Evaluation of the potentials of Selected Agricultural Wastes and Crop Residues for Ruminant Feeding in Nigeria Using In Vitro Gas Production Method

Akinfemi, A.; Komolafe, P. L.; Bankole, J. N.; Okolie, L. I.

Akinfemi, A.
Komolafe, P. L.
Bankole, J. N.
Okolie, L. I.

Keywords: Agricultural residues, Nutritional composition, Fermentation characteristics, In vitro gas production, Ruminant nutrition

Abstract

This study was conducted to determine the nutritional composition, in vitro gas production, fermentation parameters, and microbial fermentation characteristics of selected agricultural residues, including potato peels, sorghum husk, maize husk, maize stover, groundnut husk, melon husk, beans husk, maize cob, groundnut haulms, and plantain peels. There were notable differences in crude protein (CP), crude fiber (CF), and other vital components among the residues' chemical composition (g/100g DM). In comparison to other residues, groundnut haulms and plantain peels showed the highest CP (9.14 g/100g DM and 6.31 g/100g DM, respectively), indicating a greater protein concentration. Distinct variations in fermentation capacity were demonstrated by in vitro gas generation; crop residues such as potato peels, plantain peels, and groundnut haulms produced the most gas during a 24-hour period. Less fermentability was shown by the comparatively lower gas production from melon husk and maize cob. The high energy potential of groundnut haulms was highlighted by the high levels of fermentation indices, including methane generation, short-chain fatty acids (SCFA), metabolizable energy (ME), and organic matter digestibility (OMD) (19.00 ml CH₄, 0.85 µm SCFA, 8.42 MJ/kg DM, and 58.72% OMD). Lastly, the fermentation characteristics showed that plantain peels and groundnut haulms had the most effective fermentation, resulting in the lowest lag periods and the maximum overall gas yield. Thus, agricultural residues—in particular, the peels from, plantains and potatoes, and groundnuts haulms—have the potential to improve ruminant nutrition and methane generation, which makes them appropriate for inclusion in sustainable livestock diets.

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