Publications (2)0 Total impact
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Article: Effects of Ensiling and Drying of White Grape Pomace on Chemical Composition, Degradability and Digestibility for Ruminants
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ABSTRACT: Grape Pomace (GP) is an agro-industrial by-product that can be utilized as a feed resource in ruminant diets. This study was done to determine the effects of ensiling and drying on degradability and digestibility of GP. Crude protein content in EGP and DGP was 144 and 132 g kg-1 DM, respectively. DM and NDF concentration of DGP was 497 g kg-1 and 504 g kg-1 and for EGP were 225 and 69.3 g kg-1, respectively. Total Tannins (TT) and Total Phenols (TP) concentration of DGP (186 and 236 g kg-1) was higher than EGP (92 and 132 g kg-1). The soluble components of EGP (a fraction) were 16.6% while this value for DGP was 24.3%. Rapidly degraded fraction of EGP was significantly (pb fraction) in DGP (26.3%) was significantly (pc fraction) was not significant among DGP and EGP. DMD and OMD values obtained for DGP and EGP was 345, 285, 247 and 197 (g kg-1 DM), respectively.Journal of Animal and Veterinary Advances. 01/2007; -
Article: Effects of Polyethylene Glycol (PEG) Addition on Chemical Composition, Degradability and Digestibility of White Grape Pomace
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ABSTRACT: The Grape Pomace (GP) is one of the agro-industrial by-products that can be used in ruminant feeding. But it has anti-nutritional factors such as tannins. An experiment was carried out to study the effect of Polyethylene Glycol (PEG) addition on chemical composition, degradability and digestibility of white grape pomace for ruminants. Inclusion rate of PEG to GP was done at 4 levels. The nylon bag technique was used to determine the rate of degradability of DM with 3 rumen-fistulated Azeri buffaloes. Dry Matter and Organic Matter Digestibility (DMD and OMD) were determined using in vitro methods. Results showed that NDF content of WGP increased with PEG inclusion. Crude Protein (CP) concentration of untreated WGP (No PEG) was 13.25% and for WGP1 (15.60 g kg-1 PEG), WGP2 (31.21 g kg-1 PEG) and WGP3 (46.80g kg-1PEG) were 11.41, 10.80 and 10.56%, respectively. TEPH (total extractable phenol) concentration of WGP (No PEG), WGP1 (15.60 g kg-1 PEG), WGP2 (31.21 g kg-1 PEG) and WGP3 (46.80g kg-1PEG) were 2.36, 1.43, 1.65 and 1.49%, respectively. These observations may show the positive effects of PEG addition to increase degradability value of WGP. According to results of this study it may conclude that inclusion of PEG to WPG can make a progress in degradability and digestibility values and the optimum effect was obtained at WGP2 (31.21 PEG g kg-1 DM of WPG) inclusion level.Journal of Animal and Veterinary Advances. 01/2007;
