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The chemical composition and ruminal disappearance of pistachio by-product

Published online by Cambridge University Press:  23 November 2017

Atiyeh Bohluli ,
Abasali Naserian  and
Reza Valizadeh
Atiyeh Bohluli*
Affiliation:
Ferdowsi Univarsity, Mashad, Iran
Abasali Naserian
Affiliation:
Ferdowsi Univarsity, Mashad, Iran
Reza Valizadeh
Affiliation:
Ferdowsi Univarsity, Mashad, Iran
*
Email:at_bohluli@yahoo.com
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Extract

Iran is the greatest pistachio producer in the world. A large quantity of pistachio by-product (at least 150,000 tons in DM) is produced from pistachio dehulling process in Iran, annually. The results of some experiments show this by¬product can be used as a feedstuff for ruminants (Shakeri and Fazaeli, 2005; VAhmani et. al., 2005). However, more information about physical and chemical compositions of this by-product is needed. Pistachio by-product is mainly consists of epicarp, peduncle, leaf and a little amount of mesocarp and kernel. The aim of this study was to determine chemical composition and in situ dry matter disappearance of each part of pistachio by-product (Ohadi variety) after 0, 12 and 24 h incubation in the rumen.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 224
Copyright
Copyright © The British Society of Animal Science 2007

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References

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Vahmani, P., Naserian, A. A., Arshami, J. and Nasirimoghadam, H. (2005). Pistachio hulls as a feed ingredient for lactating dairy cows. IV Intl Symp.on pistachio and almond, ISHS, Tehran, Iran, May 22-25. pp179–180.Google Scholar