Tropical Animal Health and Production

, Volume 42, Issue 7, pp 1367–1376 | Cite as

Studies on the incorporation of velvet bean (Mucuna pruriens var. utilis) as an alternative protein source in poultry feed and its effect on growth performance of broiler chickens

  • Vellingiri VadivelEmail author
  • Muthiah Pugalenthi
Original Research


The effect of replacement of soybean meal by the velvet bean meal as an alternative protein ingredient on the growth performance of broiler chickens was investigated. The raw seeds of velvet bean [Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Baker ex Burck], an under-utilized food legume collected from South India, was found to contain appreciable levels of crude protein (273.2 g/kg DM), lipid (60.61 g/kg DM), neutral detergent fiber (84.3 g/kg DM), and ash content (56.04 g/kg DM). Soaking in 0.2% sodium bicarbonate solution + autoclaving treatment caused a substantial reduction on the levels of various antinutritional compounds such as tannins (84%), l-Dopa (79%), phytic acid (87%), raffinose (93%), stachyose (83%), verbascose (73%), haemagglutinating activity (84%), trypsin inhibitor activity (77%), and α-amylase inhibitor activity (78%) without affecting the nutritional quality of velvet bean seeds. The processed velvet bean meal was incorporated as an alternative protein source by replacing soybean meal protein at 0, 20%, 40%, 60%, 80%, and 100% levels in the broiler diets. Replacement of soybean meal protein up to 40% level, which corresponds to the inclusion of velvet bean meal up to 15.7% and 11% in the starter and finisher phase poultry feeds, respectively, exhibited better growth performance of broiler birds without any adverse effects.


Velvet bean Nutritional value Antinutritional compounds Broiler diet Protein ingredient Growth performance 



Velvet bean


Velvet bean meal


Soybean meal


Neutral detergent fiber




Lectin hemagglutinating activity


Trypsin inhibitor activity


α-Amylase inhibitor activity


Feed intake


Body weight gain


Feed conversion ratio


Protein efficiency ratio



One of the authors (VV) is grateful to the Council of Scientific and Industrial Research (CSIR), New Delhi, India for the award of Senior Research Fellowship (SRF) (Sanction No. 8/355 (0003)/2008-EMR-I dt. 20.03.2008), and the authors are thankful to the Management and Administrative authorities of Karpagam University, Coimbatore, TN, India for their encouragement and constant support.


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Copyright information

© Springer Science+Business Media B.V. 2010

Authors and Affiliations

  1. 1.Department of BiotechnologyKarpagam UniversityCoimbatoreIndia
  2. 2.Institute for Biological Chemistry and NutritionUniversity of HohenheimStuttgartGermany
  3. 3.Department of BotanyGovernment Arts CollegeCoimbatoreIndia

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