The influence of the grape pomace on the ruminal parameters of sheep

Abarghuei, Mohammad Javad; Rouzbehan, Y.; Alipour, D.

doi:10.1016/j.livsci.2010.05.002

Cited by 89 publications

(69 citation statements)

References 47 publications

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“…The inclusion of either PEH or PEM has a detrimental effect on Dasytricha spp., Isotricha spp., and subfamilies Diplodiniinae and Ophrioscolecinae populations. In agreement with our result, it has been reported that tannins and secondary metabolites decreased protozoa numbers (29,30). However, no conclusive explanation could be found from comparing studies about the effect of tannins on protozoa population in the rumen, due to variation in the diet type, phenolic level, species, individual animal differences, and sampling methods (31).…”

Section: Discussionsupporting

confidence: 94%

The influence of pomegranate-peel extracts on in vitro gas production kinetics of rumen inoculum of sheep

Abarghuei¹,

Rouzbehan²,

Salem³

2014

Turk J Vet Anim Sci

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Section: Discussionsupporting

confidence: 94%

The influence of pomegranate-peel extracts on in vitro gas production kinetics of rumen inoculum of sheep

Abarghuei¹,

Rouzbehan²,

Salem³

2014

Turk J Vet Anim Sci

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“…These results are in agreement with previous studies that show grape pomace is an insufficient sole source of energy (Abarghuei et al, 2010;Baumgärtel et al, 2007;Spanghero et al, 2009). Further, as the diets contained less than 7% WB, and no seeds were present in these products, these results were expected and in agreement with Spanghero et al, (2009) who stated that the uses of de-seeded grape pomace were limited as feeds for high producing ruminants.…”

Section: Feed Analysissupporting

confidence: 92%

“…However, the value of seeds to the pharmacological industry is reducing the availability of this product in pomace and as an extract (Nerantzis and Tartaridis, 2006). In the absence of seeds, WB such as grape pomace have been shown to be limited in energy and not sufficient to support animal growth or milk production as a sole animal feed (Abarghuei et al, 2010;Baumgärtel et al, 2007;Hadjipanayiotou & Louca, 1976;Spanghero et al, 2009). Grape pomace has been successfully used as a co-product with high energy forages in animal feeds, and has been shown to reduce methane emissions from dairy cattle (Hersom et al, 2010;Molina-Alcaide, Moumen, & Martín-García 2008;Tsiplakou & Zervas, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermented Winery By-Product Supplemented Rations on the Temperament and Meat Quality of Angus-Hereford X Steers During Feeding in a British Columbia Feedlot

Moote¹,

Church

Schwartzkopf-Genswein³

et al. 2014

JFR

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Novel value-added beef products provide improved product differentiation within the beef marketplace. This study evaluated the impacts of supplementing feeds with fermented winery by-products (WB) to produce the novel beef product labeled by industry as "wine-finished beef". To evaluate the impact of this feed, a total of 69 Angus-Hereford X steers were placed in four pens (n=18,17,17,17), one replicate pen per treatment, and fed finishing rations containing equal amounts of either 6-7% WB or 6-7% water (Control; C) over a 143 day feeding period. Dietary treatments were not significantly different with respect to energy or chemical contents (P > 0.05). Interestingly, the average daily gains (ADG; kg*d -1 ) of cattle did not differ between diets (P > 0.05); however, the ADG of all beef cattle changed over the feeding period (P < 0.0041). Cattle temperament, evaluated by measuring their flight speed, changed over time (P = 0.0097), but not between diets (P = 0.6938). Meat quality attributes including chemical, colour, and tenderness properties did not differ (P > 0.05) between diets with the exception of ground steak, which was darker (P = 0.0477) in cattle fed WB compared to C supplemented feeds, respectively. Supplementing cattle feeds with WB provides a new marketing stream for beef products with no observed differences to cattle behaviour, animal gains or meat tenderness.

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“…During the processing of grapes, economical, and ecological problems are caused by a large volume of produced residues. It is anticipated that any useful application of these by-products for maintenance of the environmental equilibrium and an economic evaluation of the raw material could be considered (Abarghuei et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of grape pomace and vitamin E on performance, antioxidant status, immune response, gut morphology and histopathological responses in broiler chickens

Ebrahimzadeh¹,

Navidshad²,

Farhoomand³

et al. 2018

SA J. An. Sci.

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We investigated the effects of grape pomace (GP) and vitamin E on the performance, antioxidant status, immune response, gut morphology and histopathological responses in broiler chickens. Two hundred and fifty male broiler chickens (Ross 308) were allocated to five dietary treatments (50 birds/treatment) in a completely randomized design. The experimental diets were as follows: i) Control corn-soybean meal diet (C); ii) C + Vitamin E (200 mg/kg of α-tocopherol acetate); iii) The diet containing 5%GP; iv) The diet containing 7.5% GP; v) The diet containing 10% GP. No differences were found in performance of the experimental birds. Birds fed 7.5% GP showed a significant increase in superoxide dismutase (SOD), glutathione peroxidise (GSH-Px) activity and reduced malondialdehyde (MDA) concentration. Antibody titer against Newcastle disease virus (NDV) at 42 days (d) of age in the control and 7.5% GP fed groups were lower than others. The primary IgM concentration of birds fed 10% GP was higher than the birds fed the control diet, the vitamin E supplemented diet or the diet containing 5% GP. The secondary titer against sheep red blood cells (SRBC) was increased significantly in the birds fed 10% GP and the secondary IgG concentration of birds fed 10% GP was higher than the birds fed the control diet and the diets containing 5% or 7.5% GP. In duodenum part of small intestine, villus height/crypt depth ratio and muscularis thickness were decreased. The results of the present study suggest that the inclusion of up to 10% GP in diets did not adversely affect broiler chickens' performance and improved the antioxidant and immune responses of broiler chickens. ______________________________________________________________________________________

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The influence of the grape pomace on the ruminal parameters of sheep

Cited by 89 publications

References 47 publications

The influence of pomegranate-peel extracts on in vitro gas production kinetics of rumen inoculum of sheep

The influence of pomegranate-peel extracts on in vitro gas production kinetics of rumen inoculum of sheep

Effect of Fermented Winery By-Product Supplemented Rations on the Temperament and Meat Quality of Angus-Hereford X Steers During Feeding in a British Columbia Feedlot

Effects of grape pomace and vitamin E on performance, antioxidant status, immune response, gut morphology and histopathological responses in broiler chickens

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