A Effect of different levels of Saccharomyces cerevisiae supplementation on in vitro gas production kinetics of some grape yield by-products

  • Maghsoud Besharati University of Tabriz, Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, Tabriz 51666, Iran
  • Akbar Taghizadeh University of Tabriz, Department of Animal Science, Faculty of Agriculture, Tabriz 51666, Iran
Keywords: in vitro gas production, grape yield by-products, probiotic, Saccharomyces cerevisiae

Abstract

The aim of this study was to determine the chemical composition of some grape yield by-products supplemented with Saccharomyces cerevisiae and gas production characteristics using in vitro gas production technique. The treatments contained 0, 2.5, 5 and 7.5 g yeast Saccharomyces cerevisiae (Sc) per kg of samples based on DM, respectively. The gas production profiles in triplicate fitted with equation of Y ═ A (1 – e-ct). The data was analyzed using completely randomized design. Total phenols (TP) and total tannins (TT) contents were highest for raisin waste (RW). The TP content (g/kg DM) ranged from 30.1 in grape pomace (GP) to 96.3 in RW, which also had the higher TT (72.1 g/kg DM). At the early incubation times (2 and 4 h), the treatments with Sc 7.5 g/kg DM had the highest in vitro gas production volume within treatments (P<0.05). At the all of incubation times, treatments with Sc 7.5 g/kg DM had the highest gas production in compared with control treatment (treatment without Sc; P<0.05). It was concluded that in vitro gas production parameters of dried grape by-products was improved with addition of yeast Saccharomyces cerevisiae at all levels.

Published
2017-11-15
Section
Animal Sciences