Chemical composition, in vitro digestibility and gas production of straws from different varieties and accessions of chickpea.

Chemical composition, in vitro digestibility and gas production of straw from four different varieties of Kabuli chickpea (Cicer arietinum) were studied. Kinetics of fermentation of straws from 19 different accessions of chickpea was also evaluated using gas production technique. Significant difference (p < 0.05) was observed in the yield of straw [from 1041 to 1174 kg dry matter (DM)/ha] from different varieties. The proportion of seed/straw from different varieties varied from 0.61 to 0.93. Crude protein, neutral detergent fibre and acid detergent fibre content of straw ranged from 28.1 to 35.8, 598.6 to 645.4 and 459.2 to 473.4 g/kg DM respectively. Organic matter digestibility was different (p < 0.05) among varieties and varied from 471.4 to 535.5 g/kg DM. Potential gas production (A), the rate constants (c and d) and lag times of straws from different chickpea varieties were not different (p > 0.05). However, the rate constants (c and d) and lag times were different (p < 0.05) among accessions. Potential gas production (A) differed (p < 0.05) approximately twofold among different accessions. The results emphasized that in any evaluation of chickpea varieties or accessions, where straw of this legume seed is used as an animal feed, not only seed yield but also yield and quality of straw should be taken into consideration.