The impact of enzyme addition on the metabolizable energy and protein digestibility of peeled Jack bean meal (Canavalia ensiformis L.)

Abstract

This research sought to explore how different processing methods, including soaking and peeling the beans, and the introduction of protease enzyme and non-starch polysaccharides (NSP) enzymes, impact the nutrient content, metabolizable energy, and protein digestibility of processed Jack bean meal. The study utilized a completely randomized design, with four treatments and four replications. A total of 36 animals were involved, with 32 used for measuring metabolizable energy and protein digestibility, and 4 broiler chickens for endogenous measurement. Treatments included processed Jack bean meal alone, with protease enzyme, with NSP enzymes, and with both enzymes combined. Results showed a significant increase (P<0.05) in metabolizable energy and protein digestibility with enzyme supplementation. This improvement was attributed to the protease enzyme breaking down proteins into smaller peptides and NSP enzymes facilitating the breakdown of non-starch polysaccharides, enhancing digestion and absorption. In conclusion, supplementing peeled Jack bean meal with protease and NSP enzymes enhances its metabolizable energy and protein digestibility, suggesting its potential as an alternative protein source for broiler chickens.