Determination of the digestibility and degradation of restaurant waste using in vivo, nylon bags and gas production techniques
2012
Moradi, M. | Hosseinkhani, A. | Alijani, S. | Daghigh Kia, H.
Includes references
Afficher plus [+] Moins [-]This experiment was conducted to determine the chemical composition, digestibility and degradability of restaurant waste (RW) using in vivo, nylon bags and gas production techniques. Sixteen male Ghezel* Arkhar- Merino hybrid sheep (43 ± 0.5 kg average weight) were used in the in vivo digestibility method. Experimental diets were including 0, 40, 50 and 60 percent of RW along with alfalfa as basal diet. Two fistulated Ghezele*Arkhar-Merino hybrid sheep (40 ± 1.5 kg average weight) were used in the in situ method. Chemical composition of RW including dry matter (DM), ether extract (EE), crude protein (CP), crude fiber (CF), Neutral Detergent Fiber (NDF) and Acid Detergent Fiber (ADF) were 33.4, 14, 15, 1.8, 15.2 and 6.8 percent respectively. Average gas production and metabolisable energy content of RW calculated using in vitro gas production technique were 87.7 (ml/g DM) and 3.27 Mcal/kg DM respectively. Dry matter and crude protein degradability of restaurant waste were 49.2, 44.8 and 41.2 percent for DM and 71.1, 64.6 and 59.2 percent for CP respectively in the passage rates of 2, 5 and 8 percents per hour. These results indicated that the restaurant waste can be use in the ruminant rations.
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