Chemical composition, in vitro digestibility and gas production of straws from different varieties and accessions of chickpea

Abstract

Chemical composition, in vitro digestibility and gas production of straw from four different varieties of Kabuli chickpea (Cicer arietinum) were studied. Kinetics of fermentation of straws from 19 different accessions of chickpea was also evaluated using gas production technique. Significant difference (p < 0.05) was observed in the yield of straw [from 1041 to 1174 kg dry matter (DM)/ha] from different varieties. The proportion of seed/straw from different varieties varied from 0.61 to 0.93. Crude protein, neutral detergent fibre and acid detergent fibre content of straw ranged from 28.1 to 35.8, 598.6 to 645.4 and 459.2 to 473.4 g/kg DM respectively. Organic matter digestibility was different (p < 0.05) among varieties and varied from 471.4 to 535.5 g/kg DM. Potential gas production (A), the rate constants (c and d) and lag times of straws from different chickpea varieties were not different (p > 0.05). However, the rate constants (c and d) and lag times were different (p < 0.05) among accessions. Potential gas production (A) differed (p < 0.05) approximately twofold among different accessions. The results emphasized that in any evaluation of chickpea varieties or accessions, where straw of this legume seed is used as an animal feed, not only seed yield but also yield and quality of straw should be taken into consideration.

Determining Chemical Composition and Rumen Degradation Characteristics of Different Chickpea (Cicer Arietinum L.) Lines Straw

“…Chickpea straw generally contains more protein, greater energy and lower cell wall contents than that of cereal straws (Aghajanzadeh et al, 2012;Kafilzadeh, 2012). Cell-wall of straw becomes mostly carbohydrates which is the most important fragment of by-products.…”

“…Several researchers (Ribeiro et al, 1990;Fekadu et al, 2010;Aghajanzadeh et al, 2012 andKafilzadeh, 2012) have reported in-vivo and in vitro Organic matter and CP digestibility of chickpea straw were found between 47.1-62% and 40-64% respectively. However there is little information about in situ rumen degradability of chickpea straw (Ørskov et al, 1992;Bruno-Soares, 2000;Aghajanzadeh et al, 2012 andKafilzadeh, 2012).The objective of this investigation was to identify chemical composition and degradation characteristics and ME of different chickpea lines and check cultivar straw. Agriculture -Food Science and Technology, 5(5): 459-463, 2017 460 (Anonymous, 2010).…”

“…As a result of this situation chickpea straw has about 10 and 42% higher rumen degradability and Dry matter (DM) digestibility than cereal straws, respectively. Furthermore (Bampidis et al, 2011;Kafilzadeh, 2012) reported that digestible energy and metabolizable energy content of chickpea straw were 8.3 and 7.7 MJ/kg DM and Bruno-Soares et al, (2000) found that acid detergent lignin (ADL), ADF, NDF and CP concentration of chickpea were 14.2, 59.6, 76.5 and 6.1 % respectively.Degradation kinetics of straws is provided that it is useful tolls for utilization of their nutritious value in the rumen. Based on their findings DM, and NDF potential degradability of legume straws was ranged 45.4-63.2 to 36.6-57.1% respectively (Bruno-Soares et al, 2000).…”

“…This plant remains left after harvesting of chickpea very important material with valuable nutritive value compared with similar straw from cereals crops (Ramalho et al, 1990). After chickpea grain threshing, large amounts of straw usually equal to more than the seed yield remain.Chickpea straw generally contains more protein, greater energy and lower cell wall contents than that of cereal straws (Aghajanzadeh et al, 2012;Kafilzadeh, 2012). Cell-wall of straw becomes mostly carbohydrates which is the most important fragment of by-products.…”

Variety effect on composition, kinetics of fermentation and <i>in vitro</i> digestibility of oat (<i>Avena sativa</i> L.) straw and its neutral detergent fibre

“…Varieties 7 and 8 had the highest yield of DOM (2.9 ton/ha) while V12 produced the lowest DOM yield (1.9 ton/ha). Other factors known to affect the composition and digestibility of straw are variety and cultivar (Mould et al, 2001;Kafilzadeh & Maleki, 2011), environmental and seasonal effects (Mathison et al, 1999) and proportion of morphological fractions of the straw (Agbagla et al, 2001). The ME (MJ/kg DM) levels of straw from different varieties were calculated from the amount of gas produced at 24 h incubation with the supplementary analysis of CP.…”