Nutritional Evaluation of Marula (Sclerocarya birrea) Seed Cake as a Protein Supplement in Dairy Meal

Mdziniso, M. P.; Dlamini, A.M.; Khumalo, Godfrey; Mupangwa, J. F.

doi:10.9734/jalsi/2016/23273

Cited by 17 publications

(21 citation statements)

References 11 publications

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“…Previous studies showed that ANC could be a good source of CP in diets for ruminants (Mlambo et al, 2011, Mdziniso et al, 2016 and for poultry (Mthiyane andMhlanga, 2017, Mazizi et al, 2019) without adverse effects on animal performance. According to Mthiyane and Mhlanga (2017) and Mazizi et al (2019) one of the bene ts for dietary addition of ANC in animal diets is the increase in oleic acid content in the meat of birds, which is a potential health bene t to consumers.…”

Section: Introductionmentioning

confidence: 99%

Growth performance, nutrient digestibility and carcass characteristics of pigs fed diets containing amarula (Sclerocarya birrea A. Rich) nut cake as replacement to soybean meal

Mabena

Ratsaka

Nkukwana

et al. 2021

Trop Anim Health Prod

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This experiment evaluated varying levels of Amarula (Sclerocarya birrea A. Rich) nut cake (ANC) on growth performance, nutrient digestibility and carcass characteristics in pigs. Thirty Large White × Landrace (LW × LR) pigs were strati ed by weight (average live weight of 20 ± 5 kg) and randomly allocated to the ve experimental diets that contained 0 (control), 50, 100, 150 and 200 g ANC/kg DM. Each pig served as a replicate unit, housed individually. Bodyweight, feed intake, average daily gain (ADG) and feed conversion ratio (FCR) were recorded weekly throughout the trial period. On completion of the growth trial, following a 3-day adaptation, a nutrient digestibility study was conducted over 5 days. Thereafter, pigs were fasted for twelve hours, weighed, slaughtered, and carcass samples were collected for analysis. Feed intake was not affected by dietary treatment, but ADGs were reduced at ANC levels > 15%, resulting in poor FCR. Protein digestibility was reduced at ANC levels > 15%, while ether extract and bre levels increased. Warm and cold carcass weights were lower at ANC levels > 15, with improved meat redness and lightness. It was concluded that ANC could replace SBM in the diet of growing pigs at less than 15% inclusion level.

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Section: Introductionmentioning

confidence: 99%

Growth performance, nutrient digestibility and carcass characteristics of pigs fed diets containing amarula (Sclerocarya birrea A. Rich) nut cake as replacement to soybean meal

Mabena

Ratsaka

Nkukwana

et al. 2021

Trop Anim Health Prod

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“…Large quantities of marula fruits are collected each season, primarily to eat fresh or used to prepare non-alcoholic juice or alcoholic beverage (fermented juice) and jam. The fruit nut encloses a soft white kernel that is rich in oil and contains 28.4-53.0% proteins [9][10][11][12][13][14]. The marula seed (i.e., kernels) oil is rich in oleic (67.2-85.2 g/100 g), palmitic (9.65-14.1 g/100 g), myristic (0.33 g/100 g) and stearic acids (5.11-8.84 g/100 g) [5,15,16] and the amino acids are predominantly glutamic acid (10.78% dry matter) and arginine (6.36% dry matter) [5,15].…”

Section: Introductionmentioning

confidence: 99%

“…Large quantities of marula fruits are collected each se son, primarily to eat fresh or used to prepare non-alcoholic juice or alcoholic bevera (fermented juice) and jam. The fruit nut encloses a soft white kernel that is rich in oil an contains 28.4-53.0% proteins [9][10][11][12][13][14]. The marula seed (i.e., kernels) oil is rich in oleic (67.…”

Section: Introductionmentioning

confidence: 99%

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

2022

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Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with various applications in the African communities. Wine is a globally known beverage usually made from grapes; however, recently, other fruits, including wild fruits with a considerable amount of sugars, can be used for making wines. The marula fruit wine is also important in many communities for cultural activities and can be enjoyed by people of varying age groups depending on the age of the product. In recent years, there has been growing interest in shifting from traditional marula winemaking to developing technologies for the marula winemaking process and commercialisation. The process of marula winemaking is similar to the production of grape wines, which entails collection, selection and washing of the fruits; extraction of the juice and mashing; formation and removal of the scum; and ultimately spontaneous fermentation of the resulting juice. The new process in marula winemaking would take into consideration the use of starter cultures as either monoculture or mixed cultures developed from the native marula fruit microbiota and the pasteurisation of the juice. The main challenge or difficulty with marula is the extraction of sugar and other soluble solids from the pulp more than it is for the grapes. The other challenge confronting the sustainability of marula wine is the seasonality of the fruit and poor juice yield. It is therefore imperative to develop strategies to increase the juice yield without affecting the quality, to preserve the marula fruits to ensure the year-round presence of marula fruit wine in the markets and, consequently, to improve the income generation capacity of the households dependent on the product. In addition to achieving a high juice yield, it is imperative to ensure consistent quality wine products. This review gives an overview of the S. birrea subsp. caffra and the biochemical components of the fruits or juice. It also highlights the use of marula fruits for wine production in African communities. The potential economic sustainability of the marula fruit wine is explored, particularly in southern Africa, where the marula tree (Morula) is abundant and the marula fruit wine is popularly produced. The review also examines the opportunities, challenges and future prospects of the marula fruit wine.

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“…Full exploitation of Marula oil cake (MOC) as a supplement in ruminant diets may be limited by the scarcity of its feeding value for ruminants. Crude protein content of MOC is about 324-472 g/kg [30,31] and may be comparable with those of commonly used protein supplements, soya bean meal (SBM) and sunflower cake (SFC) [32]. Several studies have evaluated the potential benefits of MOC as a supplement for ruminants with positive results; substitution of urea with MOC as a source of nitrogen in fattening rations had no undesirable effects on dry matter feed intake (fattening ration plus urea = 6.38 vs. fattening ration plus MOC = 6.84 kg/day) and growth rate (fattening ration plus urea = 1.62 kg/d vs. fattening ration plus MOC = 1.75 kg/d) of feedlot cattle, while a combination of equal amounts of urea and MOC in the fattening ration tended to maintain similar intakes (7.07 kg/day), but yielding better growth rates (1.82 kg/d) in feedlot cattle [33].…”

Section: Sclerocarya Birrea Ssp Cafframentioning

confidence: 99%

Evaluation and Prediction of the Nutritive Value of Underutilised Forages as Potential Feeds for Ruminants

Moyo¹,

Bhiya²,

Katamzi³

et al. 2019

Forage Groups

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The aim of the chapter was to evaluate and predict the nutritive and feeding value of unknown and underutilised forages. Underutilised forages were collected from various regions. Chemical composition and degradability of forages in the rumen were determined. A dataset was created bearing degradability parameters of feeds from 40 studies. Using the dataset, a step-wise regression procedure was used to develop regression equations to predict rumen degradability. Of the underutilised forages, crude protein content tended to be double for Brassica oleracea var. acephala compared to Colophospermum mopane leaves and pods. Forage grasses tended to have very low crude protein contents compared to legumes and concentrates. Underutilised Brassica oleracea var. acephala tended to have higher crude protein levels compared to commonly used protein sources. The regression model for predicting the soluble fraction accounted for 59% (development) and 71% (validation) of the variation. The regression model for predicting the potential degradability accounted for 65% (development) and 24% (validation) of the variation. In conclusion, the nutritive value of underutilised forages was good, high in crude protein and high potential degradability. After correcting for factors that significantly affected degradability parameters, predicted solubility and effective degradability lay near the ideal prediction line, giving good predictions.

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Nutritional Evaluation of Marula (Sclerocarya birrea) Seed Cake as a Protein Supplement in Dairy Meal

Cited by 17 publications

References 11 publications

Growth performance, nutrient digestibility and carcass characteristics of pigs fed diets containing amarula (Sclerocarya birrea A. Rich) nut cake as replacement to soybean meal

Growth performance, nutrient digestibility and carcass characteristics of pigs fed diets containing amarula (Sclerocarya birrea A. Rich) nut cake as replacement to soybean meal

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

Evaluation and Prediction of the Nutritive Value of Underutilised Forages as Potential Feeds for Ruminants

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