Effect of soya bean (Glycine max) on coagulation profile of New Zealand white rabbits

The effect of differently cooked soya bean (Glycine max.) on some blood coagulation parameters was studied using forty (40) New Zealand white rabbits. The animals were grouped into four (A-D) groups of ten (10) rabbits each and fed 100% growers mash and water adlibitum for three (3) weeks. Group A (control) animals were maintained on the standard pelletized feed while group B, C and D Rabbits had 25% of their feed substituted with ‘fermented and...