Volume 11, Issue 27 (4-2020)                   rap 2020, 11(27): 18-26 | Back to browse issues page


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Mirheidari A, Rouzbahan Y, Fazael H. Effects of Different Levels of Pistachio by-product on In vitro Ruminal Fermentation and Performance of Rayini Goats. rap. 2020; 11 (27) :18-26
URL: http://rap.sanru.ac.ir/article-1-990-en.html
Abstract:   (315 Views)
    Two experiments were conducted to evaluate the effect of replacement alfalfa hay with different levels of pistachio by product (PB). In the first experiment, the effects of replacement alfalfa hay with levels of 0, 25, 50 and 75% of PB on rumen fermentation parameters after 24h of incubation were investigated with four treatments and three replications. Second experiment was designed to evaluate effect of diets contained of different levels of PB on dry matter intake (DMI), crude protein intake (CPI), average daily gain (ADG) of twenty twin bearing goat and their kids. Goats with a mean weight of 33.4 ± 2.69 kg feed over an 84-days period experimental diets with a ratio of 80% hay and 20% concentrate. Data from both experiments were analyzed in a completely randomized design. At 50 and 75% of PB replacement level, chemical composition and phenolic compound of experiment diet respectively were decreased and increased in comparison with control and diet contains25%ofPB (P<0.001). Gas production and estimated parameters after 24h of incubation were decreased linearly by replacement levels of 50 and 75% of PB (P<0.001). Partitioning factor (PF) was significantly increased at 50 and 75% of PB replacement level in comparison to other groups (P<0.001). DMI, CPI, ADG of goats and their kids were decreased linearly by replacement levels of 50 and 75% of PB (P<0.001).In general, replacement of alfalfa hay with levels of 25% of PB had no adverse effects on rumen fermentation parameters of goats and daily gain of their kids, however, levels more than 25% had adverse effects on the mentioned parameters.  

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Type of Study: Research | Subject: تغذیه نشخوارکنندگان
Received: 2019/02/12 | Revised: 2020/05/13 | Accepted: 2020/01/18 | Published: 2020/05/12

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