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Table 2

Chemical composition and anti-nutritional factors of different leaf meal and mixed leaf meal (LM).

Chemical composition Vigna mungo Ipomoea aquatica Hygrophila spinosa Mixed leaf meal DORB
Proximate composition (g kg–1 dry matter basis)
Dry matter 917.1 ± 0.08 937.9 ± 0.16 923.8 ± 0.08 942.6 ± 0.17 938.2 ± 0.10
Crude protein 238.5 ± 0.17 231.2 ± 0.12 221.9 ± 0.15 235.4 ± 0.17 160.0 ± 0.20
Ether extract 24.3 ± 0.03 21.4 ± 0.09 20.9 ± 0.12 23.0 ± 0.07 12.0 ± 0.90
Crude fibre 160.2 ± 0.05 162.1 ± 0.11 166.0 ± 0.08 162.7 ± 0.29 137.3 ± 0.26
Nitrogen free extract 456.2 ± 0.06 454.1 ± 0.06 449.2 ± 0.04 441.5 ± 0.22 500.2 ± 0.28
Total ash 120.8 ± 0.04 131.2 ± 0.13 142.0 ± ± 0.04 137.4 ± 0.09 122.0 ± 0.27
Anti-nutritional factors and IVCPD1
Total tannins (g 100g–1) 0.36 0.94 0.49 0.52 0.34
Alkaloid (g 100g–1) 0.31 0.73 1.82 0.68 0.23
Total oxalate (g 100g–1) 0.005 0.83 0.41 0.39 0.008
Phytic acid (mg 100g–1) 0.06 4.63 5.81 3.43 2.69
IVCPD1 (%) - - - 28.42 29.64

Data are expressed as mean ± SEM (standard error of mean).

1IVCPD, in vitro crude protein digestibility.

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