TY - JOUR ID - 4628 TI - Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques) JO - Veterinary Research Forum JA - VRF LA - en SN - 2008-8140 AU - Bakhshizadeh, Somayeh AU - Taghizadeh, Akbar AU - Janmohammadi, Hossein AU - Alijani, Sadegh AD - MSc student, Department of Animal Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, Iran AD - Department of Animal Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, Iran Y1 - 2014 PY - 2014 VL - 5 IS - 1 SP - 43 EP - 47 KW - In situ degradation KW - In vitro gas production KW - Pistachio epicarp KW - Polyethylene glycol DO - N2 - The nutritive value of pistachio epicarp (PE) was evaluated by in situ and in vitro techniques. Chemical analysis indicated that PE was high in crude protein (11.30%) and low in neutral detergent fiber (26.20%). Total phenols, total tannins, condensed tannins and hydrolysable tannins contents in PE were 8.29%, 4.48%, 0.49% and 3.79%, respectively. Ruminal dry matter and crude protein degradation after 48 hr incubation were 75.21% and 82.52%, respectively. The gas production volume at 48 hr for PE was 122.47 mL g-1DM. As a whole, adding polyethylene glycol (PEG) to PE increased (p < 0.05) gas production volumes, organic matter digestibility and the metabolizable energy that illustrated inhibitory effect of phenolics on rumen microbial fermentation and the positive influence of PEG on digestion PE. The results showed that PE possessed potentials to being used as feed supplements. UR - https://vrf.iranjournals.ir/article_4628.html L1 - https://vrf.iranjournals.ir/article_4628_0870bab66500a9df6283d64748ca552f.pdf ER -