A. Chakraei, J. Pourreza, A. Tabeidian,
Volume 12, Issue 43 (4-2008)
Abstract
This experiment was carried out to determine the nutritional value and the effect of different levels of tomato seed and pomace on performance of broilers. Corn grains and soyabean meals were replaced by tomato seed at levels of 6, 12 and 18 % and tomato pomace at levels of 3, 9 and 12 %. At first, the metabolizable energy of tomato seed and pomace was determined by the Sibbald method. In this experiment, 504 commercial broiler chicks (Ross 308) were used for 8 weeks (from 7 to 56 days old ) in a completely randomized design in 7 treatments with 4 replications per treatment. After 21 days, protein digestibility of the ration in illeum was determined. Apparent metabolizable energy was 3394 kcal/kg for seed and 2329 kcal/kg for pomace and crude protein was 31, 22.7, respectively . The result showed that body weight, protein digestibility of rations in illeum and carcass characteristics were not significantly different . Best energy and protein conversion efficiencies were obtained at the level of 6 % seed and 9 % pomace, that were not significantly different from control treatment. Cheeks fed with seed and 12% tomato pomace had significantly (p<0.5) higher feed intake than control group.The difference between diets containing 6% seed and 3% pomace and control group was not significant regarding feed conversion ratio.
Gh Mesbahi, A Abasi, J Jalali, A Farahnaki,
Volume 13, Issue 47 (4-2009)
Abstract
In this research, tomato peel and waste seed obtained from tomato paste processing were dried and milled. The obtained powder was added to tomato ketchup sauce in different proportions (1, 2, 5, 7 and 10%). To study the effect of tomato peel and seed powder on physicochemical and nutritional properties of the tomato ketchup samples, the parameters including lycopen, total solid, brix, total sugars, reducing sugars, protein, fat, ash, fiber, vitamin C, pH, color (L, a/b) were evaluated. Rheological properties of the ketchup samples (consistency and viscosity) were determined and compared with control samples. Sensory evaluation of the ketchup samples was carried out after 1, 2 and 5 months of storage by a group of panelists. Addition of tomato peel and seed powder resulted in an increase in total solid, brix, ash, fiber, protein, fat, consistency and viscosity of the ketchup samples. Sensory evaluation tests did not show any significant difference between the color, flavor, texture and overall acceptability of the control and samples containing 1 or 2 % of tomato peel and seed powder. In addition, sensory evaluation tests did not show any significant changes in the ketchup samples during storage. Thus, it can be concluded that nutritional and rheological properties of tomato ketchup can be improved by addition of tomato peel and seed powder.
