The effect of residual tannins and phytic acid in cooked legumes on apparent protein digestibility in the intestinal tract of broiler chicks

The apparent protein digestibility of five tropical legumes with variable t annin and phytic acid content were determined in two segments of broiler ch ick intestinal tract and at the faecal level. Protein digestibility values determined from jejunal or ileal chyme and faeces differed considerably. In the jejunum and ileum there was a trend for increased protein digestibilit y with increased legume protein content. The effect of residual tannins and phytic acid on apparent protein digestibility in the jejunum, ileum and at the faecal level was marginal. Phytic acid was negatively correlated (P > 0.05) with jejunal and ileal digestibilities with r values of -0.34 and -0. 50 respectively. Tannins were negatively correlated (P > 0.05) with protein digestibility in the jejunum and faeces (r = -0.49 and r = -0.40 respectiv ely) and positively with ileal digestibility (r = 0.39).