Evaluation of grape pomace from red wine by-product as feed for sheep

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Evaluation of grape pomace from red wine by-product as feed for sheep

机译：从红葡萄酒副产品评估葡萄渣作为绵羊的饲料

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BACKGROUNDThis work aimed to study the chemical composition and in vitro digestibility of seeds and pulp from grape pomace. In sacco degradability, ruminal fermentation of grape pomace fractions and plasma lipid peroxidation were also studied in sheep fed with or without grape pomace.

机译：背景本研究旨在研究葡萄渣种子和果肉的化学成分和体外消化率。在sacco降解性方面，还研究了添加或不添加葡萄渣的绵羊的葡萄渣组分瘤胃发酵和血浆脂质过氧化。

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《Journal of the Science of Food and Agriculture》 |2017年第6期|共9页
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正文语种 eng
中图分类农业科学;
关键词
grape pomace; nutritive value; phenolic compounds; ruminal degradation; sheep;

机译：葡萄渣;营养价值;酚类化合物;瘤胃降解;羊;

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1. Addition Protocols and Their Effects on Extraction and Retention of Grape Phenolics during Red Wine Fermentation and Aging [J] . Glenn Jeffries 食品科学与工程：英文版 . 2017,第010期
2. Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties [J] . Alan Crozier, B#xE9, n#xE9, Molecules . 2014,第1期

机译：葡萄酒副产品：来自六个不同法国葡萄品种的葡萄和葡萄球果的酚类特征和抗氧化活性评估
3. Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties [J] . Isabelle Ky, Benedicte Lorrain, Natallia Kolbas Molecules . 2014,第1期

机译：葡萄酒副产品：六个不同法国葡萄品种的葡萄和葡萄球果的酚类特征和抗氧化活性评估
4. Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content [J] . Dolores Jimenez-Martinez Maria, Belen Bautista-Ortin Ana, Gil-Munoz Rocio, International journal of food science & technology . 2019,第4期

机译：用纯化葡萄焊翅片红葡萄酒对商用澄清剂的比较：对葡萄酒色彩特性的影响和酚类含量
5. DIGESTIBILITY AND DRY MATTER INTAKE IN SHEEP GIVEN TRITICALE STRAW WITH AND WITHOUT RED GRAPE MARC [C] . A.B. RYAN, C.D. LAIRD, B.J. LEURY Biennial Conference of the Australia Society of Animal Production . 2004

机译：绵羊的消化率和干物质摄入量，带有和没有红葡萄Marc
6. Investigation of the Impact of Grapevine Red Blotch Disease on Grape and Wine Composition and Wine Sensory Attributes [D] . Cauduro Girardello, Raul. 2019

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7. Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties [O] . Isabelle Ky, Bénédicte Lorrain, Natallia Kolbas, 2014

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8. Evaluation of grape pomace from red wine by-product as feed for sheep [O] . Guerra-Rivas C., Gallardo B., Mantecón Ángel R., 2017

机译：红酒副产物葡萄皮作为羊饲料的评估
9. Indirect Field Measurement of Wine-Grape Vineyard Canopy Leaf Area Index [R] . Johnson, Lee F., Pierce, Lars L. 2002

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Evaluation of grape pomace from red wine by-product as feed for sheep

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