EVALUATION OF FIVE CROP RESIDUES FOR DEGRADABILITY POTENTIALS IN GOATS AT JALINGO, TARABA STATE

K.J. Onaleye¹, A. Kibon², T.F. Mbahi³, B. J. Mufwa⁴, G.O. Gawi⁴ and H.A. Labaran⁴

¹Taraba State Teaching Service Board, Jalingo, Taraba State

²Department of Animal Science, University of Maiduguri, Nigeria

³Federal University of Technology, Yola

⁴College of Agriculture, Jalingo, Taraba State, Nigeria

mufwa@yahoo.com

ABSTRACT

Nylon bag technique for rumen degradability experiment was carried out to assess the nutritive values of Sorghum Stover, Maize Stover, Cowpea haulms, Sweet potato vine and Akidi chaff in the rumen of goats. At 48 hour incubation period, Sweet potato vine had the highest (80.99%) dry matter degradability, followed by Akidi chaff (78.16%), while the least value (51.84%) of dry matter degradability was recorded in Maize Stover. The Crude Protein content is highest (14.43%) in Sweet potato vine, followed by Akidi chaff (11.46%) and least (7.64%) in Maize Stover. The predicted rumen degradability (Effective degradability) value obtained in sweet potato vine (74.9%) at 50 hour rumen incubation suggests that sweet potato vine is the most nutritive of the tested crop residues followed by Akidi Chaff (71.9%), Cowpea haulms (61.5%), Sorghum Stover (54.8%) and least (51.4%) in Maize Stover.

Keywords: Crop residues, Dry matter (DM) degradability, Nylon bag technique, Goats, Effective degradability.