Effect of microwave irradiation on the fermentation characteristics and nutritive value of tomato pomace for ruminants using in vitro gas production technique

Abstract

This study was conducted to estimate the effect of microwave irradiation on fermentation pattern, metabolizable energy content and organic matter digestibility of tomato pomace using in vitro gas production technique. Tomato pomace samples were collected, pooled, ground and then exposed to 1000W microwave irradiation for 0, 2.5 and 5 minutes. The experimental samples were incubated in vitro with rumen liquor taken from three fistulated Iranian native cows at 2, 4, 6, 8, 12, 16, 24, 36, 48, 72 and 96 h. Cumulative gas production volume at early incubation times was significantly decreased by microwave treating time (P<0.01). Microwave irradiation could not significantly affect gas production parameters. Significant effects were not found on metabolizable energy content (7.82 - 8.02 MJ/ Kg DM) and organic matter digestibility (51.87% - 53.15%) of microwave treated tomato pomace. The results showed that microwave irradiation may be a useful method to decrease ruminal gas production (including methane), without any negative effects on nutritional value of tomato pomace.

Keywords

• tomato pomace
• microwave
• nutritive value
• gas production
• metabolizable energy