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The chemical composition and in vitro digestibility of pistachio by-product

Published online by Cambridge University Press:  23 November 2017

Atiyeh Bohluli ,
Abasali Naserian ,
Reza Valizadeh  and
Fereydon Eftekarshahroodi
Atiyeh Bohluli*
Affiliation:
Ferdowsi University, Mashad, Iran
Abasali Naserian
Affiliation:
Ferdowsi University, Mashad, Iran
Reza Valizadeh
Affiliation:
Ferdowsi University, Mashad, Iran
Fereydon Eftekarshahroodi
Affiliation:
Ferdowsi University, Mashad, Iran
*
Email:at_bohluli@yahoo.com
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Extract

Pistachio (pistachio vera) is from Anacardiaceae family. According to the FAO (2003) report, Iran is the largest pistachio producer in the world (more than 310,000 tons). The most three important exported pistachio nuts of Iran are Ohadi, Akbari and Kaleghuchi (Mohammadi, 2005). About 150,000 tons in DM of pistachio by-product (PB) is produced from dehulling process in Iran, annually. This by-product is mainly consisted of pistachio hulls (PH), and then peduncles, leaves and a little amount of mesocarp and kernels. In this experiment the chemical composition, Total Phenolic Content (TPC) and tannin amount of PB and PH of Ohadi, Kaleghuchi and white varieties were determined; also, In Vitro Dry Matter and Organic Matter Digestibility (IVDMD and IVOMD) were measured.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 223
Copyright
Copyright © The British Society of Animal Science 2007

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