The use of industrial by-products in order to reduce the economic and environmental impact of animal production system increased constantly in present years. To use correctly residuals as feedstuffs, it is necessary to know their nutritional characteristics. The aim of the study was to evaluate the chemical composition and in vitro fermentation characteristics of nine by-products obtained by industrial process: three from olive oil production (dry pomace DP1, DP2, DP3); four by fruit transformation (grapecake GC and orange fruits pulp OFP1, OFP2, OFP3) and two from sugar industry (glutamic beet pulp GBP and dried beet pulp BP). Each sample was analysed for chemical composition according to AOAC (2012) and Van Soest et al. (1991). To consider the use of these by-products in swine diet, each sample was incubated at 39°C for 96 h, into serum bottle under anaerobic condition with swine faecal inoculum (Musco et al., 2015). At the end of incubation cumulative gas production (OMCV), organic matter digestibility (OMD), short chain fatty acids production (SCFA) and NH3 were measured. All data were statistically analysed (JMP, SAS Institute, NC, USA, 2014). As expected, chemical composition of tested by-products varied in function of the productive process and the nature of row material. Regarding protein, GPB showed the highest value (31.17% a.f.), while in the other by-products CP varied from 5.57 to 13.14% a.f., in OFP1 and GC, respectively. Structural carbohydrates showed the highest levels in GC (NDF: 58.89; ADF: 55.97, ADL: 34.24 % a.f.), meanwhile the lowest levels were registered in OFP1, OFP2 and OFP3. The olive oil residuals showed lipid contents exceeding 25.0% a.f. Both fermentation parameters and end-products were influenced by chemical composition. In particular, OMD was significantly (p< .01) correlated to dry matter and ether extract, while NDF, ADF and ADL content reduced significantly (p< .05) OM digestibility; OMCV was significantly (p< .05) related only to structural carbohydrates fraction. All chemical parameters influenced significantly (p< .01) SCFA production; on the contrary no correlation was observed between NH3 production and chemical parameters. The evaluation of chemical composition and in vitro fermentation parameters is a first and essential step to utilise by-products as feedstuffs in swine nutrition; the search for other nutrients (eg. NAFs), as well as the direct in vivo verification will represent a subsequent step.

Evaluation of industrial by-products.

Chiofalo B.;
2019-01-01

Abstract

The use of industrial by-products in order to reduce the economic and environmental impact of animal production system increased constantly in present years. To use correctly residuals as feedstuffs, it is necessary to know their nutritional characteristics. The aim of the study was to evaluate the chemical composition and in vitro fermentation characteristics of nine by-products obtained by industrial process: three from olive oil production (dry pomace DP1, DP2, DP3); four by fruit transformation (grapecake GC and orange fruits pulp OFP1, OFP2, OFP3) and two from sugar industry (glutamic beet pulp GBP and dried beet pulp BP). Each sample was analysed for chemical composition according to AOAC (2012) and Van Soest et al. (1991). To consider the use of these by-products in swine diet, each sample was incubated at 39°C for 96 h, into serum bottle under anaerobic condition with swine faecal inoculum (Musco et al., 2015). At the end of incubation cumulative gas production (OMCV), organic matter digestibility (OMD), short chain fatty acids production (SCFA) and NH3 were measured. All data were statistically analysed (JMP, SAS Institute, NC, USA, 2014). As expected, chemical composition of tested by-products varied in function of the productive process and the nature of row material. Regarding protein, GPB showed the highest value (31.17% a.f.), while in the other by-products CP varied from 5.57 to 13.14% a.f., in OFP1 and GC, respectively. Structural carbohydrates showed the highest levels in GC (NDF: 58.89; ADF: 55.97, ADL: 34.24 % a.f.), meanwhile the lowest levels were registered in OFP1, OFP2 and OFP3. The olive oil residuals showed lipid contents exceeding 25.0% a.f. Both fermentation parameters and end-products were influenced by chemical composition. In particular, OMD was significantly (p< .01) correlated to dry matter and ether extract, while NDF, ADF and ADL content reduced significantly (p< .05) OM digestibility; OMCV was significantly (p< .05) related only to structural carbohydrates fraction. All chemical parameters influenced significantly (p< .01) SCFA production; on the contrary no correlation was observed between NH3 production and chemical parameters. The evaluation of chemical composition and in vitro fermentation parameters is a first and essential step to utilise by-products as feedstuffs in swine nutrition; the search for other nutrients (eg. NAFs), as well as the direct in vivo verification will represent a subsequent step.
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