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Determining of nutritive values of tomato pomace using in situ and gas production techniques

Published online by Cambridge University Press:  22 November 2017

A Taghizadeh ,
V Palanghi ,
A Safamehr ,
A Nobakht ,
Y Mehmannavaz  and
H Paya
A Taghizadeh*
Affiliation:
University of Tabriz, Tabriz, Islamic Republic of Iran
V Palanghi
Affiliation:
Islamic Azad University of Maragheh, Maragheh, Islamic Republic of Iran
A Safamehr
Affiliation:
Islamic Azad University of Maragheh, Maragheh, Islamic Republic of Iran
A Nobakht
Affiliation:
Islamic Azad University of Maragheh, Maragheh, Islamic Republic of Iran
Y Mehmannavaz
Affiliation:
Islamic Azad University of Maragheh, Maragheh, Islamic Republic of Iran
H Paya
Affiliation:
University of Tabriz, Tabriz, Islamic Republic of Iran
*
Email: ataghius@yahoo.com
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Extract

The amount of by-product feedstuffs generally increases as the human population increases and economies grow. Large quantities of by-products are used in the ruminant’s diet in agro-industrial areas. (Gasa, et al. 1989). However, little is known about their fermentation pattern in the rumen and a better understanding of their digestion and products of fermentation is necessary in order to properly balance their introduction into the diets and the knowledge about their potential feeding value is insufficient.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 194
Copyright
Copyright © The British Society of Animal Science 2009

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References

Gasa, J., Castrillo, C., Baucells, M.D. and Guada, J.A., 1989. By-products from the canning industry as feedstuff for ruminants: Digestibility and its prediction from chemical composition and laboratory bioassays. Animal Feed Science and Technology, 25, 67–77.Google Scholar
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