Evaluation of the Nutritional Value of Banana Peel and Effect of Its Different Levels on Digestibility and In Vitro Fermentation Parameters

Primarily the purpose of this study was to determine the chemical composition and the in vitro fermentation parameters of banana peel (BP) in comparison with wheat straw and alfalfa hay. Then, substitutional effects of BP with levels of 0, 50, 100, 150, and 200 g/kg in dry matter (DM) In Vitro Fermentation Parameters were investigated. Results showed that BP had higher crude protein (CP) content compared to wheat straw, but it was lower than alfalfa (P<0.05). However, neutral detergent fibre (NDF), acid detergent fibre (ADF) and lignin content of BP were lower compared to other experimental feeds (P<0.05). Greater ether extract and non-fibre carbohydrate contents were observed in BP compared to other experimental feeds (P<0.05). Potential of GP (b coefficient) and ruminal organic matter disappearance of BP were greater than wheat straw, but they were lower compared to alfalfa (P<0.05). Alfalfa and BP had similar total GP (TGP) and DM disappearance (P>0.05). Microbial protein production (MPP) increased with BP incubation compared other feeds (P<0.05). Two-stage DM and ADF digestibility were lower in BP than alfalfa (P<0.05), while their NDF digestibility was not significant (P>0.05). A linear reduction in ammonia-N concentration and a linear increase in MPP and partitioning factor were observed as BP dietary level was elevated (P<0.05). Other fermentation parameters and ruminal DM and OM digestibility were similar among experimental diets (P>0.05). In conclusion, results of present study indicated that banana peel has a better nutritive value in comparison with wheat straw and is comparable to alfalfa. In addition, it can be used in dry nutrition up to 20 % DM without any negative effects on in vitro fermentation parameters.