Effects of electron irradiation on nutritional value of red grape pomace using in vitro and in situ nylon bags techniques

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Asadnejad B.; PIRMOHAMMADI R.; KHALILVAND BEHROOZYAR H.

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Journal: JOURNAL OF RUMINANT RESEARCH Year:2018 | Volume:6 | Issue:1 Page(s): 31-48

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Title

Effects of electron irradiation on nutritional value of red grape pomace using in vitro and in situ nylon bags techniques

Author(s)

Asadnejad B. | PIRMOHAMMADI R. | KHALILVAND BEHROOZYAR H. | Issue Writer Certificate

Keywords

Condensed tanninsQ1

IrradiationQ1

Rumen degradabilityQ1

Gas productionQ1

Abstract

Background and objectives: Condensed tannins, as a main limiting factor in some of the agricultural byproducts, can negatively affect feed intake, digestibility and feed efficiency in ruminants. So many research data are available about the effects of different chemical and physical treatments on Condensed tannins levels and activity in tanniferous plants. Red grape pomace is one of the main agro-industrial byproducts with medium to high levels of high activity Condensed tannins. However high Condensed tannins limit its use in farm animals feeding. Processing with Irradiation based techniques can be served as green processing methods without negative environmental effects. The objective of this study was to determine the effects of electron Irradiation on chemical composition, levels of anti-nutrients and nutritive value parameters of grape pomace in vitro and in situ. Materials and methods: Air-dried (under shade) grape pomace was irradiated by electron beam using Rodotron system in 50, 100, and 150 kilogrey. Effects of Irradiation were examined on chemical compositions as well as phenolic compounds. Three fistulated Holstein male steers were used to prepare and incubation of the samples in situ within the rumen according to randomized complete block design in two separate runs. Results: Electron Irradiation reduced crude protein, total phenolics and total, condensed and protein and fiber bound tannins. In addition, the bioactivity of phenolics reduced in irradiated samples. Electron Irradiation increased in vitro Gas production and ruminal degradability compared to the control. Ruminal protein degradability and metabolizable energy increased in all of the treatment groups. Electron processing also increased the total amount of volatile fatty acids in all of the treatment compared to the control. Conclusion: The results of this study showed the effectiveness of electron Irradiation in increasing red grape pomace nutritional value. According to the results, Irradiation with 100 Kg can be considered as an optimal processing level.

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APA: Copy

Asadnejad, B., PIRMOHAMMADI, R., & KHALILVAND BEHROOZYAR, H.. (2018). Effects of electron irradiation on nutritional value of red grape pomace using in vitro and in situ nylon bags techniques. JOURNAL OF RUMINANT RESEARCH, 6(1 ), 31-48. SID. https://sid.ir/paper/244083/en

Vancouver: Copy

Asadnejad B., PIRMOHAMMADI R., KHALILVAND BEHROOZYAR H.. Effects of electron irradiation on nutritional value of red grape pomace using in vitro and in situ nylon bags techniques. JOURNAL OF RUMINANT RESEARCH[Internet]. 2018;6(1 ):31-48. Available from: https://sid.ir/paper/244083/en

IEEE: Copy

B. Asadnejad, R. PIRMOHAMMADI, and H. KHALILVAND BEHROOZYAR, “Effects of electron irradiation on nutritional value of red grape pomace using in vitro and in situ nylon bags techniques,” JOURNAL OF RUMINANT RESEARCH, vol. 6, no. 1 , pp. 31–48, 2018, [Online]. Available: https://sid.ir/paper/244083/en

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