments in which 0%, 5%, 10% and 15% chickpea was incorporated in the broiler diet with 3 replications in two seasons i.e. summer and winter (Table 2.1). Two hundred and forty day old chicks were procured from Venkateshwar Hatchery, Dehra Dun and were divided in to four groups of three replications with 20 broiler chicks in each replication during both the seasons. The feeding trial lasted for 6 weeks (4 weeks starter and 2 week finisher). At the end of feeding trials 3 broiler chicks from each replicate were sacrificed for carcass traits and composition.

Experiment II

Experiment II was conducted to find out comparative effect of feeding different form of chickpea i.e. raw and roasted. There were 3 dietary treatment groups i.e. T-1 (control), T-2 (raw chickpea) and T-3 (roasted chickpea). Each replicate consisted of 20 broilers chicks (Table 3.2). One hundred eighty day old broiler chicks procured from Venkateshwar Hatchery, Dehra Dun were divided into three groups of three replications with twenty broiler chicks in replication during both the seasons. The feeding trials lasted 6 weeks (4 weeks starter and 2 weeks finisher). At the end of feeding trial, three broiler chicks from each replicate were sacrificed for carcass traits and composition.

Seasonal effect

Both the experiments were conducted in two seasons i.e. summer and winter in order to measure the variation on the performance of broilers due to seasons (Table 2.1 and 2.2).

Experimental birds

Three hundred day-old broiler chicks in each season during both the experiments were procured from a local hatchery (Venkateshwar Hatchery, Dehra Dun) and were immediately transferred to the experimental site.

Allotment

During Experiment I two hundred forty, day-old broiler chicks were selected from the flock for present study on the basis of health and physiological grounds in summer season. They were randomly divided in to four treatment groups having 60 chicks in each, namely Control group or T-1 (control), T-2, T-3 and T-4 to keep them on the diet incorporating 0, 5, 10 and 15 per cent chickpea in their diet, respectively. The chicks in each group were again divided randomly in three replicates name R-1, R-2 and R-3. The same practice was followed in winter seasonal also to compare season effect of the test diets.

During experiment II one hundred eighty day old broiler chicks were selected from the flock procured from (Venkateshwar Hatchery, Dehra Dun) on the basis of health and physiological grounds during summer and winter seasons, separately. All the ckicks were randomly divided into 3 treatment groups having 60 ckicks in each i.e. T-1 (control), T-2 (raw chickpea) and T3 (10% roasted chickpea). The chicks in each group were again divided into 3 replicates with 20 chicks in each replicate.

Management

The birds were housed in floor pen. They were housed on floor of a suitable size house and managed as any commercial broiler flock. Chicks were given the experimental diets and Fresh, cool and clean drinking water ad libitum during the experimental periods. The housing and managemental conditions were similar in both the experiments in both the seasons for different treatment groups and their replications.

Veterinary care

All chicken groups were kept under the appropriate management program and housing system, the house was illuminated continuously during the experimental period.

Experimental diets

The experimental rations for starter and finisher broilers under study were formulated at the experimental site. Raw ingredients were bought from a local market and control diet was formulated as per requirements (NRC, 1994). The formula of control diet is presented in Table 2.3 for both starter and finisher chicks. Chickpea, at the rate of 5%, 10% and 15% was incorporated in the broiler diet to formulate 3 test diets, respectively (Table 2.4). Thus four levels of chickpea incorporated diets were formulated.

Observations

Chemical composition of ration

The samples of feed were subjected for proximate analysis using standard technique (AOAC, 1994). The chemical composition of all the feed during experiment I and experiment II is presented in Table 2.5 (A) and 2.5 (B).

Physiological parameters

Live body weight

Weekly live body weight of the individual chicks was recorded, during both the experiments I and II during summer and winter seasons. Chicks were weighed at weekly basis till the end of the experiment which lasted for 6 weeks (4 weeks starter and 2 week finisher).

Body weight gain

The average live body weight gain was calculated by subtracting the average initial live weight of a certain period from the average final live weight of the same period. Individual live weight gains were totaled and divided by the number of chicks to obtain the average live body weight gain (BWG).

Feed intake

Each group was provided daily with enough pre-weighed ration of its corresponding diet. The remainder and scattered feed as well as the consumed feed was weekly recorded for each replicate. Chicks in each replicate were provided with a certain amount of feed every week. The residuals were obtained at the end of the same week and the amount of feed consumed was calculated by difference. The following equation was applied to obtain the average amount of feed consumption.

Feed intake (FI) (gram / bird /week) = Amount of feed consumed by each replicate / Number of chicks in a replicate and thereafter, the average weekly feed consumption per bird was calculated through division of group intake by their chickens numbers.

Feed efficiency ratio and feed conversion efficiency

The feed efficiency ratio and feed conversion efficiency were recorded weekly. The feed efficiency was calculated in terms of gain per unit feed consumed by the birds. The amount of feed required for producing a unit of gain or average feed consumption per chick per week by average body gain per chick per week (FC).

METABOLISM TRIAL:

A metabolism trial of 3 days duration was conducted during the last three days of feeding trial after an adaptation period of another three days. During the metabolic trial a total collection of daily feed intake and excrete from 4 birds of each replicate was performed. Feed and excrete samples were kept oven dried in the plastic bottles till analyzed for chemical analysis.

Carcass traits

Three birds from each replicate in each feeding trials were sacrificed. Meat samples (thigh and breast muscles) were collected for chemical composition such as moisture, protein, fat and mineral matter. The amino acid pattern of the meat samples was also seen.

Histopathology of internal organs

At the termination of the feeding trial, 3 chicks were taken randomly from each replicate. Chicks were sacrificed according to the routine practices adopted in commercial broiler slaughter house after a fasting period of 10 hours. Chicks were then eviscerated and viscera were measured. Weights of visceral organs like liver, heart, gizzard, spleen and pancreas were recorded as percent of carcass weight. Total cool carcass weight was recorded then each carcass was split into its cuts, breast, and thighs and each cut weight was recorded.

Selected organs were taken and fixed in formalin 10% for 24 hours, then trimmed and washed by water for four hours. The fixed tissues were dehydrated by transferring into a series of graded concentrated ethyl alcohol (59%, 70 % and 100%,). The tissues were cleared in xylene for 2 hour. The cleared tissues were embedded in paraffin wax at 60-70oC for four hours and the cut by using Reichert-Jung 2040 microtome, the sections dewaxed by xylene for 10 minutes. Then methyl alcohol for 3 minutes and washed by distilled water for 5 minutes. The sections were routinly stained with haematoxylin and eosin [H&E] (Clayton, 1971). The stained sections were washed by tap water, mounted in Canada plasm.

Chemical analysis

Feed and excreta samples were analyzed for dry matter (DM), crude protein (CP), crude fiber (CF), crude fat or ether extract (EE), total ash, nitrogen free extract (NFE), total carbohydrates (TCHO), gross energy (GE) and organic matter (OM). Flesh of breast and thighs meat were mixed up after bone separation off, and then minced well to determine the meat chemical composition. The amino and pattern of the meat samples was also recorded. The standard procedures were used for chemical analysis (AOAC, 1994).

Biochemical parameters

At the end of the experiment (42 days of age), 3 birds from each replicate were randomly chosen, fasted for about10 hours, weighed and slaughtered. Individual blood samples were taken from the same slaughtered birds from each treatment at 42 days of age. Blood samples were collected into dry clean tubes containing heparin drops to determine hematological parameters including, Packed cell volume, red blood cells (RBCs), hemoglobin (Hb) concentration and Mean cell hemoglobin (Winderobe 1967).

Another set of centrifuge tubes with no heparin were used to collect blood and kept under standing position for harvesting the serum samples and there after centrifuged for 15 minutes at 4000 rpm (Bergen et al. 1973). Serum samples were stored in deep freezer at approximately -200C for further chemical analysis. Blood glucose (mg/dl), blood proteins (g/dl), albumin (g/dl), globulin (g/dl), total cholesterol (mg/dl), triglycerides (mg/dl), high density lipoprotein (mg/dl), cholesterol (mg/dl) in blood serum were assayed by the appropriate methods using Autopak reagent kit (Bayer Diagnostics, Baroda, India). The concentrations were read directly from autoanalyser (SPAN, India).

Immunity parameters

In all the experiments during summer and winter feeding trials antibody titer against Newcastle, Influenza viruses and sheep red blood cell, heterophil to lymphocyte ratio and albumin to globulin ratio were measured as immune responses. At day 24 of age, 3 birds per replicate were randomly chosen and their blood samples were collected from brachial vein and centrifuged to obtain serum. Antibody titers against Newcastle and Influenza (H2N9) viruses were measured using Hemagglutination Inhibition Test (Toghyani, et al., 2010), whereas, at day 22 of age, 3 birds were randomly selected from each replicate, and were inoculated via the brachial vein with 1 ml of 1% SRBC suspension. At day 6 after inoculation, blood samples were obtained from the brachial vein and SRBC antibody titers were measured by the microtiter procedure of Wegmann and Smithies (1966). Titers were expressed as the log2 of the reciprocal of the highest dilution giving visible hemagglutination. At 42 days of age, 3 birds per replicate were selected and their blood samples were collected using syringes containing heparin to avoid blood clot formation. Blood samples were prepared on slides and painted by Gimsa methods. One hundred leukocytes per sample were counted by heterophil to lymphocyte separation under an optical microscope then heterophil to lymphocyte ratio was calculated and recorded (Gross and Siegel, 1983).

Statistical analysis

The data recorded during the experiment were statistically analyzed using completely randomized block design (Snedecor and Cochran, 1994). SPSS software (SPSS, 1988) was exercised for various statistical calculations. The analysis of variance (ANOVA) is given in Table 2.6 and 2.7. Critical difference was calculated by using appropriate formulae given by (Elhance and Elhance, 1996).

Protein available in chickpea (Cicer arietinum) grains is one of the natural proteins that is very much suitable to complement that present in cereal grains for simple stomuched animals including birds and human. Chickpea grains comprise an important part of the human diet in developing countries in tropical and subtropical areas like India, where the nutritional contribution is of paramount importance because a large segment of the population in those areas has limited access to protein from animal origin or synthetic proteins. It is also interesting to high light that chickpea grains are richer in fat content than in other leguminous grains (Pichinoni, 1965).

Protein rich grains contain a considerable amount of anti-nutritional factors (Cordesse, 1990). Galactosides and antitryptic factors are well known to be present in chickpea grains. Chickpea also contains higher amount of crude fibre than soybean. However, Melcion (1986) reported that the concentration of anti-nutritional factors in some protein rich grains may be controlled with the heat treatment. After heat treatment, the protein based anti-nutritional factors are found only in traces in leguminous grains. Heat treatments also improve the biological value of proteins in legumes. Thus, chickpea may be a good protein sources in animal and poultry feed if it is given a controlled heat treatment or it is roasted.

Two experiments were conducted and the findings of present investigation entitled "Effect of Incorporation of Chickpea (Cicer arietinum) in the Diet of Broiler Chicken on Their Performance, Carcass Composition, Immune Response and Histopathology of Internal Organs" are described and discussed under this chapter.

3.0 Chemical composition of chickpea

The Chemical composition of Chickpea has been presented in Table 3.0. It can be concluded on the basis of the data presented in the table that chickpea may be a very good source of protein, energy and nitrogen free extract. All the essential amino acids, chickpea may be incorporated in the ration of simple stomached animals. The values recorded nutrients are to those of previous studies (Cordesse, 1990; Ramalho Ribeiro and Portugal Melo, 1990).

Experiment I

Physiological aspects

To study various physiological parameters of broiler chicks, fed on test diets in comparison to those fed on control diet, the metabolism trials were conducted and information on the following parameters have been recorded and presented hereunder:

  * Feed intake

  * Weight gain

  * Feed efficiency ratio and feed conversion efficiency.

  * Feed intake and excreta voided

  * Balance of energy and protein

  * Nutrients utilization

  * Biological value

  * net protein retention, net protein utilization

  * Carcass composition

  * Carcass traits

3.01 Daily feed intake

Daily feed intake data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.01, Figure 01 and Appendix I.

Experiment I

Variation in daily feed intake due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) but when the level was further increased up to 15 per cent, the daily feed intake was significantly (p<0.01) reduced.

Variation in daily feed intake due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that daily feed intake was high in winter season in comparison to that in summer. During summer season, antinutritional factors present in chickpea are more effective and hence daily feed intake was reduced in this season in comparison to winter (Melcion, 1986).

The results of the present study for the control group are in line with those observed by Ben Ali, (1980); Melcion, (1986); Onifade and Odunsi, (1998); Maphosa et al., (2003); Iheukwumere et al., (2007); Ukpabi et al., (2008); Mahmood et al., (2009) and Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Daily feed intake due to roasting of chickpea recorded to be significant (p<0.01) revealing that incorporation of raw feed in broiler feed significantly decreased daily feed intake in comparison to that due to incorporation of control and roasted feed. Reduced feed intake in feed incorporated with raw chickpea may be due to higher level of concentration of antinutritional factors present in chickpea (Ben Ali, 1980). The antinutritional factors are reported to be broken down due to heat treatment during the process of roasting and hence, intake was increased (Melcion, 1986).

3.02 Dry matter intake

DMI data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.02, Figure 02 and Appendix II.

Experiment I

Variation in DMI due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but as the level was further increased up to 15 per cent, the DMI was significantly (p<0.01) reduced.

Variation in Dry Matter Intake due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that DMI was high in winter season in comparison to that in summer. During summer season, antinutritional factors present in chickpea are more effective and hence dry matter intake was reduced in this season in comparison to winter.

Ben Ali, (1980); Melcion, (1986); Onifade and Odunsi, (1998); Skinner-Noble and Teeter, (2003); Carew et al., (2005) and Ahmad Sabha, (2008) found the same results with regard to dry matter intake in control group in the present study. Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in Dry Matter Intake due to roasting of chickpea of feeds offered to the broiler chicks ware recorded to be significant (p<0.05) revealing that incorporation of raw feed in broiler feed significantly (p<0.05) decreased Dry Matter Intake in comparison to that due to incorporation of control and roasted feed. Reduced Dry Matter Intake in feed incorporated with raw chickpea may be due to higher level of concentration of antinutritional factors present in chickpea (Ben Ali, 1980). The antinutritional factors are reported to be broken down due to heat treatment during the process of roasting and hence, Dry Matter Intake was increased (Melcion, 1986).

3.03 Energy intake

Energy Intake data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.03, Figure 03 and Appendix III.

Experiment I

Variation in Energy Intake due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, the Energy Intake was significantly (p<0.01) reduced. The reason for this trend could be due to the pattern of dry matter intake and the content of energy in feed data in four feeds which followed almost similar trend.

Variation in Energy Intake due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that Energy Intake was high in winter season in comparison to that in summer. The reason for this trend could be due to the pattern of dry matter intake and the content of energy in feed data in two seasons which followed almost similar trend.

The present findings of the present study for the control group were coincided with Frigård et al., (1994); Onifade and Odunsi, (1998); Ukpabi et al., (2008). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in Energy Intake due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged. The reason for this trend could be due to the pattern of dry matter intake and the content of energy in feed data in three replicates which followed almost similar trend.

3.04 Crude protein intake

Crude protein Intake data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.04, Figure 04 and Appendix IV.

Experiment I

Variation in Crude protein Intake due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but as the level was further increased up to 15 per cent, the Crude protein Intake was significantly (p<0.01) reduced. The reason for this trend could be due to the pattern of dry matter intake data which followed almost similar trend.

Variation in Crude protein Intake due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that Crude protein Intake was high in winter season in comparison to that in summer. Again, the reason for this trend could be due to the pattern of dry matter intake data which followed almost similar trend.

The findings of the present study for the control group were similar with the several studies on Broilers (Onifade and Odunsi, 1998; Ahmad Sabha, 2008; Ukpabi et al., 2008). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in Crude protein Intake due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained unchanged (p>0.01). The reason for this trend could be due to the pattern of dry matter intake data which followed almost similar trend.

3.05 Crude protein metabolizability

Crude protein metabolizability data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.5, Figure 5 and Appendix 5.

Experiment I

Variation in crude protein metabolizability due to different test feeds (0, 5, 10 and 15 per cent chickpea incorporation) offered to the broiler chicks was recorded to be non significant (p>0.01) revealing that incorporation of chickpea from 0 to 15 per cent in broiler feed had no significant (p>0.01) affect in this regard The reason for this trend could be due to the pattern of Crude Protein intake data which followed almost similar trend.

Variation in crude protein metabolizability due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that crude protein metabolizability was high in winter season in comparison to that in summer. The reason for this trend could be due to the pattern of crude protein intake data which followed almost similar trend. The ambient temperature was low in winter season, and broilers were requiring more nutrients especially protein and metabolic energy to maintain their body temperature.

Similar trends of the present study for the control group were observed in this respect in broilers Frigård et al., (1994); Ukpabi et al., (2008). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in crude protein metabolizability due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three replicates do not affect (p>0.01) Crude Protein metabolizability in broilers. The reason for this trend could be due to the pattern of Crude Protein intake data which followed almost similar trend.

3.06 Energy metabolizability

Energy metabolizability data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.06, Figure 06 and Appendix VI.

Experiment I

Variation in energy metabolizability due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but as the level was further increased up to 15 per cent, the energy metabolizability was significantly (p<0.01) reduced. The reason for this trend could be due to the pattern of Energy intake data which followed almost similar trend.

Variation in energy metabolizability due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that Energy metabolizability was high in winter season in comparison to that in summer. The reason for this trend could be due to the pattern of Energy intake data which followed almost similar trend. The ambient temperature was low in winter season, and broilers were requiring more nutrients especially metabolic energy to maintain their body temperature.

The results of the present study for the control group were in accordance with Frigård et al., (1994); Onifade and Odunsi, (1998); Ukpabi et al., (2008). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in energy metabolizability due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three replicates do not affect (p>0.01) energy metabolizability broilers. The reason for this trend could be due to the pattern of Energy intake data which followed almost similar trend.

3.07 Dry matter retention

Dry Matter Retention data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.07, Figure 07 and Appendix VII.

Experiment I

Variation in Dry Matter Retention due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea at 0 and 5 per cent and 10 and 15 per cent in broiler feed were significantly differed (p<0.01) in this regard. Increasing level of incorporation of chickpea declined dry matter retention significantly (p<0.01) in comparison to that in control. The reason for this trend could be due to the pattern of intake and metabolizability of dry matter data on various feeds which followed almost similar trend.

Variation in dry matter retention due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that dry matter retention was high in winter season in comparison to that in summer. Again, the reason for this trend could be due to the pattern of intake and metabolizability of dry matter data in different seasons which followed almost similar trend.

The findings as observed in the present study for the control group were agreed with the several studies on Broilers (Onifade and Odunsi, 1998). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in dry matter retention due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be significant (p<0.05) revealing that incorporation of raw feed in broiler feed significantly decreased dry matter retention in comparison to that due to incorporation of control and roasted feed. The reason for this trend could be due to the pattern of intake and metabolizability of dry matter data on different replicates which followed almost similar trend.

3.08 Energy retention

Energy retention data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.08, Figure 08 and Appendix VIII.

Experiment I

Variation in energy retention due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard. The reason for this trend could be due to the pattern of intake and metabolizability of Energy data on various feeds which followed almost similar trend.

Variation in energy retention due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that energy retention was high in winter season in comparison to that in summer. Again, the reason for this trend could be due to the pattern of intake and metabolizability of Energy data in different seasons which followed almost similar trend.

The observations recorded during the present study for the control group was consistent with Onifade and Odunsi, (1998). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in energy retention due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged. The reason for this trend could be due to the pattern of intake and metabolizability of Energy data on different replicates which followed almost similar trend.

3.09 Crude protein retention

Crude protein retention data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.09, Figure 09 and Appendix IX.

Experiment I

Variation in crude protein retention due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea at 0 and 3 per cent and 5, 10 and 15 per cent in broiler feed had no significant difference (p>0.01) in this regard but when chickpea was incorporated at the rate of 15 per cent, it was declined significantly (p<0.01) in comparison to that in control. The reason for this trend could be due to the pattern of intake and metabolizability of crude protein data on various feeds which followed almost similar trend.

Variation in crude protein retention due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that crude protein retention was high in winter season in comparison to that in summer. Again, the reason for this trend could be due to the pattern of intake and metabolizability of Crude Protein data in different seasons which followed almost similar trend.

Similar responses as observed in the present study for the control group were reported by Onifade and Odunsi, (1998). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in crude protein retention due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be significant (p<0.05) revealing that incorporation of raw feed in broiler feed significantly decreased crude protein retention in comparison to that due to incorporation of control and roasted feed. The reason for this trend could be due to the pattern of intake and metabolizability of crude protein data on different replicates which followed almost similar trend.

3.10 Biological value

The biological value data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.10, Figure 10 and Appendix X.

Experiment I

Variation in biological value due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.05) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.05) in this regard but the level was further increased up to 15 per cent, the Biological Value was significantly (p<0.05) reduced. The reason for this trend could be due to the pattern of intake, metabolizability and retention of crude protein data on different feeds which followed almost similar trend.

Variation in biological value due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that biological value was high in winter season in comparison to that in summer. Again, the reason for this trend could be due to the pattern of intake, metabolizability and retention of crude protein data in different seasons which followed almost similar trend.

The observations in the present study for the control group were in accordance with Ben Ali, (1980); Nelson et al., (1990). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in biological value due to feeding of roasted chickpea in feeds to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged. The reason for this trend could be due to the pattern of intake, metabolizability and retention of crude protein data on different replicates which followed almost similar trend.

3.11 Initial weight

Initial weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.11, Figure 11 and Appendix XI.

Experiment I

Variation in Initial weight due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.01) revealing that incorporation of chickpea from 0, 5, 10 and 15 per cent in broiler feed had no significant difference (p>0.01) in this regard. The reason for this trend could be due to random selection/ allotment of birds to different test diets.

Variation in Initial weight due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that Initial weight was high in winter season in comparison to that in summer. The reason for this trend could be due to random selection/ allotment of birds in two seasons.

The results found in the present study for the control group were in agreement with those obtained by Mahmood et al., (2009). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in Initial weight due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged. The reason for this trend could be due to random selection/ allotment of birds to three replicates.

3.12 Final weight

Final weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.12, Figure 12 and Appendix XII.

Experiment I

Variation in Final weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, the Final weight was significantly (p<0.01) reduced. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients on different feeds which followed almost similar trend. In test diets, decreased Final Weight may be due to more effectiveness of anti nutritional factors present in chickpea (Melcion, 1986).

Variation in Final weight Due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that Final weight was similar in two seasons, i.e. winter and summer. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients in different seasons which followed almost similar trend. In summers, decreased Final Weight may be due to more effectiveness of anti nutritional factors present in chickpea during summer in comparison to winter season (Melcion, 1986).

The same opinions as recorded in the present study for the control group were expressed by Melcion, (1986); Onifade and Odunsi, (1998); Ukpabi et al., (2008); Mahmood et al., (2009). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in Final weight due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients on different replicates which followed almost similar trend. In raw replicates, decreased Final Weight may be due to more effectiveness of anti nutritional factors present in raw chickpea in comparison to other replicates (Melcion, 1986).

3.13 Average weight gain

Average weight gain data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.13, Figure 13 and Appendix XIII.

Experiment I

Variation in average weight gain due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, the Average weight gain was significantly (p<0.01) reduced. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients in different seasons which followed almost similar trend. In test diets, decreased average weight gain may be due to more effectiveness of anti nutritional factors present in chickpea (Melcion, 1986).

Variation in average weight gain due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that average weight gain was similar in two seasons, i.e. winter and summer. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients in different seasons which followed almost similar trend. In summers, decreased Average weight gain may be due to more effectiveness of anti nutritional factors present in chickpea during summer in comparison to winter season (Melcion, 1986).

The results recorded in the present study for the control group were in agreement with previous findings on broiler Ben Ali, (1980); Onifade and Odunsi, (1998); Maphosa et al., (2003); Skinner-Noble and Teeter, (2003); Carew et al., (2005); Ukpabi et al., (2008); Khadiga, et al., (2009); Mahmood et al., (2009). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in average weight gain due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients in different seasons which followed almost similar trend. In raw replicates, decreased average weight gain may be due to more effectiveness of anti nutritional factors present in raw chickpea in comparison to other replicates (Melcion, 1986).

3.14 Feed conversion ratio

Feed conversion ratio data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.14, Figure 14 and Appendix XIV.

Experiment I

Variation in Feed Conversion Ratio due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients and average weight gain data on different feeds which followed almost similar trend. In test diets, decreased Feed Conversion Ratio may be due to more effectiveness of anti nutritional factors present in chickpea (Melcion, 1986).

Variation in feed conversion ratio due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that feed conversion ratio was similar in two seasons, i.e. winter and summer. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients and average weight gain data in two seasons which followed almost similar trend. In summers, decreased Feed Conversion Ratio may be due to more effectiveness of anti nutritional factors present in chickpea during summer in comparison to winter season (Melcion, 1986).

The results recorded in the present study for the control group were consistent with Ben Ali, (1980); Melcion, (1986); Onifade and Odunsi, (1998); Brown et al., (2001); Maphosa et al., (2003); Skinner-Noble and Teeter, (2003); Iheukwumere et al., (2007); Ahmad Sabha, (2008); Ukpabi et al., (2008); Khadiga, et al., (2009); Mahmood et al., (2009). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in feed conversion ratio due to feeding of roasted chickpea in feeds of feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients and average weight gain data on three replicates which followed almost similar trend. In raw replicates, decreased Feed Conversion Ratio may be due to more effectiveness of anti nutritional factors present in raw chickpea in comparison to other replicates (Melcion, 1986).

3.15 Food:gain

Food: gain data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.15, Figure 15 and Appendix XV.

Experiment I

Variation in food:gain due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients and average weight gain data on different foods which followed almost similar trend. In test diets, decreased Food: Gain may be due to more effectiveness of anti nutritional factors present in chickpea (Melcion, 1986).

Variation in food:gain due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that food : gain was similar in two seasons, i.e. winter and summer. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients and average weight gain data in two seasons which followed almost similar trend. In summers, decreased Food:Gain may be due to more effectiveness of anti nutritional factors present in chickpea during summer in comparison to winter season (Melcion, 1986).

The results of the present study for the control group were agreed with that of Onifade and Odunsi, (1998); Carew et al., (2005); Mahmood et al., (2009); Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in food:gain due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged. The reason for this trend could be due to the nutritional performance of chicks including intake, metabolizability and retention data of various nutrients and average weight gain data on three replicates which followed almost similar trend. In raw replicates, decreased Food:Gain may be due to more effectiveness of anti nutritional factors present in raw chickpea in comparison to other replicates (Melcion, 1986).

3.16 Dressing percentage

Dressing percentage data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.16, Figure 16 and Appendix XVI.

Experiment I

Variation in dressing percentage due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, dressing percentage was significantly (p<0.01) reduced.

Variation in dressing percentage due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that dressing percentage was similar in two seasons, i.e. winter and summer.

The findings on dressing percentage in broiler chicks during present study for the control group agreed with the several studies on Broilers (Iheukwumere et al.,2007; Ahmad Sabha, 2008; Mahmood et al., 2009). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in dressing percentage due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.17 Carcass weight

Carcass weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.17, Figure 17 and Appendix XVII.

Experiment I

Variation in carcass weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, carcass weight was significantly (p<0.01) reduced.

Variation in carcass weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that carcass weight was similar in two seasons, i.e. winter and summer.

The data on carcass weight in broiler chicks during present study for the control group were consistent with (Melcion, 1986; El Deen, 2005; Ahmad Sabha, 2008; Toghyani et al., 2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in carcass weight due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.18 Breast weight

Breast weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.18, Figure 18 and Appendix XVIII.

Experiment I

Variation in breast weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). highest and lowest breast weight was recorded in the group fed on ration incorporated with chickpea at the rate of 3 and 15 per cent, respectively.

Variation in breast weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that breast weight was similar in two seasons, i.e. winter and summer.

Similar responses on breast weight in broiler chicks during present study for the control group were reported by Mohamed, (2003); Iheukwumere et al., (2007); Ahmad Sabha, (2008); Bogosavljevic-Boskovic et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in breast weight due feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.19 Liver weight

Liver weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.19, Figure 19 and Appendix XIX.

Experiment I

Variation in liver weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). highest and lowest liver weight was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively.

Variation in liver weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that liver weight was similar in two seasons, i.e. winter and summer.

Similar data on liver weight in broiler chicks during present study for the control group were reported by Mohamed, (2003); Carew et al., (2005); El Deen, (2005); Ahmad Sabha, (2008); Mahmood et al., (2009); Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in liver weight due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.20 Heart weight

Heart weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.20, Figure 20 and Appendix XX.

Experiment I

Variation in heart weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). The highest and lowest heart weight was recorded in the group fed on ration incorporated with chickpea at the rate of 3 and 15 per cent, respectively.

Variation in heart weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that heart weight was similar in two seasons, i.e. winter and summer.

The results on heart weight in broiler chicks during present study for the control group agrees with previous findings of Mohamed, (2003); El Deen, (2005); Ahmad Sabha, (2008); Mahmood et al., (2009); Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in heart weight due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.21 Gizzard weight

Gizzard weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.21, Figure 21 and Appendix XXI.

Experiment I

Variation in gizzard weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). highest and lowest gizzard weight was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively.

Variation in gizzard weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that gizzard weight was similar in two seasons, i.e. winter and summer.

Similar findings on gizzard weight in broiler chicks during present study for the control group were obtained by Mohamed, (2003); Maphosa et al., (2003); El Deen, (2005); Ahmad Sabha, (2008); Mahmood et al., (2009); Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in gizzard weight due feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.22 Pancreas weight

Pancreas weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.22, Figure 22 and Appendix XXII.

Experiment I

Variation in pancreas weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). highest and lowest pancreas weight was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 0 and 15 per cent, respectively.

Variation in pancreas weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that pancreas weight was similar in two seasons, i.e. winter and summer.

Similar trend on pancreas weight in broiler chicks during present study for the control group was observed in this respect in broilers Maphosa et al., (2003); Mahmood et al., (2009); Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in pancreas weight due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.23 Caeca weight

Caeca weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.23, Figure 23 and Appendix XXIII.

Experiment I

Variation in caeca weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). highest and lowest caeca weight was recorded in the group fed on ration incorporated with chickpea at the rate of 3 and 0 per cent, respectively.

Variation in caeca weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that caeca weight was similar in two seasons, i.e. winter and summer.

The results on caeca weight in broiler chicks during present study for the control group were in accordance with Maphosa et al., (2003); Ahmad Sabha, (2008); Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in caeca weight due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.24 Intestines weight

Intestines weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.24, Figure 24 and Appendix XXIV.

Experiment I

Variation in intestines weight due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). highest and lowest intestines weight was recorded in the group fed on ration incorporated with chickpea at the rate of 0 and 15 per cent, respectively.

Variation in intestines weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that intestines weight was similar in two seasons, i.e. winter and summer.

The results on intestines weight in broiler chicks during present study for the control group were in agreement with those obtained by Maphosa et al., (2003); Ahmad Sabha, (2008). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in intestines weight due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.25 Abdominal fat weight

Abdominal fat weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.25, Figure 25 and Appendix XXV.

Experiment I

Variation in abdominal fat due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). The highest and lowest abdominal fat was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 15 per cent, respectively.

Variation in abdominal fat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that abdominal fat was similar in two seasons, i.e. winter and summer.

The same opinion on abdominal fat in broiler chicks during present study for the control group was expressed by Skinner-Noble and Teeter, (2003); El Deen, (2005); Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in abdominal fat due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.26 Spleen weight

Spleen weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.26, Figure 26 and Appendix XXVI.

Experiment I

Variation in spleen weight due to control and three various test feeds offered to the broiler chicks was recorded to be non-significant (p>0.01) revealing that incorporation of chickpea in broiler ration had no effect in this respect.

Variation in spleen weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that spleen weight was similar in two seasons, i.e. winter and summer.

These results on spleen weight in broiler chicks during present study for the control group are in agreement with previous findings on broiler (Mohamed, 2003; Ahmad Sabha, 2008; Toghyani et al., 2010. Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in spleen weight due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.27 Thigh weight

Thigh weight data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.27, Figure 27 and Appendix XXVII.

Experiment I

Variation in thigh weight due to control and three various test feeds offered to the broiler chicks was recorded to be non-significant (p>0.01) revealing that incorporation of chickpea in broiler ration had no effect in this respect.

Variation in thigh weight due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that thigh weight was similar in two seasons, i.e. winter and summer.

These results on thigh weight in broiler chicks during present study for the control group were consistent with Mohamed, (2003); Iheukwumere et al., (2007); Ahmad Sabha, (2008); Bogosavljevic-Boskovic et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in thigh weight due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.28 Breast moisture

Breast moisture data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.28, Figure 28 and Appendix XXVIII.

Experiment I

Variation in breast moisture due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, Breast moisture was significantly (p<0.01) reduced.

Variation in breast moisture due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that breast moisture was similar in two seasons, i.e. winter and summer.

This results on breast moisture in broiler chicks during present study for the control group agreed with that of Maphosa et al., (2003); Ozdogan and Aksit, (2003); Bogosavljevic-Boskovic et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in breast moisture due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.29 Thigh moisture

Thigh moisture data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.29, Figure 29 and Appendix XXIX.

Experiment I

Variation in thigh moisture due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, Thigh moisture was significantly (p<0.01) reduced.

Variation in thigh moisture due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that thigh moisture was similar in two seasons, i.e. winter and summer.

The results of the present study on thigh moisture in broiler chicks during present study for the control group were in agreement with previous findings (Maphosa et al., 2003; Ozdogan and Aksit, 2003; Bogosavljevic-Boskovic et al., 2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in thigh moisture due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.30 Breast fat

Breast fat data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.30, Figure 30 and Appendix XXX.

Experiment I

Variation in breast fat due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). highest and lowest breast fat was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 15 per cent, respectively.

Variation in breast fat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that breast fat was similar in two seasons, i.e. winter and summer.

The results on breast fat in broiler chicks during present study for the control group were similar with the findings of Maphosa et al., (2003); Ozdogan and Aksit, (2003); Bogosavljevic-Boskovic et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in breast fat due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.31 Thigh fat

Thigh fat data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.31, Figure 31 and Appendix XXXI.

Experiment I

Variation in thigh fat due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in thigh fat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that thigh fat was similar in two seasons, i.e. winter and summer.

The findings of present study on thigh fat in broiler chicks during present study for the control group were in accordance with results of Maphosa et al., (2003); Ozdogan and Aksit, (2003); Bogosavljevic-Boskovic et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in thigh fat due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.32 breast protein

Breast protein data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.32, Figure 32 and Appendix XXXII.

Experiment I

Variation in breast protein due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in breast protein due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that Breast protein was high in winter season in comparison to that in summer.

The results of the present study on breast protein in broiler chicks during present study for the control group were in line with those observed by Ozdogan and Aksit, (2003); Bogosavljevic-Boskovic et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in breast protein due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.33 Thigh protein

Thigh protein data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.33, Figure 33 and Appendix XXXIII.

Experiment I

Variation in thigh protein due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, thigh protein was significantly (p<0.01) reduced.

Variation in thigh protein due to two different seasons of feeding broilers chicks was observed to be significant (p<0.05) revealing that thigh protein was high in winter season in comparison to that in summer.

Ozdogan and Aksit, (2003); Bogosavljevic-Boskovic et al., (2011) found the same results on thigh protein in broiler chicks during present study for the control group. Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in thigh protein due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.34 Breast minerals

Breast minerals data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.34, Figure 34 and Appendix XXXIV.

Experiment I

Variation in breast minerals due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). highest and lowest breast minerals was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 15 per cent, respectively.

Variation in breast minerals due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that breast minerals was similar in two seasons, i.e. winter and summer.

The present findings on breast minerals in broiler chicks during present study for the control group coincided with Maphosa et al., (2003); Ozdogan and Aksit, (2003); Bogosavljevic-Boskovic et al., 2011. Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in breast minerals due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.35 Thigh minerals

Thigh minerals data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.35, Figure 35 and Appendix XXXV.

Experiment I

Variation in thigh minerals due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, thigh minerals was significantly (p<0.01) reduced.

Variation in thigh minerals due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that Thigh Minerals was similar in two seasons, i.e. winter and summer.

The results on thigh minerals in broiler chicks during present study for the control group agreed with the several studies on Broilers Maphosa et al., (2003); Ozdogan and Aksit, (2003); Bogosavljevic-Boskovic et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in thigh minerals due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

Amino acids contents

3.36 Valine

Content of valine in meat of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.36, Figure 36 and Appendix XXXVI.

Experiment I

Variation in content of valine in meat due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, the content of valine in meat was significantly (p<0.01) reduced. The reason for this trend could be due to the incorporation of chickpea in broiler ration at different levels.

Variation in content of valine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of valine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of valine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged (p>0.01).

3.37 Threonine

Content of threonine in meat of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.37, Figure 37 and Appendix XXXVII.

Experiment I

Variation in content of threonine in meat due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.0) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in content of threonine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of threonine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of threonine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged (p>0.01).

3.38 Lysine

Content of lysine in meat data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.38, Figure 38 and Appendix XXXVIII.

Experiment I

Variation in content of lysine in meat due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, the content of lysine in meat was significantly (p<0.01) reduced. The reason for this trend could be due to the incorporation of chickpea in broiler ration at different levels.

Variation in content of lysine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of lysine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of lysine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged (p>0.01).

3.39 Histidine

Content of histidine in meat of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table3.39, Figure 39 and Appendix XXXIX.

Experiment I

Variation in content of histidine in meat due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.01) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in content of histidine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of histidine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of histidine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three types of feed i.e. control, raw or roasted materil replicates were unchanged (p>0.01).

3.40 Arginine

Content of arginine in meat data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.40, Figure 40 and Appendix XL.

Experiment I

Variation in content of arginine in meat due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.05) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.05) in this regard but the level was further increased up to 15 per cent, the content of arginine in meat was significantly (p<0.05) reduced. The reason for this trend could be due to the incorporation of chickpea in broiler ration at different levels.

Variation in content of arginine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of arginine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of arginine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged (p>0.01).

3.41 Methionine

Content of methionine in meat data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.41, Figure 41 and Appendix XLI.

Experiment I

Variation in content of methionine in meat due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.05) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.05) in this regard but the level was further increased up to 15 per cent, the content of methionine in meat was significantly (p<0.05) reduced. The reason for this trend could be due to the incorporation of chickpea in broiler ration at different levels.

Variation in content of methionine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of methionine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of methionine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged (p>0.01).

3.42 Phenylalanine

Content of phenylalanine in meat of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.42, Figure 42 and Appendix XLII.

Experiment I

Variation in content of phenylalanine in meat due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in content of phenylalanine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of phenylalanine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of phenylalanine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.05) revealing that incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged (p>9.05).

3.43 Tyrosine

Content of tyrosine in meat data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.43, Figure 43 and Appendix XLIII.

Experiment I

Variation in content of tyrosine in meat due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.05) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.05) in this regard but the level was further increased up to 15 per cent, the content of tyrosine in meat was significantly (p<0.05) reduced. The reason for this trend could be due to the incorporation of chickpea in broiler ration at different levels.

Variation in content of tyrosine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of tyrosine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of tyrosine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged (p>0.01).

3.44 Leucine

Content of leucine in meat data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.44, Figure 44 and Appendix XLIV.

Experiment I

Variation in content of leucine in meat due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, the content of leucine in meat was significantly (p<0.01) reduced. The reason for this trend could be due to the incorporation of chickpea in broiler ration at different levels.

Variation in content of leucine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of leucine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of leucine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged (p>0.01).

3.45 Isoleucine

Content of isoleucine in meat of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table3.45, Figure 45 and Appendix XLV.

Experiment I

Variation in content of isoleucine in meat due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in content of isoleucine in meat due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that content of isoleucine in meat was similar in two seasons, i.e. winter and summer.

Similar data as observed in the present study for the control group were reported by Bancos, (2010); Bivolarski et al., (2011); Faremi et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in content of isoleucine in meat due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.05) revealing that incorporation of three types of feed i.e. control, raw or roasted materil replicates were unchanged (p>9.05).

Haematological Parameters

3.46 Packed cell volume

Packed Cell Volume data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.46, Figure 46 and Appendix XLVI.

Experiment I

Variation in packed cell volume due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, Packed Cell Volume was significantly (p<0.01) reduced.

Variation in packed cell volume due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that packed cell volume was similar in two seasons, i.e. winter and summer.

The data on dressing percentage in broiler chicks during present study for the control group were consistent with Onifade and Odunsi, (1998); Uchegbu et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in packed cell volume due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.47 Red blood cells

Concentration of red blood cells concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.47, Figure 47 and Appendix XLVII.

Experiment I

Variation in concentration of red blood cells due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). Highest and lowest Concentration of Red Blood Cell was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively.

Variation in Concentration of red blood cells due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that Concentration of Red Blood Cell was similar in two seasons, i.e. winter and summer.

Similar responses on Concentration of red blood cells in broiler chicks during present study for the control group were reported by Onifade and Odunsi, (1998); Uchegbu et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in Concentration of Red Blood Cell due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.48 White blood cells

Concentration of white blood cells of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.48, Figure 48 and Appendix XLVIII.

Experiment I

Variation in concentration of white blood cells due to control and three various test feeds offered to the broiler chicks was recorded to be non-significant (p>0.01) revealing that incorporation of chickpea in broiler ration had no effect in this respect.

Variation in concentration of white blood cells due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that Concentration of White Blood Cell was similar in two seasons, i.e. winter and summer.

Similar concentration of white blood cells in broiler chicks during present study for the control group were reported by Onifade and Odunsi, (1998). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in concentration of white blood cells due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.49 Blood hemoglobin

Blood hemoglobin concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.49, Figure 49 and Appendix XLIX.

Experiment I

Variation in blood hemoglobin concentration due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, Blood Hemoglobin was significantly (p<0.01) reduced.

Variation in blood hemoglobin concentration due to two different seasons of feeding broilers chicks was observed to be significant (p<0.05) revealing that Blood Hemoglobin was high in summer season in comparison to that in summer.

Similar findings on blood hemoglobin concentration in broiler chicks during present study for the control group were obtained by Onifade and Odunsi, (1998); Iheukwumere et al., (2007); Uchegbu et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in blood hemoglobin concentration due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.50 Total blood serum protein

Total blood serum protein concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.50, Figure 50 and Appendix L.

Experiment I

Variation in total blood serum protein concentration due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, Total Serum Protein was significantly (p<0.01) reduced.

Variation in total blood serum protein concentration due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that Total blood serum protein was high in summer season in comparison to that in summer.

These results on total blood serum protein concentration in broiler chicks during present study for the control group agreed with previous findings of Onifade and Odunsi, (1998); Silva et al., (2007); Iheukwumere et al., (2007); Khadiga, et al., (2009); Emadi et al., (2010); Safaeikatouli et al., (2010); Uchegbu et al., (2010); Safaeikatouli et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in total blood serum protein concentration due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.51 Blood serum globulin

Blood serum globulin concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.51, Figure 51 and Appendix LI.

Experiment I

Variation in blood serum globulin concentration due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). Highest and lowest serum globulin concentration was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively.

Variation in blood serum globulin due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that Globulin was high in summer season in comparison to that in summer.

The same opinion as recorded on blood serum globulin in broiler chicks during present study for the control group was expressed by Onifade and Odunsi, (1998); Uchegbu et al., (2010); Safaeikatouli et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in blood serum globulin concentration due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.52 Blood serum albumin

Blood serum albumin concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.52, Figure 52 and Appendix LII.

Experiment I

Variation in blood serum albumin due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). Highest and lowest blood serum albumin was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 0 and 15 per cent, respectively.

Variation in blood serum albumin concentration due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that Albumin was similar in two seasons, i.e. winter and summer.

These results on blood serum albumin concentration in broiler chicks during present study for the control group were consistent with Onifade and Odunsi, (1998); Iheukwumere et al., (2007); Silva et al., (2007); Emadi et al., (2010); Safaeikatouli et al., (2010); Uchegbu et al., (2010); Safaeikatouli et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in blood serum albumin concentration due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.53 Blood serum triglycerides

Blood serum triglycerides concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.53, Figure 53 and Appendix LIII.

Experiment I

Variation in blood serum triglycerides due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). Highest and lowest blood serum triglycerides was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively.

Variation in blood serum triglycerides due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that blood serum triglycerides was similar in two seasons, i.e. winter and summer.

This results on blood serum triglycerides in broiler chicks during present study for the control group agreed with that of Silva et al., (2007); Khadiga, et al., (2009); Emadi et al., (2010); Safaeikatouli et al., (2010); Safaeikatouli et al., (2011);. Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in blood serum triglycerides due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.54 Blood serum cholesterol

Blood serum cholesterol concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.54, Figure 54 and Appendix LIV.

Experiment I

Variation in blood serum cholesterol due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, blood serum cholesterol was significantly (p<0.01) reduced.

Variation in blood serum cholesterol due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that blood serum cholesterol was similar in two seasons, i.e. winter and summer.

The results on blood serum cholesterol in broiler chicks during present study for the control group were in agreement with previous findings. Frigård et al., (1994); Onifade and Odunsi, (1998); Iheukwumere et al., (2007); Silva et al., (2007); Khadiga, et al., (2009); Emadi et al., (2010); Safaeikatouli et al., (2010); Uchegbu et al., (2010); Safaeikatouli et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in blood serum cholesterol due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.55 Blood urea

Blood urea concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.55, Figure 55 and Appendix LV.

Experiment I

Variation in blood urea due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). Highest and lowest Blood Urea was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 15 per cent, respectively.

Variation in blood urea due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that blood urea was similar in two seasons, i.e. winter and summer.

The results on blood urea in broiler chicks during present study for the control group were similar with the findings of Onifade and Odunsi, (1998); Iheukwumere et al., (2007); Emadi et al., (2010); Safaeikatouli et al., (2010); Uchegbu et al., (2010); Safaeikatouli et al., (2011). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in blood urea due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

3.56 Blood uric acid

Blood uric acid concentration of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.56, Figure 56 and Appendix LVI.

Experiment I

Variation in blood uric acid due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.01). Highest and lowest Blood Uric Acid was recorded in the group fed on ration incorporated with chickpea at the rate of 10 and 0 and 15 per cent, respectively.

Variation in blood uric acid due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that Blood Uric Acid was similar in two seasons, i.e. winter and summer.

The findings on blood uric acid in broiler chicks during present study for the control group were in accordance with results of Khadiga, et al., (2009); Emadi et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in blood uric acid due to feeding of roasted chickpea in feeds i.e. control, raw and roasted, offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that three replicates had no any specific effect in this regard.

Immune status

Humoral immune response was assessed in terms of antibody titre by ELISA in specific antigen sensitized birds fed diets containing chickpea. Spleen, Total serum protein, blood albumin, blood triglyceride and total cholesterol have already been discussed under heading 4., respectively in this same chapter. New castle (LOG2), influenza (LOG2), SRBC (LOG2), heterophil to lymphocyte ratio, albumin to globulin ratio, bursa, LDL-cholesterol, HDL-cholesterol are being discussed hereunder.

3.57 New castle (Log2)

The antibody titre against antigen of New castle (Log2) of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.57, Figure 57 and Appendix LVII.

Experiment I

Variation in antibody titre of New castle (Log2) due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in antibody titre of New castle (Log2) due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that New castle (Log2) was similar in two seasons, i.e. winter and summer.

Similar findings as recorded in the present study for antibody titre of New castle (Log2) in the control group were obtained by Basilico and Basilico, (1999); Weber et al., (2001); Vincent, (2002); Ferreira Junior, (2005); Nilforoushzadeh et al., (2008); Juhás et al., (2008) and Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in antibody titre of New castle (Log2) due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged.

3.58 Sheep red blood cells (SRBC) (Log2)

SRBC (Log2) data of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.58, Figure 58 and Appendix LVIII.

Experiment I

Variation in SRBC (Log2) due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in SRBC (Log2) due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that SRBC (Log2) was similar in two seasons, i.e. winter and summer.

Similar findings as recorded in the present study for SRBC (Log2) in the control group were obtained by Basilico and Basilico, (1999); Weber et al., (2001); Vincent, (2002); Ferreira Junior, (2005); Nilforoushzadeh et al., (2008); Juhás et al., (2008) and Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in SRBC (Log2) due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged.

3.59 Heterophil to lymphocyte ratio

Data for heterophil to lymphocyte ratio in blood of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.59, Figure 59 and Appendix LIX.

Experiment I

Variation in heterophil to lymphocyte ratio in blood Due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in heterophil to lymphocyte ratio in blood due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that data for heterophil to lymphocyte ratio in blood was similar in two seasons, i.e. winter and summer.

Similar findings as recorded in the present study for the data for heterophil to lymphocyte ratio in blood in the control group were obtained by Basilico and Basilico, (1999); Weber et al., (2001); Vincent, (2002); Ferreira Junior, (2005); Nilforoushzadeh et al., (2008); Juhás et al., (2008) and Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in Data for heterophil to lymphocyte ratio in blood due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged.

3.60 Albumin to globulin ratio

The data regarding albumin to globulin ratio in blood of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.60, Figure 60 and Appendix LX.

Experiment I

Variation in data regarding albumin to globulin ratio in blood due to different test feeds offered to the broiler chicks was recorded to be significant (p<0.05) revealing that incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no significant difference (p>0.01) in this regard but the level was further increased up to 15 per cent, the data regarding albumin to globulin ratio in blood was significantly (p<0.01) reduced.

Variation in data regarding albumin to globulin ratio in blood due to two different seasons of feeding broilers chicks was observed to be significant (p<0.01) revealing that It was high in winter season in comparison to that in summer.

Similar findings as recorded in the present study for data regarding albumin to globulin ratio in blood in control group were obtained by Basilico and Basilico, (1999); Weber et al., (2001); Vincent, (2002); Ferreira Junior, (2005); Nilforoushzadeh et al., (2008); Juhás et al., (2008) and Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in data regarding albumin to globulin ratio in blood due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged.

3.61 LDL-Cholesterol

Data of LDL-Cholesterol concentration in blood of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.61, Figure 61 and Appendix LXI.

Experiment I

Variation in data of LDL-Cholesterol in blood due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in Data of LDL-Cholesterol in blood Due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that Data of LDL-Cholesterol in blood was similar in two seasons, i.e. winter and summer.

Similar findings as recorded in the present study for Data of LDL-Cholesterol in blood in the control group were obtained by Basilico and Basilico, (1999); Weber et al., (2001); Vincent, (2002); Ferreira Junior, (2005); Nilforoushzadeh et al., (2008); Juhás et al., (2008) and Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in LDL-Cholesterol due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged.

3.62 HDL-Cholesterol

The HDL-Cholesterol concentration in blood serum of the broiler chicks kept on control and 3 test diets, in three replicates and two seasons recorded during investigation are presented in Table 3.62, Figure 62 and Appendix LXII.

Experiment I

Variation in HDL-Cholesterol concentration in blood due to different test feeds offered to the broiler chicks was recorded to be non-significant (p>0.05) revealing that incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no significant difference (p>0.01) in this regard.

Variation in HDL-Cholesterol concentration in blood due to two different seasons of feeding broilers chicks was observed to be non-significant (p>0.01) revealing that HDL-Cholesterol concentration in blood was similar in two seasons, i.e. winter and summer.

Similar findings as recorded in the present study for Data of HDL-Cholesterol in blood in the control group were obtained by Basilico and Basilico, (1999); Weber et al., (2001); Vincent, (2002); Ferreira Junior, (2005); Nilforoushzadeh et al., (2008); Juhás et al., (2008) and Toghyani et al., (2010). Effect of incorporation of chickpea in broiler ration at different levels, in this regard is lacking in the literature.

Experiment II

Variation in Data of HDL-Cholesterol in blood due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant (p>0.01) revealing that incorporation of raw replicates were remained statistically unchanged.

The objectives of present study entitled "Effect of Incorporation of Chickpea (Cicer arietinum) in the Diet of Broiler Chicken on Their Performance, Carcass Composition, Immune Response and Histopathology of Internal Organs" were as follows:

  1. To study the effect of incorporation of raw chickpea on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken.

  2. To study the comparative effects of incorporation of raw and roasted chickpea on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs in broiler chicken.

The study was carried out in the Department of Animal Husbandry and Dairying, R.B.S. College, Bichpuri and Department of Animal Nutrition, College of Veterinary and Animal Sciences G.B.P.U.A. & T., Pantnagar.

Experimental design

  1. The work was designed to investigate the effectiveness of chickpea at different levels in various forms in two seasons. During the study, two experiments were conducted to find out the objectives of the research.

  2. Feeding experiment with 4 treatments in which 0%, 5%, 10% and 15% chickpea was incorporated in the broiler diet with 3 replications. Two hundred and forty day old chicks were divided in to four groups of three replications in each with 20 broiler chicks in each replication. The feeding trial was done for 6 weeks (4 weeks starter and 2 week finisher). After feeding trials 3 broiler chicks from each replicate were sacrificed for carcass traits and composition.

  3. Experiment II was conducted to find out comparative effect of feeding different form of chickpea on growth which includes 3 treatment groups i.e. R-1 (control), R-2 (raw chickpea) and R-3 (roasted chickpea). Each replicate consisted of 20 broilers chicks.

  4. Both the experiments were conducted in two seasons i.e. summer and winter in order to measure the variation on the performance of broilers due to season.

  5. The birds were housed in floor pen. They were housed on floor of a suitable size house and managed as any commercial broiler flock. Chicks were given the experimental diets and fresh, cool and clean drinking water ad libitum during the experimental periods. The housing and managerial conditions were similar in both the experiments in both the seasons for different treatment groups and their replications.

  6. All chicken groups were kept under the same management program and housing system, the house was illuminated continuously during the experimental period.

  7. The experimental rations for starter and finisher broilers under study were formulated at the experimental site. Raw ingredients were bought from a local feed factory then mixed rations to fit the NRC requirements in control group. Chickpea, at the rate of 5%, 10% and 15% was incorporated in the broiler diet to formulate 3 test diets, respectively.

Observations

  8. The samples of feed were subjected for proximate analysis using standard technique. The chemical composition of all the feed was recorded in advance to formulate test diets..

  9. Weekly live body weight of the individual chicks was recorded, during both the experiments in sumeer and winter. Chicks were weighed at weekly basis till the end of the experiment which lasted for 6 weeks (4 weeks starter and 2 week finisher). The average live body weight gain was calculated.

  10. Feed intake was calculated by difference in feed offered and residue.

  11. The feed efficiency ratio and feed conversion efficiency were recorded weekly. The feed efficiency was calculated in terms of gain per unit feed consumed by the birds. The amount of feed required for producing a unit of gain or average feed consumption per chick per week by average body gain per chick per week.

  12. A metabolism trial of 3 days duration was conducted during the last three days of feeding trial after an adaptation period of another three days. During the metabolic trial a total collection of daily feed intake and excrete from 4 birds of each replicate was performed. Feed and excrete samples were kept oven dried in the plastic bottles till analyzed for chemical analysis.

  13. Three birds from each replicate in each feeding trials were sacrificed. Meat samples (thigh and breast muscles) were collected for chemical composition such as moisture protein, fat and mineral matter. The amino and pattern of the meat samples was also seen.

  14. Weights of various organs were recorded as percent of carcass weight. Total cool carcass weight was recorded then each carcass was split into its cuts, breast, and thighs were each cut weight was recorded.

  15. Feed and excreta samples were analyzed for dry matter (DM), crude protein (CP), crude fiber (CF), crude fat or ether extract (EE), total ash, nitrogen free extract (NFE), total carbohydrates (TCHO), gross energy (GE) and organic matter (OM). Flesh of breast and thighs meat were mixed up after bone separation off, and then minced well to determine the meat chemical composition. The amino and pattern of the meat samples was also recorded. The standard procedures were used for chemical analysis.

  16. At the end of the experiment (42 days of age), 3 birds from each replicate were randomly chosen, fasted for about10 hours, weighed and slaughtered. Individual blood samples were taken from the same slaughtered birds from each treatment at 42 days of age. Blood samples were collected into dry clean tubes containing heparin drops to determine hematological parameters including, Packed cell volume, red blood cells (RBCs), hemoglobin (Hb) concentration and Mean cell hemoglobin.

  17. In the experiment, antibody titer against Newcastle, Influenza viruses and sheep red blood cell, heterophil to lymphocyte ratio and albumin to globulin ratio were measured as immune responses. At day 24 of age, 3 birds per replicate were randomly chosen and their blood samples were collected from brachial vein and centrifuged to obtain serum. Antibody titers against Newcastle and Influenza (H2N9) viruses were measured using Hemagglutination Inhibition Test.

  18. At day 22 of age, 3 birds were randomly selected from each replicate, and were inoculated via the brachial vein with 1 mL of 1% SRBC suspension. At day 6 after inoculation, blood samples were obtained from the brachial vein and SRBC antibody titers were measured. Titers were expressed as the log2 of the reciprocal of the highest dilution giving visible hemagglutination. At 42 days of age, 3 birds per replicate were selected and their blood samples were collected using syringes containing heparin to avoid blood clot formation. Blood samples were prepared on slides and painted by Gimsa methods. One hundred leukocytes per sample were counted by heterophil to lymphocyte separation under an optical microscope then heterophil to lymphocyte ratio was calculated and recorded.

  19. The data recorded during the experiment were analyzed using completely randomized block design. SPSS software was exercised for various statistical calculations. Critical difference was calculated.

Experimental findings

The findings of the research study are summarized as below:

Chemical composition of chickpea

Chickpea may be a very good source of protein, energy and nitrogen free extract. All the essential amino acids, chickpea may be incorporated in the ration of simple stomached animals.

Physiological aspects

  1. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on feed intake but when the level was further increased up to 15 per cent, the daily feed intake reduced. The parameter was high in winter season in comparison to that in summer. Incorporation of raw feed in broiler feed decreased daily feed intake in comparison to that due to incorporation of control and roasted feed.

  2. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on DMI but as the level was further increased up to 15 per cent, the DMI reduced. The parameter was high in winter season in comparison to that in summer. Incorporation of raw feed in broiler feed decreased DMI in comparison to that due to incorporation of control and roasted feed.

  3. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on energy intake but as the level was further increased up to 15 per cent, energy intake reduced. The parameter was high in winter season in comparison to that in summer. Energy intake remained unchanged due to incorporation of raw replicates.

  4. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on crude protein intake but as the level was further increased up to 15 per cent, the crude protein intake reduced. The parameter was high in winter season in comparison to that in summer. Incorporation of raw replicates could not change this parameter.

  5. Incorporation of chickpea from 0 to 15 per cent in broiler feed had no effect on crude protein metabolizability. The parameter was high in winter season in comparison to that in summer. Incorporation of three replicates could not affect crude protein metabolizability in broilers.

  6. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on energy metabolizability but as the level was further increased up to 15 per cent, the energy metabolizability reduced. The parameter was high in winter season in comparison to that in summer. Incorporation of three replicates could not affect energy metabolizability in broilers.

  7. Incorporation of chickpea at 0 and 5 per cent and 10 and 15 per cent in broiler feed were differed with regard to dry matter retention. Increasing level of incorporation of chickpea declined the parameter in comparison to that in control. Dry matter retention was high in winter season in comparison to that in summer. Incorporation of raw feed in broiler feed decreased dry matter retention in comparison to that due to incorporation of control and roasted feed.

  8. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on energy retention. The parameter was high in winter season in comparison to that in summer. Incorporation of raw replicates remained unaffected in this respect.

  9. Incorporation of chickpea at 0 and 5 per cent in broiler feed had no impact on crude protein retention but when chickpea was incorporated at the rate of 15 per cent, it was declined in comparison to that in control. The parameter was high in winter season in comparison to that in summer. Incorporation of raw feed in broiler feed decreased crude protein retention in comparison to that due to incorporation of control and roasted feed.

  10. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on biological value but as the level was further increased up to 15 per cent, the biological value reduced. The parameter was high in winter season in comparison to that in summer. Incorporation of raw replicates remained unaffected in this respect.

  11. Incorporation of chickpea from 0, 5, 10 and 15 per cent in broiler feed had no impact on initial weight. The parameter was high in winter season in comparison to that in summer. Incorporation of raw replicates remained unaffected in this respect.

  12. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on final weight but as the level was further increased up to 15 per cent, the final weight reduced. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

  13. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on average weight gain but as the level was further increased up to 15 per cent, the average weight gain reduced. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

  14. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on feed conversion ratio. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

  15. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on food: gain ratio. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

  16. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on dressing percentage but as the level was further increased up to 15 per cent, dressing percentage reduced. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  17. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on carcass weight but as the level was further increased up to 15 per cent, carcass weight reduced. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  18. Highest and lowest breast weights were recorded in the groups fed on ration incorporated with chickpea at the rate of 5 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  19. Highest and lowest liver weights were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  20. Highest and lowest heart weights was recorded in the groups fed on ration incorporated with chickpea at the rate of 3 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  21. Highest and lowest gizzard weights were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  22. Highest and lowest pancreas weights were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 0 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  23. Highest and lowest caeca weights were recorded in the groups fed on ration incorporated with chickpea at the rate of 3 and 0 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  24. Highest and lowest intestines weights were recorded in the groups fed on ration incorporated with chickpea at the rate of 0 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  25. The highest and lowest abdominal fats were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  26. Incorporation of chickpea in broiler ration had no effect on spleen weight. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  27. Incorporation of chickpea in broiler ration had no effect on thigh weight. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  28. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no on monsture content in breast but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  29. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on the content of moisture in thigh but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  30. Highest and lowest breast fat contents were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  31. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on thigh fat content. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  32. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on breast protein content. The parameter was high in winter season in comparison to that in summer. Three replicates had no any specific effect in this regard.

  33. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on thigh protein content, but as the level was further increased up to 15 per cent, it reduced. The parameter was high in winter season in comparison to that in summer. Three replicates had no any specific effect in this regard.

  34. Highest and lowest breast mineral contents were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  35. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on thigh mineral contents but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  36. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on content of valine in meat but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates remained unchanged.

  37. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on content of threonine in meat. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates remained unchanged.

  38. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on content of lysine in meat but as the level was further increased up to 15 per cent, it reduced. The parameter in meat remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates remained unchanged.

  39. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on content of histidine in meat. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates were unchanged.

  40. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on the content of arginine in meat but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates remained unchanged.

  41. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on the content of methionine in meat but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates remained unchanged.

  42. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on content of phenylalanine in meat. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates remained unchanged.

  43. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on the content of tyrosine in meat but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates remained unchanged.

  44. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on the content of leucine in meat but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted material replicates remained unchanged.

  45. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on content of isoleucine in meat. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of three types of feed i.e. control, raw or roasted replicates remained unchanged.

  46. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on packed cell volume but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  47. Highest and lowest concentrations of red blood cells were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  48. Incorporation of chickpea in broiler ration had no effect on concentration of white blood cells. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  49. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on blood hemoglobin but as the level was further increased up to 15 per cent, it reduced. The parameter was high in summer season in comparison to that in summer. Three replicates had no any specific effect in this regard.

  50. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on total blood serum protein concentration but as the level was further increased up to 15 per cent, it reduced. The parameter was high in summer season in comparison to that in summer. Three replicates had no any specific effect in this regard.

  51. Highest and lowest blood serum globulin concentrations were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively. The parameter was high in summer season in comparison to that in summer. Three replicates had no any specific effect in this regard.

  52. Highest and lowest blood serum albumin concentrations were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 0 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  53. Highest and lowest blood serum triglyceride concentrations were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 0 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  54. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on blood serum cholesterol concentrations but as the level was further increased up to 15 per cent, it reduced. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  55. Highest and lowest blood urea concentrations were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  56. Highest and lowest blood uric acid concentrations were recorded in the groups fed on ration incorporated with chickpea at the rate of 10 and 0 and 15 per cent, respectively. The parameter remained similar in two seasons, i.e. winter and summer. Three replicates had no any specific effect in this regard.

  57. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on antibody titre of new castle (log2). The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

  58. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact in sheep red blood cells. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

  59. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on data for heterophil to lymphocyte ratio in blood. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

  60. Incorporation of chickpea up to 0, 5 and 10 per cent in broiler feed had no impact on the data regarding albumin to globulin ratio in blood but as the level was further increased up to 15 per cent, it reduced. The parameter was high in winter season in comparison to that in summer. Variation in data regarding albumin to globulin ratio in blood due to feeding of roasted chickpea in feeds offered to the broiler chicks ware recorded to be non-significant revealing that incorporation of raw replicates remained unaffected in this respect.

  61. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on the data of LDL-cholesterol in blood. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

  62. Incorporation of chickpea from 0, 5 to 15 per cent in broiler feed had no impact on HDL-cholesterol concentration in blood. The parameter remained similar in two seasons, i.e. winter and summer. Incorporation of raw replicates remained unaffected in this respect.

Suggestions and recommendations

On the basis of present study following suggestions and recommendations can be made:

  1. Incorporation of chickpea at the rate of 5 and 10 % improves growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken. But as the level was further increased up to 15 per cent, the same properties are reduced.

  2. Incorporation of roasted chickpea is better on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken in comparison to raw chickpea.

  3. Incorporation of chickpea is better on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organs of broiler chicken in winter comparison to summer.

  4. It can be recommended that roasted chickpea can be incorporated in the ration of broiler chickens. Incorporation of chickpea higher than those levels is found better on growth, feed efficiency, carcass characteristics, immune response and histopathy of internal organ.

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Statistical analysis: ANOVA table

