Nutrient content and in vitro digestibility of Turkish grape pomaces

Basit Öğe Kaydı
dc.contributor.authorBasalan, M.
dc.contributor.authorGungor, T.
dc.contributor.authorOwens, F. N.
dc.contributor.authorYalcinkaya, I.
dc.date.accessioned2020-06-25T17:51:34Z
dc.date.available2020-06-25T17:51:34Z
dc.date.issued2011
dc.departmentKırıkkale Üniversitesi
dc.description.abstractDuring harvest of grapes for wine production in Turkey, a total of 28 fresh grape pomace samples from white and red wine grape varieties were collected from wine production facilities. Samples were classified by grape color and the pomace from red grapes was separated manually into stalk, skin plus pulp and seed fractions. Nutrient contents were determined for total samples and for fractions. Assays included dry matter (DM), crude protein (CP), ether extract (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF) and ash. To estimate ruminal digestion, in vitro disappearance of DM and NDF were determined using ruminal fluid collected at a local slaughterhouse. Color of grape altered (P<0.05) DM, CP, NDF and ADF content of the grape pomace. Although in vitro disappearance of DM and NDF at 48 h was similar for pomace from both white and red grapes, DM disappearance was higher at short incubation times for pomace from red grapes. Nutrient content generally differed among the fractions of pomace assayed, and in vitro disappearance of DM at 48 h was higher for skin plus pulp and for seed than for the stalk fraction of the pomace. Fresh grape pomace, particularly pomace from red grapes rich in skin and seed, should be a suitable feed for ruminants and to nonruminants with extensive cecal fermentation. (C) 2011 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipKirikkale UniversityKirikkale Universityen_US
dc.description.sponsorshipThis experiment was funded by Kirikkale University Scientific Projects Fund.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1016/j.anifeedsci.2011.07.005
dc.identifier.endpage198en_US
dc.identifier.issn0377-8401
dc.identifier.issue3-4en_US
dc.identifier.scopus2-s2.0-80053050636
dc.identifier.scopusqualityQ1
dc.identifier.startpage194en_US
dc.identifier.urihttps://doi.org/10.1016/j.anifeedsci.2011.07.005
dc.identifier.urihttps://hdl.handle.net/20.500.12587/4914
dc.identifier.volume169en_US
dc.identifier.wosWOS:000296118400006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bven_US
dc.relation.ispartofAnimal Feed Science And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDigestibilityen_US
dc.subjectGrape pomaceen_US
dc.subjectNutrientsen_US
dc.subjectRumenen_US
dc.titleNutrient content and in vitro digestibility of Turkish grape pomacesen_US
dc.typeArticle

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