Effect of ripening stage and presentation form on chemical composition and in vitro digestibility of mango fruit (Mangifera indica L).
Cavallini J., Gil V., Ojeda A.
Author Affiliation: Facultad de Agronomía, Universidad Central de Venezuela, Campus Maracay, Venezuela.
Livestock Research for Rural Development 27 : Article 59
Abstract : To evaluate the effect of the ripening stage (Rs) and presentation form (Pf) of mango fruit (Mangifera indica L variety Bocado) on its chemical composition and in vitro digestibility parameters, a completely randomized design with 3×2 factorial arrangement as used. The three Rs were unripe, physiological ripe and ripe fruits; each one with two Pf: fresh or preserved, the latter through saline silage for 45 days in silos of 1000 cm3. The dry matter (47.8±15.5%), crude protein (3.6±0.4%), crude fiber (6.8±1.8%), pH (4.7±0.7), total soluble solids (10.0±6.1%), potential gas production (207.8±20.1 ml/g DM), rate of gas production (0.2±0.2%) and microbial colonization time (3.7±0.7 h) varied according to Rs*Pf interaction (P0.01). The in vitro ruminal digestibility of dry matter at 48 h (94.6±2.8%) and pig in vitro digestibility (82.8±6.5%) were influenced by Pf (P0.05). It is concluded that mango fruit (variety Bocado) present a chemical composition and in vitro digestibility parameters that make them a material of great potential for use in ruminants and pigs feeding, whether in fresh or ensiled form.