RT info:eu-repo/semantics/article
T1 Evaluation of grape pomace from red wine by-product as feed for sheep
A1 Guerra Rivas, Cristina María
A1 Gallardo García, Beatriz
A1 Ruiz Mantecón, Ángel
A1 Álamo Sanza, María del
A1 Manso Alonso, María Teresa
K1 Grape pomace
K1 Nutritive value
K1 Phenolic compounds
K1 Ruminal degradation
K1 Sheep
K1 3104.07 Ovinos
AB 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 243 g kg−1 dry matter (DM)), crude protein (CP, 104 vs 138 g kg−1 DM), ether extract (EE, 99.0 vs 31.7 g kg−1 DM), polyunsaturated fatty acids (PUFA, 69.6 vs 53.3%) and extractable polyphenols (55.0 vs 32.1 g kg−1 DM). The in vitro true digestibility, DM in 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.
PB Wiley
SN 0022-5142
YR 2017
FD 2017
LK https://uvadoc.uva.es/handle/10324/80549
UL https://uvadoc.uva.es/handle/10324/80549
LA eng
NO Journal of the Science of Food and Agriculture, April 2017, vol. 97, n. 6, p. 1885-1893.
NO Producción Científica
DS UVaDOC
RD 13-dic-2025