In vitro Gas Production and Fermentative Characteristics of Cottonseed and Cottonseed By-products

Abstract

A study was conducted to evaluate the in vitro gas production and post-incubation parameters of cotton seed (Gossypium spp) and cotton seed by-products. Cotton seed was processed into four different sample types regarded as treatments i.e. raw cotton seed(A), parboiled cotton seed (B), roasted (C) and cotton seed cake (D). All the chemical constituents investigated were all similar for all treatments (p>0.05). Highest DM (90.07% DM) and CP (24.72% DM) results were obtained from cottonseed cake (D). In vitro gas production characteristics of cotton seed and cotton seed by-products were determined at 24hrs of incubation. The gas production results were significantly different (p<0.05) in all the cottonseed by-products. The result revealed after 24hrs, that cotton seed cake had the highest value of in vitro gas production from soluble and insoluble fraction, potential extent gas production as well as the volume of gas produced at incubation time. It can be concluded from the chemical constituent findings of this research, that cottonseed cake had highest crude protein and digestibility (or possess good fibre content) when compared to feeds consisting of other cottonseed by-products.     

Keywords: Proximate analysis; Fibre fractions; Post-incubation parameters