Influence of supplementing Guinea grass with differently processed African yam bean on gas production and in vitro digestibility

• Autor(a) principal: Sanni,Toibudeen Adesegun
• Data de Publicação: 2020
• Outros Autores: Jesuyon,Oluwatosin Mawunapn Adegoke, Adejoro,Festus Adeyemi, Baiyeri,Samuel Olorunfemi, Boluwaji,Oluwapelumi Victoria, Akanmu,Abiodun Mayowa, Hassen,Abubeker
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Zootecnia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982020000100820
• topic: legume; methane; protein; ruminal fermentation; tannin; underutilised feed

ABSTRACT This study evaluated the potential utilisation of African yam bean (AYB) seed as a supplement to Guinea grass on in vitro gas and methane (CH4) production, as well as the effect of processing on AYB nutritive value. In experiment 1, unprocessed AYB meal at 10, 15, 20, and 25% inclusion levels was added to Guinea grass substrate and evaluated for in vitro gas production, CH4, and in vitro organic matter digestibility (IVOMD). In experiment 2, the effect of soaked, boiled, toasted, and fermented AYB meal at 20% inclusion on in vitro fermentation was evaluated. In vitro gas production as well as in vitro organic matter digestibility of Guinea grass increased with AYB supplementation. The associative effect of Guinea grass with AYB showed an increase in gas and CH4 production. At 20% inclusion level, AYB processing methods did not affect the gas production, CH4, and IVOMD of the substrate. Fermentation improved the crude protein, iron, and zinc contents, reduced acid detergent fibre concentration but did not reduce the concentrations of alkaloid, total phenol, saponin, and trypsin inhibitors of AYB. Seed soaking for 48 h reduced the total phenol, tannin, oxalate, and phytate content, while seed boiling reduced the concentrations of alkaloid, total phenol, tannin, and trypsin inhibitors. Compared with the raw AYB, boiling is the most effective processing method to reduce the investigated phytochemicals, followed by soaking, toasting, and fermentation, in that order.