different levels of grape pomace extract (ge) were evaluated for their effect on in vitro gas production and as well on some such ruminal fermentation parameters as apparent degraded substrate, volatile fatty acids (vfa), and microbial protein production, in sheep, as ruminal inoculum donor. as for extraction, dried grape pomace and distilled water were mixed in an equal weight ratio. ge was ad...

In recent years there has been a growing concern about environmental pollution linked to the generation of agroindustrial waste. The wine industry generates approximately 8.49 million tons grape pomace per year worldwide; this residue can be used obtain compounds with biological activity. Grape is source anthocyanins, pigments that have antioxidant properties and help prevent cardiovascular dis...

the nutritive values of non- processed and processed grape pomace with neurospora sitophila were evaluated. the chemical compositions and physical characteristics of samples were evaluated by laboratory analysis. an in vitro digestibility experiment was done to determine digestibility coefficients of dry matter, organic matter and also digestible organic matter in dry matter (domd) to estimate ...

Abstract Phenolic compounds and biopotential (antioxidant, cellular antioxidant cytotoxic activity) of grape pomace (GP) skin, seed, stem whole GP originating from indigenous red variety Prokupac were evaluated. The UHPLC-Orbitrap MS4 analysis showed the presence 75 phenolic (57 non-anthocyanins 18 anthocyanins), among which considerable content ethyl gallate was observed malvidin-3-O-hexoside-...

Fifty-six [(Duroc×Yorkshire)×Landrace] pigs with an average initial BW of 19.3±0.17 kg were used in this 15-wk growth experiment to investigate the effects of grape pomace fermented by Saccharomyces boulardii on pig growth performance, nutrient digestibility and quality attributes of pork. Pigs were allotted to 2 dietary treatments (7 replications) based on their initial BW in a randomized comp...

Instant controlled pressure drop (DIC) has been used as a pre-treatment to increase extractable polyphenols (EPP), mainly attributed matrix structure expansion. This work aimed evaluate the effect of DIC on non-extractable (NEPP), EPP, and dietary fiber grape pomace. At 0.2 MPa–60 s was observe an total EPP anthocyanins. Despite increment lowest anthocyanins proanthocyanidins content at 0.4 MPa...