Description
Citrus pulp is the by-product obtained after juice extraction in the industry. The term “citrus” includes different fruits of the Citrus genus: oranges account for around 54% of global citrus production, equivalent to 125 million tonnes. Mandarins represent 27%. The remaining production corresponds to lemons and limes, 13%, and grapefruits, according to FAO, 2017.
In citrus juice production, 30–50% of the weight of the processed fruit becomes by-products, including: peels, a source of oils and phenolic compounds; seeds, rich in unsaturated fatty acids; pulp and juice vesicles, rich in sugars and soluble fiber such as pectins; and rind, rich in molasses, pectins, and essential oils.
It is a high-energy product for ruminants and pigs, similar to barley grain in terms of metabolizable energy. It can be included at high levels, over 20% DM, especially in high-production lactation diets. The usual inclusion levels of citrus pulp are around 10–15%, up to a maximum of 20% in sows, without compromising productive performance or slaughter results.
It is a highly palatable product due to its pleasant aroma and high sugar content, although its inclusion should be gradual to facilitate digestive adaptation to the increased level of soluble fiber in the diet.
