Evaluation of Valorisation Strategies to Improve Grape Stems’ Nutritional Value as an Ingredient for Ruminants’ Diets

Grape stems are a by-product of wine production which is managed as waste. Animal feeding arises potential alternative. However, its practical use may be compromised by high lignin content. In this sense, hydrolysis emerges strategy to increase fibre digestibility. addition, due and variable moisture content, it should dried prevent microbial deterioration washing pre-treatment reduce sugar content becomes necessary minimize drying problems melting at temperatures. Within framework, study assessed the effect three different on nutritive value grape stems. A factorial design was carried out, with (with or without) (without, enzymatic, alkali, alkali-enzymatic) factors. When not applied, only alkali process maintained in vitro digestibility, but expense lower fermentation efficiency. contents were similar among processes, improved digestibility conclusion, stem depending whether applied not.