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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F20%3A43901650" target="_blank" >RIV/60076658:12220/20:43901650 - isvavai.cz</a>

Result on the web

<a href="https://www.researchgate.net/publication/340237271_The_nutritional_potential_of_grape_by-products_from_the_area_of_Slovakia_and_Austria" target="_blank" >https://www.researchgate.net/publication/340237271_The_nutritional_potential_of_grape_by-products_from_the_area_of_Slovakia_and_Austria</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.9755/ejfa.2020.v32.i1.2051" target="_blank" >10.9755/ejfa.2020.v32.i1.2051</a>

Result language

angličtina

Original language name

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

Original language description

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.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Emirates Journal of Food and Agriculture

ISSN

2079-052X

e-ISSN

—

Volume of the periodical

32

Issue of the periodical within the volume

1

Country of publishing house

AE - UNITED ARAB EMIRATES

Number of pages

10

Pages from-to

1-10

UT code for WoS article

000523378700001

EID of the result in the Scopus database

2-s2.0-85083568270