Effect of condensed tannins on the in vitro protein digestibility of mungbean (Vigna radiata (L.) Wilczek)

In a first of two experiments, twenty yearling male Pedi goats weighing 21.3 +/- 0.5 kg live weight were used in a 37-day study in a 2 (levels of PEG 4000) x 2 (levels ofAcacia) Factorial arrangement in a Completely Randomised Design to determine the effect of the level of Acacia nilotica leaf meal supplementation plus 23 g polyethylene glycol 4000 on diet intake and digestibility, and growth rate of Pedi goats fed ad libitum Buffalo grass hay. Acacia nilotica leaf meal contained high amounts of total phenolics (2.04% DM) and low amounts of condensed tannins; both extracted (0.37% DM) and unextracted (1.83% DM). Supplementation with PEG 4000 increased (P < 0.05) crude protein intake as the level of Acacia nilotica leaf meal increased from 80 to 120 g. Similarly, treatment with PEG 4000 improved (P < 0.05) DM, OM and CP digestibilities when compared to 80 g Acacia nilotica leaf meal. Supplementation with PEG 4000 resulted in an increase (P < 0.05) in blood urea concentrations. Polyethylene glycol 4000 has the potential to improve the feeding value of A. nilotica leaf meal and can, therefore, be used in the feeding systems for ruminant animals. The second experiment determined the effect of A. nilotica leaf meal supplementation on in vitro digestibility of the diets similar to the actual ratios of the first experiment. Level of A. nilotica leaf meal supplementation plus 23 g PEG 4000 supplementation improved (P < 0.05) in vitro DM, OM and CP digestibilities where 120 g A. nilotica leaf meal was supplemented. Similarly, 23 g PEG 4000 supplementation also improved (P < 0.05) in vitro CP digestibility where 80 g A. nilotica leaf meal was supplemented. In vivo DM and OM digestibilities were best predicted from in vitro DM and OM digestibilities while in vivo CP was explained by in vitro OM and CP digestibilities. It is, therefore, concluded that in vitro DM and OM digestibilities have good capacity to predict in vivo DM and OM digestibilities while OM and CP digestibilities have good capacity to predict in vivo CP digestibility.

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“…This is similar to the findings of Barroga et al (1995), Makkar et al (1995) and Silanikove et al (1996).…”

Section: Discussionsupporting

confidence: 91%

Effect of polyethylene glycol 4000 supplementation on the performance of indigenous Pedi goats fed different levels of Acacia nilotica leaf meal and ad libitum Buffalo grass hay

Motubatse

Ng’ambi

Norris

et al. 2007

Trop Anim Health Prod

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“…IVPD of soaked grits and the raw flour was not significantly different. The IVPD values reported for raw and processed seed flour compare well with the values reported by Laurena et al [18] for the same species and for other legume seeds [29][30][31][32][33]. However, the rather low correlation coefficient (Fig.…”

Section: In Vitro Protein Digestibilitysupporting

confidence: 87%

Effect of processing on the protein nutritional value of Canavalia gladiata seeds

Ekanayake

Nair²,

Jansz³

et al. 2003

Nahrung

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Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility.

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“…Other studies have shown that addition of soluble PVP (MW lO000) to a diet of faba beans resulted in reducing the effect of the growth inhibitor by 26% but was less efficient than autoclaving where 57% of the effect was inhibited (Marquardt et a1 1977). Furthermore, while PVP was able to increase (P < 0.05) in uitro protein digestibility of cowpea by 3.5% (Laurena et al 1984), it had no effect (P > 0.05) on Mung bean (Barroga et al 1985). Adding IPVP to Mediterranean browse in the gas technique resulted in a variable increase in gas production which was not related to any of the phenolic assays Khazaal et a1 1994).…”

Section: Discussionmentioning

confidence: 99%

Assessment of Phenolics-Related Antinutritive Levels using theInVitro Gas Production Technique: A Comparison Between Different Types of Polyvinylpolypyrrolidone or Polyethylene Glycol

Khazaal¹,

Parissi

Tsiouvaras

et al. 1996

J. Sci. Food Agric.

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Effect of condensed tannins on the in vitro protein digestibility of mungbean (Vigna radiata (L.) Wilczek)

Cited by 25 publications

References 17 publications

Effect of polyethylene glycol 4000 supplementation on the performance of indigenous Pedi goats fed different levels of Acacia nilotica leaf meal and ad libitum Buffalo grass hay

Effect of polyethylene glycol 4000 supplementation on the performance of indigenous Pedi goats fed different levels of Acacia nilotica leaf meal and ad libitum Buffalo grass hay

Effect of processing on the protein nutritional value of Canavalia gladiata seeds

Assessment of Phenolics-Related Antinutritive Levels using theInVitro Gas Production Technique: A Comparison Between Different Types of Polyvinylpolypyrrolidone or Polyethylene Glycol

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