Nutrient intake, nitrogen balance and growth performance in buffalo calves fed citrus pulp as a concentrate source

Effect of Yeast-Fermented Citrus Pulp as a Protein Source on Nutrient Intake, Digestibility, Nitrogen Balance and In Situ Digestion Kinetics in Nili Ravi Buffalo Bulls

Simple Summary

A study was carried out to evaluate the effect of single cell protein (SCP) supplement as a protein source on nutrient intake, digestibility, nitrogen balance and in situ digestion kinetics in four Nili Ravi buffalo bulls. Four iso-caloric and iso-nitrogenous concentrates containing 3, 6, 9 and 12% of Saccharomyces cerevisiae-fermented citrus pulp were formulated and provided for 12 weeks. Chemical composition of fermented citrus pulp appeared as an excellent source of protein as no significant difference was observed on dry matter intake, digestibility of nutrients, SCP, ruminal pH and ammonia nitrogen. It is concluded that SCP could be used in the concentrate diet of ruminant up to 12%. Furthermore, the SCP has the potential of an alternative protein source in animal diet formulation.

Abstract

A study was carried out to evaluate the effect of single cell protein (SCP) supplement as a protein source on nutrient intake, digestibility, nitrogen balance and in situ digestion kinetics in four Nili Ravi buffalo bulls. Four iso-caloric and iso-nitrogenous concentrates containing 3, 6, 9 and 12% of Saccharomyces cerevisiae-fermented citrus pulp were formulated. All animals were fed a ration with a concentrate/forage ratio of 50:50. Diets were provided ad libitum twice a day as a total mixed ration in a 4 × 4 Latin Square Design. Each experimental period lasted 3 weeks while the overall study 12 weeks. The first 2 weeks of each experimental period were used as adaptation period while the third week as collection period. Chemical composition of fermented citrus pulp appeared as an excellent source of protein. No significant difference was observed on dry matter intake, digestibility of nutrients and SCP among all the treatments. Moreover, no significant effect was observed on ruminal pH and ammonia nitrogen at different times. Rate of disappearance and lag time of in situ dry matter digestion kinetics remained nonsignificant regardless of SCP percentage. Based on results of similar nutrients intake, nutrient digestibility, and ruminal parameters it is concluded that SCP could be used in the concentrate diet of ruminant up to 12%. Furthermore, the SCP has the potential of an alternative protein source in animal diet formulation.

Citrus and Winery Wastes: Promising Dietary Supplements for Sustainable Ruminant Animal Nutrition, Health, Production, and Meat Quality

Citrus and grapes are the most widely grown fruits globally, with one-third of total production used for juice and wine making. The juice and winemaking processes generate large quantities of solid organic wastes including citrus pulp and grape pomace. These fruit wastes pose serious economic, environmental, and social challenges, especially in low-to-middle-income countries due to financial, technological, and infrastructural limitations. They are, however, rich in valuable compounds which can be utilized in the ruminant livestock industry as novel, economical, and natural sources of cellulose, polyunsaturated fatty acids, and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties. Despite citrus and grape fruit wastes having such potential, they remain underexploited by the livestock industry in low-to-middle-income countries owing to lack of finance, skills, technology, and infrastructure. Inclusion of these fruit wastes in ruminant diets could combine the desirable effects of enhancing animal nutrition, health, welfare, production, and meat quality attributes with the prevention of challenges associated with their disposal into the environment. The current review explores the valorization potential of citrus and winery wastes as dietary supplements to sustainably enhance ruminant animal nutrition, health, welfare, production, and meat quality.