digestion kinetics of carbohydrate fractions of citrus by-products

the present experiment was carried out to determine the digestion kinetics of carbohydrate fractions of citrus by-products. grapefruit pulp (gp), lemon pulp (le), lime pulp (li) and orange pulp (op) were the test feed. digestion kinetic of whole citrus by-products and neutral detergent fiber (ndf) fraction and acid detergent fiber (adf) fractions of citrus by-products were measured using the in vitro gas production technique. fermentation kinetics of the neutral detergent soluble carbohydrates (ndsc) fraction and hemicelluloses were calculated using a curve subtraction. the fermentation rate of whole was the highest for the le (p < 0.05). for all citrus by-products lag time was longer for hemicellulose than other carbohydrate fractions. there was no significant difference among potential gas production (a) volumes of whole test feeds (p < 0.16). dry matter (dm) digestibility contents of le and li were the highest (p < 0.02). the ndf digestibility was the highest (p < 0.05) in li and gp, while the lowest (p < 0.03) values of adf digestibility were observed in li and le. according to the results of the present study, carbohydrate fractions of citrus by-products have high potential for degradability. it could also be concluded that carbohydrate fractions of citrus by-products have remarkable difference in digestion kinetics and digestive behavior.