Chemical composition and some anti-nutrient content of raw and processed bitter vetch (Vicia ervilia) seed for use as feeding stuff in poultry diet.
An experiment was conducted to determine chemical composition of raw and treated bitter vetch seed for use in poultry diets. Processing methods were: soaked in water for 12 h, then autoclaved and dried (SA); coarsely ground, soaked in water for 24 h, autoclaved and dried (GSA); coarsely ground, soaked in water for 47 h with exchange of water every 12 h, cooked and dried (GSC); coarsely ground, soaked in solution of 1% acetic acid for 24 h at 60 degrees C and dried (GAA). Raw bitter vetch seed was contained 94.52, 26.56, 0.4, 58.86, 3.38, 5.32, 12.28 and 14.20 percent DM, CP, EE, NFE, Ash, CF, ADF and NDF, respectively. Its GE, AME, AMEn, TME and TMEn values were 18.10, 13.15, 14.38, 14.10 and 14.69 MJ/kg, respectively. Results indicated that bitter vetch is a good source of Fe (340 ppm) and Cu (46.7 ppm). It s amino acid profile was suitable and methionine was the first limiting amino acid when compared with broiler and layer chicks requirements. Its canavanine and tannin content were 0.78 and 6.7 mg/kgDM, respectively. Processing methods improved CP and in some cases AMEn. All processing methods especially GSC resulted in a significant (P < 0.05) reduction in canavanine and tannin.
Sadeghi
Gh
G
Department of Animal Sciences, College of Argiculture, University of Kurdistan, Kurdistan, Iran. ghorbanalis@yahoo.com
Pourreza
J
J
Samei
A
A
Rahmani
H
H
D019342:Acetic Acid; D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena / Q000502:physiology*; D000818:Animals; D001682:Biological Availability; D002645:Chickens / Q000254:growth & development* / Q000378:metabolism; D004044:Dietary Proteins / Q000032:analysis* / Q000493:pharmacokinetics; D002149:Energy Intake; D005260:Female; D005511:Food Handling / Q000379:methods*; D008297:Male; D009751:Nutritional Requirements; D009753:Nutritive Value; D013634:Tannins / Q000032:analysis / Q000494:pharmacology; D031306:Vicia / Q000737:chemistry*
D004044:Dietary Proteins; D013634:Tannins; D019342:Acetic Acid