Tiêu hóa in vitro các chất dinh dưỡng trong chuối tiêu và tiêu hóa in vivo, hiệu quả sử dụng nitơ của khẩu phần ăn có quả chuối xanh và chín ở lợn

The study was conducted to assess the nutritional value, in vitro digestibility and in vivo digestibility in growing pigs offered diets containing 15% green and ripe bananas in meal form. Results showed that dry matter content (DM,%) in banana fruit (at green, semi-ripe, ripe stages), banana flower and stem were 13.77, 12.59, 14.10, 7.53 and 7.83% respectively; Gross energy of bananas are from 3734 to 4115 kcal/kg DM; CP and NDF content of green banana were higher than that of semi-ripe and ripe banana. In vitro digestibility of DM, CP and GE in green banana is lower than that of the semi-ripe and ripe fruits (44.40%,70.36%, 44.90% compared with 81.43%, 75.65%, 55.52% and 85.44%, 78.60%, 54.04% respectively). In vivo digestibility of DM, GE's green banana diet was higher than ripe banana diet and control diet (85.70%, 86.00% compared with 81.69%, 80.25% and 84.76%, 84.09% respectively). However, in vivo digestibility of CP was higher in green banana diet than in ripe banana diet and was lower than the control diet. In addition, green banana diet reduces the amount of nitrogen excreted in the urine and increases nitrogen use efficiency than ripe banana diet and the control diet.