Effects of Binder Type and Inclusion Level on the Physical and Nutritional Values of Fruit By-product Pellet Feeds

Date Received: Jul 28, 2025

Date Accepted: Sep 15, 2025

Date Published: Sep 30, 2025

DOI: https://doi.org/10.31817/vjas.2025.8.3.

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Issue: Vol. 8 No. 3 (2025): Vietnam Journal of Agricultural Sciences

Section:

ANIMAL SCIENCE – VETERINARY MEDICINE – AQUACULTURE

How to Cite:

Vinh, N. T., Ngan, V., Bich, B., Pha, P., Doanh, B., Giang, N., & Tuan, B. (2025). Effects of Binder Type and Inclusion Level on the Physical and Nutritional Values of Fruit By-product Pellet Feeds. Vietnam Journal of Agricultural Sciences, 8(3), 2642–2649. https://doi.org/10.31817/vjas.2025.8.3.

Effects of Binder Type and Inclusion Level on the Physical and Nutritional Values of Fruit By-product Pellet Feeds

Nguyen Thi Vinh (*) 1 , Vu Thi Ngan 1 , Bui Thi Bich 1 , Phuong Huu Pha 1 , Bui Huy Doanh 1 , Nguyen Thi Phuong Giang 1   , Bui Quang Tuan 1

  • Corresponding author: [email protected]
  • 1 Faculty of Animal Sciences, Vietnam National University of Agriculture, Hanoi 12400, Vietnam

    • Keywords

    Fruit by-product, natural binder, dose of binder, ruminant pellet feed

    Abstract


    This study investigated the effects of binder type (molasses and cassava flour) and inclusion level (5% and 10%) on the physical and nutritional characteristics of ruminant pellet feeds formulated with pineapple and passion fruit peels. Four treatments were evaluated: 5% molasses, 10% molasses, 5% cassava flour, and 10% cassava flour, each replicated three times in a completely randomized design. The results showed that pellets with 10% molasses had the greatest durability (95.67%), a high density (475.72 mg mL-1), and elevated sugar (18.44%) and saponin (9.47%) contents, alongside improved concentrations of key amino acids such as lysine (1.29%) and glutamic acid (3.12%). By contrast, the 10% cassava flour treatment produced the lowest pellet durability (92.11%), density (468.06 mg mL-1), and amino acid levels, particularly lysine (0.47%) and aspartic acid (1.01%). Overall, molasses, especially at a 10% inclusion, proved more effective than cassava flour in enhancing both the physical quality and nutritional value of fruit by-product pellets. These results highlight the potential of utilizing fruit processing residues with natural binders to produce sustainable, cost-effective pellet feeds for ruminant production systems.

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