Pistachio by-products in dairy cow’ rations: Effects on rumen fermentation and milk production

Use of agricultural by-products in animal nutrition is of special interest due to high costs of feed ingredients and also environmental issues. In harvest time, pistachio by-products (PBP) is produced during the process of pistachio nuts de-hulling. Proper concentrations of protein (13%) and fat (5%) in PBP makes this by-product as a valuable feed ingredients in diets of animals. However, the presence phenolic compounds in PBP may limit its use in high proportions into dairy cow’ rations. This review paper provide the recent information on the effects on PBP as a proper feed in diets of dairy cows.

Keywords:

Pistachio by-products , Rumen fermentation , Milk yield , Dairy cows