Asian Journal of Dairy and Food Research, volume 41 issue 4 (december 2022) : 504-506

Effect of Shikakai Pods (Acacia concinna) on Phytochemical and Methane Mitigation Potential by in vitro Study

R. Balamurugan, L. Radhakrishnan, R. Karunakaran, P. Tensingh Gnanaraj, K. Vijayarani
1Department of Animal Nutrition, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 007, Tamil Nadu, India.
Cite article:- Balamurugan R., Radhakrishnan L., Karunakaran R., Gnanaraj Tensingh P., Vijayarani K. (2022). Effect of Shikakai Pods (Acacia concinna) on Phytochemical and Methane Mitigation Potential by in vitro Study. Asian Journal of Dairy and Food Research. 41(4): 504-506. doi: 10.18805/ajdfr.DR-1858.

Background: Several herbs are currently used to mitigate the methane emission in livestock. The shikakai pods (Acacia concinna) nutritional composition, phytochemical and methane mitigation potential was evaluated by in vitro.
Methods: The crude protein, crude fibre, ether extract, total ash and nitrogen free extract of shikakai pods (Acacia concinna) were evaluated. The “phytochemical” screening of shikakai pods (Acacia concinna) were qualitatively assessed in water, methanol and ethanol extracts. Further, the different dose levels of shikakai pods at 20, 40, 60, 80 and 100 mg were evaluated in vitro for its methane mitigation potential. 
Result: The crude protein, crude fibre, ether extract, total ash and nitrogen free extract of Shikakai pods (Acacia concinna) were 7.49, 20.81, 1.08, 6.39 and 64.23 per cent respectively. The phytochemical screening of alkaloids, flavonoids, tannins, phenol, saponins, carbohydrates, proteins, amino acids, phytosterols, terpenoids indicated that they are present in the water, methanol and ethanol extracts. The shikakai pods dose level at 80 and 100 mg was significantly (p<0.05) higher than other dose levels.

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