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Use of Pistachio By-Product Extracts by Different Solvents to Reduce Ruminal Degradability of Canola Meal Protein

The objective of this study was to evaluate the effects of different doses of pistachio by-products (PBP) extracts on the protein protection from ruminal degradability in canola meals. PBP were extracted by four different solvents, i.e. 70% ethanol, 80% methanol, a mixture of chloroform and methanol, and water. Then, an in situ trial was conducted to determine ruminal degradability and disappearance (three head of castracted Taleshi male calves) and post ruminal (Daisy II incubator ) of proteins in canola meal with 0.5 and 1 % tannins of PBP extracts supplementation. The total extraction of tannin contents with water, ethanol, methanol and mixture of chloroform and methanol extracts of PBP were 37.11, 9.64, 56 .87 and 7.55 %, respectively. Canola meal supplementation with 0.5 % tannin from water and 1 % tannin from ethanol extracts decreased the protein ruminal disappearance (P < 0.01) without any negative effect on total gastrointestinal tract disappearance of protein. Also, the addition of 0.5 and 1 % water extracted tannin to canola meal reduced (P < 0.01) the ruminal degradability of rapidly degradable proteins. In conclusion, the results showed that tannins of water and methanol of PBP extracts could be effective on canola meals protein protection from ruminal degradability; however, the use of tannin from water extract of PBP can be more economical and practical.