Varietal differences in nutrient, amino acid and mineral composition and in vitro rumen digestibility of grape ( Vitis vinifera ) pomace from the Cape Winelands vineyards in South Africa and impact of preservation techniques
| Autor: | Voster Muchenje, Cletos Mapiye, E. Raffrenato, Obert C. Chikwanha, Hannibal T Musarurwa |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Animal feed
Chemistry fungi 0402 animal and dairy science Pomace food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Horticulture Rumen Neutral Detergent Fiber 0404 agricultural biotechnology Nutrient Dry matter Agronomy and Crop Science Chemical composition Winemaking |
| Popis: | Grape pomace, a by-product of the winemaking industry, is a potential source of animal feed but its nutrient and chemical composition is not sufficiently studied in South Africa. The current study investigated the changes in nutrient, amino acid and mineral composition, and in vitro digestibility of neutral detergent fiber of grape (Vitis vinifera var. Pinotage, Shiraz and Sauvignon Blanc) pomace after three drying treatments: sun (7d), freeze (72 h) and oven drying (72 h at 60 °C). Oven-dried Shiraz had the greatest dry matter, crude protein and the least ash content (P |
| Databáze: | OpenAIRE |
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