Digestibility and voluntary intake of vine leaves (Vitis vinifera L.) by sheep

Romero, M.; Sánchez, Josefa Madrid; Cerón, José J.

doi:10.1016/s0921-4488(00)00157-7

Cited by 16 publications

(14 citation statements)

References 9 publications

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“…Llorens et al . (2000), Rebolê and Alvira (1986) and Romero et al . (2000) reported that the protein contents of V. vinifera L. leaves were established as 11.89, 6.8 and 6.7%, respectively.…”

Section: Resultsmentioning

confidence: 93%

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The Lactic Acid Fermentation of Three Different Grape Leaves Grown in Turkey

Ünver¹,

Özcan²,

Arslan³

et al. 2007

J Food Processing Preservation

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Leaves of three different cultivars of Vitis vinifera L., Ekşikara, Hesapali and Siyah pekmezlik were fermented in 10% brine and 10% brine + 1% citric acid concentration for 5 weeks. Percent dry matter, average weight, protein and dimethyl sulfide content of fresh leaves were determined. During the fermentation time, chemical properties of brine (titratable acidity, pH, salt content) were determined at certain intervals. Fresh leaves of Ekşikara had the highest amount of dry matter (31.69%), followed by Siyah pekmezlik (27.89%) and Hesapali (25.36%).The protein content of fresh leaves decreased approximately 50% as a result of the fermentation. Fermented Hesapali leaves had the highest (2,955 kcal/100 g), while Siyah pekmezlik leaves had the lowest (2,384 kcal/100 g) energy values. Ekşikara leaves in 10% brine + 1% citric acid had the lowest pH value (2.09), while Siyah pekmezlik had the highest pH value (2.57) on the fifth week of the fermentation. The highest titratable acidity was measured in Hesapali (10% brine + 1% citric acid). Hesapali leaves in both types of brine showed the highest taste scores, while Ekşikara leaves were preferred for their more acceptable odor. Siyah pekmezlik leaves are not recommended for brining as the fermented leaves of this cultivar obtained the lowest sensory scores.

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Section: Resultsmentioning

confidence: 93%

“…Their results were lower than our results. The geographic area or the season in which it is collected influences the chemical composition of vine by‐product (Romero et al . 2000).…”

Section: Resultsmentioning

confidence: 99%

The Lactic Acid Fermentation of Three Different Grape Leaves Grown in Turkey

Ünver¹,

Özcan²,

Arslan³

et al. 2007

J Food Processing Preservation

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“…The CP contents recorded agreed with those reported by Rebolé et al (1988) and Rebolé (1994) for grapevine branches and leaves. Romero et al (2000), who investigated the digestibility and voluntary intake of vine leaves by sheep, found a higher CP content for the leaves (68 g kg -1 ), while the leaf NDF and ADF contents were 319 g kg , 1983). Table 1 shows the effect of sampling date on the mineral content to be non-significant (P > 0.01).…”

Section: Introductionmentioning

confidence: 99%

“…Apart from grapes, these plants produce considerable quantities of by-products. For example, the annual pruning of vineyards produces grapevine shoot and leaf residues that have traditionally been fed to sheep and goats after the grape harvest (Romero et al, 2000). These residues are thought to be a source of protein and mineral ions.…”

Section: Introductionmentioning

confidence: 99%

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Short communication. Forage and nutritive value of the pruning residues (leaves plus summer lateral shoots) of four grapevine (Vitis vinifera L.) cultivars at grape harvest and two post-harvest dates

Kök

Ates

Korkutal

et al. 2007

Span. j. agric. res.

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The annual pruning of vineyards produces shoot and leaf residues that have traditionally been fed to sheep and goats. The aim of this work was to determine the forage and nutritive values of grapevine (Vitis vinifera L.) leaves plus summer lateral shoots at grape harvest and two post-harvest dates. The study cultivars were Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon, all grafted onto 5BB rootstocks. The leaves and summer lateral shoots were removed at the same time from each cultivar at three dates: grape harvest, 15 days post-harvest, and 30 days postharvest. No significant differences were seen between the cultivars in terms of their mean crude protein (CP ) were recorded at grape harvest. The potassium, calcium and iron contents ranged from 2.11-2.15, 3.86-3.92 and 0.036-0.038 g kg -1 respectively at all stages. The leaves plus summer lateral shoots of Cabernet Sauvignon, Merlot, Sauvignon Blanc and Sémillon grapevine cultivars can be beneficially fed to sheep, goats and cattle in some viticultural regions of Turkey and other parts of the world.Additional key words: acid detergent fibre, mineral content, neutral detergent fibre, yield. Resumen Comunicación corta. Valores forrajeros y nutritivos de residuos de poda (hojas y brotes laterales de verano) de cuatro cultivares de vid (Vitis vinifera L.) en el momento de la cosecha y en dos fechas de postcosechaTradicionalmente, la poda anual de las vides (Vitis vinifera L.) produce residuos de brotes y hojas que sirven de alimento para las ovejas y cabras. El objetivo de este trabajo fue determinar los valores forrajeros y nutritivos de hojas de vides y brotes laterales de verano en el momento de la cosecha y después de la cosecha. Los cultivares estudiados fueron Cabernet Sauvignon, Merlot, Sauvignon Blanc y Sémillon, todos injertados en portainjertos 5BB. Se arrancaron simultánemente hojas y brotes laterales de todos los cultivares en tres fechas: recolección de uva, y 15 y 30 días tras la cosecha. No se observaron diferencias significativas entre cultivares, en ninguna de las tres fechas de muestreo, en las medias de los contenidos en proteína cruda (CP) (45,44-46,33 g kg -1 ), fibra cruda (CF) (37,12-37,50%), fibra detergente neutra (FDN) (324,63-324,87 g kg -1 ), fibra detergente ácida (FDA) (247,44-249,44 g kg -1 ), potasio (2,11-2,14 g kg -1 ), calcio (3,85-3,95 g kg -1 ) o hierro (0,037-0,038 g kg -1 ). Los mayores rendimientos de materia fresca (1.765,33 kg ha -1 ) y materia seca (DM) (610,67 kg ha -1 ) se obtuvieron con Sauvignon Blanc. Los rendimientos en materia fresca, DM, CP, CF, FDN y FDA difirieron significativamente en todas las fechas de muestreo. Los contenidos máximos de materia fresca (1.925,33 kg ha -1 ), DM (634,67 kg ha -1 ) y CP (61,67 g kg -1 ) se registraron en el momento de la recolección de la uva. Los contenidos en potasio, calcio y hierro variaron entre 2,11-2,15, 3,86-3,92 y 0,036-0,038 g kg -1 respectivamente en todos los muestreos. Las hojas y brotes laterales de verano de Cabernet Sauvignon, Merlot, Sauvigno...

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Determination of nutritive value of leaves of several Vitis vinifera varieties as a source of alternative feedstuff for sheep using in vitro and in situ measurements

Gürbüz¹

2007

Small Ruminant Research

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Digestibility and voluntary intake of vine leaves (Vitis vinifera L.) by sheep

Cited by 16 publications

References 9 publications

The Lactic Acid Fermentation of Three Different Grape Leaves Grown in Turkey

The Lactic Acid Fermentation of Three Different Grape Leaves Grown in Turkey

Short communication. Forage and nutritive value of the pruning residues (leaves plus summer lateral shoots) of four grapevine (Vitis vinifera L.) cultivars at grape harvest and two post-harvest dates

Determination of nutritive value of leaves of several Vitis vinifera varieties as a source of alternative feedstuff for sheep using in vitro and in situ measurements

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