Nutritive value of BC interior wine grape pomace for use in ruminant diets

蒙特克里克牧场庄园和研究人员合作研究项目的目的 汤普森·里弗斯大学(TRU)正在调查新鲜和青贮酿酒葡萄的饲用价值 生长在北纬地区的红葡萄和白葡萄品种的渣，用于反刍动物的口粮。葡萄 酒渣是葡萄酒行业的副产品，经常作为堆肥重新进入土壤。我们希望 调查利用葡萄渣作为替代家畜饲料作为酒庄的一部分的潜力 平行牧场作业。利用废渣将提供补充的终端利用，这将 允许联合营销一种新的牛肉产品--“酒喂”牛肉。此外，这种新的用途是 对环境友好，并有可能抵消冬季饲养肉牛期间的生产成本。这 对于不列颠哥伦比亚省牧场社区的可持续性尤为重要，因为谷物的成本不断上升 还有草料。饲喂酿酒葡萄渣还可能通过减少反刍动物的甲烷而对环境产生好处 生产，减少粪便微生物负荷，进一步促进不列颠哥伦比亚省牧场的绿色。酿酒葡萄 此前，在欧洲和欧洲，果渣已经成功地添加到小型反刍动物的饲料中。 中东，加上相关的葡萄籽油，被认为是非常有营养的。喂食葡萄渣不是 没有它的挑战，皮肤和种子中的水解性单宁与蛋白质结合，限制了它们的瘤胃 可降解性。青贮过程中葡萄渣的酶活性和pH值的变化可以 潜在地降解可水解性单宁，提高饲料的消化率。该项目将重点放在 评价青贮葡萄渣的饲料价值，包括高营养葡萄渣的脂肪酸组成 食用油，以确定其反刍动物生产的饲料价值。

The purpose of this collaborative research project between Monte Creek Ranch Estate Winery and researchers at Thompson Rivers University (TRU) is to investigate the feeding value of fresh and ensiled wine grape pomace from red and white grape varieties grown in northern latitudes for use in ruminant rations. Grape pomace is a by-product of the wine industry and is often reincorporated into the soil as compost. We wish to investigate the potential of utilizing grape pomace as an alternative livestock feed as part of the Winery's parallel ranching operations. Utilizing the pomace would offer a complementary end utilization which would allow co-marketing of a new novel beef product, "wine fed" beef. In addition, this novel utilization is environmentally friendly and can potentially off-set production costs during winter feeding of beef cattle. This is of particular importance for the sustainability of the BC ranching community given the rising costs of cereals and forages. Feeding wine grape pomace may also have environmental benefits by reducing ruminant methane production, and reducing fecal microbial loads, further promoting the 'greenness' of BC ranching. Wine grape pomace has previously been successfully incorporated into forage-based diets of small ruminants in Europe and the Middle East, with associated grape seed oils suggested to be highly nutritious. Feeding grape pomace is not without its challenges, hydrolysable tannins in the skin and seed bind with proteins, limiting their rumen degradability. Enzyme activity and changes in pH of the grape pomace during the ensiling process could potentially degrade the hydrolysable tannins, improving the digestibility of the feed. This project will focus on evaluating the feed value of the ensiled grape pomace, including the fatty acid profile of the highly nutritious oils, to determine its feed value for ruminant production.