Journal
ANIMAL FEED SCIENCE AND TECHNOLOGY
Volume 244, Issue -, Pages 116-127Publisher
ELSEVIER
DOI: 10.1016/j.anifeedsci.2018.08.006
Keywords
Antioxidant; Bioactive profile; Dehydration; Grape pomace; Microbial diversity
Categories
Funding
- Research and Technology Funds fromNational Research Foundation (RTF-NRF) of South Africa [98700)]
- Cape Wools South Africa [S005139]
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The effects of drying method [sun (7 days), oven (72 h at 60 degrees C) and freeze (similar to 72 h)] and grape (Vitis vinifera L. cv. Pinotage, Shiraz and Sauvignon Blanc) variety on pomace fatty acid composition, polyphenolic content and antioxidant capacity were evaluated. Furthermore, the influence of sun-dried pomaces on rumen microbial diversity was assessed in vitro. Freeze-dried Shiraz had the highest proportions of 18:1n-9, 18:2n-6, total monounsaturated fatty acid (MUFA), polyunsaturated fatty acids (PUFA) and content of polyphenolics compared to other drying x variety interactions (P <= 0.05). Freeze-dried Sauvignon Blanc had the highest proanthocyanidin content and antioxidant activity for both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) relative to other drying x variety interactions (P <= 0.05). Regardless of variety and inclusion level, grape pomace variety reduced bacterial species abundance, but improved species diversity, evenness and richness compared to the control (P <= 0.05). Overall, freeze-dried Shiraz had the best fatty acid profile and highest polyphenolic content, while freeze-dried Sauvignon Blanc had the highest proanthocyanidin content and antioxidant activity.
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