تعيين ارزش غذايي پس مانده هاي ميوه و سبزيجات (فصل تابستان) و قابليت هضم به روش آزمايشگاهي

Determination of Nutritive Value of Fruit and Vegetable Residues using in vitro Techniques in Summer Season

Samples of fruit and vegetables residues (FVR) were collected from central terminal of Karaj during three months of summer every other week per month. After separation of foreign materials, all samples were dried and prepared for chemical analyses. The average of DM was 11.62 percent and CP, Ash, CF, EE, NDF, ADF, lignin, Ca, P, Mg, K and Na were 14.73,22.55, 12.24,1.44,32.71,20.47, 3.57,1.41,0.34,0.13,1.18 and 0.28 percent; Mn, Cu, Zn and Pb were 85.58, 13.22, 61.74 and 4.16 mg/kg DM basis respectively and GE was 3308.7 cal/gr of DM. With exception for the DM, P and Mn, no significantly variation was observed for the chemical composition among the month of sampling.The average of in vitro digestibility for DM, OM and DOMD were 73.68, 77.32 and 60 percent respectively that were not significantly different between the months.