Effect of cooking and supplementation with different kinds of meats on the nutritional value of mash (Vigna mungo).
The study was conducted to determine the nutritional value of mash (Vigna mungo) in raw and cooked forms and as effected by supplementation with different kind of meat, i.e. poultry, mutton and beef at 10, 15 and 20% levels. Nutritional assessment of all mash-containing diets (without or with supplementation) was made by chemical analysis as well as through rat assay. Mash contained 23.83% protein. Cooking resulted in minor changes in nutrients. Mash had 1.79% lysine which was reduced by 35% on cooking. All other amino acids also showed losses during cooking. Protein efficiency ratio (PER) of diet containing raw mash was 1.9% and cooking improved it to 2.8%. True digestibility (TD) also showed a significant improvement. Supplementation of mash with different kinds of meat did not improve the PER significantly over unsupplemented diet containing cooked mash only. TD, however, was improved from 74.89% in cooked to 75.58-87.06% in supplemented diets. Similarly net protein utilization (NPU), as a result of meat supplementation, improved from 43.54% in cooked to 42.88%-51.96%. Higher PER, TD and NPU values were observed in diets containing mash supplemented with 20% level of different meats.
Bhatty
N
N
Department of Rural Home Economics, University of Agriculture, Faisalabad, Pakistan.
Gilani
A H
AH
Nagra
S A
SA
D000596:Amino Acids / Q000032:analysis; D000821:Animal Feed; D000818:Animals; D002417:Cattle; D019587:Dietary Supplements; D007887:Fabaceae; D006358:Hot Temperature; D008460:Meat; D009753:Nutritive Value; D010946:Plants, Medicinal; D011200:Poultry; D051381:Rats; D017207:Rats, Sprague-Dawley; D012756:Sheep
D000596:Amino Acids