Characterization of the Chemical Composition of Raw and Treated Jackfruit (Artocarpus Heterophyllus) and Java Plum (Syzygium Cumini) Beans for Poultry Feeding

E. Ndyomugyenyi, M. Okot, D. Mutetikka
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引用次数: 4

Abstract

The chemical composition of Jackfruit beans (JFB) and Java plum beans (JPB) was investigated to establish their nutritive value for poultry. The beans were soaked in water before subjecting them to the following treatments: fermented in presence of wood ash (SFWA); boiled (SB); roasted (SR); autoclaved (SA); fermented after boiling (SBF); roasted after fermentation (SFR); and a combination of boiling, fermentation and roasting (SBFR). Screening to identify phytochemical compounds and quantify anti-nutrients in the raw beans; determining the content of anti-nutrients in treated beans were conducted. Additionally, proximate composition, minerals, and metabolisable energy (ME) of raw and treated beans were determined. Most (>70%) phytochemical compounds in raw JFB and JPB were anti-nutrients and included sterols, triterpenes, courmarins, tannins, cardiac glycosides, alkaloids, saponins and steroid glycosides. Raw JFB and JPB had 1.11, 2.44% tannins; 1.00, 1.54 % oxalates; 0.754, 0.714% phytates respectively. Tannins in raw JFB were reduced by 88.7, 88.5, 85.9 and 84.5% in SFR, SBF, SB and SBFR treatments respectively. Oxalates in JFB were reduced by 85.3% and 81.2% in SBF and SBFR treatments respectively. Proximate composition, minerals, and ME of raw JFB and JPB was 92.5, 91.0% DM; 15.1, 4.42% CP; 0.983, 0.400% EE; 4.20, 3.44% CF; 3.78, 2.17% ash; 74.0, 88.6% NFE; 13.3, 13.2 MJ/kg ME; 0.456, 0.430% Na; 0.611, 0.481% Ca; 0.222, 0.088% P; 1.53, 0.895% K respectively. The method of treatment had no effect (P˃0.05) on CF of JFB. Method of treatment had a significant (P˂0.05) effect on CP, NFE, ME, DM, ash, P, K, Na, and Ca for JFB. Method of treatment had no significant (P˃0.05) effect on CF and CP for JPB but DM, ash, EE, NFE, ME, P, K, Na, and Ca were affected (P˂0.05). The SBF and SBFR reduced tannins and oxalates from raw JFB by more than 80%. The major nutrient in JFB and JPB is energy.
家禽饲用菠萝蜜(Artocarpus Heterophyllus)和爪哇梅豆(Syzygium Cumini)的化学成分研究
研究了菠萝蜜豆(JFB)和爪哇梅子豆(JPB)的化学成分,以确定其对家禽的营养价值。将大豆浸泡在水中,然后进行以下处理:在木灰(SFWA)存在下发酵;煮(某人);烤(SR);热压处理过的(SA);煮沸后发酵(SBF);发酵后焙烤(SFR);以及煮沸、发酵和烘烤(SBFR)的结合。筛选鉴定生豆中的植物化学成分和定量抗营养成分;对处理后的大豆进行了抗营养成分含量测定。此外,测定了生豆和处理豆的近似组成、矿物质和代谢能(ME)。生JFB和生JFB中大部分(>70%)植物化学成分为抗营养成分,包括甾醇、三萜、香豆素、单宁、心苷、生物碱、皂苷和类固醇苷。生JFB和jbp单宁含量分别为1.11%、2.44%;1.00,草酸盐1.54%;分别为0.754,0.714%植酸盐。SFR、SBF、SB和SBFR处理分别使粗JFB单宁含量降低88.7、88.5、85.9和84.5%。SBF和SBFR处理的JFB草酸盐含量分别降低了85.3%和81.2%。原料JFB和jbp的近似组成、矿物和代谢能分别为92.5%和91.0% DM;15.1, 4.42% cp;0.983, 0.400% ee;4.20, 3.44% cf;3.78,灰分2.17%;74.0, 88.6%;13.3、13.2 MJ/kg ME;0.456, 0.430% Na;0.611, 0.481% Ca;0.222, 0.088% p;分别为1.53、0.895% K。治疗方法对JFB的CF无显著影响(P > 0.05)。处理方法对JFB的CP、NFE、ME、DM、灰分、P、K、Na、Ca的影响显著(P小于0.05)。处理方法对JPB的CF和CP无显著影响(P < 0.05),但对DM、灰分、EE、NFE、ME、P、K、Na、Ca有显著影响(P < 0.05)。SBF和SBFR可将原料JFB中的单宁和草酸降低80%以上。JFB和JPB的主要营养成分是能量。
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