Effect of Varieties on Potential Nutritive Value of Pistachio Hulls
Küçük Resim Yok
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
KAFKAS UNIV, VETERINER FAKULTESI DERGISI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study was to determine the potential nutritive value of pistachio hulls obtained from six different varieties using chemical composition and in vitro gas production technique. In vitro gas productions of pistachio hulls were determined at 0, 3, 6, 12, 24, 48, 72 and 96 h incubation times and their gas production kinetics were described. There is considerable variation among pistachio hulls obtained from six different varieties in terms of chemical composition and in vitro gas production, metabolisable energy (ME) and organic matter digestibility (OMD). Dry matter (DM) contents of pistachio hulls ranged 26.45 to 29.25%. Ash content of pistachio hulls ranged from 8.50 to 19.86%. The crude protein (CP) contents of pistachio hulls ranged 7.27 to 14.99%. The hulls from Kirmizi, Ohadi and Keten Gomlegi (KG) had significantly higher CP contents than the others. The NDF and ADF contents of pistachio hulls ranged from 18.25 to 22.49% and 14.32 to 18.29% respectively. The pistachio hulls from Ohadi and Uzun had significantly higher NDF and ADF contents than the others. The CT contents of pistachio hulls ranged from 2.03 to 2.63%. The hulls from Beyaz Ben (BB) had significantly higher CT content than that of KG. The gas production rate ranged from 0.071 to 0.107%. The gas production rate of pistachio hulls from Sultani and KG were significantly higher than the others. The potential gas production of pistachio hulls ranged from 65.92 to 73.46 mL. The potential gas production of pistachio hulls from BB and Ohadi were significantly higher than the others. The ME and OMD contents of pistachio hulls ranged from 9.76 to 11.05 MJ/kg DM and 69.00 to 74.50% respectively. The ME contents of pistachio hulls from BB and Ohadi were significantly higher than those of Kirmizi, Uzun and KG whereas the OMD contents of pistachio hulls from Ohadi were significantly higher than those of pistachio hulls for Kirmizi, Sultani, Uzun and KG. In conclusion, chemical characterization with CP, OMD and ME suggests that the pistachio hulls had moderate level of CP concentration and was quite digestible therefore it can be said that pistachio hulls will provide feedstuffs of an acceptable quality for ruminant animals.
Açıklama
Anahtar Kelimeler
Chemical composition, Condensed tannin, Digestibility, Nutritive value, In vitro gas production, Pistachio hulls
Kaynak
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
19
Sayı
4
