Evaluation of the Nutritive Value of Cowpea Seeds in Poultry Feed: Inclusion of Different Levels of Raw and Processed Cowpea Seeds in Poultry Diets

This book contains 7 chapters. Chapter 1 concern with the introduction. chapter 2 showing the lieterature review. Chapter 3 is an experiment conducted to evaluate the effect of including different levels of raw seeds on broiler performance,carcass characteristics and plasma constituents. Chapter 4 examined the effect of processed cowpea by roasting and enzymes addition to seeds in attempt to reduced the anti nutritional factors that present in cowpea seeds on performance , carcass characteristics and plasma constituents of broiler chickens. Chapter 5 is an experiment in which we included different levels of cowpea seeds in layers diets to study their effects on layers performance, internal and external egg characteristics. Chapter 6 is an experiment in which we processed the seeds by roasting or enzymes addition and studied the effect on layers performance and egg characteristics. Chapter 7 is a general discussion