TY  - JOUR
T1  - Determination Chemical Composition and Nutritional Value of Restaurant Waste Through <I>in vitro</I> Gas Production Techniques
AU - Moradi, Mahdi AU - Khani, Ali Hosin AU - Alijani, Sadegh 
JO  - Research Journal of Animal Sciences
VL  - 5
IS  - 4
SP  - 52
EP  - 54
PY  - 2011
DA  - 2001/08/19
SN  - 1993-5269
DO  - rjnasci.2011.52.54
UR  - https://makhillpublications.co/view-article.php?doi=rjnasci.2011.52.54
KW  - Restaurant waste
KW  -digestibility
KW  -in vitro gas production
KW  -chemical composition
KW  -lamb
AB  - The purpose of this research was to determine the chemical composition, digestibility of restaurant waste by gas production technique. To achieve this goal, two Ghezele-Arkha Merino sheep hybrid fitted with rumen cannula in the average 40&plusmn;1.5 kg weights were used. Chemical composition of restaurant waste included Dry Matter (DM), Ether Extract (EE), Crude Protein (CP), Crude Fiber (CF), Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF) and Metabolism Energy (ME) were determined 4.33, 14, 15, 8.1, 2.15, 8.6 and 27.3%, respectively. Average gas production and energy metabolism of restaurant waste 7.87 mg g<SUP>-1</SUP> DM and 8.13 MJ kg<SUP>-1</SUP> DM, respectively were obtained.
ER  -