Description
Citrus pulp is the residue obtained after juice extraction in the industry. The term citrus encompasses various fruits of the Citrus genus. Oranges account for about 54% of global citrus production: 125 million tons. Mandarins represent 27%. The rest corresponds to lemons and limes (13%), and grapefruits (FAO, 2017).
In citrus juice production, 30–50% of the weight of the processed fruit becomes residues, which include: Peels a source of oils and phenolic compounds, Seeds contain unsaturated fatty acids, Pulp – composed of pulp and juice vesicles rich in sugars and soluble fiber (pectins), Rind – rich in molasses, pectins, and essential oils.
It is a high-energy product for ruminants and pigs, comparable to barley grain in terms of metabolizable energy. It can be included at high levels (>20% DM), especially in high-production lactation diets. Typical inclusion levels of pulp range from 10–15%, up to a maximum of 20% in sows without compromising productive performance or carcass yield.
It is a highly palatable product due to its pleasant smell and high sugar content, although its inclusion should be gradual to facilitate digestive adaptation to the increased level of soluble fiber in the diets.
