Publication Date
1997
Description
Two separate studies were conducted using indigenous browse seeds. In the first study, seeds from nine locally available Acacia trees were analysed for proximate composition, fatty acid composition and in vitro dry matter digestibility. Nutrient composition of the seeds varied in crude protein from 12.52% for Acacia robusta to 21.82% for Acacia erubescens. Ash content ranged from 3.20% to 4.75%. The in vitro dry matter digestibility ranged from 46.00% for Acacia rehmanniana to 62.00% for Acacia erubescens. Fatty acids present in the seeds included palmitic, linoleic and oleic acids. The second study was to evaluate the influence of processing on fibre content and in vitro digestibility of seeds from five browse species using three physical forms of the seeds namely whole seeds, coarsely ground and finely ground. Physical forms of the seeds affected the neutral detergent fibre, acid detergent fibre and dry matter digestibility of all the seeds evaluated.
Citation
Aganga, A A. and Tsopito, C M., "Evaluation of the Chemical Composition of Some Locally Available Acacia Seeds as Animal Feed in Botswana" (2024). IGC Proceedings (1997-2023). 2.
https://uknowledge.uky.edu/igc/1997/session23/2
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Evaluation of the Chemical Composition of Some Locally Available Acacia Seeds as Animal Feed in Botswana
Two separate studies were conducted using indigenous browse seeds. In the first study, seeds from nine locally available Acacia trees were analysed for proximate composition, fatty acid composition and in vitro dry matter digestibility. Nutrient composition of the seeds varied in crude protein from 12.52% for Acacia robusta to 21.82% for Acacia erubescens. Ash content ranged from 3.20% to 4.75%. The in vitro dry matter digestibility ranged from 46.00% for Acacia rehmanniana to 62.00% for Acacia erubescens. Fatty acids present in the seeds included palmitic, linoleic and oleic acids. The second study was to evaluate the influence of processing on fibre content and in vitro digestibility of seeds from five browse species using three physical forms of the seeds namely whole seeds, coarsely ground and finely ground. Physical forms of the seeds affected the neutral detergent fibre, acid detergent fibre and dry matter digestibility of all the seeds evaluated.
