Studies on the nutritive value of cowpeas (Vigna unguiculata)

Author: F.J. Nell, F.K. Siebrits and J.P. Hayes
Year: 1992
Issue: 5
Volume: 22
Page: 157 - 160

Samples of 150 different cowpea cultivars, used in the breeding trials of the Summer Grain Institute at Potchefstroom, were analysed and found to have an average crude protein content of 28.4 ± 1.8% (range 24.5 to 33.9%). From these samples, five high- and five low-protein cowpea samples as well as a composite sample of the remaining 140 cowpea cultivars, were selected. Part of the composite sample was autoc1aved for 15 min at 121°C. Only small differences were observed in the chemical composition of the experimental cowpea meals. No significant (P  > 0.05) differences were found between raw and autoc1aved cowpea meal either in relative nutritional value (RNV) and true protein digestibility (PTD) determined with rats, or in amino acid availability (AAA) determined with roosters. Autoclaving resulted in significant (P < 0.05) improvements in digestible energy (DE) and true metabolizable energy (TME) when determined in pigs and poultry respectively.


Keywords: amino acid availability, cowpea meal, digestible energy, pigs., Poultry, rats, Relative nutritive value, True metabolizable energy, true protein digestibility
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