Observatorio de I+D+i UPM

Descripción
According to Food and Agriculture Organization of the United Nations (FAO) estimations, nearly 50% of the initial production of vegetables and fruits is lost or wasted. Losses can happen at different stages of the food chain supply, but mainly at agricultural production (cultivation and harvest), distribution, and consumption. The wasted vegetables represent a significant volume that could be used for ruminant feeding, but before using them in practice, it is necessary to evaluate their nutritive value. In this study, we analyzed the chemical composition, in vitro rumen fermentation, and intestinal digestibility of wastes of four types of cabbages: Brussels sprouts, white cabbage, Savoy cabbage, and red cabbage. All cabbages wastes had high moisture content, but their dry matter was rich in protein and sugars and was rapidly and extensively fermented in the rumen. The in vitro results of this study provided useful information for including cabbage wastes in ruminant diets, indicating that Brussel sprouts could be included up to 24% of the concentrate of a dairy sheep diet, replacing cereals and soybean meal, without negatively affecting rumen fermentation. In vivo studies are required to confirm these results.
Internacional	Si
JCR del ISI	Si
Título de la revista	Animals
ISSN	2076-2615
Factor de impacto JCR	2,323
Información de impacto
Volumen	9
DOI	10.3390/ani9090588
Número de revista
Desde la página	588
Hasta la página	588
Mes	SIN MES
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• Autor: Trinidad De Evan Rozada (UPM)
• Autor: Andrea Vintimilla
• Autor: Carlos Navarro Marcos
• Autor: María José Ranilla (Universidad de León)
• Autor: Maria Dolores Carro Travieso (UPM)

• Creador: Departamento: Producción Agraria