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Increasing nutritive value of white grape pomace by ensiling and drying for ruminants nutrition

Published online by Cambridge University Press:  22 November 2017

A Golghasemgharehbagh ,
R Pirmohammadi  and
O Hamidi
A Golghasemgharehbagh*
Affiliation:
Department of Animal Science, Faculty of Agriculture, Payame Noor University(PNU), shahindej, Islamic Republic of Iran
R Pirmohammadi
Affiliation:
Department of Animal Science, Faculty of Agriculture, Urmia University, urmia, Islamic Republic of Iran
O Hamidi
Affiliation:
Department of Animal Science, Islamic Azad University, Maragheh Branch, Maragheh, Islamic Republic of Iran
*
Email: [email protected]
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Extract

There is increasing demand for efficient use of animal food by products due to economic and environmental concerns. Agricultural by products such as tomato pomace, citrus pulp and grape pomace (GP) may be substituted advantageously to tackle animal feed shortage. Alipour and Rouzbehan (2006) demonstrated that GP tannins have adverse effects on nutrient utilization and other nutritional parameters in ruminants. Ensiling (Makkar, 2003) and drying (Martin-Garcia and Molina-Alcaide, 2007) can be used as a method of decreasing and inactivation of tannins. The aim of this study was to determine the effects of ensiling and drying on chemical composition, tannin content and improving nutritive value of GP.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 195
Copyright
Copyright © The British Society of Animal Science 2009

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References

Alipour, D., Rouzbehan, Y., 2007. Anim. Feed Sci. Technol. 137, 138–149.Google Scholar
AOAC, 2003. Washington, D.C. USA chapter 4, pp. 37 (4.6.03).Google Scholar
Makkar, H.P.S., 2003. Small Rumin. Res. 49, 241–256.Google Scholar
Martin-Garcia, A.I., Molina-Alcaide, E., in press. Doi: 10.1016/j.anifeedsci.2007.09.005.Google Scholar