Traditional methods of processing livestock feed to reduce antinutrient factor content: a brief review
Abstract
Anti-nutrients or anti-nutritional factors may be defined as those substances generated in natural feedstuffs by the normal metabolism of species and by different mechanisms. Anti-nutritonal factors are substances which either by themselves or through their metabolic products, interfere with feed utilization and affect the health and production of animal or which act to reduce nutrient intake, digestion, absorption and utilization and may produce other adverse effects Removal of undesirable components is essential to improve the nutritional quality of livestock feed and effectively utilize their full potential as ruminants feed ingredient. It is widely accepted traditionally methods that simple and inexpensive processing techniques are effective methods of achieving desirable changes in the composition of forage, legume and grain. Chopping, grinding, soaking, roasting, germination and chemical treatment could improve the quality of feed because of the reduce, removal or inactivation of some anti-nutritional factors. Traditional methods, both single and combination, have been proven capable of working by small-scale farmers in developing countries and can reduce the operational costs of processing feed ingredients to reduce ANF content and improve the quality of nutritional value.
Keywords : anti nutritional factors, feedstuffs, traditionally methods, inexpensive
Keywords
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Daftar Pustaka
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Daftar Pustaka
Abd El Rahaman, S.M., El Maki, H.B., Idris, W.H., Hassan, A.B., Babiker, E.E., & El Tinay, A.H. (2007). Antinutritional factorscontent and hydrochloric acid extractability of minerals in pearl millet cultivars as affected by germination. Int. J. Food Sci. Nutr, 58 (1), 6–17. DOI:10.1080/09637480601093236
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Adeleke, O.R., Adiamo, O.Q., Fawale, O.S., & Olamiti, G. (2017). Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars. Turkish Journal of Agriculture - Food Science and Technology, 5 (9), 1006-1014. DOI: https://doi.org/10.24925/turjaf.v5i9.1006-1014.949
Agbo, A.N., Balogun, J.K., Oniye, S.J., & Auta, J. (2017). Effect of different processing methods on nutritional composition of Leucaena leucocephala (Lam De Wit) leaves as inclusion in Fish Feed. J. Appl. Sci. Environ. Manage, 21(4), 719-725. http://dx.doi.org/10.4314/jasem.v21i4.12
Akande, K.E., & Fabiyi, E.F. (2010). Effect of Processing Methods on Some Antinutritional Factors in Legume Seeds for Poultry Feeding. International Journal of Poultry Science, 9(10), 996-1001 DOI: m10.3923/ijps.2010.996.1001
Ani, A.O., Iloh, E.A., & Akinsola, O.O. (2015). Dietary Effect of Processed Orange Peels on Growth Performance of Broiler Finisher Birds. British Journal of Applied Science & Technology, 9(6), 576-583. DOI: 10.9734/BJAST/2015/6052
Arif, M., Rehman, A., Saeed, M., Abd El-Hack, M.E., Alagawany, M., Abbas, H., Arian, M.A., Fazlani, S.A., Hussain, I., & Ayasan, T. (2017). Effect of different processing methods of pigeon pea (Cajanus cajan) on growth performance, carcass traits, and blood biochemical and hematological parameters of broiler chickens. Turk J Vet Anim Sci, 41, 38-45.doi:10.3906/vet-1602-11
Athar, N., Taylor, G., McLaughlin, J., & Skinner, J. (2004). FOOD files 2004. New Zealand Institute for Crop & Food Research Limited and New Zealand Ministry of Health.
Bello, F.A., Inyang, U.E., & Umoh, A.P. (2017). Effect of Alkaline Steeping on the Nutritional, Antinutritional and Functional Properties of Malted Millet (Pennisetum glaucum) Flour. Int. J. Innovative Food, Nut. & Sust. Agric, 5(3), 17-23.
Ben Salem, H., Saghrouni, L., & Nefzaoui, A. (2005). Attempt to deactivate tannins in fodder shrubs with physical and chemical treatments. Animal Feed Science and Technology, 122 (1-2), 109–121. https://doi.org/10.1016/j.anifeedsci.2005.04.009
Bishnoi, S., & Khetarpaul, N. 1993. Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chemistry, 47 (2), 177-182. https://doi.org/10.1016/0308-8146(93)90240-G
Chilomer, K., Kasprowicz-Potocka, M., Gulewicz, P., & Frankkiewicz, A. (2013). The influence of lupin seed germination on the chemical composition and standardized ileal digestibility of protein and amino acids in pigs. J Anim Physiol Anim Nutr, 97(4), 639-646. doi: 10.1111/j.1439-0396.2012.01304.x.
Diana, N.E. (2016). Pengaruh waktu perebusan terhadap kandungan proksimat, mineral dan kadar gosipol tepung biji kapas. Jurnal Penelitian Pascapanen Pertanian, 13(1), 100–107. https://doi.org/10.21082/jpasca.v13n2.2016.99-106
Doss, A., Pugalenthi, M., Vadivel, V.G., Subhashini, G. & Anitha, S.R. (2011). Effects of processing technique on the nutritional composition and antinutrients content of under –utilized food legume Canavalia ensiformis L.DC. International Food Research Journal 18(3), 965-970
Duodu, C.P., Adjei-Boateng, D., Edziyie, R E., Agbo, N. W., Owusu-Boateng, G., Larsen, B. K., & Skov, P. V. (2018). Processing techniques of selected oilseed by-products of potential use in animal feed: Effects on proximate nutrient composition, amino acid profile and antinutrients. Animal Nutrition, 4(4), 442-451. https://doi.org/10.1016/j.aninu.2018.05.007
Esonu, B.O., Udedibie, A.B.I. & Carlini, C.R. (1998). The effect of toasting, dry urea treatment and sprouting on some thermostable toxic factors in the jackbean seed. Nig. J. Anim. Prod., 25(1), 36-39.
Fasuyi, A.O. 2005. Nutrient Composition and Processing Effects on Cassava Leaf (Manihot esculenta, Crantz) Antinutrients. Pakistan Journal of Nutrition, 4(1), 37-42. DOI: 10.3923/pjn.2005.37.42
Goering, H. K., & Van Soest, P. J. (1970). Forage fibre analysis, apparatus reagents, procedures and some applications. Agriculture handbook No. 379 USDAARS, Washington, D.C. P. 20402
Ghavidel, R.A, & Prakash, J. (2006). The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT 40 (2007) 1292–1299. Published by Elsevier Ltd. on behalf of Swiss Society of Food Science and Technology. doi:10.1016/j.lwt.2006.08.002
Gurbuz, Y. (2017). Heat Applications in Feed and Food Processing. Proceedings of 72nd The IRES International Conference, Mecca, Saudi Arabia. June 2017. 23rd -24th .pp 10-14.
Hafeez, A., Mader, A., Ruhnke, I., Manner, K., & Zentek, J. (2016). Effect of feed grinding methods with and without expansion on prececal and total tract mineral digestibility as well as on interior and exterior egg quality in laying hens. Poultry Science, 95(1), 62–69.doi.org/10.3382/ps/pev316
Ibrahim, S.S., Habiba, R.A., Shatta, A.A., & Embaby, H.E. (2002). Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. Nahrung/Food. 46(2),92-95. DOI: 10.1002/1521-3803(20020301)
Iwuozor, K.O. (2019). Qualitative and Quantitative Determination of AntiNutritional Factors of Five Wine Samples. Advanced Journal of Chemistry-Section A, 2(2), 136-146. DOI: 10.29088/SAMI/AJCA.2019.2.136146
Kasankala, L.M., Kitunda, M. E., Towo, E. E., Ngwasy, G.M. Kaitira, L., Cyprian, C., & Mushumbus, D. (2019). Antinutritional Factors Reduction from Cassava ( Manihot esculenta Crantz ) Roots by Grating or Chipping Processing Technique in Mtwara Tanzania. European Journal of Nutrition & Food Safety. 9 (2), 163-171. DOI: 10.9734/ejnfs/2019/v9i230055
Jones, K.D., & Kaye, T.N. (2014). Factors Influencing Germination of a Functionally Important Grassland Plant, Iris tenax. PLoS ONE 9(2), e90084. https://doi.org/10.1371/journal.pone.0090084
Kinanti, P.S.K., Amanto, B. S., & Atmaka, W. (2014). Kajian Karakteristik Fisik Dan Kimia Tepung Sorghum (Sorghum Bicolor L) Varietas Mandau Termodifikasi Yang Dihasilkan Dengan Variasi Konsentrasi Dan Lama Perendaman Asam Laktat. Jurnal Teknosains Pangan, 3(1),135-144.
Kiranmayi, P. (2014). Is Bio Active Compounds Inplantsacts As Anti Nutritonal Factors . Int J Curr Pharm Res, 6(2), 36-38.
Kumar, R. (1992). Anti-nutritional factors, the potential risks of toxicity and methods to alleviate them in Legume trees and other fodder trees as protein sources for livestock. Proceedings of the FAO Expert Consultation held at the Malaysian Agricultural Research and Development Institute (MARDI) in Kuala Lumpur, Malaysia, 14-18
Lowry, J.B. (1982). Detoxification of leucaena by enzymatic or microbial processes . in Proc. Leucaena Research in the Asian-Pacific Region . IDRC, 211-e. pp 49-54 .
Luo, Y.W., & Xie W.H. (2013). Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Viciafaba L.), CyTA - Journal of Food, 11:1, 43-49, DOI: 10.1080/19476337.2012.681705
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DOI: https://doi.org/10.24198/jit.v19i2.23974
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