Effects of feeding ensiled sliced oranges to lactating dairy sheep

Volanis, M; Zoiopoulos, P. E.; Tzerakis, K

doi:10.1016/j.smallrumres.2003.07.011

Cited by 26 publications

(15 citation statements)

References 14 publications

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“…In general, the inclusion of silages in well-balanced diets does not jeopardise the yield and composition of milk, as various authors observed by including different types of by-product silages in small ruminants' diets. While the inclusion of olive cake silage in sheep and goats' rations had no effects on milk yield [40,41], a higher fat content was observed in the milk of sheep and goats fed sliced oranges silage [42] and tomato and olive by-product silages [43], as occurred with AB in Experiment 2.The blood metabolite profile is one of the main indicators when evaluating the physiological state of animals [44]. The absence of relevant differences between treatments indicates the viability of the inclusion of these by-products in the ration for Murciano-Granadina dairy goats at the tested doses.…”

Section: Body Weight Milk Yield and Composition And Plasmatic Metabomentioning

confidence: 99%

Short-Term Effect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality

Monllor

Romero

Sendra

et al. 2020

Animals

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Artichoke by-products represent a high amount of waste whose removal entails several costs. Moreover, feed is the main cost in a farm. So, including these by-products in ruminant diets would lower feed costs. Two experiments were conducted to evaluate the effect of two levels of inclusion, 12.5% and 25.0%, of two silages of artichoke by-products (artichoke bracts, AB and artichoke plant, AP) in the diet of goats on the milk yield, composition and quality and on the metabolic profile of the animals. AB presented the lowest blood urea content and there were no differences in milk yield in the two experiments. However, with 25.0% of silage by-product in the diet, a higher fat content was observed in AB and of protein in AP, as well as this treatment showing a slightly higher Se content. Regarding the milk lipid profile, milk from 12.5% of AP treatment presented a higher PUFA content. In conclusion, the use of silage artichoke by-products in dairy goat diets does not jeopardise milk yield and quality and health status of animals and, from a nutritional point of view for human health, a slightly better mineral and lipid profile is observed in milk from AP treatments.

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Section: Body Weight Milk Yield and Composition And Plasmatic Metabomentioning

confidence: 99%

Short-Term Effect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality

Monllor

Romero

Sendra

et al. 2020

Animals

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“…Leiva et al 39 also evaluated the performance of dairy cattle fed DCP or corn products and found that DM, CP and NDF intakes, as well as milk yield, milk fat content and yield, and milk protein yield were not affected by diet. Volanis et al 40 evaluated effects of feeding ensiled sliced oranges to lactating dairy sheep. Three kilograms (79.5%) of sliced orange silage mixture were offered daily to the animals in replacement for part of the maize grain/ soybean meal/oat hay ration fed to the control group.…”

Section: Effects Of Citrus Pulp On Lactating Ruminantsmentioning

confidence: 99%

Using of Citrus By-products in Farm Animals Feeding

Alnaimy¹

2017

OAJS

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Conventional feedstuffs are often expensive and therefore the utilization of agroindustrial by-products as feedstuffs may be economically worthwhile. Ruminant feeding systems based on locally available by-product feedstuffs (BPF) are often a practical alternative because the rumen microbial ecosystem can utilize BPF which often contain high levels of structural fiber to meet their nutrient requirements for maintenance, growth, reproduction and production. Citrus by-product includes numerous BPF which varies according to the originating crop and method of production that is an important component of ruminant feeding systems in many areas of the world. Citrus pulp is the residues of citrus juice canning industry. Oranges, tangerines, lemons or grapefruits are used for this purpose but the common raw material for juice industry elsewhere in the world is orange fruit (Citrus sinensis). Citrus pulp is the solid residue that remains after fresh fruits are squeezed into juice. Citrus Pulp is the dried residue of peel, pulp and seeds of oranges, grapefruit and other citrus fruit.The nutritional value of citrus pulp is high owing to its high content of readily fermentable carbohydrates and contains a variety of energy substrates for ruminal microbes, including both soluble carbohydrates and a readily digestible neutral detergent fiber (NDF) fraction. Therefore, when citrus BPF substituted for starchy feeds, NDF and acid detergent fiber (ADF) digestibility coefficients are increased. Dried citrus pulp is also a valuable feed for beef and growing cattle and can partly replace energy sources safely included in rations at 20-30% of the DM possible to include up to 40% dried citrus pulp in the diets of fattening cattle without altering animal health. To increase the usefulness of citrus pulp it can be preserved by drying which can been used as the main energy source for beef cattle and heifers up to 45% has been used in calf rations but should not be used at high levels for milking cows as milk production tends to decrease. In addition, the liquid obtained from pressing citrus waste with 9 to 15percent soluble solids, of which 60 to 75percent are sugars can be concentrated to become citrus molasses.

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“…Since citrus pulp is a cheap raw material widely available in Mediterranean countries, its feeding value should be fully investigated with sheep and goats, the dominant farm animal species in the area. The conservation of fresh citrus pulp is very important for semiarid areas, since in this way roughage is made available during the dry summer, when feed resources from pastures become scarce (Volanis et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Traceability of Functional Bioactive Compounds in Fresh and Pasteurized Milk Obtained from Goats Fed with Orange Pulp

Chiș¹,

Muste²,

Vidal³

2015

BUASVMCN-FST

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Traceability is the ability to identify and trace the history, distribution, location, and application of products, parts, and materials. A traceability system records and follows the trail as products, parts, and materials come from suppliers and are processed and ultimately distributed as end products (Prache et al, 2002). In this work, were studied the bioactive compounds (total vitamin C, ascorbic acid, total phenols, flavonoids, carotenoids, vitamin A and vitamin E) and antioxidant activity of goat fresh milk and pasteurized one. The goats were fed with a standard diet (control diet) and then with a diet that incorporates orange pulp. The control diet (CD) corresponded with a standard ration (a ration wich provide the energetic and proteic values), daily food for milking animals. From that ration, the Department of Animal Science, from Politechnic University of Valencia replaced the different proportions of the ingredients for incorporating orange pulp diet (OPD). The results of the present study show that the citrus pulp silage mixture used can be fed to goats without any negative effects on the performance of the animals. Results of this study indicate that citrus pulp silage can replace part of the conventional ration of goats, thus lowering the cost of production. The first aim of this study was to compare the two types of goat diets: a standard diet and a diet with orange pulp, by analyzing the bioactive compounds in fresh and pasteurized milk. The results demonstrate that all the bioactive compounds are bigger in the orange pulp diet than in the control diet. The second objective of this study was to analyze the bioavailability and traceability of bioactive compounds in fresh milk.

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Effects of feeding ensiled sliced oranges to lactating dairy sheep

Cited by 26 publications

References 14 publications

Short-Term Effect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality

Short-Term Effect of the Inclusion of Silage Artichoke By-Products in Diets of Dairy Goats on Milk Quality

Using of Citrus By-products in Farm Animals Feeding

Traceability of Functional Bioactive Compounds in Fresh and Pasteurized Milk Obtained from Goats Fed with Orange Pulp

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