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. The treatments included P0 (processed Jack bean meal), P1 (P0 + protease enzyme), P2 (P0 + NSP enzymes), and P3 (P0 + protease enzyme + NSP enzymes). The analysis results indicated a significant increase (P<0.05) in metabolizable energy and protein digestibility with the addition of protease enzyme, NSP enzymes, and a combination of both enzymes to the processed Jack bean meal. This improvement was attributed to the protease enzyme breaking down proteins into smaller peptides and the NSP enzymes facilitating the breakdown of non-starch polysaccharides, thereby enhancing the digestion and absorption of energy and protein in the feed by the animals. In conclusion, supplementing peeled Jack bean meal with protease enzyme and NSP enzymes enhances its metabolizable energy and protein digestibility, making it a promising alternative protein source for broiler chickens.