ESTIMATING DEGRADABILITY AMOUNT OF BY-PRODUCTS OF GRAPE YIELD USING IN SITU AND IN VITRO (GAS PRODUCTION) TECHNIQUES

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BESHARATI M.; TAGHIZADEH AKBAR; JANMOHAMMADI H.; MOGHADAM GH.A.

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Journal: JOURNAL OF AGRICULTURAL KNOWLEDGE Year:2008 | Volume:18 | Issue:3 Page(s): 173-185

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Title

ESTIMATING DEGRADABILITY AMOUNT OF BY-PRODUCTS OF GRAPE YIELD USING IN SITU AND IN VITRO (GAS PRODUCTION) TECHNIQUES

Author(s)

BESHARATI M. | TAGHIZADEH AKBAR | JANMOHAMMADI H. | MOGHADAM GH.A. | Issue Writer Certificate

Keywords

BY-PRODUCTSQ3

GAS PRODUCTIONQ4

IN SITUQ3

SHEEPQ3

TANNINQ3

Abstract

Food BY-PRODUCTS in Iran are produced by milling, and other food processing industries. There are several methods to evaluate feedstuffs. In this study, IN SITU and in vitro GAS PRODUCTION techniques were used to describe nutritive value of grape pomace, raisin waste and grape stalk. For this purpose two ruminal fistulae SHEEP were used. Nylon bags which were approximately (6x12 cm) containing 5g samples (2mm screen) were incubated in duplicate in the rumen of fistulated SHEEP for 0, 2, 4, 6, 8, 12, 16, 24, 36, 48 and 96h. The GAS PRODUCTION was recorded after 2, 4, 6, 8, 12, 16, 24, 36, and 48 h of incubation. The data at the different times was analyzed using completely randomized design. Dry matter disappearance of grape pomace at 24 h was higher than grape stalk (60.73%) and raisin waste (58.07%). But at the same time CP disappearance of grape stalk was significantly higher than grape pomace (56.64%) (P<0.05). The GAS PRODUCTION volume at 24 h for grape stalk, grape pomace and raisin waste were 209.17, 231.66 and 180.88 ML/g OM, respectively, and among feedstuffs grape pomace had the highest GAS PRODUCTION volume (p<0.05). The results indicated that IN SITU technique has a suitable correlation with GAS PRODUCTION volume.

Cites

ارزش غذایی تفاله انگور و برگ مو کشمشی با استفاده از روش های کیسه های نایلونی و تولید گاز

References

تعیین گوارش پذیری و ویژگیهای تجزیه پذیری برخی مواد خوراکی به روشهای in vitro, in vivo, in situ

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APA: Copy

BESHARATI, M., TAGHIZADEH, AKBAR, JANMOHAMMADI, H., & MOGHADAM, GH.A.. (2008). ESTIMATING DEGRADABILITY AMOUNT OF BY-PRODUCTS OF GRAPE YIELD USING IN SITU AND IN VITRO (GAS PRODUCTION) TECHNIQUES. JOURNAL OF AGRICULTURAL KNOWLEDGE, 18(3), 173-185. SID. https://sid.ir/paper/28937/en

Vancouver: Copy

BESHARATI M., TAGHIZADEH AKBAR, JANMOHAMMADI H., MOGHADAM GH.A.. ESTIMATING DEGRADABILITY AMOUNT OF BY-PRODUCTS OF GRAPE YIELD USING IN SITU AND IN VITRO (GAS PRODUCTION) TECHNIQUES. JOURNAL OF AGRICULTURAL KNOWLEDGE[Internet]. 2008;18(3):173-185. Available from: https://sid.ir/paper/28937/en

IEEE: Copy

M. BESHARATI, AKBAR TAGHIZADEH, H. JANMOHAMMADI, and GH.A. MOGHADAM, “ESTIMATING DEGRADABILITY AMOUNT OF BY-PRODUCTS OF GRAPE YIELD USING IN SITU AND IN VITRO (GAS PRODUCTION) TECHNIQUES,” JOURNAL OF AGRICULTURAL KNOWLEDGE, vol. 18, no. 3, pp. 173–185, 2008, [Online]. Available: https://sid.ir/paper/28937/en

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