Productive, Qualitative, and In Vitro Fermentation Traits of Amaranthus Grains as Potential Ingredients for Pig Diet

The present work compared the agronomic traits, chemical composition, fatty acid profile, and in vitro fermentation characteristics of twelve accessions Amaranthus spp., belonging to A. cruentus, hybridus, hypochondriacus, tricolor, grown a semiarid Mediterranean area. Among accessions, Benin Arizona (A. cruentus) Pennsylvania hypochondriacus) showed highest seed yield (on average, 322.1 g m−2), while Taiwan tricolor) India Iowa thousand weight 0.81 g). species, hypochondriacus crude protein (16 100g−1), starch (51.5 soluble detergent fiber (2.03 100g−1) contents most favorable with short-chain (SCFA 52.6 mmol g−1) butyric (20.7% SCFA) production together lowest (4.93 insoluble dietary (12.5 content. level monounsaturated acids (32.67 Ohio hybridus) had levels polyunsaturated (44.62 n6-PUFA (44.21 n3-PUFA (0.63 100g−1). exhibited not only desirable nutritive characteristics, suitability growing conditions, but also potential beneficial effect. Nonetheless, it is recommended run longer-term field trials confirm these findings assess genotype by environment interaction either current or others from wide Amaranth germplasm available.