The Chemical Composition, Digestibility and Degradability of Processed Pistachio Peel with Neurospora sitophila
محورهای موضوعی : Camelم. وهاب زاده 1 , O. دیانی 2 , J. نصر 3
1 - Department of Animal Science, Saveh Branch, Islamic Azad University, Saveh, Iran
2 - Department of Animal Science, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
3 - Department of Animal Science, Saveh Branch, Islamic Azad University, Saveh, Iran
کلید واژه: degradability, pistachio peel, <i>Neurospora sitophla</i>,
چکیده مقاله :
The nutritive values of non-processed and processed pistachio peel with Neurospora sitophila were evaluated. The chemical composition of samples was evaluated by laboratory analysis. An in vitro digestibility study was done to determine digestibility coefficients of dry matter (DM), organic matter (OM). Digestible organic matter in the dry matter (DOMD) to estimate the metabolizable energy (ME) content of pistachio peel samples. In addition, the disappearance of DM, OM and crude protein (CP) of the samples was determined by an in situ method. For each sample 12 bags were incubated for 0, 3, 6, 12, 24, 48 and 72 h and their kinetics were described using the equation p= a + b(1-e-c(t-tl)). The nutritive value index (NIV) of samples was calculated using the equation: NIV= a + 0.4b + 200c. The collected data were analyzed in a completely randomized design. The average total phenolic and total tannin compounds, DM percentage and digestion coefficient of DM in pistachio peel decreased (P<0.05) by processing. However, the percentage of CP, acid detergent fiber (ADF), acid detergent lignin (ADL), effective degradability of DM, OM and CP, and NIV of DM, OM and CP increased (P<0.05). The results showed that processing of pistachio peel with Neurospora sitophila, decreased compounds of phenol and tannin and increased its CP and effective degradability.
ارزش غذایی پوست رویی پسته عملآوری شده و نشده با قارچ نوروسپورا سیتوفیلا بررسی شد. ترکیب شیمیایی نمونهها به روش آزمایشگاهی تعیین شد. ضرایب قابلیت هضم ماده خشک، ماده آلی و ماده آلی قابل هضم در ماده خشک به منظور تعیین انرژی متابولیسمی پوست رویی پسته به روش in vitro تعیین گردید. بهعلاوه، تجزیهپذیری ماده خشک، ماده آلی و پروتیین خام نمونهها در زمانهای 0، 3، 6، 12، 24، 48 و 72 ساعت با استفاده از روش in situ تخمین زده شد و کنیتیک آنها با استفاده از معادله p= a + b (1-e-c(t-tl)) توصیف شد. شاخص ارزش غذایی (NIV) نمونهها با استفاده از معادله NIV= a + 0.4b + 200c محاسبه شد. دادههای جمعآوری شده در قالب طرح کاملاً تصادفی آنالیز آماری شدند. با عملآوری، میانگین ترکیبات کل تانن و فنل، درصد ماده خشک و ضریب هضمی ماده خشک پوست رویی پسته کاهش یافت (05/0>P)، اما درصد پروتیین خام، الیاف نامحلول در شوینده اسیدی، لیگنین، تجزیهپذیری مؤثر ماده خشک، ماده آلی و پروتیین خام، و شاخص ارزش غذایی ماده خشک، ماده آلی و پروتیین خام افزایش یافت (05/0>P). نتایج نشان داد که عملآوری پوست رویی پسته با قارچ نوروسپورا سیتوفیلا ترکیبات تاننی و فنلی را کاهش، و درصد پروتیین خام و تجزیهپذیری مؤثر را افزایش داد.
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