scholarly journals Composition, ileal amino acid digestibility and nutritive value of organically grown legume seeds and conventional rapeseed cakes for pigs

2001 ◽  
Vol 10 (4) ◽  
pp. 309-322 ◽  
Author(s):  
K. PARTANEN ◽  
J. VALAJA ◽  
T. JALAVA
Keyword(s):  
Amino Acid ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Field Bean ◽  
Net Energy ◽  
Legume Seeds ◽  
Organically Grown ◽  
Field Beans

Eight white-flowered pea (Pisum sativum) and two white-flowered field bean (Vicia faba) cultivars grown organically were analysed for proximate composition and amino acid content. In vivo ileal amino acid digestibilities and faecal energy digestibility were predicted from the in vitro enzymatic digestibility of nitrogen and organic matter, respectively. The crude protein (CP) content of the pea and field bean cultivars ranged from 244 to 279 and from 320 to 347 g/kg dry matter (DM), respectively. The concentrations of several essential amino acids in protein decreased as the CP content increased. In peas, predicted in vivo digestibilities did not correlate with chemical composition, and in field beans were lower than in peas. A digestibility trial was carried out on six cannulated barrows according to a 6 ´ 5 cyclic change-over design to determine the faecal and ileal nutrient digestibilities of organically grown leafed peas (cv. Sohvi, 199 g CP/kg DM), semileafless peas (cv. Karita, 240 g CP/kg DM), field beans (cv. Kontu, 320 g CP/kg DM), narrow-leafed lupins (Lupinus angustifolius cv. Pershatsvet, 220 g CP/kg DM), and conventional warm- and cold-pressed rapeseed cakes (360 and 313 g CP/kg DM, respectively). The net energy contents of the leafed and semileafed peas, field beans, lupins, and cold- and warm-pressed rape seed cakes were 10.8, 11.2, 9.8, 9.7, 9.4 and 12.3 MJ/kg DM, respectively. The apparent ileal digestibilities of lysine and threonine were similar, but the digestibility of methionine was poor in all legume seeds. Cystine digestibility was highest in lupins and lowest in field beans. With the exception of phenylalanine, there was no difference in apparent ileal amino acid digestibilities between rapeseed cakes.;

scholarly journals Determination of the In Vitro Gas Production and Potential Feed Value of Olive, Mulberry and Sour Orange Tree Leaves

2018 ◽  
Vol 13 (1) ◽  
pp. 269-278 ◽  
Author(s):  
Mustafa Olfaz ◽  
Unal Kilic ◽  
Mustafa Boga ◽  
Abdiwali Mohamoud Abdi
Keyword(s):  
Nutritive Value ◽  
Condensed Tannin ◽  
Gas Production ◽  
Net Energy ◽  
Sour Orange ◽  
Tree Leaves ◽  
Randomized Design ◽  
In Vitro Gas Production

AbstractThis study was conducted to determine the potential nutritive value andin vitrogas production (IVGP) parameters ofOlea europaea L. (Olive = OL),Morus alba L. (Mulberry = ML) andCitrus aurantium L. (Sour orange = SOL) tree leaves. Hohenheim gas test was used to determine thein vitrogas productions of the leaves. The gas production of samples over time was recorded for 3, 6, 9, 12, 24, 48, 72 and 96 h after incubation. Completely Randomized Design was used to compare gas production, and gas production kinetics of samples. The findings of the present study suggested that there were differences among the tree leaves in terms of crude protein, NDF,in vitrogas productions, organic matter digestibility (OMD), metabolisable energy (ME), net energy lactation (NEL) and relative feed values (RFV) (P<0.01). ML had the highest condensed tannin contents (P<0.05),in vitrogas production (IVGP), OMD and energy values (P<0.01). SOL had highest RFV values. OL showed the lowest IVGP when compared to SOL and ML. Low NDF and ADF contents of SOL would probably increase the voluntary intake, digestibility and relative feed values of these leaves by ruminants. In conclusion, it was determined that OL, ML and SOL used in the study have lowin vitrogas production and can be utilized as alternative roughage feed in ruminants. However, it is recommended that the results obtained from this research should be tested inin vivostudies.

scholarly journals  Nutritive value of red clover and lucerne forages for ruminants estimated by in vitro and in vivo digestibility methods

2012 ◽  
Vol 57 (No. 10) ◽  
pp. 454-468 ◽  
Author(s):  
P. Homolka ◽  
V. Koukolová ◽  
M. Podsedníček ◽  
A. Hlaváčková
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Energy Levels ◽  
Red Clover ◽  
Metabolizable Energy ◽  
Net Energy ◽  
Gross Energy ◽  
Model Expression

The aim of this study was to determine the nutrient and energy levels of red clover and lucerne forage. Investigation of forage at different maturity stages of three growths was carried out by chemical analysis, in vitro and in vivo digestibility methods.&nbsp; Generally, maturation caused a significant increase in fibre fractions. With the increasing maturity of forage samples the in vivo, in vitro, and calculated in vivo (in vivo<sub>calcul</sub>) digestibilities of organic matter (OM) linearly decreased. The in vitro and in vivo<sub>calcul</sub> digestibilities of OM averaged 0.754 and 0.708 for red clover and 0.717 and 0.667 for lucerne, respectively. The in vivo OM digestibility averaged 0.710 for red clover and 0.666 for lucerne. Gross energy (GE), digestible energy (DE), metabolizable energy (ME), net energy for lactation (NEL), and net energy for growth (NEG) averaged 18.12, 12.41, 9.60, 5.67, 5.50 and 18.09, 11.56, 9.01, 5.26, 4.99 MJ/kg of dry matter for red clover and lucerne, respectively. The effect of a vegetative stage on energy values of both forages was diverged for various growth times. When data were pooled across the estimated season, seven cutting-specific equations for descriptions of GE, DE, ME, NEL, NEG, in vitro, and in vivo OM digestibilities were obtained for red clover and lucerne, separately. The red clover model expression gave similar prediction equations for lucerne. It was possible to predict cutting-specific equations with coefficients of determination R<sup>2</sup> &gt; 0.719 for red clover and R<sup>2</sup> &gt; 0.400 for lucerne of the variation in GE, DE, ME, NEL, and NEG. The in vitro and in vivo OM digestibility equations were predicted with R<sup>2 </sup>being 0.840 (in vitro) and 0.707 (in vivo) for red clover, and 0.979 (in vitro) and 0.937 (in vivo) for lucerne. The parameters of these specific equations were statistically preferable than the general model expression which included both forages together. &nbsp;

scholarly journals Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali

1988 ◽  
Vol 59 (1) ◽  
pp. 31-47 ◽  
Author(s):  
K. E. Bach Knudsen ◽  
L. Munck ◽  
B. O. Eggum
Keyword(s):  
Amino Acid ◽  
Sorghum Bicolor ◽  
Nutritional Quality ◽  
Amino Acid Content ◽  
Carbohydrate Composition ◽  
Dietary Polyphenols ◽  
Endosperm Protein

1. The present work was undertaken to study the effects of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of sorghum (Sorghum bicolor (L.) Moench). Three different sorghum varieties; Dabar, Feterita and Argentine containing zero, intermediate to low and high levels of polyphenols respectively were used in the study. From these varieties uncooked, uncooked acidified, cooked, and cooked acidified diets were prepared. Diets were characterized with regard to resistant starch (RS), dietary fibre (DF), acid-detergent fibre (ADF) and amino acid content. Raw materials were further analysed for content and composition of non-starch polysaccharides and Klason lignin. The nutritional properties were studied in balance trials with rats. True protein digestibility (TD), biological value (BV), net protein utilization, digestible amino acids, digestible energy (DE) and digestible DF were used as criteria in the nutritional study.2. Cooking at neutral and acid pH resulted in significantly higher assayed values for DF. Increase in DF could be accounted for by formation of RS. Approximately 50% of RS was recovered in the faeces.3. In vitro values for protein associated with ADF and in vivo balance values using rats suggest that an endosperm protein fraction, kafirins, was made unavailable during cooking. This resulted in reduced TD and increased BV. It is assumed that unavailable kafirins serve as a nitrogen source for microflora in the hind-gut.4. Dietary polyphenols changed the excretory route for N from urine to faeces. This resulted in lower TD and higher BV in Argentine (high in polyphenols) than in Dabar and Feterita (low in polyphenols), although dietary lysine (first limiting amino acid) was the same in the three varieties.5. Variation in DE of the diets was attributed to DF, RS and the amount of faecal protein, which in turn were influenced by undigested kafirins and polyphenols.

scholarly journals Study of wheat (Triticum aestivum L.) quality for feeding ruminants using in vitro and in vivo methods

2008 ◽  
Vol 53 (No. 6) ◽  
pp. 253-264 ◽  
Author(s):  
J. Pozdíšek ◽  
K. Vaculová
Keyword(s):  
Triticum Aestivum ◽  
Crude Protein ◽  
Nutritive Value ◽  
Nutrient Digestibility ◽  
Net Energy ◽  
Protein Nitrogen ◽  
Nitrogen Free Extract ◽  
Metabolisable Energy

: Nutrient digestibility and parameters of nutritive value for ruminants of two winter wheat (<I>Triticum aestivum</I> L.) cultivars were evaluated by means of an <I>in vivo</I> balance trial performed by the regression method on two groups of heifers with an increasing proportion of grain in DM (from 6 to 46%). Sulamit and Rapsodia, chosen on the basis of the <I>in vitro</I> test from a set of 25 cultivars (grown in 2002–2004) reached significant differences in DM fermentability <I>in vitro</I> (by 43.7–78.6 ml/g DM, <I>P</I> < 0.05). <I>In vivo</I> digestibility of crude protein, nitrogen-free extract, organic matter, parameters of N retention, energy concentrations (metabolisable energy, net energy for lactation and for fattening) and parameters in the PDI system (especially PDIE) increased along with the grain proportion in the diet. At the comparable proportion of grain in the ration the positive differences were significantly higher (<I>P</I> < 0.05) for Sulamit than Rapsodia.

scholarly journals Influence of Sorghum Kafirin on Serum Lipid Profile and Antioxidant Activity in Hyperlipidemic Rats (In VitroandIn VivoStudies)

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Raquel A. Ortíz Cruz ◽  
José L. Cárdenas López ◽  
Gustavo A. González Aguilar ◽  
Humberto Astiazarán García ◽  
Shela Gorinstein ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Antioxidant Potential ◽  
Isoleucine Leucine ◽  
Butanol Extract ◽  
Sorghum Flour ◽  
Prevention Of Atherosclerosis

The aim of this study was to comparein vitrothe antioxidant potential of sorghum kafirin and sorghum flour and their influence on lipids and antioxidant capacity in rats. The antioxidant activity in sorghum kafirin extract measured by the DPPH and TEAC methods was increased 30 and 65 times, respectively, compared to that of its counterpart, sorghum flour. According to electrophoresis assay, the kafirinstert-butanol extract showed a high proportion ofα-kafirin monomers, and its amino acid composition revealed higher hydrophobic amino acid content such as alanine, isoleucine, leucine, tyrosine and phenylalanine than sorghum flour extract. Diets supplemented with sorghum kafirin extract have improved lipid metabolism and increased the serum antioxidant potential (67%) especially in rats fed with added cholesterol. The bioactive peptides generated from kafirinin vivohydrolysis appear to be associated with the positive effect on serum lipids and antioxidant activity. According to these results, sorghum kafirin extract at the levels used in this study apparently could be used for prevention of atherosclerosis and other chronic diseases.

Sign in / Sign up

Export Citation Format

Share Document