In vitro estimate of the energy value of argan from Algeria

摘要

Ourobjectiveinthisstudyistoestimatethenutritivevalueofpulpandleavesofargan(ArganiaspinosaL.).Weexploitedtwomethods:predictionoforganicmatterdigestibilityusingequationsafterdeterminationofchemicalcompositionandgastestmethod.Chemicalcompositionresultsshowedthatarganpulpisricherintotalsugars(TS)with15,32±0,71%tototaldrymatter(DM),incrudefat(CF)(8,84±0,85%DM)andincrudecellulose(CC)(8,85±0,50%DM)withasignificantdifference(p#706;0,05)comparedtotheleavescontaining2,30±1,12%DMTS,3,37±0,61%DMCFand5,91±0,15%DMCC.Whilecontentoftheleavesoftotalnitrogenizedmatter(TNM)(12,46±0,80%DM)ishigher(p#706;0,05)thanpulp(4,74±1,22%DM).Theenergyvalueobtainedclasspulp(digestibilityoftheorganicmatter(dOM)=77,24±0,83%)andleaves(dMO=82,18±0,32%)ofarganasforageofqualityhaving0,84;0,85feedunitmilk(FUMi)and0,76;0,77feedunitmeat(FUMe)perkgrespectively.Theleavesappearsasagoodsourceofnitrogenwith12,07±0,96(g/kg)ofdigestiblematternitrogenized(DMN)fromatotalofnitrogenizedmatterequalto13,55±1,04%oftheorganicmatter(OM).Fermentationgastestrevealedafastandimportantgasproductionfortwosamplesbecauseoftheirwealth#8217;sinelementsquicklyfermentable.