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  1. Article: In vitro gas and methane production by grape pomaces, influency of variety

    Barraso, C. / Lopez-Parra, M. M. / Rodriguez, P. L.

    Archivos de Zootecnia

    2021  Volume 70, Issue 269, Page(s) 34–40

    Abstract: Methane is a greenhouse gas that potentially contributes to climate change. The characteristics of the digestive system of ruminants enable them to digest fibre by ruminal fermentation, generating gases such as methane. Polyphenols have the ability to ... ...

    Title variant Efecto de la variedad de orujo de uva sobre la produccion de gas y metano In vitro
    Institution Departamento de Calidad de Carnes. Centro de Investigaciones Cientificas y Tecnologicas de Extremadura (CICYTEX). Badajoz, Spain
    Abstract Methane is a greenhouse gas that potentially contributes to climate change. The characteristics of the digestive system of ruminants enable them to digest fibre by ruminal fermentation, generating gases such as methane. Polyphenols have the ability to inhibit the production of this gas. These compounds are available in different plants and agro-industrial by-products, such as grape pomaces, whose inclusion in diet of lambs could cause a decrease in enteric methane emissions. Therefore, the aim of this study was to evaluate the kinetics of gas production, as well as the production of methane from 15 varieties of grape pomace (white and red), in order to select those varieties with less methanogenic characteristics and include them in lamb feed. To this purpose, the in vitro gas production technique has been used in two different fermentation periods, 18 and 96 hours. The results obtained for gas production at 18 and 96 hours in red pomaces were 59.77-104.28 ml/g and for white pomace 94.44-173.23 ml/g respectively. In terms of methane production in red pomaces we obtained 3.72-6.79 mlCH4/g compared to 9.66-26.08 mlCH4/g produced by white pomaces.
    Language Spanish ; English
    Document type Article
    ZDB-ID 730258-7
    ISSN 0004-0592
    ISSN 0004-0592
    Database Viticulture and Oenology Abstracts

    Kategorien

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  2. Conference proceedings: Effect of the addition of dried grape marc on the fermentative characteristic of a concentrated standard

    Barraso, C. / Carracedo, V. / Lopez, M. M. / Pascual, M. R. / Rodriguez, P. / Blanco Alibes M. / Abecia Martinez A. / Bernues Jal A. / Calvo Lacosta J. H. / Latorre Gorriz M. A. / Lobon Ascaso S. / Martin Collado D. / Palacio Liesa J. / Ripoll Garcia G. (Eds.)

    2019  , Page(s) 140–142

    Abstract: The aim of this study was to determine the effect of the addiction of 5% of grape marc rich in tannins (Graciano and Montúa varieties) in a standard concentrate based on barley on in vitro gas production. The in vitro fermentation was carried out in ... ...

    Title variant Efecto de la adicion de orujo de uva desecado a un concentrado tipo sobre la produccion de gas in vitro
    Institution Centro de Investigaciones Cientificas y Tecnologicas de Extremadura, Finca La Orden-Valdesequera, CICYTEX, Badajoz, Spain
    Event/congress Proceedings of the XVIII Jornadas sobre Produccion Animal, Zaragoza, Espana
    Abstract The aim of this study was to determine the effect of the addiction of 5% of grape marc rich in tannins (Graciano and Montúa varieties) in a standard concentrate based on barley on in vitro gas production. The in vitro fermentation was carried out in glass syringes, the source of inoculum was fresh faeces from sheep and the substrate was the mixtures of barley and grape marcs. The kinetics of gas production was studied according the models suggested by Orskov y Mcdonald (1979) y McDonald (1981). The results show that the addition of grape marc reduces the gas production, but the models do not detect differences until 12 h of fermentation.
    Language Spanish ; English
    Document type Conference proceedings
    Database Viticulture and Oenology Abstracts

    Kategorien

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  3. Conference proceedings: Evaluation the differents type of silage grape marc by technique production gas in vitro

    Barraso, C. / Hernadez, T. / Lopez, M. M. / Chaso, M. A. / Rodriguez, P. / Blanco Alibes M. / Abecia Martinez A. / Bernues Jal A. / Calvo Lacosta J. H. / Latorre Gorriz M. A. / Lobon Ascaso S. / Martin Collado D. / Palacio Liesa J. / Ripoll Garcia G. (Eds.)

    2019  , Page(s) 263–265

    Abstract: The aim of this study was to determine the effect on in vitro gas and methane production fermentation of four varieties of grape marcs (red varieties: Graciano, Merlot. White varieties: Pardilla, Montúa). The in vitro fermentation was carried out in ... ...

    Title variant Evaluacion de distintos tipos de ensilado de orujo de uva mediante la tecnica de produccion de gas in vitro.
    Institution Centro de Investigaciones Cientificas y Tecnologicas de Extremadura, Finca La Orden-Valdesequera, CICYTEX, Spain
    Event/congress Proceedings of the XVIII Jornadas sobre Produccion Animal, Zaragoza, Espana
    Abstract The aim of this study was to determine the effect on in vitro gas and methane production fermentation of four varieties of grape marcs (red varieties: Graciano, Merlot. White varieties: Pardilla, Montúa). The in vitro fermentation was carried out in glass syringes. The source of inoculums was fresh faeces from sheeps and the substrates were the varieties of grape marcs. The kinetics of gas production was studied according the model suggested by McDonald (1981) and the methane was determined by specific detector of methane gas. The results obtained indicate that the different varieties of grape marcs have different gas production kinetics, finding the most differences in the first 12 hours. By the other hand, the red varieties produce less methane.
    Language Spanish ; English
    Document type Conference proceedings
    Database Viticulture and Oenology Abstracts

    Kategorien

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

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