Influence of Drying and Ensiling Pistachio By-Products with Urea and Molasses on Their Chemical Composition, Tannin Content and Rumen Degradability Parameters

Chemical composition and degradability of Pistachio By-products (PB) were studied in 3 experiments. In the first experiment, PB were ensiled with urea (0 and 0.15%) and molasses (0, 1.5, 3.0 and 4.5%). Total phenols and tannins content of PB silages were reduced significantly (p<0.05) following Urea application. Their reduction rates were 60 and 80%, respectively. DM content of the treated PB silage with 4.5% molasses increased and significant (p<0.05) reduction was observed in phenols and tannin contents. In the second experiment, ruminal degradability coefficients were determined. The treatments were; dried PB (T,), PB silage without urea and molasses (T(2)) and PB silage with 0.15% molasses (T(3)). The "a" fraction of DM in T(2) (0.379) was lower than T(1) and T(3). The "c" coefficient for DM in T(1) (0.025) was higher than T(2) and T(3). The "b" coefficient of CP, in T(3) (0.339) were lower than T(1) and T(2). The "c" coefficient of CP in T(2) (0.020) was higher than T(1) and T(3). In the third experiment, rumen and intestinal disappearances of DM and CP were studied. Ruminal disappearance and total digestibility of DM, in T(2) (46.28 and 54.70%) were lower than those for T(1) and T(3). Ruminal disappearance of CP differed significantly between the treatments. The intestinal disappearance of CP in T(1) (18.5%) was significantly higher than that for T(3) (13.6%). The results showed the dried PB had higher degradability and digestibility in comparison with the ensiled PB. More in vivo practical researches are required at farm levels.