EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

The nutritional value of grape seeds for sheep


Journal of the Australian Institute of Agricultural Science 48(4): 226-228
The nutritional value of grape seeds for sheep
The protein content of the seeds of 7 Australian grape cultivars ranged from 9.7 to 12.7%, and the oil content from 7.7 to 14.3%. Linoleic acid comprised about two-thirds of the long-chain fatty acids in the oil. In metabolism trials 10-month-old crossbred lambs were given 1 kg daily of a pelleted diet based on lucerne hay and oats, without grape seeds or with 17% of washed, dried, ground Shiraz grape seeds.


Accession: 001269592



Related references

Physiological studies on dormancy in grape seeds (Vitis vinifera). 1. On the naturally occurring growth substances in grape seeds and their changes during low temperature after ripening. Vitis, 8: 12-18. bibl. 20, 1969

Nutritional value for sheep extracted silage of grape marc. Annales de Zootechnie (Paris) 26(4): 471-480, 1978

Digestibility and nutritive value of dried and ground grape seeds. Trials with young sheep. Zootecnica e Nutrizione Animale 3(3): 217-225, 1977

Nutritional value of date seeds for sheep. Jour Animal Sci 22(4): 894-897, 1963

Effect of ensilage with increasing doses of sodium hydroxide on the nutritional value and digestibility of seeds, rafle and pulp from Pedro Ximenez V. vinifera grape marc. Acta Horticulturae ( 388): 83-89, 1995

Improving the quality of grape seed oil by maceration with grinded fresh grape seeds. European Journal of Lipid Science and Technology 113(10): 1266-1272, 2011

Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food chemistry 97(3): 472-479, 2006

Process for extraction, purification and enrichment of polyphenolic substances from whole grapes, grape seeds and grape pomace. Official Gazette of the United States Patent & Trademark Office Patents 1269(2), Apr 8, 2003

Studies on the lipid constituents of grape seeds recovered from pomace resulting from white grape processing. Grasas y Aceites 43(3): 157-160, 1992

Effect of grape seeds on the polyphenol bioactive content and elemental composition by ICP-MS of grape juices from Vitis labrusca L. LWT - Food Science and Technology 53(1): S0023643813000844-8, 2013