%0 Journal Article
%T Nutritional evaluation of kabuli and desi type chickpeas (cicer arietinum L.) for ruminants using in vitro gas production technique
%A N Maheri-Sis
%A M Chamani
%A S Ali-Asghar
%A A Mirza- Aghazadeh
%A A Aghajanzadeh-Golshani
%J African Journal of Biotechnology
%D 2008
%I Academic Journals
%X The aim of the present study was to determine the chemical composition and estimation of nutritive value of kabuli and desi type chickpeas using in vitro gas production technique in sheep. The samples were collected from East Azerbaijan, Iran, pea packaging and processing factories. The feed samples (200 mg from each) were incubated with rumen liquor taken from three fistulated rams at 2, 4, 6, 8, 12, 24, 48, 72 and 96 h. The results showed that neutral detergent fiber (NDF) and crude fiber (CF) in desi type were significantly higher than that of kabuli (p < 0.01) while crude protein (CP), non fibrous carbohydrates (NFC) and soluble sugars in kabuli were significantly greater than that of desi (p < 0.05). Total tannins in desi type were higher than kabuli chickpeas (p < 0.05). There were no significant differences between dry matter (DM), organic matter (OM), ether extract (EE), starch and total phenolic compounds (TPC) content of the two experimental chickpea types. There were significant differences in organic matter digestibility (OMD), short chain fatty acids (SCFA) and metabolizable energy (ME) contents of the two chickpea types (p < 0.05). Gas productions at 24 h for kabuli and desi types were 78.66 and 73.96 ml, respectively. Overall, it seems that the nutritive value of kabuli type was higher than that of desi for ruminants.
%U http://www.ajol.info/index.php/ajb/article/view/59207