English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This research aimed to investigate the potential use of banana peels waste for sheep feeding. Completely randomized design was used to compare the chemical, phenol, and tannin compositions between raw and ripened banana peels from 4 different varieties (Ambon, Muli, Nangka, Kapas). Moreover, a 2x4 factorial design was used to test the main effects of ripening stages (raw, ripened) and doses (10, 20, 30, 40%) of Ambon banana peels on  in vitro  dry matter and organic matter digestibility (DMD and OMD, %), ammonia (NH3, mM), volatile fatty acids (VFA, mM), pH, and total gas production (TGP, ml). Raw banana peels contained less (P 0.05). Based on  in vitro  assessments, raw Ambon banana peels had lower (P&lt;0.001) DMD, OMD, and VFA but higher NH3 (P&lt;0,001) than ripened ones. Adding Ambon banana peels from 10 to 40% replacing roughage in the diet increased (P&lt;0.001) DMD, OMD, and VFA but decreased (P&lt;0,001) NH3. Both raw and ripened Banana peels have the potential for sheep feeding based on their chemical and  in vitro  assessments.

Potential Use of Banana Peels Waste at Different Ripening Stages for Sheep Feeding on Chemical, Tannin, and In Vitro Assessments