Search

Copyright of Journal of Animal & Poultry Production is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Over the past decades, the agro-industrial by-products (AIBP) have received considerable attention. In this context, we aimed to investigate the effect of AIBP as a source of non-fiber carbohydrates on biogas production kinetic, methane emission, and fermentation characteristics. Experimental treatments were (1) sugar beet pulp (SBP) (control), (2) apple pomace (AP), (3) orange pulp (OP, (4) 33% AP + 66% OP, (5) 50% AP + 50% OP, and (6) 66% AP + 33% OP. Field emission scanning electron microscope was used to show the nano structural differences of the AIBP. Results of proximate analyzes, demonstrated significant differences of the crude protein among the treatments (P < 0.05). Biogas production and methane emission were significantly higher in SBP and OP treatments (P < 0.05). The highest and the lowest amounts of acetate were observed for AP and OP (61.84 mmol/L, 58.15 mmol/L), respectively. More broken edges were obvious in OP images. Yet, particle size was rather smaller in SBP. Images of AP showed a sleek surface which may act as a shield preventing more digestion. To conclude, utilization of AIBP, as non-fiber energy source, not only could contribute towards reducing environmental contamination but could also positively affect degradation, biogas kinetics, methane emission and in vitro fermentation parameters. [ABSTRACT FROM AUTHOR]

In this study orange pulp, dried in hot air, was replaced at control, 7.5, 15 and 22.5% levels (DM basis) with ground corn in the concentrate feeds of dairy goats. Considering the milk yield, average live weight and age of the animals, a total of 24 animals were used in 4 groups with 6 animals in each. Goats with 1375±330 ml milk yield, 2.45±0.17 years of age and 55.40±0.91 kg body weight were chosen for the trial. The animals were housed in individual compartments of 2x2 m during the study. In 2 weeks of adaptation, 8 weeks data collection of the trial, feed and water were provided ad libitum. Orange pulp utilisation increased dry matter intake, did not change milk yield and feed conversion rates, and negatively affected the body weight changes. Somatic cell counts were found to be lower in the control group in the middle of the study. Blood glucose and cholesterol levels were reduced, NEFA and BHB increased due to the treatments.

The current study was designed to investigate the effect of dried orange pulp inclusion (OP diet), natural zeolite addition (Z diet), or both (OPZ diet) compared to control (CON diet) on digestibility, growth performance, nitrogen utilization, blood biochemical, antioxidative status, and cecum microbiota of growing rabbits. Seventy-two V-line male rabbits (6 weeks old) were divided into 4 balanced experimental groups. Results showed that administration of dried orange pulp or zeolite especially the OPZ diet significantly improved nutrient digestibility and nutritive values. Rabbits fed the experimental diets (OP, Z, or OPZ) recorded significantly higher values of average daily gain, N-retention, and N-balance compared with those fed the CON diet. Data on blood biochemical, showed non-significant differences in globulin concentrations, and significant decreases in levels of cholesterol, LDL (low-density lipoproteins), triglycerides, and MDA (malondialdehyde) as an antioxidant biomarker with OP, Z, or OPZ diets. Moreover, the incorporation of orange pulp or zeolite in diets significantly decreased the cecal count of E. coli, with no significant difference in total bacterial count among the experimental groups. It could be concluded that a combination between dried orange pulp and natural zeolite in the diet can enhance the growth performance, antioxidant and health status of rabbits., (© 2024. The Author(s).)

After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain. Pasteurization is the technique of choice before aseptically packaging and storing under refrigerated conditions. In this study, the effect of pasteurization has been evaluated on the chemical, functional and sensorial profiles. Ash content decreased (p < 0.05) after the thermal treatment. Indeed, magnesium, calcium and zinc diminished, although copper was found to be higher (p < 0.05) in the pasteurized product. Total dietary fiber decreased (p < 0.05), but soluble dietary fiber raised (p < 0.05) due to hydrolysis caused by pasteurization. SDF:IDF ratio, hydration properties, and fat binding capacity were improved. Total soluble phenolic compounds remained similar but FRAP and DPPH scavenging activity decreased (p < 0.05) in the pasteurized by-product. Regarding the sensorial profile, pasteurization produced darkening, appearance of a cooked smell and an increase in bitterness. Therefore, pasteurization deteriorates the sensorial profile being able to change the attributes of an added-pasteurized-pulp juice; however, it is a good choice to preserve the orange pulp by-product to formulate food products different from juices or other beverages. [ABSTRACT FROM AUTHOR]

The experiment investigated the effect of dietary orange pulp (OP) with or without enzymes supplementation on the performance parameters, chemical composition, serum biochemistry, and some liver gene expression in tilapia for twelve weeks. The studied fish (n = 300) were allotted into six groups according to OP level (0%, 10%, and 20%) with or without enzymes supplementation (+/-). The performance results indicated that the inclusion level of OP by 20% negatively affected FCR and decreased final body weight. The dietary enzymes did not alleviate the unfavorable effect of OP on the final body weight. Higher dietary replacement levels of OP reduced serum lipid profile, serum proteins, and carcass fat, but increased carcass protein and ash compared to the control. The dietary enzymes produced higher serum lipids and proteins as compared to non-supplemented groups. Fish-fed the control diet supplemented with enzymes (G2) expressed higher RNA levels of GHR and IGF1 genes compared to the other groups. Excess dietary OP lowered the RNA level of FAS and LPL genes but improved simultaneously when supplemented with enzymes. Overall, the higher dietary OP (20%) with or without enzymes supplementation, did not benefit the tilapia performance, metabolic, and genetic indices, and the chemical composition of the carcass. But, the lower level of OP (10%) supplemented with enzymes could be used in tilapia diets without adverse effects on performance, health, and carcass composition.

Forty Afshari male lambs (body weight = 28 kg ± 2.2 kg) were used to assess the effects of ensiled mixture based on orange pulp (EMOP) on intake, average daily gain, nitrogen (N) balance, digestibility, estimated microbial N synthesis (EMNS), rumen variables, blood metabolites, total antioxidant capacity (TAC), and in vitro methane (CH 4) emission. The EMOP contained (per kg dry matter; DM) 320 g fresh orange pulp, 300 g wheat straw, 110 g beet pulp, 82 g corn flour, 82 g corn gluten, 82 g rice bran, 20 g urea, 2 g ammonium sulfate, and 2 g vitamin-mineral premix. This homogenous mixture was packed into 40-L plastic containers and ensiled for 90 days. The experimental diets contained different levels (0, 180, 360, or 540 g/kg DM) of EMOP, which were individually assigned to four groups of fattening lambs (10 replicates) in a randomized trial. Lambs were fed with the diets twice daily for 74 days (10-d adaptation and 64-d recording period). Animal performance, rumen fermentation, EMNS, N balance, and blood metabolites were determined and data were analyzed using the MIXED procedure in SAS. Increasing the dietary level of EMOP improved the digestibilities of organic matter and ash-free neutral detergent fiber, and feed efficiency (FE) (L, P = 0.04). The EMOP inclusion in the diet decreased rumen ammonia-N concentration (L, P = 0.04), total protozoa count (L, P = 0.03), in vitro CH 4 emission (L, P < 0.001), and blood urea-N concentration (L, P = 0.02), but increased total ruminal volatile fatty acids content (P = 0.03), cellulolytic bacteria population (L, P = 0.01), the amount of EMNS (L, P = 0.02), N retention (L, P = 0.01), and blood TAC level (L, P = 0.01). Overall, feeding EMOP, up to 540 g/kg of diet DM, improved FE, nutrient digestibility, rumen fermentation, and general health of Afshari lambs. Ensiling fresh orange pulp in combination with dry feeds can be a valuable way to preserve this by-product as a feedstuff, particularly in the arid and semi-arid areas, which may reduce the ration cost of lamb-meat production, without negative effects on fattening performance. • The mixture based on orange pulp made high-quality silage. • Ensiled mixture based on orange pulp improved lamb performance, nutrient digestibilities, and ruminal and blood variables. • Ensiled mixture based on orange pulp decreased in vitro methane production. [ABSTRACT FROM AUTHOR]

After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain. Pasteurization is the technique of choice before aseptically packaging and storing under refrigerated conditions. In this study, the effect of pasteurization has been evaluated on the chemical, functional and sensorial profiles. Ash content decreased (p < 0.05) after the thermal treatment. Indeed, magnesium, calcium and zinc diminished, although copper was found to be higher (p < 0.05) in the pasteurized product. Total dietary fiber decreased (p < 0.05), but soluble dietary fiber raised (p < 0.05) due to hydrolysis caused by pasteurization. SDF:IDF ratio, hydration properties, and fat binding capacity were improved. Total soluble phenolic compounds remained similar but FRAP and DPPH scavenging activity decreased (p < 0.05) in the pasteurized by-product. Regarding the sensorial profile, pasteurization produced darkening, appearance of a cooked smell and an increase in bitterness. Therefore, pasteurization deteriorates the sensorial profile being able to change the attributes of an added-pasteurized-pulp juice; however, it is a good choice to preserve the orange pulp by-product to formulate food products different from juices or other beverages.

In this study, orange pulp (OP) and/or organic Se were fed to broilers in order to investigate their effects on the performance, behavior, breast meat quality, and oxidative stability. A total of 240 chicks were allocated to four groups: a control group; an OP group, fed with OP at 50 g/kg of diet; a Se group, fed with organic Se at 0.15 ppm; and an OP + Se group, fed with OP and organic Se at 50 g/kg and 0.15 ppm, respectively. The selenium and OP + Se groups showed improved meat oxidative stability during frozen storage from 90 to 210 days (p < 0.05), whereas the performance and meat quality were unaffected by the dietary treatments (p > 0.05), apart from a reduction in the meat pH and the dressing percentage in the OP-supplemented groups (p < 0.05). A synergistic action between OP and Se was observed for the meat oxidative stability. The polyunsaturated fatty acid (FA) and α-linolenic acid (ALA) contents in the breast meat lipid fractions were increased in the OP groups (p < 0.05). Dietary intervention did not affect the feeding or drinking behaviors of the broilers (p > 0.05). The dietary supplementation of broiler chickens with the citrus industry byproduct orange pulp at 50 g/kg, along with organic Se at 0.15 ppm, beneficially improves the meat oxidative stability and the meat nutritional value, with no negative side effects on the performance or the meat quality. [ABSTRACT FROM AUTHOR]