TY  - JOUR
T1  - Kinetics of Digestion and Fermentation of Apple Pomace from Juice and Puree Making
AU - , F. Kafilzadeh AU - , G. Taasoli AU - , A. Maleki 
JO  - Research Journal of Biological Sciences
VL  - 3
IS  - 10
SP  - 1143
EP  - 1146
PY  - 2008
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2008.1143.1146
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2008.1143.1146
KW  - Apple pomace
KW  -gas production
KW  -in situ digestibility
KW  -in vitro digestibility
AB  - This experiment was conducted to determine the differences between apple pomaces, obtained from puree and juice making. The chemical composition, rumen degradation characteristics, <I>in vitro</I> digestibility and gas production of 2 apple pomaces were determined. The dry matter (DM), neutral detergent fiber (NDF) and non fiber carbohydrates (NFC) of apple pomace from puree making and apple pomace from juice making were 185, 413.8 and 426.65 g kg <SUP>1</SUP> DM and 201.7, 567.9 and 281.45 g kg <SUP>1</SUP> DM, respectively. Apple pomace from puree making had higher soluble (43.62 vs 30.55 %) (p&lt;0.05)  and lower degradable (51.87 vs 67.43 %) (p&lt;0.05) DM fractions. Rate of degradation was also higher in apple pomace from puree making (0.085 vs 0.05). (65.01 vs 55.01 and 63.80 vs 52.99) (p&lt;0.05), respectively. Pomace obtained from puree making had higher <I>in vitro</I> DM and OM digestibility (65.01 vs 55.01 and 63.80 vs 52.99) (p&lt;0.05), respectively. It is concluded that differences between apple processing (puree making or juice making) resulted in, 2 apple pomaces be very different in chemical composition (especially NFC), digestibility and rumen degradation.
ER  -