Effect of Cooking Duration on Chemical Composition and Degradation Characteristics of Rattle Box (Crotalaria retusa) Seed using In Sacco Technique

Autor: Yashim, SM, Tanko, M, Yakubu, RL, Abdu, SB, Adamu, HY, Jokthan, GE
Jazyk: angličtina
Rok vydání: 2013
Předmět:
Zdroj: Nigerian Journal of Animal Science; Vol 14 (2012); 153-163
ISSN: 1119-4308
Popis: Three ruminally fistulated Yankasa rams were used to study the effect of cooking duration on chemical composition and degradation characteristics of rattle box (Crotalaria retusa) seeds using the in sacco degradability method. Crotalaria retusa seeds were subjected to cooking time of 0, 15, 30, and 45 minutes, respectively. Four concentrate diets containing Crotalaria retusa seed meal cooked at 0, 15, 30 and 45 minutes were used for this study at incubation periods 3, 6, 12, 24, 36, and 48 hours. The proximate composition showed that duration of cooking had effect on most of the parameters. The CP contents were 20.60, 21.57, 23.97 and 21.97% for 0, 15, 30, and 45 minutes cooking duration, respectively. All the antinutritional factors analysed showed a decrease with increases in cooking time. Phytate showed a decrease with increase in cooking time from 7.31 to 3.22 at 0 to 45 minutes cooking duration, respectively. The result showed a similar pattern for rate of degradation at 6, 12, 24, 36 and 48 hours incubation time with 45 minutes cooking duration significantly (P
Databáze: OpenAIRE