Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques)
The nutritive value of pistachio epicarp (PE) was evaluated by in situ and in vitro techniques. Chemical analysis indicated that PE was high in crude protein (11.30%) and low in neutral detergent fiber (26.20%). Total phenols, total tannins, condensed tannins and hydrolysable tannins contents in PE...
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| Format: | Article |
| Language: | English |
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Urmia University
2014-04-01
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| Series: | Veterinary Research Forum |
| Subjects: | |
| Online Access: | http://www.urmia.ac.ir/vrf/Shared%20Documents/pdf/vol-5%20no-1/43-47-0353.pdf |
| _version_ | 1819079564170625024 |
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| author | Somayeh Bakhshizadeh Akbar Taghizadeh Hossein Janmohammadi Sadegh Alijani |
| author_facet | Somayeh Bakhshizadeh Akbar Taghizadeh Hossein Janmohammadi Sadegh Alijani |
| author_sort | Somayeh Bakhshizadeh |
| collection | DOAJ |
| description | The nutritive value of pistachio epicarp (PE) was evaluated by in situ and in vitro techniques. Chemical analysis indicated that PE was high in crude protein (11.30%) and low in neutral detergent fiber (26.20%). Total phenols, total tannins, condensed tannins and hydrolysable tannins contents in PE were 8.29%, 4.48%, 0.49% and 3.79%, respectively. Ruminal dry matter and crude protein degradation after 48 hr incubation were 75.21% and 82.52%, respectively. The gas production volume at 48 hr for PE was 122.47 mL g-1DM. As a whole, adding polyethylene glycol (PEG) to PE increased (p < 0.05) gas production volumes, organic matter digestibility and the metabolizable energy that illustrated inhibitory effect of phenolics on rumen microbial fermentation and the positive influence of PEG on digestion PE. The results showed that PE possessed potentials to being used as feed supplements. |
| first_indexed | 2024-12-21T19:30:59Z |
| format | Article |
| id | doaj.art-69d3dcccf04441799b7fc0ffd3c27e4d |
| institution | Directory Open Access Journal |
| issn | 2008-8140 |
| language | English |
| last_indexed | 2024-12-21T19:30:59Z |
| publishDate | 2014-04-01 |
| publisher | Urmia University |
| record_format | Article |
| series | Veterinary Research Forum |
| spelling | doaj.art-69d3dcccf04441799b7fc0ffd3c27e4d2022-12-21T18:52:43ZengUrmia UniversityVeterinary Research Forum2008-81402014-04-01514347Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques)Somayeh Bakhshizadeh0Akbar Taghizadeh1Hossein Janmohammadi2Sadegh Alijani 3MSc student, Department of Animal Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, IranDepartment of Animal Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, IranDepartment of Animal Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, IranDepartment of Animal Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, IranThe nutritive value of pistachio epicarp (PE) was evaluated by in situ and in vitro techniques. Chemical analysis indicated that PE was high in crude protein (11.30%) and low in neutral detergent fiber (26.20%). Total phenols, total tannins, condensed tannins and hydrolysable tannins contents in PE were 8.29%, 4.48%, 0.49% and 3.79%, respectively. Ruminal dry matter and crude protein degradation after 48 hr incubation were 75.21% and 82.52%, respectively. The gas production volume at 48 hr for PE was 122.47 mL g-1DM. As a whole, adding polyethylene glycol (PEG) to PE increased (p < 0.05) gas production volumes, organic matter digestibility and the metabolizable energy that illustrated inhibitory effect of phenolics on rumen microbial fermentation and the positive influence of PEG on digestion PE. The results showed that PE possessed potentials to being used as feed supplements.http://www.urmia.ac.ir/vrf/Shared%20Documents/pdf/vol-5%20no-1/43-47-0353.pdfIn situ degradation; In vitro gas production; Pistachio epicarp; Polyethylene glycol |
| spellingShingle | Somayeh Bakhshizadeh Akbar Taghizadeh Hossein Janmohammadi Sadegh Alijani Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques) Veterinary Research Forum In situ degradation; In vitro gas production; Pistachio epicarp; Polyethylene glycol |
| title | Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques) |
| title_full | Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques) |
| title_fullStr | Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques) |
| title_full_unstemmed | Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques) |
| title_short | Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques) |
| title_sort | chemical composition and the nutritive value of pistachio epicarp in situ degradation and in vitro gas production techniques |
| topic | In situ degradation; In vitro gas production; Pistachio epicarp; Polyethylene glycol |
| url | http://www.urmia.ac.ir/vrf/Shared%20Documents/pdf/vol-5%20no-1/43-47-0353.pdf |
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