Ripening influences banana and plantain peels composition and energy content |
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Authors: | Emaga Thomas Happi Bindelle Jérôme Agneesens Richard Buldgen André Wathelet Bernard Paquot Michel |
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Affiliation: | 1.University of Liège, Gembloux Agro-Bio Tech, Department of Industrial Biological Chemistry, 2 Passage des Déportés, 5030, Gembloux, Belgium ;2.African Research Centre on Bananas and Plantains (CARBAP), P.O. Box 832, Douala, Cameroon ;3.University of Liège, Gembloux Agro-Bio Tech, Animal Science Unit, 2 Passage des Déportés, 5030, Gembloux, Belgium ;4.Section Systèmes agricoles, Centre wallon de Recherches agronomiques, rue du Serpont, 100, 6800, Libramont, Belgium ; |
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Abstract: | Musa sp. peels are widely used by smallholders as complementary feeds for cattle in the tropics. A study of the influence of the
variety and the maturation stage of the fruit on fermentability and metabolisable energy (ME) content of the peels was performed
using banana (Yangambi Km5) and plantain (Big Ebanga) peels at three stages of maturation in an in vitro model of the rumen.
Peel samples were analysed for starch, free sugars and fibre composition. Samples were incubated in the presence of rumen
fluid. Kinetics of gas production were modelled, ME content was calculated using prediction equation and short-chain fatty
acids production and molar ratio were measured after 72 h of fermentation. Final gas production was higher in plantain (269–339 ml
g−1) compared to banana (237–328 ml g−1) and plantain exhibited higher ME contents (8.9–9.7 MJ/kg of dry matter, DM) compared to banana (7.7–8.8 MJ/kg of DM). Butyrate
molar ratio decreased with maturity of the peels. The main influence of the variety and the stage of maturation on all fermentation
parameters as well as ME contents of the peels was correlated to changes in the carbohydrate fraction of the peels, including
starch and fibre. |
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