Effect of Dietary Partial Replacement of Corn Grains by Mango Seeds on Productive and Reproductive Characterization of Damascus Goat Bucks at Prepubertal Stage

Abstract

This study aimed to evaluate the effect of, replacing corn grains in concentrate feed mixture (CFM) with mango seeds (MS) in Damascus goat buck's diets, on productive and reproductive characteristics at prepubertal stage (weaning-prepuberty). Corn grains in CFM were replaced with mango seeds at levels of 0% MS (G1, control), 15% (G2) and 30% (G3). Results revealed that G3 showed the highest (P<0.05) LBW and average daily gain (ADG). Feed conversion ratio, all nutrients digestibility, feeding values, and economic feed efficiency were improved (P<0.05) in G2 and G3 compared with G1. Animals in G2 and G3 showed earlier (P<0.05) ages to produce the 1 st ejaculation than control. Testosterone concentration one-month prepuberty increased (P<0.05) in G2 compared with G1 and G3. Testicular measurements and scrotal circumference in G2 as well as only testicular length in G3 increased (P<0.05) in comparing with G1. Mediastinum width increased in G2, decreased in G3 compared with G1 (P<0.05). Tunica albuginea was thicker (P<0.05) in G2 and G3 than in G1. Scrotal septum was wider (P<0.05) in G3 than in G2. Prostate and vascular gland were longer (P<0.05) and wider in G2 and G3 than in G1. This study concluded that replacement of corn grains with mango seeds at level of 30% in diets of Damascus goat bucks has a positive effect on productive performance. The replacement at a level of 15% MS improved reproductive characterization of bucks raised for semen production for breeding programs.

The Process Standardizing of Mango (Magnifera Indica) Seed Kernel for Its Value Addition: A Review

“…Conclusively, the index of essential amino acids and grade of protein is premium, which indicates good protein quality (Mwaurah et al, 2020). In addition, the mango seed kernel includes around 44-48 percent saturated and 52-56 percent unsaturated fatty acids that are known to promote health, including stearic (24-57%), oleic (34-56%), xanthones, flavonoids, and phenolic acid (Abd-Elaziz, 2018;Ballesteros-Vivas et al, 2019;Shehabeldin et al, 2021). The kernels of mango seed hence contain thereafter balanced nutritional amounts, substances, and high metabolizable energy, equivalent to maize, depending on which variety can function as a feed ingredient and feed byproduct of humans (Beyene and Araya, 2015;Diarra and Usman, 2008;Shehabeldin et al, 2021).…”

“…Upmost, 4.89 percent and 6.84 percent of total skin and kernel, phenols are found in mango. However, the astringent activity of phenol synthetics (e.g., tannins) that collaborate with starches, minerals, and proteins lessens the nourishing substance of the meal and relying on the proportion of seed pieces and mango peels given to ruminants, diminishes the admission and edibility (Shehabeldin et al, 2021). Moreover, tannins and gallotannins identified as metabolites of secondary plants may have adverse health consequences especially if they are linked to proteins (Mwaurah et al, 2020).…”

“…The main difficulty with mango seed's nutritional value is that it includes numerous antinutritional and poisonous components such as saponins, lectins, cyanogenic glycosides, hydrocyanic acid, trypsin inhibitors, and oxalates, making them hazardous as sources of protein and carbohydrates in animal production (Beyene and Araya, 2015;Shehabeldin et al, 2021). The kernel preprocessing is therefore essential to remove it (Mwaurah et al, 2020).…”

“…Autoclaving/boiling: The mango pieces can be autoclaved at 121 °C for 10, 20, and 30 minutes at a water proportion of 1:2 (w/v) to eliminate tannins from the mango kernel or dried at 50 °C for 48 hours (Legesse and Emire, 2012;Safdar et al, 2017). Also, boiling with alkalis also reduced the phytic acid concentration most efficiently (Shehabeldin et al, 2021). The slices should be chilled quickly after treatment to protect volatile parts of the kernel (Mwaurah et al, 2020).…”

“…Combined process: The combined effect of soaking and autoclaving is the greatest tannin reduction and improvement of MSK proteins (Legesse and Emire, 2012). In addition, boiling followed by soaking lower the concentration of mango kernel antinutritional factors (Mwaurah et al, 2020;Shehabeldin et al, 2021).…”