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Under the global trend for a circular economy, agricultural by-products such as pineapple peel residue are being evaluated for their potential as animal feeds. In Taiwan, the pineapple peel is gaining more and more attention due to its high moisture and non-fiber carbohydrate content. While traditionally ensiled, the nutritional value of pineapple peels preserved by salting remains unclear. This study aimed to evaluate the effects of replacing sugarcane bagasse (a roughage source) with different levels of salted pineapple peel on rumen fermentation using an in vitro method. The experimental treatments included 0% dry matter (DM) salted pineapple peel residue (Control, CON), 4% DM (LOW), and 8% DM (HIGH) as replacements for roughage in the diet. In vitro rumen incubation was conducted at 0, 4, 8, 12, 24, and 48 hours, with measurements taken for fermentation parameters (pH, NH₃-N, and VFA) and digestibility (DM, OM, CP, NDF, ADF, ADL). Results showed that the addition of salted pineapple peel accelerated the early drop in ruminal pH, with a significantly lower pH observed after 48 hours. Although NH₃-N concentrations were generally lower in the treatment groups than in the control, low inclusion levels may influence ammonia levels during prolonged fermentation. VFA production increased steadily over time in all groups, with a shift toward propionate dominance during extended fermentation. The HIGH group showed higher acetate and propionate levels, and total VFA production at 4 hours, along with a lower acetate-to-propionate ratio, indicating enhanced short-term fermentation efficiency. Regarding nutrient digestibility, the HIGH group performed better within 24 hours, though NDF, ADF and ADL degradation slowed by 48 hours—a trend not observed in the LOW group. Overall, salted pineapple peel enhances short-term rumen fermentation and nutrient utilization, though high inclusion levels may impact long-term rumen stability.
Keywords: Ruminants, pineapple peel, in vitro rumen incubation.
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