DETERMINATION OF LAB DIGESTIBILITY OF TREATED LEMON PULP WITH SACCHAROMYCES CEREVISIAE YEAST

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DADVAR P.; DAYANI O.; MOROVAT M.; GHOLAMI J.

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Journal: JOURNAL OF MICROBIAL BIOTECHNOLOGY Year:2010 | Volume:2 | Issue:6 Page(s): 13-17

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Title

DETERMINATION OF LAB DIGESTIBILITY OF TREATED LEMON PULP WITH SACCHAROMYCES CEREVISIAE YEAST

Author(s)

DADVAR P. | DAYANI O. | MOROVAT M. | GHOLAMI J. | Issue Writer Certificate

Keywords

LEMON PULPQ3

PROBIOTICQ2

SACCHAROMYCES CEREVISIAEQ3

DEGRADABILITYQ3

METABOLISABLE ENERGYQ2

Abstract

Background and Objective: One of the methods for compensating nutrient´s deficiency of feedstuff is using PROBIOTICs to processing feed. As citrus wastages have low protein value in animal nutrition so we can use of them better by processing with yeasts and fungi.Materials and Methods: In this experiment lemon wastages from juice factories were used and SACCHAROMYCES CEREVISIAE was used for processing and increasing their nutrients concentration.Results: The results showed that processing LEMON PULP with yeast caused a significant increase in LEMON PULP´s crude protein and ADF (P<0.05) but its NDF percent (P<0.01) and organic matter (P<0.05) were decreased. Results of lab DEGRADABILITY showed that after processing digestible organic matter in dry matter digestibility was decreased significantly, although dry matter and also organic matter digestibility were not changed significantly. Moreover METABOLISABLE ENERGY was decreased significantly (P<0.05).Conclusion: We can conclude that processing LEMON PULP with SACCHAROMYCES CEREVISIAE yeast increases the efficiency of this product.

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APA: Copy

DADVAR, P., DAYANI, O., MOROVAT, M., & GHOLAMI, J.. (2010). DETERMINATION OF LAB DIGESTIBILITY OF TREATED LEMON PULP WITH SACCHAROMYCES CEREVISIAE YEAST. JOURNAL OF MICROBIAL BIOTECHNOLOGY, 2(6), 13-17. SID. https://sid.ir/paper/360719/en

Vancouver: Copy

DADVAR P., DAYANI O., MOROVAT M., GHOLAMI J.. DETERMINATION OF LAB DIGESTIBILITY OF TREATED LEMON PULP WITH SACCHAROMYCES CEREVISIAE YEAST. JOURNAL OF MICROBIAL BIOTECHNOLOGY[Internet]. 2010;2(6):13-17. Available from: https://sid.ir/paper/360719/en

IEEE: Copy

P. DADVAR, O. DAYANI, M. MOROVAT, and J. GHOLAMI, “DETERMINATION OF LAB DIGESTIBILITY OF TREATED LEMON PULP WITH SACCHAROMYCES CEREVISIAE YEAST,” JOURNAL OF MICROBIAL BIOTECHNOLOGY, vol. 2, no. 6, pp. 13–17, 2010, [Online]. Available: https://sid.ir/paper/360719/en

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