The degradability and nutritive value of black cumin cake (Nigella sativa) as a feed for ruminants

Abstract

Mechanically oil extracted cake of black cumin seeds (BCC), Nigella sativa, was analyzed 
to determine the chemical composition.   Crude protein (CP) and dry matter degradability 
(using the nylon bag technique), effective degradability and degradation characteristics for 
evaluation as an animal feed compared to that of peanut cake (PNC) as a standard.  Rumen 
fluid from a fistulated bull was used to estimate the metabolisable energy (ME) according 
to the gas production technique.  The results showed that the chemical composition and 
ME of BCC were as follows (as %): DM 92.7±0.77 was lower than PNM (94.5±0.51), ash 
15.0±0.65 was higher than PNM 9 (9.6±o.93), CP 22.2±0.92 highly was lower than PNM 
(47.8±1.08), CF 15.6±0.58 was higher than PNM (9.4±0.78), EE 9.6±0.84 was higher than 
PNM (7.5±0.64), NFE 23.4±o.64 was lower than PNM (25.7±0.66), and ME 11.5 MJ/kg, 
almost similar to PNM (11.2).  The effective degradability, the very rapidly degradable 
components, the slowly degradable components and the rate of degradation were: 69.3, 
41.9, 46.1 and 0.06 respectively.  BCC have a high DM and CP potential degradability 
(91.5 and 95.2 successively), the high contents of DM (92.7 %), CP (22.2%) and CF 
(15.6%) suggested that BCC could be used as a good source of protein supplement for 
ruminant animals.