Journal article

In vitro evaluation of the methane mitigation potential of a range of grape marc products

VM Russo, JL Jacobs, MC Hannah, PJ Moate, FR Dunshea, BJ Leury



Grape marc consists of the skins, seeds and stems remaining after grapes have been pressed to make wine. Interest in grape marc for use as a dietary feed additive for ruminants has grown after recent research showed that inclusion of grape marc in the diet of dairy cows reduced their enteric methane (CH4) emissions. In the present research, in vitro fermentations were conducted on 20 diverse grape marcs to evaluate their potential as ruminant feed supplements and, in particular, mitigants of enteric CH4 emissions. The grape marcs, which were sourced from vineyards in south-eastern Australia, contained a range of red and white grape varieties with different proportions of skins, seeds and sta..

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Funding Acknowledgements

This investigation was funded by the Victorian Department of Economic Development Jobs Transport and Resources, Dairy Australia, and the Australian Government Department of Agriculture. The authors are grateful for the technical assistance provided by staff at DEDJTR and the University of Melbourne, and to The Australian Wine Research Institute for supplying the grape marc samples.