|
Nutritional
evaluation of kabuli and desi type chickpeas (cicer
arietinum L.) for ruminants using in vitro gas
production technique
Naser Maheri-Sis1*,
Mohammad Chamani1, Ali-Asghar Sadeghi1,
Ali Mirza- Aghazadeh2 and Abolfazl
Aghajanzadeh-Golshani3
1Department
of Animal science, Islamic Azad University- Science and
Research Branch, Tehran, Iran.
2Department
of Animal science, Urmia University, Urmia, Iran.
3Department
of Animal science, Islamic Azad University -Shabestar
Branch, Shabestar, Iran.
*Corresponding author. E-mail:
nama1349@gmail.com.
Tel: +98 4712227455.
Accepted 8 July 2008 |
|
The aim of the present study was to determine the chemical
composition and estimation of nutritive value of kabuli
and desi type chickpeas using in vitro gas
production technique in sheep. The samples were collected
from East Azerbaijan, Iran, pea packaging and processing
factories. The feed samples (200 mg from each) were
incubated with rumen liquor taken from three fistulated rams
at 2, 4, 6, 8, 12, 24, 48, 72 and 96 h. The results showed
that neutral detergent fiber (NDF) and crude fiber (CF) in
desi type were significantly higher than that of
kabuli (p < 0.01) while crude protein (CP), non fibrous
carbohydrates (NFC) and soluble sugars in kabuli were
significantly greater than that of desi (p < 0.05).
Total tannins in desi type were higher than kabuli
chickpeas (p < 0.05). There were no significant differences
between dry matter (DM), organic matter (OM), ether extract
(EE), starch and total phenolic compounds (TPC) content of
the two experimental chickpea types. There were significant
differences in organic matter digestibility (OMD), short
chain fatty acids (SCFA) and metabolizable energy (ME)
contents of the two chickpea types (p < 0.05). Gas
productions at 24 h for kabuli and desi types
were 78.66 and 73.96 ml, respectively. Overall, it seems
that the nutritive value of kabuli type was higher
than that of desi for ruminants.
Key words:
Chickpea, gas production, metabolizable energy, nutritive
value, sheep. |
