Effect Of Wine Grape Pomace On Growth Performance,Nutrient Digestibility And Energy Deposition In Fattening Lambs

Aims of the study were to investigate the nutritional values of wine grape pomace(WGP)and its utility as a roughage resource,and the effect of different WGP levels in diet on growth performance,apparent digestibility and energy partitioning.In this experiment,WGP,vinegar residue and distiller’s by-product were collected from Jinzhong,Shanxi.Decomposition of carbohydrate and protein components were determined by CNCPS model,the rumen degradation parameters by nylon bag method.Thirty Dorper × Han cross breeding rams(30.0 ± 0.71 kg of body weight,140 ± 11 d of age)were randomly divided into 3 groups and offered diets containing different levels of WGP(0%,10% and 20%).Digestion,metabolism and respiratory heat production were measured at the end of the experiment.The results were as followed.1)The contents of soluble crude protein,non-protein nitrogen,acid detergent lignin and Unusable carbohydrate of WGP were significantly higher than those in vinegar residue and distiller’s by-product(P < 0.05).The effective degradation rates of dry matter,neutral detergent fiber and acid detergent fiber in WGP were significantly higher than those in vinegar residue(P < 0.05).2)The average daily gain of 10 WGP group was the highest in three groups and had extremely significant difference(P < 0.001).The feed conversion rate of 10 WGP group was significantly increased than 20 WGP group(P < 0.05),whereas no difference in control group(P > 0.05).Both the purine derivative and the supply of microbial crude protein,intestinal absorbable protein and metabolize protein in 10 WGP were significantly higher than those in control group(P < 0.05).3)The digestibility of organic matter,neutral detergent fiber and acid detergent fiber of 20 WGP group were significantly increased,compared with those of control group(P < 0.05).metabolic energy intake,heat production,oxidation of carbohydrate and oxidation of fat in WGP groups were significantly higher than those in control group(P < 0.05).The heat production fermentation and fat deposition in 10 WGP group were significantly increased in comparison with those of others(P < 0.05).The total retained energy was determined by energy balance method and C-N method,which of the 10 WGP group was the highest of three groups(P < 0.05).In conclusion,utility of WGP as a unconventional feed was feasible,which can be added to the diet of sheep as a substitute for part of conventional roughage.The addition of WGP in sheep diet can improve the ADG,MP supply and energy deposition of sheep.The optimal addition of WGP was 10%.