Chemical Characterization and in Vitro Digestibility of Faba Bean Seed Cultivars and Varieties Grown in Albania
Journal Title: International Journal of Agriculture Innovations and Research - Year 2018, Vol 6, Issue 5
Abstract
The nutritional value of faba bean seed Albanian cultivars (Cekin, Belshi, and Skrapari) and foreign varieties (Aguadulce, Jögeva, Bauska, and Lielplatones) cultivated in Albania for ruminant feeding, were characterized for their chemical composition, and in vitro digestibility according to Tilley and Terry and pepsin-cellulase methodologies. The chemical composition of the seven faba seed varied greatly with and within cultivars and varieties. Cultivars of faba bean seeds presented (dry matter basis) 29.4-30.2% crude protein (CP), 0.70-1.30% ether extract (EE), 16.3-20.9% neutral detergent fiber (NDF), 12.3-12.8% acid detergent fiber (ADF), 2.00-3.50% acid detergent lignin (ADL), and 41.1-47.8% starch., whereas faba seed varieties presented 28.3-36.% CP, 0.60-1.10% EE, 16.4-39.9% NDF, 11.1-11.9% ADF, 1.90-3.70% ADL and 38.6-49.9% starch.. The DMD estimated according to Tilley and Terry method was higher than that estimated according to pepsin-cellulase, average values being, respectively, 94.0% vs. 84.8%. Overall, the present study confirmed the high nutritive value of seven faba bean seed cultivars and varieties grown in Albania. Although variable, the chemical composition of faba seed cultivars and varieties suggested to be good locally produced alternative feed ingredients for use in ruminant nutrition. Nevertheless, further studies should evaluate the characterization of other relevant components with impact in nutrition as secondary plant metabolites and anti-nutritional compounds.
Authors and Affiliations
Nertila Malushi, et al.
Keywords
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