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Understanding methane reducing tannins in enteric fermentation using grape marc as a model tannin source
Grape marc has been thoroughly tested for the presence of agrochemicals, tannins, nutritive profile and other compounds of interest to methanogenesis. The agrochemical survey highlighted iprodione as an area of further research, with high concentrations found in some unprocessed samples. Grape marc tannin was found to vary greatly in concentration and composition across the processing chain with skin only and seed only samples giving rise to the biggest compositional variations.
In vitro experiments highlighted the roles of both fat and tannin in reducing methanogenesis, although fat was also closely related to losses fermentation efficiency. Small tannin was found to be more effective at reducing methane production, with extractable tannin reducing methane without inhibiting fermentation.
Marc parcels that have undergone limited or no extraction will be beneficial due to the presence of small, extractable tannin, but also readily fermentable sugars. However, marc with limited processing needs to be screened for the presence of agrochemical residues.
Grape marc must be applied under the correct conditions, with reductions in total feed energy contributing to productivity losses that overshadow any anti-methanogenic potential. For marc to be used effectively on-farm a number of issues need to be addressed such as preservation of tannin and methods for handling that prevent mould formation.
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Understanding methane reducing tannins in enteric fermentation using grape marc as a model tannin source - Department of Agriculture Ref No 01200.007
This page was last updated on 19/09/2018
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