Impact of partially replacing corn with ground pea (Vigna subterranea) on broiler ration on meat obtained

The overall objective of this study is to analyze the effect of partial substitution of corn with ground pea on the quality of broiler meat obtained. As a methodology, three types of feed were formulated and tested on 45 Arbor Acres chicks, which were divided into three batches containing 15 individuals. In experimental batches T1 and T2, corn was substituted with 10% and 20% ground pea, respectively, and in the control batch, there was no corn substitution. During the trial, 4 categories of variables studied did not show any significant difference between the tested diets compared to the control at the 5% threshold concerning carcass yields (p>0.05), cut pieces (p>0.05) and organ (p>0.05).Four other parameters showed significant difference compared to the control on the yields of whole wings (p=0.031), feet (p=0.0043), gizzard (p=0.002), and abdominal fat (p=0.0001).These results indicate that part of the quantity of meat cuts is improved. The taste, color and smell of the meat of chickens treated with ground peas are improved compared to the control. In short, the consequence of substituting corn with ground peas is partially palpable on the quantity, but totally improves the organoleptic quality of the broiler meat obtained.