Evaluation of Saccharomyces cerevisiae supplemented pomegranate seed using in vitro gas production technique

Abstract

The aim of this study was to determine the chemical composition of pomegranate seed including tannin content, and gas production characteristics using in vitro gas production technique. The treatment contained 0, 2.5, 5 and 7.5 g yeast Saccharomyces cerevisiae (Sc) per kg of pomegranate seed based on DM (dry matter), respectively. CP, ADF, NDF, EE, ASH, TP (total phenolics) and TT (total tannin) contents in pomegranate seed were 12.2 %, 44.6 %, 62.3 %, 1.6 %, 12.1 %, 1.8 % and 0.8 %, respectively. At the early incubation time (2 h), the treatments 1 and 4 (treatment with Sc, 0 and 7.5 g.kg-1 DM, respectively) had the highest gas production volume among treatments, but after 4 h incubation the gas production volume in treatments 1 and 4 was the lowest (p < 0.05). The treatment 2 at the most incubation times had the highest gas production volume. It may be concluded that in vitro gas production parameters of pomegranate seed was improved with addition of Saccharomyces cerevisiae at 2.5 g.kg-1 DM.