CHEMICAL AND IN VITRO EVALUATION OF DIFFERENT PULSE CHUNIES
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Date
2012-11
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
ABSTRACT:
The present study was planned to evaluate the chemical composition and nutritive values of commonly available pulse chunies viz. Green gram, Black gram, Bengal gram and Red gram chunies available in the local markets of Hyderabad, Andhra Pradesh. The samples procured from the local markets. Samples were pooled and ground to minimise the sampling errors prior to, laboratory evaluation. The pulse chunies collected were analysed for their chemical composition, fibre fractions, and Dry Matter (DM) degradability by two in vitro techniques, different fractions of protein and carbohydrate by CNCP (Cornell’s Net Protein and Carbohydrate) system. The Total Digestible Nutrient (TDN) and Metabolisable Energy (ME) content of the samples were calculated as per the equations suggested by Krishnamoorthy et al. (2005) and Menke and Steingass (1988), respectively. The chemical composition of Green gram chuni was found to be CP-22.33, EE-2.43, CF-15.92, TA-8.50, NFE-47.02, AIA-3.17, Ca-0.83 and P-0.38% and the fibre fractions were found to be NDF-46.49, ADF-22.78, cellulose-17.41, hemicellulose-23.71, lignin-4.26 and silica 1.10 % on DM basis.
In Black gram chuni the chemical composition was found to be CP-20.66, EE-2.16, CF-13.14, TA-11.69, NFE-48.89, AIA-6.78, Ca-0.71 and P-0.33% and the fibre fractions were NDF-35.03, ADF-17.45, cellulose-13.44, hemicelluloses-17.58, lignin-3.05 and silica 0.96 % on DM basis. In Bengal gram chuni the chemical composition was found to be CP-9.58, EE-1.80, CF-40.69, TA-5.03, NFE-42.57, AIA-0.66, Ca-1.05 and P-0.55% and the fibre fractions were NDF-50.56, ADF-41.67, cellulose-40.08, hemicelluloses-8.90, lignin-1.60 and silica 0.17% on DM basis. The chemical compositions in Red gram chuni was found to be CP-16.22, EE-2.20, CF-30.97, TA-4.03, NFE-46.61, AIA-0.23, Ca-0.72 and P-0.42% and fibre fractions were NDF-46.63, ADF-32.49, cellulose-29.99, hemicelluloses-14.14, lignin-2.50 and silica-0.07% on DM basis. The DM degradability (%) of the chunies studied by Modified Tilley and Terry method (1963) and Rusitec were 77.62 and 75.29 for Green gram chuni, 80.39 and 77.81 for Black gram chuni, 52.80 and 51.61 for Bengal gram chuni and 55.11 and 50.06 for Red gram chuni, respectively indicating Black gram chuni was found to have highest DM degradability at 24 h of incubation. In Rusitec, the Black gram chuni and Green gram chuni produced less amount of gas at 24 hr incubation as compared to that of Bengal gram and Red gram chunies. The effective DM degradabilities % was 56.8, 58.8, 35.5, and 39.4% for Green gram, Black gram, Bengal gram and Red gram chuni, respectively. The gas produced in in vitro gas production technique (IVGP) from these pulse chunies varied significantly for the incubations of 0-2, 2-4, 4-6, 8-12, 18-24, 24-36 hr and non significant variation was observed for 6-8, 12-18, 36-48 and 48-72 h of incubation. The gas production was initially maximum from Black gram chuni then dominated by green gram chuni. But after 18 h of incubation, gas production was higher in Bengal gram and Red gram chuni probably due to high fibre content of the samples. Considering the cumulative gas production in IVGP, significant difference (P<0.01) was observed in 0-2, 0-4, 0-6, 0-8, 0-12 and 0-18 hr of incubation and thereafter, the difference in gas production became non significant for 0-24, 0-36, 0-48 and 0-72 hrs of incubation. But irrespective of chemical compositions, all the chunies produced almost similar amount of gas at the end of 72 h of incubation. Green gram chuni containing maximum ME (Mcal/kg DM) of 2.58 than other samples which were 2.50, 2.26, and 2.26, respectively for Black gram, Bengal gram and Red gram chuni. The TDN content (%) was found to be highest in Green gram chuni (68.11) which differed significantly from Bengal gram (2.26) and red gram chunies (2.26). In vitro organic matter degradability (IVOMD) in mg was found in the range of 103.17 (Red gram chuni) to 118.64 (Green gram chuni) with a non-significant difference (P>0.05). Protein Fraction A (% CP) was highest in Red gram chuni (37.72) followed by Bengal gram chuni (19.60), Black gram chuni (19.13) and lowest in Green gram chuni (17.89). Green gram chuni (10.26) was higher than other chunies in protein
fraction B1 (% CP) and Red gram chuni was the lowest (7.78). Black gram chuni (46.28) has shown significantly higher (P<0.01) levels of fraction B2 (% CP) than Red gram and Bengal gram chunies and Red gram chuni (30.94) was again reported to have the least. Green gram chuni (7.73) was containing the highest protein fraction B3 (% CP) Black gram chuni (4.08) was having the least. Protein fraction C (% CP) was highest in Bengal gram chuni (28.15) and Red gram chuni was having minimum (18.57). Thus Bengal gram chuni is the least available protein source with low CP and high Fraction C of protein. The carbohydrate fraction A (% CHO) studied by CNCP system was maximum in Bengal gram chuni which varied significantly (P<0.01) with Red gram (15.28) and Green gram chunies (19.74). The carbohydrate fraction B1 (% CHO) was highest in Black gram (24.99) chuni and minimum in Green gram chuni (11.78). Considering carbohydrate fraction B2 Green gram chuni was found to contain maximum and Black gram chuni was minimum with values of 60.92 and 45.48 % CHO, respectively. The fraction C (% CHO) varied in the range of 4.61 in Bengal gram chuni to 15.34 in Green gram chuni which signified Bengal gram chuni was a good carbohydrate source with highest available carbohydrate. It can be concluded from the above study that Black gram and Green gram chunies can be considered as good non conventional feed resources with high CP, ME, TDN and high DM degradabilities than Bengal gram and Red gram chunies for ruminant feeding.
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