Effect of maturity stages of Fig (Ficus sur) fruits on chemical composition, in vitro digestibility and in sacco dry matter degradability

摘要

Thepresentstudywasconductedtoinvestigatetheeffectoffruitsmaturitystagesatharvestonchemicalcomposition,invitrodigestibilityandinsaccodegradabilityofFicussurfruits(FSF).ThetreatmentsinvolveddifferentmaturitystagesofFicussurfruits.Color,moisturecontent,andtexturewereusedtodistinguishamongthefruitmaturitystages.Fruitsatearly,mid,andlatestagesofmaturitywerecollectedfromfivetreesandanalyzed.nbsp;Theproximatecompositionofthefruitsvariedonlyslightly(0to3)withtheprogressinmaturityofthefruits.TheexceptionwastheDMcontentwhichincreasedfrom45to87withincreasingmaturity.Thecondensedtanninswerelow(2)forallthestagesofmaturity.nbsp;Invitroandinsaccomeasurementsindicatedthatthefruitsatallstagesofmaturityweretheoreticallyonlyslightlyinferiortocerealgrainsassourcesofdigestibleenergy.However,thehighwashinglossintheinsaccostudy(38to42)indicatesthatmuchofthedigestiblecarbohydratewasintheformofsolublesugarswhich,dependingonthelevelsusedinthediet,couldcompromisetherealizablenetenergyvalueofthediet.Asincerealgrains,thecrudeproteincontentwasrelativelylow(7.07to7.33inDM).