Effects of extracts derived from pistachio by-products on ruminal fermentation and methane production

The objective of this study was to evaluate the effects of different doses of pistachio by-product (PBP) extracts supplemented with alfalfa hay (AH) or barley grain (BG) on microbial fermentation in an in vitro fermentation system. The total extracted phenolic compounds were 36.96, 65.78, 67.02 and 8.85% and total extracted tannin contents were 37.11, 59.64, 56.87 and 7.55% when PBP was extracted with water, ethanol 70%, methanol 80% and a mixture of chloroform and methanol, respectively. Adding the mixture of chloroform and methanol extracts to both substrates reduced the gas production (P