The nutritional potential of grape by-products from the area of Slovakia and Austria

  • Ondrej Hanušovský Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra
  • Branislav Gálik Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra
  • Daniel Bíro
  • Milan Šimko
  • Miroslav Juráček
  • Michal Rolinec Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra
  • Luboš Zábranský Department of Animal Husbandry Sciences, Faculty of Agriculture, University of South Bohemia in Czech Budejovice
  • Christian Philipp Federal College and Research Center for Viticulture and Pomology, Klosterneuburg, Austria
  • Reinhard Puntigam
  • Julia Andrea Slama
  • Martin Gierus Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Vienna, Austria

Abstract

Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize that one reason for the variation among feeding trials, besides production steps affecting byproduct quality in winery, the variation among cultivars may have substantial contribution. The main aim of this study was to analyse grape pomace and stems from the area of Slovak Republic and Austria to evaluate their nutritional value for animals. In total, 54 samples of 3 grape varieties from 6 different locations were analysed. In each variety basic nutrients, antioxidant activity, total phenols, condensed tannins and proteins participation was determined according to standard analytical methods. The results show that the grape pomace had the highest ratio of crude proteins, crude fat and crude fibre with the solid concentrations of sugars, except of variety from red grape. Then, the grape stem is characterised with balanced content of crude protein, crude fibre and nitrogen free extracts with residual sugars and the highest antioxidant activity. By-products from the winery production have average nutritional value because of higher content of lignin that could be limiting factor for the digestibility. Neverthelles, there are interactions between the fibre fractions, condensed tannins, total polyphenols and antioxidant activity. Analysed data shows, that grape by-products have a potential in animal nutrition as a source of bioactive compounds, however there exists differences between the locations and varieties.

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How to Cite
Hanušovský, O., B. Gálik, D. Bíro, M. Šimko, M. Juráček, M. Rolinec, L. Zábranský, C. Philipp, R. Puntigam, J. A. Slama, and M. Gierus. “The Nutritional Potential of Grape By-Products from the Area of Slovakia and Austria”. Emirates Journal of Food and Agriculture, Vol. 32, no. 1, Jan. 2020, pp. 1-10, doi:https://doi.org/10.9755/ejfa.2020.v32.i1.2051. Accessed 7 Apr. 2020.
Section
Research Article