Abstract
Pineapple waste (PW) is a by-product from pineapple processing, mostly dumped to pollute the environment. This study was conducted to recycle PW by ensiling with maize cobs and brewer dried grains at different levels. Twelve (12) West African dwarf rams weighing between 15.00 to16.10 kg were randomly distributed into four diets. Diets included: 0, 20, 40 and 60% PW as diets 1, 2, 3 and 4, respectively. Parameters studied were feed intake, nutrient digestibility and fermentation patterns: total volatile fatty acids, lactic acid concentrations, rumen pH, ammonia nitrogen and nitrogen metabolism. Silage pH ranged from 3.60 to 6.40 in all treatments. Temperature of silages varied from 31.10 to 31.50°C. CP, NDF and ADF ranges were: 12.15 to 13.74, 40.61 to 47.20 and 20.62 to 28.58%, respectively. Body weight intake, faecal output, crude protein intake, crude fibre intake, ether extract intake and ash-intake at 20% inclusion level were: 525.69, 73.27, 72.76, 26.63 and 31.17g/day, respectively. Highest total volatile fatty acid of 56.18 mg/dl was observed in 20% inclusion level. CP digestibility decreased linearly as the protein contents of the diets increased. Therefore, PW can be preserved for a longer period and utilized by ruminants at 20% PW inclusion rate. Key words: Pineapple waste, silage, intake, digestibility, sheep.
Highlights
Fermented dairy products containing probiotic bacteria have received increasing attention in recent decades, including the expansion of the market for functional foods and research into the development of probiotic foods (Karimi et al, 2011).Fermentation is the chemical transformation of organic substances into simpler compounds through the action of enzymes, complex organic catalysts produced by microorganisms such as molds, yeasts or bacteria (Jafarei and Ebrahimi, 2011)
This study was divided into three stages, with the first stage consisting of whey fermentation using varying amounts of inoculum (1 -2%) and prebiotic fiber
The primary purpose of this stage was to determine the best technology to ferment whey when reconstituted to 7% of the total solids and to obtain the highest viability of probiotic microorganisms
Summary
Fermented dairy products containing probiotic bacteria have received increasing attention in recent decades, including the expansion of the market for functional foods and research into the development of probiotic foods (Karimi et al, 2011). Fermentation is the chemical transformation of organic substances into simpler compounds through the action of enzymes, complex organic catalysts produced by microorganisms such as molds, yeasts or bacteria (Jafarei and Ebrahimi, 2011). These bacteria produce lactic acid as a result of carbohydrate fermentation and are widely used in the production of fermented foods, from dairy products to fruit and vegetable products.
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