Determination of dried and ensiled saffron residues nutritive value by in situ and in vitro methods

The aim of the present study was to investigate the effect of storage type (drying vs ensiling) ­on the nutritional value of saffron residues. Chemical composition, degradability parameters and ruminal and post ruminal digestibility of residues were determined using in situ and in vitro (gas production) methods. Experimental data were analyzed based on T-test using SAS statistical software. Results showed that ensiling caused the amount of water soluble carbohydrates and crude protein to decrease and to increase, respectively. Ensiling did not affect the minerals and phenolic compounds content of residues. ­DM rapidly degradable fraction (a), DM effective degradibility, DM ruminal digestibility and total tract digestibility were not affected by ensiling­­. Further, gas production from DM potentially fermentable fraction (b), organic matter digestibility (OMD) and metabolisable energy (ME) content of dried and ensiled residues was the same. The results of this study showed storage type of residues had no effect on their nutritive value, however more in vivo studies on nutritive value of these residues are recommended.