Effect of electron irradiation on some physical, chemical and digestion properties of pistachio by-products

Abstract

In the present study pistachio by-products (PB) were treated with various doses of electron irradiation (10–100 kGy). The results indicated that applied doses of electron irradiation had no effect on organic matter (OM), crude protein (CP) and ether extract content of PB. Irradiation increased (P < 0.01) total phenol content; while decreased cell wall compartment, tannin (P = 0.05) and condensed tannin (P = 0.03) contents. Irradiation decreased (P = 0.04) water binding capacity (WBC), but increased (P < 0.05) solubility of dry mater (DM), OM and protein of PB with increasing in irradiation dose. Electron irradiation effectively increased rapidly degradable fraction (a) and decreased potentially degradable fraction (b) of DM and OM of PB in the rumen of sheep compared to the control. The FTIR spectra of samples revealed similar pattern without any changes in the functional group status with a decrease in relative transmittance of peaks in irradiated groups. In conclusion, this study showed that electron irradiating can effectively change physical and chemical; and digestive properties of PB.