Determination of nutritive value and the effect of drying methods on chemical composition, gas production and digestibility parameters of different kinds of citrus pulp

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An experiment was conducted to determine the nutritive value and the effect of drying methods (sun –dried vs high temperature) on chemical composition, gas production parameters and digestibility of north and South citrus pulp (orange, tangerine, sweet lemon, sour lemon) and commercial dried citrus pulp. The collected samples of citrus pulp after dewatering were dried in sunlight. Variety of commercial dried pulp was similar to the north citrus pulp. Results showed that there were significant differences among citrus pulps on chemical composition (P<‌0.05). Commercial dried citrus pulp had higher ‌dry matter (DM), Ash, neutral detergent fiber (NDF) and acid detergent fiber (ADF) content over north orange pulp. Various kinds of citrus pulp showed significant difference on gas production parameters (P<‌0.05). The lowest gas production potential, OMD, ME and SCFAs content were found for commercial dried citrus pulp (P<‌0.05). There were no significant differences among various kinds of citrus pulp except commercial dried citrus pulp on dry matter and organic matter digestibility at 24 h after incubation and fermentation parameters (i.e. partitioning factor, microbial biomass production and microbial biomass production efficiency). ‌Compared with north orange pulp, commercial dried citrus pulp had lowest partitioning factor, microbial biomass production and microbial biomass production efficiency content (P<0.05). Overall, results showed that processing procedures could affect the nutritive value of citrus pulp.

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