1Biotechnologie, Sciences Analytiques et Gestion des Ressources Naturelles, EST Khenifra, Universite Sultan Moulay Sliman, Khenifra, Morocco.
2Equipe de Materiaux Catalyse et Valorisation des Ressources Naturelles, Faculte des Sciences, Universite Ibn Zohr, Agadir, Morocco.
3INRA-CRRA Agadir-Natural Resources and Ground Products Research Unit, Agrophysiology Laboratory, B.P. 124, Inezgane, Morocco.
4Laboratoires des Biotechnologies, Valorisation et Environnement, Faculte Polydisciplinaire de Taroudant.
5Laboratory Biotechnology, Materials and Environment (LBME), Faculty Poly disciplinary of Taroudant, University Ibn Zohr, Taroudant, Morocco.
*Corresponding Author: Si Mohamed Jadouali, Biotechnologie, Sciences Analytiques et Gestion des Ressources Naturelles, EST Khenifra, Universite Sultan Moulay Sliman, Khenifra, Morocco, Email: jadoualisimohamed@gmail.com
Online Published on 03 September, 2022.
In the region of Taliouine-Taznakhte, the saffron culture constitutes the pivot of the agriculture. Nevertheless, a huge amount of saffron by-products with little or no commercial value are wasted during the processing of the stigmas. To increase the overall profitability of this crop, these by-products have been investigated as a potential source of nutrition.
The different parts of Crocus sativus were analyzed. The leaves have high crude fibers (19, 31%), proteins (7, 24%), lipids (6, 10%), N (1, 15%), Fe (985, 59 mg/kg). The petals are the flower parts with the highest contents of crude fiber (11, 25%), ash (7, 30%), protein (6, 35%) and total carbohydrates (71, 16%). Corms have high total carbohydrates (92,41%). The fatty acids in cyclohexane extract oils from leaves were palmitic acid (21.68%) and linolenic acid (25.09%) while in the petals, palmitic acid (11.64%) and linoleic acid (22.60%).
From the result obtained, it is suggested that some of the by-products of Moroccan saffron could be utilized by ruminants as feed supplement during both wet and dry seasons.
Animal feed, Bio-residues, Moroccan saffron, Valorization
