Effects of ensiling on nutrient value and some physical and chemical parameters in Pistachio by-products

The present study was conducted to investigate the effects of ensiling pistachio by-product (PBP) on nutrient value، some physical and chemical parameters. Fresh PBP were ensiled into a trench silo for 3 months and simultaneously amount of PBP was dried in front of the sun. Chemical composition، buffering capacity، water holding capacity، protein fractionation according to cornell net carbohydrate and protein system (CNCPS)، concentration of aflatoxin poison and ruminal and post ruminal degradability was measured for both products. The result showed that pH reduced from 4. 73 to 4. 12 after ensiling. The ensiled PBP had low aNDFom and water soluble carbohydrates and high phenolic compounds content compared to the sun dried PBP (P<0. 05). There was no difference in buffering capacity، water holding capacity، non protein nitrogen، concentration of aflatoxin and degradability in total gastrointestinal tract between sun-dried and ensiled PBP. Aflatoxin concentration for both PBP was in the permitable range of using in animal nutrition. It was concluded that PBP had a good potential for ensiling and that process of ensiling had no deterimental effect on nutritive value of PBP and furthermore ensiled PBP had a desirable aerobic stability.