Monitoring of Chemical and Fermentative Characteristics during Different Treatments of Grape Pomace Silage

Tea Sokač Cvetnić, Veronika Gunjević, Anja Damjanović, Anita Pušek, Ana Jurinjak Tušek, Tamara Jakovljević (), Ivana Radojčić Redovniković and Darko Uher
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Tea Sokač Cvetnić: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St. 6, 10 000 Zagreb, Croatia
Veronika Gunjević: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St. 6, 10 000 Zagreb, Croatia
Anja Damjanović: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St. 6, 10 000 Zagreb, Croatia
Anita Pušek: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St. 6, 10 000 Zagreb, Croatia
Ana Jurinjak Tušek: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St. 6, 10 000 Zagreb, Croatia
Tamara Jakovljević: Croatian Forest Research Institute, Cvjetno Naselje 41, 10 450 Jastrebarsko, Croatia
Ivana Radojčić Redovniković: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St. 6, 10 000 Zagreb, Croatia
Darko Uher: Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10 000 Zagreb, Croatia

Agriculture, 2023, vol. 13, issue 12, 1-12

Abstract: Grape pomace is a fibrous food with satisfactory quantities of residual sugars. It meets the desirable characteristics for conservation in the form of silage for later use in animal feed, mainly for ruminant herbivores. Fresh grape pomace was subdivided into three treatment groups: grape pomace as a control, grape pomace treated with an inoculum of lactic acid bacteria, and grape pomace treated with zeolite. The treatments were performed in micro-silos over 90 days. There was a significant change ( p < 0.05) in the chemical characteristics, content of biologically active compounds, and fermentative characteristics during the silage of all treatments. After 30, 60 and 90 days of ensiling, silages treated with inoculum and zeolite had better fermentation quality indicated by significantly ( p < 0.05) lower pH and ammonia-nitrogen contents compared with those of the control. Also, the additives have decreased the total polyphenols and tannins for 97% in average which confirmed that lactic acid bacteria and zeolite positively effect on the degradation of polyphenols and tannins in grape pomace silage. The Flieg score was calculated and the values were above 80% what refers to excellent silage. In conclusion, our results suggest that inoculant and zeolite supplementation improves the quality of grape pomace silage for later use in animal feed.

Keywords: fermentation quality; grape pomace; lactic acid bacteria; silage; zeolite (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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