[Nutritive value of raw and processed cowpeas]. / Valor nutritivo del frijol caupí crudo y procesado.

Three experiments were carried out to determine the effects of autoclave cooking, extrusion and DL-methionine supplementation on the protein and energy value of cowpea. The two processes decreased the available lysine of cowpea from 6.3 to 5.7%. The starch content decreased from 50.7% in raw cowpea to 44.9% and 42.1% in cooked extruded cowpea, respectively. Cooking eliminated the trypsin inhibitor content of cowpea. Damaged starch increased from 0.3% in the raw cowpea, to 22.5% in cooked cowpea and to 30.5% in extruded cowpea. In the first experiment it was determined that the protein efficiency ratio (PER) in rats was not affected by cowpea processing (means = 1.17) and that DL-methionine supplementation increased (P less than 0.01) PER to 2.08. In the second experiment, it was established that energy digestibility of the diets used in the first experiment averaged 88.0% with no differences due to processing or supplementation. Digestible energy content (DE) was lower (P less than 0.01) in diets supplemented with DL-methionine (3.58, 3.56, 3.93) than in those without supplement (3.67, 3.93, 3.75). On the other hand, diets with extruded cowpea produced higher (P less than 0.01) DE (3.84 kcal/g) than diets with cooked cowpea (3.75 kcal/g). Classical (EM) and nitrogen corrected (EMn) metabolizable energy determined in chicks showed that both were higher (P less than 0.01) in cooked (3.01; 2.56 kcal/g) and extruded (3.16; 2.76 kcal/g) than in raw cowpeas (1.86; 1.81 kcal/g).

[Coffee hulls and pulp. XII. Effect of storage of coffee pulp on its nutritive value for calves]. / Pulpa y pergamino de cafe. XII. Efecto del almacenamiento sobre el valor nutritivo de la pulpa de café para terneros

Coffee pulp, dehydrated and stored for 7, 13 and 17 months or ensiled for 4, 10 and 14 months, was studied in calves with a rapid growing rate. Storage of dehydrated coffee pulp did not affect its chemical composition, but ensiling reduced crude fiber and increased its nitrogen free extract content after 10 and 14 months. Three growth trials were carried out with Holstein calves averaging 95 kg in the first and second trials, and 130 kg in the third. Eighteen calves were used in the first trial and 24 in each of the other two. In each trial the animals were divided into three equal groups and randomly assigned to one of the following treatments: control, which contained 48% cottonseed hulls, and the other two, with 30% dehydrated coffee pulp or 30% ensiled coffee pulp. Basically, the difference between trials consisted in the time of storage or ensiling of coffee pulp. In all trials, weight gains of calves fed coffee pulp (1.00, 0.90 and 0.98 kg/day, and 1.06, 0.94 and 1.08 kg/day, respectively) were significantly lower (P less than 0.05) than the weight gains induced by the control ration (1.21, 1.08 and 1.19 kg/day). Feed intake was also lower, but feed conversion ratio was higher for those rations containing coffee pulp. Calf performance was better with ensiled than with deydrated coffee pulp, particularly in the third trial, where the differences in weight gains were significantly higher (P less than 0.05). It is concluded that storage time does not change nutritive value of coffee pulp; and the ensiling is an adequate process for storing pulp during coffee harvesting, and, possibly also, for improving its nutritive value.

[Coffee pulp and hulls. XI. Chemical characteristics of silaged coffee pulp with Napier grass (Pennisetum purpurem) and corn plant (Zea mays)]. / Pulpa y pergamino de café. XI. Characterísticas químicas de la pulpa de café ensilada con pasto Napier (Pennisetum purpureum) y planta de maíz (Zea mays)

Various physical and chemical changes that occur during the process of preparation of coffee pulp silage with the addition of molasses and forage, were identified and measured quantitatively. Three types of silage were prepared in duplicate in laboratory concrete silos, 45 cm wide and 50 cm high. The silages contained the following components: coffee pulp (EPC), pulp and Napier grass (EPCN), and pulp with corn fodder (EPCM). On a fresh basis, the last two contained equal proportions of coffee pulp and forage. Around 16% molasses were aded to all silages. Time of ensiling was 132 to 141 days. In order to determine the physical changes, the silage was weighed at the start and end of the ensiling period; the pH was determined at the end of same, and the drained liquids were measured during the experimental period. To determine the chemical changes, analyses were carried out on the various components used and on the mixtures ensiled at the start and at the end of the experimental period. The pH of the silage was 4.5, 4.3, and 3.8, and the losses of dry matter 10.6, 25.2, and 33.3% for the three types of silages, respectively. These percentages suggest that a better fermentation took place in those silages containing forages. The better fermentation of EPCN over EPC was due to the Napier grass which provided greater amounts of chemical components susceptible of fermentation than those found in coffee pulp. The quality of EPCM was superior due not only to the presence of corn fodder, which produced an effect similar to that of Napier grass, but also due to the fact that the coffee pulp used in this case contained the greater concentrations of soluble carbohydrates and lower levels of lignin than the coffee pulp used alone or with Napier grass. As a result of the fermentation process, in all three types of silage a decrease in dry matter content, of cellular contents and soluble carbohydrates was observed, as well as an increase in cellular walls and its components, and of protein. The magnitude of these changes was found to be directly related to the losses in dry matter. From the results of this research, it was concluded that the addition of forage improves the chemical characteristics of silage prepared from coffee pulp.