Determination of feed value of cherry, apricot and almond tree leaves in ruminant using in situ method

In the present study, chemical composition and in situ rumen dry matter degradability (DMD) of some tree species (cherry, apricot and almond tree leaves) were determined. Crude protein (CP) concentration varied from 6.76% for almond tree to 2.76% for cherry tree, neutral detergent fiber (NDF) and acid detergent fiber (ADF), from 29.2, 20.8% for apricot tree to 20.8 and 15.8% for almond tree leaves respectively. Polyphenol and tannin composition measured from 3.49, 1.2% for almond tree to 1.51 and 0.61% for apricot tree, respectively. In situ rumen degradability was carried out in three fistulaed Taleshi native male cattle which were incubated at times of 0, 4, 8, 16, 24, 48, 72 and 96-hour. Almond leaves had higher potential degradation (a+b) for dry matter (92.37%) and cherry leaves showed lower potential degradation (84.12%), respectively. Effective rumen degradable dry matter at rate of 0.05/h varied from 69.86% for almond tree to 52.20% for cherry leaves. Results showed that the almond leaves were higher in nutritive value than cherry and apricot leaves. Therefore, almond tree leaves could be used with forage in ruminant diets to reduce cost of animals feed requirements. Overall, it seemed that the tree leaves used in this study, had a higher nutritive value in ruminant’s nutrition, however more experiments are needed for an accurate determination of nutritional values of these resources

Estimating fermentation characteristics and nutritive value of ensiled and dried pomegranate seeds for ruminants using in vitro gas production technique

Abstract The purpose of this study was to determine the chemical composition and estimation of fermentation characteristics and nutritive value of ensiled and dried pomegranate seeds using in vitro gas production technique. Samples were collected, mixed, processed (ensiled and dried) and incubated in vitro with rumen liquor taken from three fistulated Iranian native (Taleshi) steers at 2, 4, 6, 8, 12, 16, 24, 36, 48, 72 and 96 h. The results showed that ensiling lead to significant increase in gas production of pomegranate seeds at all incubation times. The gas volume at 24 h incubation, were 25.76 and 17.91 ml/200mg DM for ensiled and dried pomegranate seeds, respectively. The gas production rate (c) also was significantly higher for ensiled groups than dried (0.0930 vs. 0.0643 ml/h). The organic matter digestibility (OMD), metabolizable energy (ME), net energy for lactation (NEL) and short chain fatty acids (SCFA) of ensiled pomegranate seeds were significantly higher than that of dried samples (43.15%, 6.37 MJ/kg DM, 4.43 MJ/kg DM, 0.5553 mmol for ensiled samples vs. 34.62%, 5.10 MJ/kg DM, 3.56 MJ/kg DM, 0.3680 mmol for dried samples, respectively). It can be concluded that ensiling increases the nutritive value of pomegranate seeds

Estimation of the nutritive value of grape pomace for ruminant using gas production technique

The aim of this study was to determine the chemical composition and estimation of nutritive value of white grape pomace (WGP) using in vitro gas production technique. Fermentation of WGP samples were carried out with rumen fluids obtained from three mature cannulated steers. The samples were collected from a factory in Urmia, Iran. The amount of gas production for WGP at 2, 4, 6, 8, 12, 24, 48, 72 and 96 h were measured. The results showed that the crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and non-fibrous carbohydrate (NFC) contents were 17.27, 59.5, 52.5 and 13.5%, respectively. Gas production at 24 h and potential gas production (a + b) were 30.92 and 79.89 ml, respectively. The organic matter digestibility (OMD), metabolizable energy (ME) and short chain fatty acid (SCFA) contents were 50.50%, 7.4 MJ kg-1 DM and 0.69 mmol, respectively. The net energy for lactation (NEL) content was 3.31 MJ kg-1 DM. According to the results of this study, it seems that WGP could be used as a valuable food industrial by-product in ruminant nutrition.Key words: Nutritive value, gas production, grape pomace, short chain fatty acid, metabolizable energy

Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows

Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight) were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (P<0.05) high NEL intakes when compared to control with no fat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; P<0.01) and FCM production (1.05-2.79; P<0.01). Milk fat yield and percentage of cows fed fat-supplemented diets were significantly (P<0.01 and P<0.05 respectively) higher than control. Between fat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (P<0.01) higher than control. Body weight, body weight change and BCS (body condition score) of cows, as well as energy balance and energy efficiency were similar between treatments. In conclusion, while there was no significant effect of fat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein) sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans

The effect of different levels of diet total volatile nitrogen on performance, carcass characteristics and meat total volatile nitrogen in broiler chickens

This study was conducted to determine the effect of different levels of diet total volatile nitrogen (TVN) on performance, carcass characteristics and meat TVN in broiler chickens. A total of 400 one-day-old Ross 308 broiler chicks was used in this study. On the first day, male and female chicks were separated by feather sexing. In the first week, all chicks were reared together and fed with a basal diet without urea. At the beginning of the second week, the male and female chicks were weighed so that the average body weight of chicks was approximately equal in each cage. Then the male and female chicks were allocated to 25 floor pens in a completely randomized design with five treatments, five replicates and 16 chicks in each replicate (eight males and eight females) throughout the experimental period, which lasted for 42 days. Dietary treatments consisted of zero (control), 0.5, 1, 1.5 and 2 % of urea in the diets. Before starting the experiment, the TVN levels in all diets were measured after adding different levels of urea, and TVN levels were 13.30, 14.95, 17.26, 23.26 and 27.47 mg 100 g^&minus;1 and 16.66, 15.02, 17.81, 24.66 and 26.25 mg 100 g^&minus;1 in starter and grower diets, respectively. Feed intake (FI), body weight gain (BWG) and the feed conversion ratio (FCR) were measured. Carcass characteristics as well as TVN in breast meat, thigh meat and the whole carcass and in left tibia and toe ash were measured. The results showed that FI levels were significantly different between the groups at different weeks except for the second week (<i>P</i> &lt; 0.05). The BWG significantly differed among treatments (<i>P</i> &lt; 0.05). In the second and sixth weeks, FCR was affected by increasing TVN in the diet (<i>P</i> &lt; 0.05). Increasing TVN in broiler diets had a significant effect on the carcass characteristics (<i>P</i> &lt; 0.05). Increasing TVN to more than 15 mg 100 g^&minus;1 linearly reduced left tibia and toe ash (<i>P</i> &lt; 0.05). In addition, increasing TVN in the broiler diets affected the TVN of breast meat, thigh meat and the whole carcass of broilers (<i>P</i> &lt; 0.05). These results suggest that increasing diet TVN to more than 15 mg 100 g^&minus;1 reduces performance traits, carcass characteristics, and left tibia and toe ash and increases the TVN amount of breast meat, thigh meat and the whole carcass

Estimating fermentation characteristics and nutritive value of ensiled and dried pomegranate seeds for ruminants using in vitro gas production technique

The purpose of this study was to determine the chemical composition and estimation of fermentation  characteristics and nutritive value of ensiled and dried pomegranate seeds using in vitro gas production  technique. Samples were collected, mixed, processed (ensiled and dried) and incubated in vitro with rumen  liquor taken from three fistulated Iranian native (Taleshi) steers at 2, 4, 6, 8, 12, 16, 24, 36, 48, 72 and 96 h. The results showed that ensiling lead to significant increase in gas production of pomegranate seeds at all  incubation times. The gas volume at 24 h incubation, were 25.76 and 17.91 ml/200mg DM for ensiled and dried pomegranate seeds, respectively. The gas production rate (c) also was significantly higher for ensiled groups  than dried (0.0930 vs. 0.0643 ml/h). The organic matter digestibility (OMD), metabolizable energy (ME), net energy for lactation (NEL) and short chain fatty acids (SCFA) of ensiled pomegranate seeds were significantly higher than that of dried samples (43.15%, 6.37 MJ/kg DM, 4.43 MJ/kg DM, 0.5553 mmol for ensiled samples vs. 34.62%, 5.10 MJ/kg DM, 3.56 MJ/kg DM, 0.3680 mmol for dried samples, respectively). It can be  concluded that ensiling increases the nutritive value of pomegranate seeds.Keywords: Drying, Ensiling, Gas production, Nutritive value, Pomegranate seeds

Determination of feed value of cherry, apricot and almond tree leaves in ruminant using in situ method

In the present study, chemical composition and in situ rumen dry matter degradability (DMD) of some tree  species (cherry, apricot and almond tree leaves) were determined. Crude protein (CP) concentration varied  from 6.76% for almond tree to 2.76% for cherry tree, neutral detergent fiber (NDF) and acid detergent fiber  (ADF), from 29.2, 20.8% for apricot tree to 20.8 and 15.8% for almond tree leaves respectively. Polyphenol  and tannin composition measured from 3.49, 1.2% for almond tree to 1.51 and 0.61% for apricot tree,  respectively. In situ rumen degradability was carried out in three fistulaed Taleshi native male cattle which  were incubated at times of 0, 4, 8, 16, 24, 48, 72 and 96-hour. Almond leaves had higher potential degradation  (a+b) for dry matter (92.37%) and cherry leaves showed lower potential degradation (84.12%), respectively.  Effective rumen degradable dry matter at rate of 0.05/h varied from 69.86% for almond tree to 52.20% for  cherry leaves. Results showed that the almond leaves were higher in nutritive value than cherry and apricot  leaves. Therefore, almond tree leaves could be used with forage in ruminant diets to reduce cost of animals  feed requirements. Overall, it seemed that the tree leaves used in this study, had a higher nutritive value in  ruminant’s nutrition, however more experiments are needed for an accurate determination of nutritional values  of these resources.Keywords : Dry matter degradability, In situ, Ruminant nutrition, Tree leaves

Nutritional evaluation of kabuli and desi type chickpeas (cicer arietinum L.) for ruminants using in vitro gas production technique

The aim of the present study was to determine the chemical composition and estimation of nutritive value of kabuli and desi type chickpeas using in vitro gas production technique in sheep. The samples were collected from East Azerbaijan, Iran, pea packaging and processing factories. The feed samples (200 mg from each) were incubated with rumen liquor taken from three fistulated rams at 2, 4, 6, 8, 12, 24, 48, 72 and 96 h. The results showed that neutral detergent fiber (NDF) and crude fiber (CF) in desi type were significantly higher than that of kabuli (p < 0.01) while crude protein (CP), non fibrouscarbohydrates (NFC) and soluble sugars in kabuli were significantly greater than that of desi (p < 0.05). Total tannins in desi type were higher than kabuli chickpeas (p < 0.05). There were no significantdifferences between dry matter (DM), organic matter (OM), ether extract (EE), starch and total phenolic compounds (TPC) content of the two experimental chickpea types. There were significant differencesin organic matter digestibility (OMD), short chain fatty acids (SCFA) and metabolizable energy (ME) contents of the two chickpea types (p < 0.05). Gas productions at 24 h for kabuli and desi types were78.66 and 73.96 ml, respectively. Overall, it seems that the nutritive value of kabuli type was higher than that of desi for ruminants