Creat membership Creat membership
Sign in

Forgot password?

Confirm
  • Forgot password?
    Sign Up
  • Confirm
    Sign In
Creat membership Creat membership
Sign in

Forgot password?

Confirm
  • Forgot password?
    Sign Up
  • Confirm
    Sign In
Collection
For ¥0.57 per day, unlimited downloads CREATE MEMBERSHIP Download

toTop

If you have any feedback, Please follow the official account to submit feedback.

Turn on your phone and scan

home > search >

Evaluation of grape pomace from red wine by-product as feed for sheep

Author:
Guerra-Rivas, Cristina  Gallardo, Beatriz  Mantecon, Angel R.  del Alamo-Sanza, Maria  Manso, Teresa  


Journal:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE


Issue Date:
2017


Abstract(summary):

BACKGROUNDThis work aimed to study the chemical composition and in vitro digestibility of seeds and pulp from grape pomace. In sacco degradability, ruminal fermentation of grape pomace fractions and plasma lipid peroxidation were also studied in sheep fed with or without grape pomace. RESULTSSeed and pulp fractions of grape pomace had different values for cell walls (523 vs 243gkg(-1) dry matter (DM)), crude protein (CP, 104 vs 138gkg(-1) DM), ether extract (EE, 99.0 vs 31.7gkg(-1) DM), polyunsaturated fatty acids (PUFA, 69.6 vs 53.3%) and extractable polyphenols (55.0 vs 32.1gkg(-1) DM). The in vitro true digestibility, DMin sacco degradability and CP degradability of seeds and pulp were also different (0.51 vs 0.82, 0.30 vs 0.45 and 0.66 vs 0.39 respectively). The ammonia-N concentration and total volatile fatty acids (VFA) in ruminal liquid were significantly lower and plasma lipid peroxidation was also numerically lower in sheep that consumed grape pomace. CONCLUSIONThe nutritive value of grape pomace varies depending on the proportion of seeds and pulp. The interest of this by-product in sheep feeding could be related to its polyphenol and PUFA content, which could improve meat and milk quality. (c) 2016 Society of Chemical Industry


Page:
1885---1893


VIEW PDF

The preview is over

If you wish to continue, please create your membership or download this.

Create Membership

Similar Literature

Submit Feedback

This function is a member function, members do not limit the number of downloads