干旱区生态环境知识资源中心(Arid): Improve nutritive value of silage based on prickly pear peel by-products

Arid

DOI	10.1080/1828051X.2024.2323629
	Improve nutritive value of silage based on prickly pear peel by-products
	Gannuscio, Riccardo; Vastolo, Alessandro; Maniaci, Giuseppe; Lucia, Caterina; Calabro, Serena; Todaro, Massimo; Cutrignelli, Monica Isabella
通讯作者	Todaro, M
来源期刊	ITALIAN JOURNAL OF ANIMAL SCIENCE
ISSN	1594-4077
EISSN	1828-051X
出版年	2024
卷号	23 期号:1 页码:492-503
英文摘要	Prickly pear (Opuntia ficus-indica L. Mill) is widely cultivated in arid regions of every continent for its nutritious fruits and various commercial applications, cactus pear cladodes are used as forage in the most arid regions, while recently prickly pear by-products are studied as ruminant feed. They are characterised by a high moisture and sugar content; therefore, it is necessary to study suitable conservation methods. The aim of this study was to verify the effectiveness of silage to preserve prickly pear peels (PP) in a mixture with other by-products at different inclusion levels (5% straw and 6% or 12% wheat bran). For each treatment, six under vacuum micro-silos were prepared and, after 40 d of storage, the state of preservation was evaluated. Subsequently, the aliquots were analysed for chemical composition and incubated with sheep rumen fluid to evaluate the fermentation kinetics. The use of wheat bran and straw added to PP resulted in an increase in dry matter (DM); PP silage with wheat bran was found to have higher protein content and nutritional value. The greater presence of lactic acid was found in PP, such as acetic acid, therefore the lactic/acetic ratio was 2.33, significantly lower than silages with the addition of wheat bran. Silage with 5% straw showed the lowest level of organic matter disappearance (OMD) and the cumulative volume of gas (OMCV) produced during the incubation. The PP showed the fastest fermentation rate achieved after 12 h of fermentation, while those containing wheat bran, presented a higher maximum fermentation rate (R-max), which need longer time to be achieved. Canonical discriminant analysis (CDA) showed clear discrimination of different silages based on their chemical characteristics and parameters detected during in vitro incubation. Overall, the silages with the addition of wheat bran can be considered the best and, of the two, those produced with the addition of 12% bran. Finally, ensilage represents a conservation technique suitable for preserving the nutritional characteristics of PP. HIGHLIGHTS Ensiling is a good way to storage the PP by-product. Adding 12% wheat bran to PP had the best effects on silage. Simultaneous ensiling of several by-products is a good method for preserving agri-food by-products.
英文关键词	Prickly pear peel by-products micro silos in vitro gas production wheat straw bran
类型	Article
语种	英语
开放获取类型	Green Published, gold
收录类别	SCI-E
WOS记录号	WOS:001187065500001
WOS关键词	GAS-PRODUCTION ; FERMENTATION ; KINETICS ; PROFILE ; CORN
WOS类目	Agriculture, Dairy & Animal Science ; Agriculture, Multidisciplinary ; Veterinary Sciences
WOS研究方向	Agriculture ; Veterinary Sciences
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/404306
推荐引用方式 GB/T 7714	Gannuscio, Riccardo,Vastolo, Alessandro,Maniaci, Giuseppe,et al. Improve nutritive value of silage based on prickly pear peel by-products[J],2024,23(1):492-503.
APA	Gannuscio, Riccardo.,Vastolo, Alessandro.,Maniaci, Giuseppe.,Lucia, Caterina.,Calabro, Serena.,...&Cutrignelli, Monica Isabella.(2024).Improve nutritive value of silage based on prickly pear peel by-products.ITALIAN JOURNAL OF ANIMAL SCIENCE,23(1),492-503.
MLA	Gannuscio, Riccardo,et al."Improve nutritive value of silage based on prickly pear peel by-products".ITALIAN JOURNAL OF ANIMAL SCIENCE 23.1(2024):492-503.