The d rmination of nutritive value of fruit and vegetable wastes using of in situ te nique

In order to detennine of n ·itive value of fmit and vegetable wastes using in situ technique, this study w fistulated wetheres (35± 8 kg) were used in in situ method. The nuninal DM and CP disa 4,8,12,16,24,36,48,72 and 6 h. Dty matter and cmde protein degradabilities of vegetable wastes and cru differences. The deg.·ada ity value of vegetable wastes at 96 h was higher than can ot wastes and the (P<0.05). The cmde prote degradabilities at 96 h did not show significant differences (P>0.05). It was c vegetable wastes can be us as a ing.·edient in 1uminant diet.