Comprehensive evaluation of the nutritional value and contaminants of alfalfa (Medicago sativa L.) in China.

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS

Frontiers in Nutrition Pub Date : 2025-02-10 eCollection Date: 2025-01-01 DOI:10.3389/fnut.2025.1539462

Xiaoyan Zhu, Wenxue Chen, Mengyao Li, Boshuai Liu, Shumin Zhao, Menglin Hu, Jiajing Li, Defeng Li, Yinghua Shi, Hao Sun, Chengzhang Wang

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引用次数: 0

Abstract

Introduction: Alfalfa is used as a feed source for animals and plays an important role in animal nutrition. Nutritional value analysis and contamination evaluation are essential for sustainable utilisation to ensure the quality and safety of alfalfa.

Aim: We aimed to evaluate the nutritional value and safety of alfalfa in five major regions in China-the Northeast Plain (NP), Inner Mongolia Plateau (IMP), Northwest Desert Oasis (NO), Loess Plateau (LP), and Huanghuaihai Plain (HP).

Methods: Ninety-five samples representing 44 large-scale pratacultural companies were collected and analysed.

Results: The average nutritional values of alfalfa hay were 16.43% crude protein (CP), 44.01% neutral detergent fibre (NDF), 33.22% acid detergent fibre (ADF), 10.78% crude ash (Ash), and 91.90% dry matter (DM), which were better in the NO and IMP areas; in particular, the α-linolenic acid value of alfalfa was the highest in the IMP area (p < 0.05). The detection rates of mycotoxins, microorganisms, and heavy metals were 100%. The over-standard rates of total bacteria count and total mould count were 66.7% and 75.8%, respectively, while the over-standard rate of chromium in heavy metals was as high as 87.9%.

Discussion: This study establishes the nutrient composition and harmful component profiles of alfalfa hay in five major planting areas for the first time, which provides a valuable reference for the safe and sustainable utilisation of alfalfa in livestock feed.

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.