Nutritional Value of Malt Root and Pumpkin Seed Cake Evaluated by Cornell Net Carbohydrate and Protein System and Nylon Bag Technique

ZHOU Shuang; YAO Enyue; SU Kuoxuan; LI Yang; ZHANG Yonggen

doi:10.3969/j.issn.1006-267x.2019.10.055

2019 , Vol. 31 >Issue 10: 4885 - 4892

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.10.055

Nutritional Value of Malt Root and Pumpkin Seed Cake Evaluated by Cornell Net Carbohydrate and Protein System and Nylon Bag Technique

ZHOU Shuang ,
YAO Enyue ,
SU Kuoxuan ,
LI Yang ,
ZHANG Yonggen

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College of Animal Science and technology, Northeast Agricultural University, Harbin 150030, China

Received date: 2019-04-08

Online published: 2019-10-17

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Abstract

This experiment was conducted to evaluate the nutritional value of malt root and pumpkin seed cake that were two food processing byproducts by using Cornell net carbohydrate and protein system (CNCPS) and nylon bag method, and to enrich China's unconventional feed resources database and to provide theoretical support as a unconventional feed for dairy cows. The contents of various nutrients and protein and carbohydrate components of malt root and pumpkin seed cake were analyzed by CNCPS method. Subsequently, healthy Holstein cows with permanent rumen fistulas were used to determine degradation characteristics by nylon bag method. The results showed as follows:1) malt root and pumpkin seed cake were rich in nutrients and there were significant differences in nutrient levels, the contents of dry matter, neutral detergent fiber, acid detergent fiber, acid detergent lignin, starch, non-fibrous carbohydrate, non-protein nitrogen, neutral detergent insoluble nitrogen and acid detergent insoluble nitrogen of malt root were significantly higher than those of pumpkin seed cake (P<0.05), while the contents of crude protein, ash and ether extract of pumpkin seed cake were significantly higher than those of malt root (P<0.05); the contents of various amino acids of pumpkin seed cake were also significantly higher than those of malt root (P<0.05). 2) The content of non-protein nitrogen of malt root was higher, while the contents of true protein, fast degradable protein and moderately degradable protein of pumpkin seed cake were significantly higher than those of malt root (P<0.05). Both of them had low nitrogen content, indicating high availability of proteins. The carbohydrate content of malt root was significantly higher than that of pumpkin seed cake (P<0.05), and the moderately degradable of carbohydrate was also significantly higher than that of pumpkin seed cake (P<0.01). 3) The effective degradation rates of dry matter, crude protein and neutral detergent fiber of pumpkin seed cake were higher than those of malt root (P<0.05). In summary, both the malt root and the pumpkin seed cake are nutritious, the pumpkin seed cake is a better quality ruminant protein feed, and the malt root has a better carbohydrate component.

Key words： malt root; pumpkin seed cake; by-product of food processing; nutritional value

Cite this article

ZHOU Shuang , YAO Enyue , SU Kuoxuan , LI Yang , ZHANG Yonggen . Nutritional Value of Malt Root and Pumpkin Seed Cake Evaluated by Cornell Net Carbohydrate and Protein System and Nylon Bag Technique[J]. Chinese Journal of Animal Nutrition, 2019 , 31(10) : 4885 -4892 . DOI: 10.3969/j.issn.1006-267x.2019.10.055

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