ArticleVeterinary medicine and science2025
Dietary Application of Grape (Vitis Vinifera L.) Pomace for Fattening Lambs: Implications on Growth Performance, Rumen Fermentation, and Meat Fatty Acid Composition.
Article in Veterinary medicine and science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Effects of increasing doses of wood vinegar on feed intake, digestibility, ingestive behavior, nitrogen balance and serum biochemistry in sheep.Veterinary and animal science · 2026Review
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Authors and funding
4 authors.
Funding
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Abstract
Dietary inclusion of grape pomace (GP) for finishing lambs is expected to improve performance and product quality, thanks to its rich polyphenolic content and favourable fatty acid (FA) profile. This study determines the implications of feeding varying levels of GP (Vitis vinifera L. cultivar SiahGohar) on production performance, rumen fermentation, blood parameters, and meat FA composition in finishing lambs. Twenty-one Baluchi lambs [28.35 ± 1.54 kg of initial body weight (IBW), mean ± standard deviation (SD)] were randomly assigned to four diets containing 0, 6%, 12%, and 18% g GP [dry matter (DM) basis] in total mixed rations (TMR). The trial last for 90 days, preceded by 21 days of adaptation. Results showed that the dietary inclusion of GP did not affect the DMI (p = 0.8452) of fattening lambs, while it improved the final body weight (FBW, p = 0.027), average daily gain (ADG, p = 0.016), and feed to gain ratio (F:G, p = 0.001). Lambs fed on GP diets tended to increase ruminal pH (p = 0.100); however, NH
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