A STUDY OF NUTRITIVE VALUE OF NIGERIAN FEEDS
ORGI M., BLÁHA, J.
Abstract
The article presents the results of the study on nutritive
value of sorghum white and brown and on palm kernel cakes. The biological value
of proteins, protein digestibility and digestible energy were studied in balance
experiment on laboratory rats. The results show higher content of protein in
sorghum white but the highest amount of crude protein is in palm kernel cake.
The content of amino acids was generally higher in palm kernel cake except leucine,
tyrosine and methionine. True protein digestibility was significantly higher
in sorghum white. The biological value was significantly higher in palm kernel
cake. The digestibility of energy was lowest in palm kernel cake.
The results on tested nigerian feeds indicated a low protein quality in sorghum.
Most coloured sorghum are known to have high tannin content. The limiting amino
acids (lysine and methionine) should be supplemented. High fibre content and
poor protein quality and also low DE in palm kernel cake restrict its use as
a component in feed mixtures formulated for monogstric animals. Its inclusion
in feed mixtures should not exceed 20 %.
Key words:
Nutritive value, sorghum white and brown, palm kernel
cake. Nigeria