STUDY ON THE NUTRITION VALUE OF PIGEON PE A MEAL [CAJANUS-CAJAN (L) MILLPS] IN BROILER FEED .1. EVALUATION OF THERMAL-TREATMENT

The experiment was conducted to evaluate pigeon pea (Cajanus cajan) pr otein in broiler chicks (up to 28 days of age) feeding, as compared to soybean (Glycine mar) protein, In the experiment the effects of tempe rature and autoclaving on antinutritional factors on pigeon pea meal w ere studied. Temperatures of 100, 110 e 120 degrees C and times of aut oclaving of 10, 20 and 30 minutes were applied using a two-way factori al design, replicated in four times. Underheating and overheating duri ng the process of inactivation of proteases inhibiting were evaluated by ureatic activity and protein solubility analysis, after the grains were dried and ground. After 28 days, the best time of autoclaving was 20 minutes (p<,05) irrespectively of temperature, which lead to a low er feed consuption. There were no histopathological alterations in kid ney, liver, pancreas, heart and intestines of the broilers.