Effects of Heat Processing Techniques on Nutritional Value and in vitro Rumen Fermentation Characteristics of Jack bean (Canavalia ensiformis L.)
DOI:
https://doi.org/10.3923/pjn.2018.294.299Keywords:
Heat processing technique, jack bean, nutritional values, protein supplement, rumen fermentation characteristicsAbstract
Background and Objective: Feedstuffs that serve as protein sources for ruminants are expensive. Jack bean (Canavalia ensiformis L.) is an indigenous legume grown in Indonesia, which is rich in protein (23.95%), but is not used for protein supplementation in ruminants. This study on jack bean was conducted to improve its potential as a protein supplement for ruminants, jack beans were processed and evaluated for nutritional value and rumen fermentation characteristics. Methodology: Effects of no treatment (H0), compared to a roasting treatment (H1), an oven treatment (H2) and an extrusion treatment (H3) were investigated. Results: Heat processing techniques (H1, H2, H3) significantly (p<0.05) increased dry matter, ash, crude fibre and crude protein (CP), but decreased ether extract. Comparison of CP concentrations under the different treatments indicated that jack beans treated with the H3 method had the highest CP (26.89%). Rumen fermentation characteristics, including volatile fatty acids (VFA) and ammonia (NH3) were significantly (p<0.05) reduced by heat processing techniques (H1, H2, H3). However, rumen undegradable protein (RUP) was significantly (p<0.05) increased. Jack beans treated with the H3 treatment had the highest RUP (59.16%), although the in vitro dry matter digestibility (IVDMD) was not significantly different from jack beans in the control (H0) group. Conclusion: The extrusion technique (H3) was found to be the best technique for making jack beans suitable as a protein supplement for ruminants.
References
Hudiyanti, D., A.P. Arya, P. Siahaan and L. Suyati, 2015. Chemical composition and phospholipids content of Indonesian Jack Bean (Canavalia ensiformis L.). Orient. J. Chem., 31: 2043-2046.
Dakowski, P., M.R. Weisbjerg and T. Hvelplund, 1996. The effect of temperature during processing of rape seed meal on amino acid degradation in the rumen and digestion in the intestine. Anim. Feed Sci. Technol., 58: 213-226.
Rafiee-Yarandi, H., M. Alikhani, G.R. Ghorbani and A. Sadeghi-Sefidmazgi, 2016. Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean. S. Afr. J. Anim. Sci., 46: 170-179.
Prasetiyono, B.W.H.E., Suryahadi, T. Toharmat and R. Syarief, 2017. Strategi suplementasi protein ransum sapi potong berbasis jerami dan dedak padi. Media Peternakan, 30: 207-217.
Tilley, J.M.A. and R.A. Terry, 1963. A two-stage technique for the in vitro digestion of forage crops. Grass Forage Sci., 18: 104-111.
AOAC., 1990. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA., Pages: 684.
SAS., 2009. SAS User’s Guide. SAS Institute Inc., SAS Campus Drive, Cary, NC.
Khan, N.A., H. Booker and P. Yu, 2015. Effect of heating method on alteration of protein molecular structure in flaxseed: Relationship with changes in protein subfraction profile and digestion in dairy cows. J. Agric. Food Chem., 63: 1057-1066.
Onyeike, E.N. and T.T. Omubo-Dede, 2002. Effect of heat treatment on the proximate composition, energy values and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties. Plant Foods Hum. Nutr., 57: 223-231.
Doss, A., M. Pugalenthi and V. Vadivel, 2011. Nutritional evaluation of wild Jack bean (Canavalia ensiformis DC) seeds in different locations of South India. World Applied Sci. J., 13: 1606-1612.
Sanders, K.J., 1998. The effects of extrusion on ruminal digestion and performance of ruminants. Ph.D. Thesis, The Graduate Faculty of Texas Tech University, USA.
Parand, E., A.R. Vakili and M.D. Mesgaran, 2016. Rumen degradability and model prediction of nutrient supply to ruminants from different processed soybean meals. Iran. J. Applied Anim. Sci., 6: 41-46.
Hristov, A.N., R.P. Etter, J.K. Ropp and K.L. Grandeen, 2004. Effect of dietary crude protein level and degradability on ruminal fermentation and nitrogen utilization in lactating dairy cows. J. Anim. Sci., 82: 3219-3229.
Soltan, M.A., 2009. Rumen fermentation characteristics and lactation performance in dairy cows fed different rumen protected soybean meal products. Pak. J. Nutr., 8: 695-703.
Pena, F., H. Tagari and L.D. Satter, 1986. The effect of heat treatment of whole cottonseed on site and extent of protein digestion in dairy cows. J. Anim. Sci., 62: 1423-1433.
Rangel, F.C., G.V. Villalobos, D.D. Diaz and J.A.O. Gutierrez, 2017. Effect of the dietary level of cull pinto beans (Phaseolus vulgaris) on ruminal fermentation, kinetics and digestibility of hair lambs. R. Bras. Zootec., 46: 405-412.
Wang, C., J.X. Liu, S.W. Zhai, J.L. Lai and Y.M. Wu, 2008. Effects of rumen-degradable-protein to rumen-undegradable-protein ratio on nitrogen conversion of lactating dairy cows. Acta Agric. Scand. Sect. A: Anim. Sci., 58: 100-103.
Tacoma, R., J. Fields, D.B. Ebenstein, Y.W. Lam and S.L. Greenwood, 2017. Ratio of dietary rumen degradable protein to rumen undegradable protein affects nitrogen partitioning but does not affect the bovine milk proteome produced by mid-lactation Holstein dairy cows. J. Dairy Sci., 100: 7246-7261.
Karlsson, L., M. Ruiz-Moreno, M.D. Stern and K. Martinsson, 2012. Effects of temperature during moist heat treatment on ruminal degradability and intestinal digestibility of protein and amino acids in hempseed cake. Asian-Aust. J. Anim. Sci., 25: 1559-1567.
Solanas, E., C. Castrillo, J. Balcells and J.A. Guada, 2005. In situ ruminal degradability and intestinal digestion of raw and extruded legume seeds and soya bean meal protein. J. Anim. Physiol. Anim. Nutr., 89: 166-171.
Chantiratikul, A. and S. Chumpawadee, 2011. Effect of heat-treatment on ruminal protein degradability of wolffia meal (Wolffia globosa L. Wimm). Asian J. Anim. Sci., 5: 183-189.
Downloads
Published
Issue
Section
License
Copyright (c) 2018 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
