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Nutritional quality assessment of mulberry leaves from different varieties as an alternative feed in ruminant nutrition

文献类型： 外文期刊

作者： Liu, Quanwei 1 ; Zhuo, Zhihang 1 ; Zhang, Jianhua 2 ; Chen, Guantao 2 ; Xu, Danping 1 ; Wang, Xie 2 ; Ali, Habib 3 ;

作者机构： 1.China West Normal Univ, Coll Life Sci, Nanchong 637002, Peoples R China

2.Sichuan Acad Agr Sci, Inst Agr Resources & Environm, Chengdu 610066, Peoples R China

3.Khwaja Fareed Univ Engn & Informat Technol, Dept Agr Engn, Rahim Yar Khan 64200, Pakistan

关键词： Mulberry leaves; Feed quality; Mineral element; Amino acid; Comprehensive evaluation

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 140 卷

页码：

收录情况： SCI

摘要： This study compares the leaf quality of three mulberry species, Morus macroura, Morus alba, and Morus wittiorum, to determine the most suitable feed for animals. A comprehensive analysis of 37 quality indicators, including cluster analysis, principal component analysis, and orthogonal partial least squares discriminant analysis (OPLSDA), revealed significant quality differences among the species. M. alba demonstrated the highest levels of watersoluble sugars (137.988 g/kg) and starch (86.485 g/kg), indicating its high energy efficiency. In contrast, M. wittiorum had the highest concentrations of ash (146.731 g/kg), tannic acid (161.503 g/kg), nitrogen (489.320 g/ kg), crude protein (305.823 g/kg), and amino acids (30.696 g/kg), making it particularly suitable for ruminants due to its superior nutritional supplementation. Further analyses, including Entropy Weight (EW) and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS), supported these findings, with M. wittiorum scoring highest in both EW (0.696) and TOPSIS (0.607) indices. The results highlight M. wittiorum as the most nutritious mulberry species for feed, while M. macroura ranked lowest. This study provides valuable insights for optimizing mulberry leaf selection for animal nutrition and feed resource management.

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