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An experiment was conducted to evaluate the impact of different processing methods on sesame seeds meal as a source of methionine for guinea fowls. The research took place at the Teaching and Research Farm of the Department of Animal Health and Production in Jigawa State, Nigeria. Seventy-two guinea fowls of mixed sexes were raised under intensive management conditions for the experiment. Sesame seeds were divided into three groups: raw, soaked, and roasted, then ground into meal and incorporated into four experimental diets. Proximate analysis of the experimental diets was conducted at the Nutrition laboratory of the Department of Animal Science. Data generated were subjected to analysis of variance (ANOVA) using statistical analysis system (SAS) package. Results indicated that processing methods significantly reduced anti-nutritional factors without adverse effects on some of the performance parameters. Performance improved with all processed sesame seed meals compared to the control diet, suggesting their potential as methionine sources without additional supplementation. Raw, soaked, and roasted sesame seed meal can be incorporated at 15% level of inclusion in the diet of guinea fowls without negative impacts on their general performance. Overall, the study concludes that processing methods enhanced sesame seed's suitability as a methionine source for guinea fowls and recommends their inclusion in diets of guinea fowls at 15% level.
Sulaiman et al. (Fri,) studied this question.