The chemical composition and in vitro digestibility of pistachio by-product

Autor:	Atiyeh Bohluli, Abasali Naserian, Reza Valizadeh, Fereydon Eftekarshahroodi
Rok vydání:	2007
Předmět:	040103 agronomy & agriculture 0402 animal and dairy science 0401 agriculture forestry and fisheries 04 agricultural and veterinary sciences General Medicine 040201 dairy & animal science
Zdroj:	Proceedings of the British Society of Animal Science. 2007:223-223
ISSN:	1752-7570 1752-7562
DOI:	10.1017/s1752756200021268
Popis:	Pistachio (pistachio vera) is from Anacardiaceae family. According to the FAO (2003) report, Iran is the largest pistachio producer in the world (more than 310,000 tons). The most three important exported pistachio nuts of Iran are Ohadi, Akbari and Kaleghuchi (Mohammadi, 2005). About 150,000 tons in DM of pistachio by-product (PB) is produced from dehulling process in Iran, annually. This by-product is mainly consisted of pistachio hulls (PH), and then peduncles, leaves and a little amount of mesocarp and kernels. In this experiment the chemical composition, Total Phenolic Content (TPC) and tannin amount of PB and PH of Ohadi, Kaleghuchi and white varieties were determined; also, In Vitro Dry Matter and Organic Matter Digestibility (IVDMD and IVOMD) were measured.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5770e8e27961694429a13cd4e6e15464 https://doi.org/10.1017/s1752756200021268 Zobrazit plný text záznamu