Evaluation of seed of guava (Psidium guajava L.) as an alternative in ruminal nutrition

The nutritional contents of guava flour and germinated guava seeds were evaluated. A proximal analysis and in vitro digestibility were performed. There were significant differences between the flour and germinated guava seeds (p < 0.01) for a percentage of ash, crude protein, crude fiber and neutral detergent fiber. In the in vitro digestibility, the highest gas production was given by germination, with 40 ml of gas per 200 mg of dry matter. The highest production of volatile fatty acids after in vitro digestibility (48 h) occurred in the germination of guava seed. Basing on these results, it is concluded that the flour and germinated guava seeds have the possibility of being used in the diet of ruminants.