In Vitro Assessment of Nutritive Value of Two Indian Varieties of Grape Pomace as Livestock Feed
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Authors
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Runjun Dowarah
Department of Animal Nutrition
College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781022, Assam
Keywords:
White wine variety, Grape pomace, Red wine variety, in vitro gas productionAbstract
The present study was undertaken to determine the nutritive value of grape pomace after extracting juice from Indian grape varieties of both red wine (Cabernet sauvignon) and white wine (Sauvignon blanc) using in vitro gas production technique. About 200 mg samples were used for in vitro gas production observed up to 48h at 39oC. The DM, CP, EE and total ash content in white wine variety grape pomace (WGP) and red wine variety grape pomace (RGP) were 92.71, 7.58, 4.48 and 4.51 %; 92.38, 8.46, 4.52 and 3.17%, respectively. The NDF, ADF, ADL and NFC contents were 20.91, 20.11, 0.86 and 62.52 per cent, respectively in WGP; which were 23.45, 20.49, 0.62 and 60.40 per cent for RGP. The condensed tannin content of WGP and RGP were 11.87 and 5.99 per cent, respectively. The in vitro gas volume (ml/200 mg) after 24h of incubation was 34.58 and 35.75 for WGP and RGP, where the RGP showed higher gas production compared to WGP at early hours incubation (3, 6 and 9h). The true digestibility of DM and OM, ME, and MBP were significantly higher (P<0.05) in RGP than WGP. Whereas, NEL, short chain fatty acid and partition factor were not differed significantly between white and red wine variety of grape pomace. The results of the study revealed that the grape pomace could potentially serve as energy and protein source. Whereas, the nutritive value of RGP was superior to WGP and could be used as valuable alternate feed in ruminant ration.
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