Research Article 
Comparison of Nutritional Value of Tomato Pomace and Brewer’s Grain for Ruminants Using in vitro Gas Production Technique
A. Aghajanzadeh-Golshani, N. Maheri-Sis, A. Mirzaei-Aghsaghali and A. Baradaran-Hasanzadeh
Asian Journal of Animal and Veterinary Advances, 2010, 5(1), 43-51.
Abstract
The aim of present study was to determine the chemical composition and estimate the nutritive value of tomato pomace and brewers’ grain using in vitro gas production technique in sheep. Tomato pomace samples were collected from 4 tomato processing factories in East Azerbaijan, Iran and brewers’ grain samples were obtained from Behnoush Food Industrial Company, Karaj, Iran. Feed samples (200 mg from each ) were incubated with rumen liquor taken from 3 fistulated rams at 2, 4, 6, 8, 12, 16, 24, 36 and 48 h. The results showed that the Organic Matter (OM), Neutral Detergent Fiber (NDF) and Non Fibrous Carbohydrates (NFC) in brewers’ grain were significantly higher than that of tomato pomace (p<0.05), while Crude Protein (CP), Ether Extract (EE) and Acid Detergent Fiber (ADF) in tomato pomace were significantly greater than that of brewers’ grain (p<0.05). There were significant differences in Organic Matter Digestibility (OMD), Short Chain Fatty Acids (SCFA) and Metabolizable Energy (ME) contents between the two food industrial by-products (p<0.05). Gas productions at 24 h for tomato pomace and brewers grain were 38.99 and 31.14 mL, respectively. In an overall conclusion it seems that, the nutritive value of tomato pomace was higher than that of brewers’ grain for ruminants.
ASCI-ID: 13-176
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