Abstract
The effects of inclusion of persimmon peel (PP) in total mixed ration (TMR) silage on its nutrient composition, tannin content, and in vitro ruminal fermentation were studied. Four types of TMR silages containing 0, 50, 100, and 150 g/kg of PP on a dry matter basis were prepared. The dietary contents of non‐fiber carbohydrate (NFC) decreased, while soluble protein fraction increased after ensiling of the TMR. In the TMR silages, the content of insoluble tannin increased (p < .05) with increasing PP level. The fraction of soluble protein decreased linearly (p < .01), while that of neutral detergent insoluble protein increased linearly (p < .01) with increasing the PP level in the TMR silages. The total gas and methane yields from the in vitro rumen fermentation of the TMR silages were lower (p < .01) than those of pre‐ensiled TMR and declined linearly (p < .01) with increasing PP level. These results indicate that adding PP to TMR silage may resist the breakdown of dietary protein during the ensiling process, although the ruminal fermentability of TMR possibly decreased after ensiling due to the loss of NFC.
Highlights
Persimmon peel (PP) is an agro-industrial byproduct originating from the processing of dry persimmon, a popular and traditional fruit product in East Asian countries
The fruit of some persimmon cultivars has a bitter taste caused by condensed tannin in the peel and pulp, which would hinder its consumption by animals (Taira, 1996)
The proportion of propionic acid in the in vitro rumen fluid for pre-ensiled total mixed ration (TMR) increased with persimmon peel (PP) level, while the reverse was observed for TMR silages
Summary
Persimmon peel (PP) is an agro-industrial byproduct originating from the processing of dry persimmon, a popular and traditional fruit product in East Asian countries. The high moisture and sugar contents of PP make it susceptible to aerobic spoilage To overcome these disadvantages, PP could be used as an ingredient of total mixed ration (TMR) silage. When TMR is prepared with high-moisture ingredients or by adding water, the quality of such fresh and high-moisture TMR deteriorates aerobically after preparation, especially in a hot environment. To solve this problem, ensiling TMR could preserve it for a longer period and facilitate long-distance transportation (Kondo et al, 2016; Nishino, Harada, & Sakaguchi, 2003; Yuan et al, 2015). The objective of this study was to investigate the effects of including PP in TMR silage at different levels on its nutrient content and in vitro rumen fermentation characteristics, focusing on the soluble and insoluble fractions of dietary tannin
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