@article{article_482334, title={Determination of In Vitro Digestion Values of Alfalfa Hay, Dried Tomato Pomace and their Combinations}, journal={Van Veterinary Journal}, volume={30}, pages={63–66}, year={2019}, author={Selçuk, Zehra and Salman, Mustafa and Muruz, Habip}, keywords={Yonca kuru otu,Domates posası,İn vitro gerçek organik madde sindirilebilirliği,İn vitro NDF sindirilebilirliği}, abstract={ Tomato pomace, a by-product of the processing of tomoto for paste, ketchup, juice, is made up of tomato skin, pulp and crushed seeds after the process. Evaluating of tomato pomace as an ingredient of a diet may occur a potential for ruminant nutrition. For this reason, the aim of this study was to determine in vitro true digestibility values of alfalfa hay and dried tomato pomace mixtures formed with different levels of them for ruminants. The mixtures were prepared as alfalfa hay (100%), dried tomato pomace (100%), alfalfa hay (25%)+dried tomato pomace (75%), alfalfa hay (50%)+dried tomato pomace (50%), alfalfa hay (75%)+dried tomato pomace (25%). The filter bags containing feed mixtures, buffer solutions and rumen fluid were prepared as described for Ankom Daisy II in vitro fermentation system. After 48 h incubation, filter bags gently washed until they were completely clean. Thereafter, neutral detergent fiber procedure was performed. Whereas in vitro true organic matter and neutral detergent fiber digestibilities of alfalfa hay was the lowest, in vitro true organic matter and neutral detergent fiber digestibilities of dried tomato pomace was the highest in the study. There were increases in in vitro true organic matter and neutral detergent fiber digestibility values of the mixtures with the increasing levels of dried tomato pomace (P<0.05). The higher digestibility values of the mixtures formed by alfalfa hay and dried tomato pomace may be due to a positive interaction between alfalfa hay and dried tomato pomace. }, number={1}, publisher={Van Yüzüncü Yıl Üniversitesi}