In this study, for production of probiotic fermented LEMON PULP Marmalade, LEMON PULP Marmalade Was produced by using of 50% LEMON PULP and 50% sugar. Adding gelatin, sweet whey powder, and dried milk (2, 5, and 10 grams, respectively) to the PULP and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrations of 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37˚C for 48 hours, and the mixture was evaluated for a 28-day period. Factors such as pH, acidity, reducing sugars and viability of probiotic bacteria properties were studied during this period. Data analysis was conducted using a completely randomized design in a 2 factorial 4 levels of density of bacteria (107, 108, 109, and 1010) cfu/ml and factor holding time in five levels (28 days) along with control, with three repeats done. During fermentation while the pH value decreased and the amount of acid increased, During fermentation, a number of probiotic bacteria survived in all of the treatments after fermentation because of the use of sugar and due to the presence of nutrients in the marmalade, The superior treatment T3, with the bacterial concentration of 103 cfu/ml, reached the standard limit set by the Food and Drug Administration after the marmalade was kept for four weeks. In all, results of this research showed fermented probiotic LEMON PULP marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.

Primary role as a source of food, energy and the growth of the role of biological components changed on human health and food production and consumption to the functional foods. product marmalade PULP LEMONs in this study studied. was used to obtain PULP for producing LEMON PULP marmalade Adding gelatin, sweet whey powder, and dried milk to the PULP and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrations of 106, 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37°C for 48 hours, and the mixture was evaluated for a during 28 days storage at 4°C. Factors such as pH, acidity, reducing sugars, Brix and sensory properties were studied during this period. The sensory evaluation group performed the sensory evaluation after fermentation during the four weeks the mixture was kept at 4°C. Data was analyzed by using Duncan’s multiple range test in the format of completely randomized design with five treatments, and a control, and three replications.During fermentation while the pH value decreased and the amount of acid increased, and the quantities of reducing sugar and Brix declined. fermented probiotic LEMON PULP marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.

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.

The nutritive values of LEMON and orange PULPs treated with Neurospora sitophila fungus were assessed by chemical composition, in vitro digestibility, in situ (dry matter and nitrogen) degradation methods. The obtained data from the untreated and treated PULPs with fungi were compared using t-test. Mean values of the chemical analysis for crude protein, ash, organic mater, NDF and ADF for untreated LEMON PULP were 6.3, 6.2, 93.8, 21.3 and 17.9; for treated LEMON PULP 25.1, 10.6, 89.4, 12.7 and 6.8; for untreated orange PULP 6.8, 6.5, 94.5, 26.1 and 20.3; and for treated orange PULP 23.2, 8.1, 91.9, 18.5 and 15, respectively. In all cases, a significant difference (P<0.01) between untreated PULP and treated PULP of LEMON and orange was observed. Digestibility coefficient of DM, OM and DOMD of untreated LEMON PULP were 79.3, 80.5 and 75.5; treated LEMON PULP were 91.4, 93.5 and 83.5; untreated orange PULP were 81.5, 82.8 and 78.2%; and treated orange PULP were 91.2, 94.5 and 86.9%, respectively. The digestibility coefficient for the treated PULPs (LEMON and orange) was significantly (P<0.01) higher than those untreated. The percentages of DM degradability of PULPs in nylon bag after 48 hours of incubation with the out-flow rate of 0.05 were as follows: 66.3 for untreated LEMON; 75.2 for treated LEMON; 68.7 for untreated orange; and 75.5 for treated orange. The DM degradability for the treated PULPs (LEMON and orange) was significantly (P<0.01) higher than those untreated. The effective degradability of protein after 48 hours of incubation in nylon bag with the out-flow rate of 0.05 was as follows: 12.1 for untreated LEMON; 73.7 for treated LEMON; 14.8 for untreated orange; and 77.8 for treated orange. The effective degradability of protein for the treated PULPs (LEMON and orange) was significantly (P<0.01) higher than those untreated. In conclusion, treating citrus PULPs with Neurospora sitophila increased the concentration of CP, digestibility coefficients and protein degradability.

In this study, nutritional values of LEMON and orange PULPs treated by Saccharomyces cerevisiae were investigated. Samples were analyzed for their chemical composition. Digestion coefficients of dry matter (DM) and organic matter (OM) were determined by an in vitro procedure. In situ degradability of dry matter, crude protein and NDF were also determined. The data were analyzed as completely randomized design. Mean values of the chemical analysis for crude protein, ash, organic matter, NDF and ADF for untreated LEMON PULP were 8.36, 6.59, 93.41, 18.23 and 14.45; for treated LEMON PULP 14.31, 18.87, 81.12, 28.47 and 24.36; for untreated orange PULP 8.03, 0.73, 96.3, 17.17 and 15.38; and for treated orange PULP 16.5, 6.03, 93.97, 26.77 and 24.63, respectively. The differences of chemical compositions of treated and untreated citrus PULP samples were significantly (P<0.05). Digestible organic matter in dry matter and metabolisable energy for the LEMON PULP were decreased (P<0.05) by treatment. NDF degradability coefficient of LEMONh PULP at different outflow rates (2%, 5% and 8%/h) was decreased significantly (P<0.05) in treated citrus PULP. In conclusion, treating citrus PULP with Saccharomyces cerevisiae increased percentage of CP and NDF for citrus PULP, and increased NDF degradability for LEMON PULP.

The aim of present study is investigating effect of treated LEMON PULP by Saccharomyces cerevisiae yeast on protein and energy metabolism in goats was fed with this product. In this experiment 8 goats from raini breed were used for 21 days period; 16 days for adaptation and 5 days for sampling, to investigate the effect of processing LEMON PULP by Saccharomyces cerevisiae yeast on protein receivement, retention and excretion and also energy metabolism. Goats were put in metabolic cages equipped to separate urine and feces collection system and they were fed with a diet containing LEMON PULP and alfalfa with 40:60 proportion in maintenance limit. Collected data were analyzed statistically as a completely randomized design. After processing LEMON PULP crude protein was increased whereas crude fat and nitrogen free extract were decreased significantly (P<0.05). Digestibility of treated LEMON PULP's crude protein was higher but digestibility of treated LEMON PULP´s crude fat was lower (P< 0.05). Consumptive nitrogen, feces nitrogen and urinary nitrogen were increased significantly whereas nitrogen retention did not change significantly also creatinin and total urinary protein were increased significantly. But uremic nitrogen and total blood protein did not change. Entirely processing LEMON PULP with Saccharomyces cerevisiae yeast moreover increasing crude protein percent cause to increase digestive coefficient of LEMON PULP´s protein.

For determination the effect of LEMON PULP levels and organic acid premix (globacid) on performance, carcass traits, immune system, biochemical parameters and intestinal morphology of broilers, 288 Ross broilers were used in 3x2 factorial arrangement with three levels of LEMON PULP (0, 1.5 and 3 percent) and two levels of globacid (0 and 0.1 percent) in a completely randomized design with six treatments, four replicates and 12 birds per each replicate from 10 to 42 days of age. Feeding birds with diets cantaining LEMON PULP and organic acid premix increased the amount of weight gain and final live weight (P<0.05). LEMON PULP and organic acid had not effect on carcass traits, whereas the thigh percentage increased in bidrs fed on diet containing LEMON PULP (P<0.05). Using three percent LEMON PULP and LEMON PULP with organic acid premix increased cripts depth of jejenum (P<0.05). Dietary LEMON PULP and organic acids had not significant effects on immune level and biochemical parameters. It could be concluded that using LEMON PULP up to 3 and 0.1 percent organic of acid improve performance, carcass traits and intestinal morphology of broiler chicks.

This experiment was conducted to evaluate the effect of adding Ethanolic LEMON PULP extract (ELPE) to drinking water of broiler chickens on performance, immune system and blood serum parameters. We used 450 male and female day-old broiler chicks (Cobb 500) allocated in a completely randomized design with five treatments, five replications and 18 chicks per each. Treatments include no ELPE (control), 0. 4, 0. 8, 1. 2 and 1. 6% ELPE in drinking water from 2d until the end of experiment. Adding ELPE to drinking water did not have any effect on feed intake, average daily gain and feed conversion ratio. The highest amount of IgM and the lowest amount of IgY belonged to group that fed 1. 6% ELPE. ELPE treatments significantly increased response to Phytohemagglutinin-M (PHA-M) injection compared to control group. The levels of triglyceride, low density lipoprotein and very low density lipoprotein were significantly lower in 0. 8 and 1. 6% ELPE treatments compared to other groups (P<0. 05). For treatment with 1. 2% of ELPE, the highest levels of cholesterol, triglycerides, low density lipoproteins, and very low-density lipoproteins were observed, which was significantly higher than other treatments (P<0. 05). Considering to reducing effects of 0. 8 and 1. 6% extract treatments on blood parameters such as triglyceride, low density lipoprotein and very low-density lipoproteins compared to control, these two levels are recommended.