Summary
This study investigates the nutritional and metabolic effects of incorporating grape pomace—a viticultural by-product—into complete pellet feed for beef cattle. By measuring growth performance, tissue fatty acid composition, and rumen fungal community dynamics, the research explores the potential of wine industry residues as sustainable feed additives whilst assessing impacts on cattle productivity and rumen fermentation ecology.
UK applicability
Findings may be relevant to UK livestock producers seeking sustainable feed alternatives and value-added uses of horticultural and food processing by-products, though direct applicability depends on UK grape pomace availability and seasonal variation compared to study conditions.
Key measures
Growth performance (weight gain, feed conversion ratio), fatty acid composition (saturated and unsaturated fatty acids in muscle tissue), rumen fungal abundance and diversity (likely 16S or ITS sequencing)
Outcomes reported
The study evaluated growth performance metrics, fatty acid composition in beef, and rumen fungal community structure in cattle fed grape pomace-based complete pellet feed. Measurements likely included weight gain, feed efficiency, tissue fatty acid profiles, and molecular characterisation of rumen fungal populations.
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