A comparison of the nutrient digestibility of Desi and Kabuli chickpeas fed to swine
2002
Thacker, Philip A. | Qiao, Shiyan | Racz, Vernon J.
An experiment was conducted to compare the nutritional composition of 16 varieties of chickpeas (Kabuli and Desi) and to determine their nutrient digestibility for swine using the mobile nylon bag technique. The average crude protein content of the Kabuli chickpeas (226 g kg−1) was lower than that of the Desi chickpeas (235 g kg−1). Desi chickpeas were higher in acid detergent fibre (145 versus 50 g kg−1) and neutral detergent fibre (264 versus 181 g kg−1) than Kabuli chickpeas. Digestibility coefficients for dry matter (83.1 versus 72.5%), gross energy (83.5 versus 74.8%) and crude protein (83.7 versus 79.4%) were higher for Kabuli chickpeas than for Desi chickpeas. Based on chemical analysis and nutrient digestibility, Kabuli chickpeas would appear to have greater potential as a protein and energy source for use in swine rations than Desi chickpeas.
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