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Digestibility of Green Mungbean Seed by Lambs

Oklahoma Agricultural Experiment Station^,2

Abstract

The protein of green mungbeans was found to be quite digestible. In digestion experiments with four yearling fine-wool wethers the apparent digestion coefficient of protein, determined by difference, averaged 77.1 percent when the beans were added to very low grade prairie hay. General improvement that resulted in the ration led to apparent digestion coefficients of over 100 for the fat, fiber, and nitrogen-free-extract in the beans.

In a second trial, conducted with eight fine-wool wether lambs, the beans were added to a better grade of hay than used in the first trial. In this trial the apparent average digestion coefficient of the protein in the beans was 84.0 percent; the nitrogen-free-extract had an apparent digestion coefficient of 90.0 percent; and the coefficients for fat and fiber were again in excess of 100 percent. Studies with the wether lambs showed the biological value of the protein in rations of prairie hay and mungbeans to be similar to those found when the same hay was supplemented with more commonly used sources of vegetable protein.

¹ The authors are animal husbandman and head, Department of Agricultural Chemistry Research, respectively.

² Stillwater, Oklahoma.