University of Khartoum

Nutritive Evaluation of Bambara Groundnut (Vigna subterranean) Pods, Seeds and Hull as Animal Feeds

Nutritive Evaluation of Bambara Groundnut (Vigna subterranean) Pods, Seeds and Hull as Animal Feeds

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Title: Nutritive Evaluation of Bambara Groundnut (Vigna subterranean) Pods, Seeds and Hull as Animal Feeds
Author: Mahala, Ahmed
Abstract: This study was conducted to evaluate the Bambara groundnut as an animal feed in term of chemical composition, and fermentation characteristics. Samples were fractionated into pods, seeds and hulls. Crude protein (CP), crude fiber (CF), Ash and Fat were determined. In vitro gas production was carried out, in vitro organic matter digestibility (IOMD %) and metabolizable energy (ME MJ/kg DM) were calculated. The values of CP were 24.98%, 5.56% and 15.30%, CF were 12.94%, 43.43% and 25.19%, Fat were 1.6%, 4.3% and 3.5% and Ash were 3.6%, 5.3% and 3.8% for seeds, hulls and pods respectively. Organic matter digestibility was significantly (P<0.05) higher (62.71%) in seeds than in hulls and pods (38.79%, 55.92%) respectively. The metabolizable energy was significantly (P<0.05) higher (10.78MJ/kg DM) in seed than in pods. Gas produced from the quickly degradable fraction (a) was higher in hull (-1.63ml), than in seeds (-5.76ml), and pods (-4.61ml). The slowly degradable fraction (b) was highest in seeds (60.32ml), and lowest in hull (23.41ml). Potential gas production was significantly (P<0.05) higher in seeds (54.56ml), than in hulls (21.78ml) while gas production rate fraction (c) was significantly (P<0.05), highest in pods (9.20mlh ), and lowest in seeds (6.23mlh -1 -1). Crude protein was positively and significant (P<0.001), correlated with soluble fraction (a), degradable fraction (b) and potential gas production (a+b). This result revealed that pods contain more or less medium CF content, (25.19%) and high CP content, (15.30%) which is quite enough for animal feed where as hulls showed the lowest fermentation activities, resulted in low in vitro organic matter digestibility, (38.79%) hence it may need physical or chemical treatment to improve it’s digestibility
URI: http://khartoumspace.uofk.edu/123456789/21145


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