Dried orange pulp
Dried Orange pulp is the byproduct resulting from the extraction of citrus juice. The remaining pulp is formed of the peel (60-65%), segments of fruit (30-35%) and seeds (0-10%). Once obtained from the fresh fruit (85% moisture), the pulp undergoes a heat-drying process in a natural gas oven. The hot air, which does not come into contact with the fuel, enabled the moisture to be reduced to levels that vary between 8% and 12%. It is a 100% natural product, free from toxins, contaminants and pathogens and, as such, it is a top-quality product with an intense citric aroma. In the single integral format in which the product is sold, the content is perfectly visible (peel, seeds, pulp and stalk). It has a significant pectin content. From a nutritional perspective, in animal feed, the ingredient is similar to beetroot pulp, due to the high concentration of carbohydrates, the notable proportion of components of the cell wall and the low degree of lignification. Due to its unusual taste, it must be introduced into the feed ration gradually. Once the animals have got used to the taste, it is an extremely desirable ingredient that can account for 25% of the feed ration or up to 4 kg per animal/day.
Amino acid profile
|% CB||% food|
|Methionine + Cystine||2,34||0,15|
|Total sugars (Sucrose)||50%|
Properties of dried orange pulpThe palatability of dried orange pulp is very good and it has a high level of digestibility (DOM 85%) and an energy value similar to barley (2.67 Mcal of metabolizable energy 3x/kg), as well as helping to improve the production of fatty matter. Its ruminal fermentation is typically acetic. Key properties of dried orange pulp protein include its high level of solubility (35-40%), effective degradability of around 65% and a degradation speed of 6% per hour. The intestinal digestibility of the protein that is not subject to ruminal degradation is around 85%.
At Industrias Ralda, we offer our customers this product in the following formats:
- By weight