Aminifard, Zahra

[ 1 ] - Evaluation of the Nutritional Value of Banana Peel and Effect of Its Different Levels on Digestibility and In Vitro Fermentation Parameters

The purpose of this study was to determine the chemical composition and comparing the in vitro fermentation parameters of banana peel (BP) with wheat straw and alfalfa hay. Thereafter, BP was added at levels 0, 50, 100, 150 or 200 g/kg dry matter (DM) at the expense of dietary hay. Banana peel had higher crude protein (CP) content compared to wheat straw, but it was lower than alfalfa (P<0.05)....