ASSESSING THE IMPACT OF GRAPE POMACE ADDITION ON THE FERMENTATIVE PROFILE OF CONCENTRATE FEED

Abstract

Spain's agricultural sector, a significant socioeconomic and environmental activity, utilizes half of the country's land for agriculture and livestock. Among livestock, Spain ranks second in the European Union for sheep population, primarily concentrated in the Extremadura region. Ruminants, prevalent in the country, possess a digestive system capable of fermenting fibrous material into volatile fatty acids and gases, including methane (CH4), a potent greenhouse gas. The nation is also a global leader in vineyard cultivation and ranks third in wine production, generating substantial organic by-products like grape pomace, known for its polyphenolic properties.

Given these circumstances, this study addresses the necessity of proposing environmentally sustainable management strategies. The research entails in vitro analysis of the fermentative and methanogenic profiles of a concentrate enriched with dried grape pomace at varying proportions. Grape pomace contains tannins and ruminal antimethanogenic properties. Incorporating these by-products into ruminant diets not only reduces ration costs but also yields a healthier, higher-quality end product for consumers.