Ensilability, in vitro and in vivo values of the agro-industrial by-products of artichoke and broccoli

Meneses, Marcos; Martínez-Marín, Andrés Luís; Madrid, Josefa; Martínez Teruel, Antonio; Hernández, Fuensanta; Megías, María Dolores

Ensilability, in vitro and in vivo values of the agro-industrial by-products of artichoke and broccoli

2020

By-products of raw artichoke (RA) (Cynara scolymus L.) and boiled broccoli (BB) (Brassica oleracea, var. italica) were ensiled in plastic bags for 24 days. Then, chemical composition, nutritive characteristics, in vitro rumen degradability, in vivo digestibility and phytosanitary residue contents of the silages were evaluated. The fermentative parameters studied indicated that plastic bags were a suitable method to silage RA and BB by-products. Both silages had a high in vitro rumen DM disappearance at 72 h, although it was higher in the BB silage (96.8 vs. 82.1%). In vivo digestibility of DM was similar and high in both silages (78.5 and 80.0% in RA and BB), but crude protein and NDF digestibilities were higher in the BB silage (83.0 and 88.3% vs. 55.1 and 78.8%). No residues of analysed phytosanitary were found. In conclusion, silages of wastes from the processing of artichoke and broccoli were free from the analysed several phytosanitary residues, their nutritive value made them adequate for feeding ruminant animals and are an environmentally friendly way of disposal of such residues.

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