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Effect of ensiling persimmon peel and grape pomace as tannin-rich byproduct feeds on their chemical composition and in vitro rumen fermentation. | LitMetric

AI Article Synopsis

  • The study assessed how ensiling (fermenting) fruit byproducts like persimmon peel and grape pomace impacts their chemical makeup and fermentation in sheep's stomachs (rumen).
  • It found that ensiling reduced non-fiber carbohydrates, especially in persimmon peel, but total tannins remained stable up to 4 weeks, with some soluble tannins decreasing.
  • The ensiled byproducts generally led to lower gas and fatty acid production, but adding polyethylene glycol (PEG) helped increase gas production, indicating that the effects of ensiling on fermentation may vary between different fruit byproducts.

Article Abstract

This study aimed to evaluate the effects of ensiling fruit byproducts on their chemical composition and in vitro ruminal fermentation. Persimmon peel (PP), white grape pomace (WGP), and red grape pomace (RGP) were ensiled for 1, 2, 4, and 8 weeks. Fresh and ensiled PP, WGP, and RGP were used for in vitro rumen fermentation with or without polyethylene glycol (PEG). The non-fiber carbohydrate (NFC) content of the byproducts decreased after ensiling, especially for PP. The total tannin content was not changed after ensiling for up to 4 weeks for all byproducts. However, the soluble tannin content in PP decreased but that in grape pomaces was unaffected by ensiling. Gas production, total volatile fatty acid concentration, and methane production by in vitro rumen fermentation for PP and WGP were reduced by ensiling, and increased by adding PEG, except for gas production from the PP silage. These results indicated that changes in the fractions of carbohydrate and tannins during the ensiling process were different between PP and grape pomace. Even though the insolubilization of tannins in PP during ensiling reduced its inhibitory effect on ruminal fermentability, the ensiling PP seemed to remain the ability to mitigate methanogenesis in the rumen.

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Source
http://dx.doi.org/10.1111/asj.13524DOI Listing

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