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Nutritional Value of Cottonseeds and It's Derived Products : II. Free Gossypol, Available Lysine and In Vitro Protein Digestibility |
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A. Mujahid, M. Abdullah, A. R. Barque, A. H. Gilani |
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| Abstract |
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The study was conducted to evaluate the nutritional value of seeds and various seed fractions of different varieties of cotton (MNH 147, CIM 240, NIAB 78, FH 87, CIM 109, MNH 93, FH 682, GOHAR 87, SLS I and B 557). Linter, hull, kernel and meal were obtained from cottonseed by physical and chemical methods. Free gossypol and available lysine contents of seed and it''''s fractions were determined. In vitro protein digestibility of cottonseed meal was also determined. Free gossypol and available lysine contents ranged between 0.22-2.26% and 0.64-1.32% in seed, and 0.03-0.29% and 1.38-2.36% in meal, respectively. FH 87 was highest both in free gossypol and available lysine content, and NIAB 78 was lowest in free gossypol content and FH 862 was lowest in available lysine content. In vitro protein digestibility of cottonseed meal ranged between 66.02-79.96%. Statistical analysis revealed significant (p<0.05) varietal differences in free gossypol, available lyslne and in vitro protein digestibility of cottonseed and derived products. |
| Keywords:
Cottonseed; Free Gossypol; Available Lysine; In Vitro Protein Digestibility |
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