Consulta: subjectFacets:"Grape pomace"
Registros recuperados: 4
Data/hora: 02/06/2024 05:49:55

Effects of Wine by-Products on Growth Performance, Complete Blood Count and Total Antioxidant Status in Broilers
Provedor de dados: 89
Autores: Pascariu,SM; Pop,IM; Simeanu,D; Pavel,G; Solcan,C.
ABSTRACT This study aimed to investigate the effect of whole grape pomace (GP), grape seed (GS) and grape pomace polyphenolic extract (GPEP) on growth performance, total antioxidant status (TAS) and complete blood count (CBC) of 40-day-old chicks (hybrid Cobb 500). A total of 432 unsexed one-day-old chicks were divided into six groups: control (CON) and five experimental groups, 10 g/kg GP, 20 g/kg GP, 5 g/kg GS, 10 g/kg GS and 15 mL/L GPEP. The results showed a higher increase in growing rate in 5 g/kg GS group, from the first week of the chicks’ life throughout their growth, the average body weight of the chicks being significantly higher (p&lt;0.01) than CON. The broilers that received 5 g/kg seeds in the diet, 10 g/kg and 20 g/kg GP respectively, have...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Grape pomace; Growing; Polyphenols.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000200191

Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
Provedor de dados: 42
Autores: TRONCOZO,MARÍA I.; FIGOLI,CECILIA B.; FRANCO,MARIO E.E.; MIRÍFICO,MARÍA V.; BOSCH,ALEJANDRA; RAJCHENBERG,MARIO; BALATTI,PEDRO A.; SAPARRAT,MARIO C. N.
Abstract  Grape pomace from Vitis labrusca is an important sub-product of the “American table wine” industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since Peniophora albobadia isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fungi; Grape pomace; Peniophora albobadia; Transformation; Vitis labrusca.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000100704

Nematicide Effect of Various Organic Soil Amendments on Meloidogyne ethiopica Whitehead, 1968, on Potted Vine Plants
Provedor de dados: 117
Autores: Rivera,Lucia; Aballay,Erwin.
Five organic soil amendments were evaluated for their nematicide effect on root-knot Meloidogyne ethiopica Whitehead, 1968, on potted Vitis vinifera L. var. Chardonnay plants. The amendments included two immature composts: Compost A made with tea (Camellia sinensis (L.) Kuntze) residues, broiler litter and grape pomace; Compost B made with tea residues, rachis and grape pomace; and separately dried tea residues, grape pomace and broiler litter. These amendments were either incorporated or applied as cover to the substrate in 5 L pots at the beginning of spring. A chemical treatment with the nematicide fenamiphos and a control with substrate only were added for comparisons. The assay was composed of 11 treatments with six replicates, with a grape plant as...
Tipo: Journal article
Palavras-chave: Nematode control; Compost; Grape pomace; Tea residues; Chicken manure.
Ano: 2008
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392008000300009

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat
Provedor de dados: 65
Autores: Bertol,Teresinha Marisa; Ludke,Jorge Vitor; Campos,Rogerio Manoel Lemes de; Kawski,Vicky Lilge; Cunha Junior,Anildo; Figueiredo,Elsio Antonio Pereira de.
ABSTRACT: The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P&lt;0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P&gt;0.10)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Grape pomace; Natural antioxidants; Omega-3; Pork quality.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400652