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Potential of mango (Mangifera indica L.) seed kernel as a feed ingredient for poultry: a review

Published online by Cambridge University Press:  15 May 2014

S.S. DIARRA
S.S. DIARRA*
Affiliation:
University of the South Pacific, School of Agriculture and Food Technology, Alafua Campus, PMB Alafua, Apia, Samoa
*
Corresponding author: siakadiarra@yahoo.com or diarra_s@usp.ac.fj
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Abstract

Mango (Mangifera indica) is an important fruit crop grown in the tropics mostly for its pulp. Mango seed, which represents between 20-60% of the fruit, has limited food or industrial use in most producing countries and is therefore wasted. The kernel contained in the seed (mango seed kernel: MSK) is a good source of carbohydrates (58-80%), contains moderate quantities of proteins (6-13%) and fat (6-16%). The protein of MSK has a good essential amino acid profile and its oil is a good source of stearic and linoleic acids. However, despite these attributes MSK contains a number of anti-nutritional factors (e.g. tannins, phytate, cyanide, antitrypsin, oxalate and saponins) which limit its utilisation in poultry diets. Amongst these factors, tannins are largely responsible for the poor nutritional value of MSK. Several processing methods have been used to reduce the concentration of anti-nutritional factors in MSK and improve its utilisation by poultry. The following paper reviews the composition (nutrients and anti-nutrients) of MSK, recommendations for its use in poultry diets and processing methods to enhance its utilisation by poultry.

Keywords

mango seed kernelnutritive valueanti-nutritional factorsprocessingpoultry feeding
Type
Review Article
Information
World's Poultry Science Journal , Volume 70 , Issue 2 , June 2014 , pp. 279 - 288
Copyright
Copyright © World's Poultry Science Association 2014 

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