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

Determining nutrients degradation kinetics of chickpea (Cicer arietinum) straw using nylon bag technique in sheep

Straw a by-product from grain legume crops is produced in large quantities in Iran. Straw is constant component of ruminant diets on small holder farms; however, there is little information about its nutritive value. Accordingly experiment was conducted to determine the chemical composition and ruminal organic matter (OM) and crude protein (CP) degradability of chickpea straw using nylon bags (in situ) technique. Replicated samples were incubated at 0, 2, 4, 8, 12, 24, 48 and 72 hours in three rumen canulated Ghezel rams with 50±3 kg body weight. Dry matter (DM), CP, ether extract (EE), OM, crude fiber (CF) and nitrogen free extract (NFE) content of chickpea straws were 92.2, 6.1, 5.5, 92.0, 34.3 and 46.2%, respectively. The soluble fraction (a) of the OM and CP of chickpea straw was 17.5 and 40.8% and potential degradability (a+b) of OM and CP was 56.7 and 72.0%, respectively. Effective degradability at different passage rates (2, 5 and 8% per hours) for OM was 51.0 44.9 and 40.7% and for CP were 68.4, 64.3 and 61.3%, respectively. In conclusion, based on chemical composition and degradation characteristics, chickpea straw could have moderate nutritive value for ruminants

Determining nutrients degradation kinetics of chickpea (Cicer arietinum) straw using nylon bag technique in sheep

Straw a by-product from grain legume crops is produced in large quantities in Iran. Straw is constant  component of ruminant diets on small holder farms; however, there is little information about its nutritive  value. Accordingly experiment was conducted to determine the chemical composition and ruminal organic matter (OM) and crude protein (CP) degradability of chickpea straw using nylon bags (in situ) technique.  Replicated samples were incubated at 0, 2, 4, 8, 12, 24, 48 and 72 hours in three rumen canulated Ghezel rams with 50±3 kg body weight. Dry matter (DM), CP, ether extract (EE), OM, crude fiber (CF) and nitrogen free extract (NFE) content of chickpea straws were 92.2, 6.1, 5.5, 92.0, 34.3 and 46.2%, respectively. The  soluble fraction (a) of the OM and CP of chickpea straw was 17.5 and 40.8% and potential degradability (a+b) of OM and CP was 56.7 and 72.0%, respectively. Effective degradability at different passage rates (2, 5 and  8% per hours) for OM was 51.0 44.9 and 40.7% and for CP were 68.4, 64.3 and 61.3%, respectively. In  conclusion, based on chemical composition and degradation characteristics, chickpea straw could have  moderate nutritive value for ruminants.Key words: Chemical composition, Chickpea straw, Degradation, Nylon bag

Optimization of process conditions for vacuum microwave drying of lemon peel by response surface methodology: Quality characteristics and volatile compounds

WOS: 000480235800027This study evaluated for to optimization of dried lemon peel production conditions in vacuum microwave dryer as a novel drying technique by using response surface methodology (RSM) and to observation of its effects on the quality and volatile compounds. The optimum vacuum power (584 watt) and temperature (50 degrees C) according to the highest b* value and limonene content while the minimum drying time occurs were estimated using RSM. The volatile constituents of fresh and dried lemon peels were investigated by headspace-solid phase micro extraction-gas chromatography mass spectrometry, as a result, 32 and 34 compounds were identified, respectively. Furthermore, quality characteristics of the optimally developed lemon powder were studied. Dried peels had higher conservation of total phenolic compounds than fresh samples. Drying significantly affected the volatile compounds, antioxidant activity, total carotenoid, and ascorbic acid contents of lemon peel powders. Practical applications Drying is an important food preservation method. However, the effets of drying methods and conditions on foods quality are not clear. This study presents optimum conditions for drying lemon peels in vacuum microwave dryer and appreciates effect of drying system on some quality characteristics and volatile compounds. The data of present study will give information to food industry for installing industrial scale drying systems for aromatic products. It will be contributed to the improvement of firms' conditions that already in production