+ Site Statistics
+ 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

Effect of grape pomace rich in flavonoids and antioxidants on production parameters in dairy production

, : Effect of grape pomace rich in flavonoids and antioxidants on production parameters in dairy production. Journal of Animal and Feed Sciences 13(supplement 1): 535-538

The objectives of this study were to examine the effect of grape pomace on milk yield, milk composition and cell counts in dairy cattle. Danish Red Holstein dairy cows were allocated to either group CON (n=103) or group CAB (n=108) that was supplemented with 4.5 g grape pomace per cow per day. Significant differences in milk yield were not observable, but group CAB did show a tendency towards increased milk yield at the level of 0.4 kg/cow/day (P=0.1).

Accession: 004122249

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Gerogiannaki Christopoulou, M.; Kyriakidis, N.V.; Panagiotis, E.; Athanasopoulos, 2004: Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate. Grape pomace distillates (first and second distillates) were produced from 4 Greek white grape (Vitis vinifera) varieties, i.e., Muscat of Limnos (ML), Muscat of Patras (MP), Savatiano (Sa) and Asyrtiko (As). Pomace samples were fermented (by yeas...

Vergara-Salinas, Jé.R.; Bulnes, P.; Zúñiga, Mía.Carolina.; Pérez-Jiménez, J.; Torres, J.Lluís.; Mateos-Martín, Mía.Luisa.; Agosin, E.; Pérez-Correa, Jé.R., 2014: Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation. Grape pomace was extracted with pressurized hot water at laboratory scale before and after fermentation to explore the effects of fermentation and extraction temperature (50-200 °C) and time (5 and 30 min) on total extracted antioxidant levels an...

Korkie, L.J.; Janse, B.J.H.; Viljoen Bloom, M., 2002: Utilising grape pomace for ethanol production. Chemical analyses of grape pomace revealed the presence of significant amounts of fermentable sugars that are retained in the pomace after pressing of the grapes. Furthermore, treatment of the pomace with purified hydrolases indicated that the enz...

Smilevski, S.; Sokarovski, J.; Ilkovski, R.; Tokovski, T.; Lazarevska, D.; Trajkovski, A., 1972: Dried grape pomace in ruminant feeding. II. Grape pomace in dairy cow feeding. 3 Groups of 6 Black Pied heifers initially in the 3rd month of lactation received for 8 wk grain/bran/sunflower seed meal rations with respectively 0, 15 or 30% dried grape pomace. No significant differences were found in milk yield (9.7-10.2 kg d...

Stafne,E.T.; Carroll,B.L., 2008: Pot production of pecan seedlings with 'Cynthiana' grape pomace. In the last 10 years grape production in Oklahoma has risen from 68 ha to more than 212 ha. With the increase in grape growing and wine making comes the need to find appropriate means for disposal of the winery waste bi-product, pomace. The object...

Tahmasbi, R.; Moghadam, H.N.siri; Naserian, A.; Saremi, B., 2002: Effect of different levels of mixed corn plant and tomato pomace on milk production and composition in Holstein dairy cows. Journal of Dairy Science 85(Supplement 1): 299

Hang Y.D.; Woodams E.E., 1985: Grape pomace a novel substrate for microbial production of citric acid. Grape pomace was used as a substrate for microbial production of citric acid. Of the 5 cultures examined, Aspergillus niger NRRL 567 was found to produce the greatest amount of citric acid from grape pomace in the presence of methanol at a concent...

Hang Y.D.; Lee C.Y.; Woodams E.E., 1986: Solid state fermentation of grape pomace for ethanol production. Grape pomace was used as a substrate for the production of ethanol under solid-state fermentation conditions. The yield of ethanol amounted to greater than 80% of the theoretical, based on the fermentable sugar consumed.

Botella, C.; Ory, I. de; Webb, C.; Cantero, D.; Blandino, A., 2005: Hydrolytic enzyme production by Aspergillus awamori on grape pomace. Grape pomace, the main waste in the wine industry, has been shown to be the sole nutrient source for solid state fermentation to produce hydrolytic enzymes (cellulases, xylanases and pectinases) using Aspergillus awamori. Petri dishes with this na...

Alibalic, S.M.rko, D.B.ldasar, Z., 1978: Study of the possibility of using wine grape pomace for tamin production. Radovi Works6(29): 123-128