Note on in vitro digestion of avocado products for pigs

Abstract

In vitro (pepsin/pancreatin) digestibility coefficients of pulp, seed, and peel of avocados of the Creole and Hass varieties were studied according to a 2 x 3 factorial arrangement in which the factors were the variety and parts of the fruit. Creole avocado were heavier in natura than Hass exemplars (310.7 g and 156.8 g), whereas Hass had a greater proportion of pulp than the Creole fruits (76.0% and 64.6%). No significant interactions were observed. In vitro digestibility of dry matter (DM), organic matter (OM), and nitrogen (N) were higher for the Creole variety compared with the Hass. In vitro digestibility of N was similar in the pulp and seeds, and higher than in the peels (731, 773, and 550 g/kg-1, respectively). Use of the entire avocado as pig feedstuff would have a lower nutritional value compared with feeding just avocado pulp. Supplementation of a diet based on avocado with additional protein may be needed for optimal production.

Association of gene expression with blood metabolites and fatty acid profile in lambs

“…A similar situation occurred for PUFA values and in the AM treatment there was an increase in MUFA content but this was not statistically significant. This slight increase in the modification of fatty acids in L. dorsi when AM was included in the animal feed is important and could perhaps improve with a higher consumption of AM, as happened in pigs (Hernández-López et al, 2016), also in sheep without affecting productive behavior (Bugarín-Prado et al, 2021;, due to the digestibility of its lipids and the availability of MUFA (Ly et al, 2021). However, high levels of AM can improve meat quality, without affecting the amount of fat, but affect ration consumption, as has been reported in monogastrics and ruminants (de Evan et al, 2020;Fránquez et al, 2017;Ruíz-Dimas et al, 2022).…”

“…Currently, there are agricultural by-products that can be used in animal fattening, for example the avocado fruit (Persea americana Mill. ), a product whose high production and export standards have an impact on the discarding of many fruits due to their small size or physical damage; however, since the nutritional value of discarded avocados is not affected, they can be included in rations for sheep (Bugarín et al, 2021;Lemus-Flores et al, 2020), as it presents high levels of unsaturated fatty acids, vitamins, antioxidants and minerals, a high fat content with values ranging from 10 to 30 % (Araujo et al, 2018), avocado fruits are highly digestible (Ly et al 2021) contain mainly fatty acids such as oleic and linoleic, which decrease saturated fats and the harmful effects of animal fats (Hernández-López et al, 2016).…”