Cargando…

Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission

The present study investigated the effects of different grape pomace storage techniques on the effectiveness as feed on in vitro ruminant digestion efficiency. Grape pomace from an autochthonous red grape variety (cv Nero di Troia) was used as fresh (GP) or ensiled, both without additives (SIL) and...

Descripción completa

Detalles Bibliográficos
Autores principales: De Bellis, Palmira, Maggiolino, Aristide, Albano, Clara, De Palo, Pasquale, Blando, Federica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907520/
https://www.ncbi.nlm.nih.gov/pubmed/35280128
http://dx.doi.org/10.3389/fvets.2022.808293
_version_ 1784665663556550656
author De Bellis, Palmira
Maggiolino, Aristide
Albano, Clara
De Palo, Pasquale
Blando, Federica
author_facet De Bellis, Palmira
Maggiolino, Aristide
Albano, Clara
De Palo, Pasquale
Blando, Federica
author_sort De Bellis, Palmira
collection PubMed
description The present study investigated the effects of different grape pomace storage techniques on the effectiveness as feed on in vitro ruminant digestion efficiency. Grape pomace from an autochthonous red grape variety (cv Nero di Troia) was used as fresh (GP) or ensiled, both without additives (SIL) and with the addition of a bacterial strain, Lactiplantibacillus plantarum 5BG (SIL+). All the different storage treatments were subject to chemical and microbiological evaluation, as well as in vitro digestibility, and gas production. Microbiological data revealed the good quality of grape pomace and silages due to the lactic acid bacteria populations and low presence, or absence, of undesirable microorganisms. The addition of L. plantarum 5BG influenced the chemical characteristics of the silage (SIL+). Ensiling technique deeply changed the polyphenolic composition, reducing anthocyanins, flavonols, and flavanols (condensed tannins precursors), particularly when L. plantarum 5BG was added. Antioxidant capacity was reduced by ensiling, in correlation with the polyphenolic content decrease. The oxygen radical absorbance capacity (ORAC) value of SIL+ was the lowest (P < 0.01) and its total phenol content was lower than SIL (P < 0.01). No statistical differences were observed between GP, SIL, and SIL+ on the antioxidant capacity by TEAC assay (P > 0.05). Ensiling did not affect the grape pomace nutrient profile, except for the reduction in NFC content. Apparent in vitro digestibility showed how ensiling increased dry matter (DM), organic matter (OM), neutral detergent fiber (NDF), crude protein (CP), ether extract (EE), and non-fiber carbohydrates (NFC) disappearance (P < 0.01), particularly with the L. plantarum 5BG inoculation. Moreover, SIL+ showed the lowest propionic acid (P < 0.05) and the highest methane (P < 0.01), butyric acid (P < 0.01), and nitrogen (P < 0.05) in vitro production. Ensiling GP resulted in a better in vitro digestibility, particularly if L. plantarum 5BG strain is added, probably due to the reduction of flavanols and their lower microbial activity inhibition.
format Online
Article
Text
id pubmed-8907520
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-89075202022-03-11 Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission De Bellis, Palmira Maggiolino, Aristide Albano, Clara De Palo, Pasquale Blando, Federica Front Vet Sci Veterinary Science The present study investigated the effects of different grape pomace storage techniques on the effectiveness as feed on in vitro ruminant digestion efficiency. Grape pomace from an autochthonous red grape variety (cv Nero di Troia) was used as fresh (GP) or ensiled, both without additives (SIL) and with the addition of a bacterial strain, Lactiplantibacillus plantarum 5BG (SIL+). All the different storage treatments were subject to chemical and microbiological evaluation, as well as in vitro digestibility, and gas production. Microbiological data revealed the good quality of grape pomace and silages due to the lactic acid bacteria populations and low presence, or absence, of undesirable microorganisms. The addition of L. plantarum 5BG influenced the chemical characteristics of the silage (SIL+). Ensiling technique deeply changed the polyphenolic composition, reducing anthocyanins, flavonols, and flavanols (condensed tannins precursors), particularly when L. plantarum 5BG was added. Antioxidant capacity was reduced by ensiling, in correlation with the polyphenolic content decrease. The oxygen radical absorbance capacity (ORAC) value of SIL+ was the lowest (P < 0.01) and its total phenol content was lower than SIL (P < 0.01). No statistical differences were observed between GP, SIL, and SIL+ on the antioxidant capacity by TEAC assay (P > 0.05). Ensiling did not affect the grape pomace nutrient profile, except for the reduction in NFC content. Apparent in vitro digestibility showed how ensiling increased dry matter (DM), organic matter (OM), neutral detergent fiber (NDF), crude protein (CP), ether extract (EE), and non-fiber carbohydrates (NFC) disappearance (P < 0.01), particularly with the L. plantarum 5BG inoculation. Moreover, SIL+ showed the lowest propionic acid (P < 0.05) and the highest methane (P < 0.01), butyric acid (P < 0.01), and nitrogen (P < 0.05) in vitro production. Ensiling GP resulted in a better in vitro digestibility, particularly if L. plantarum 5BG strain is added, probably due to the reduction of flavanols and their lower microbial activity inhibition. Frontiers Media S.A. 2022-02-24 /pmc/articles/PMC8907520/ /pubmed/35280128 http://dx.doi.org/10.3389/fvets.2022.808293 Text en Copyright © 2022 De Bellis, Maggiolino, Albano, De Palo and Blando. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Veterinary Science
De Bellis, Palmira
Maggiolino, Aristide
Albano, Clara
De Palo, Pasquale
Blando, Federica
Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission
title Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission
title_full Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission
title_fullStr Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission
title_full_unstemmed Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission
title_short Ensiling Grape Pomace With and Without Addition of a Lactiplantibacillus plantarum Strain: Effect on Polyphenols and Microbiological Characteristics, in vitro Nutrient Apparent Digestibility, and Gas Emission
title_sort ensiling grape pomace with and without addition of a lactiplantibacillus plantarum strain: effect on polyphenols and microbiological characteristics, in vitro nutrient apparent digestibility, and gas emission
topic Veterinary Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907520/
https://www.ncbi.nlm.nih.gov/pubmed/35280128
http://dx.doi.org/10.3389/fvets.2022.808293
work_keys_str_mv AT debellispalmira ensilinggrapepomacewithandwithoutadditionofalactiplantibacillusplantarumstraineffectonpolyphenolsandmicrobiologicalcharacteristicsinvitronutrientapparentdigestibilityandgasemission
AT maggiolinoaristide ensilinggrapepomacewithandwithoutadditionofalactiplantibacillusplantarumstraineffectonpolyphenolsandmicrobiologicalcharacteristicsinvitronutrientapparentdigestibilityandgasemission
AT albanoclara ensilinggrapepomacewithandwithoutadditionofalactiplantibacillusplantarumstraineffectonpolyphenolsandmicrobiologicalcharacteristicsinvitronutrientapparentdigestibilityandgasemission
AT depalopasquale ensilinggrapepomacewithandwithoutadditionofalactiplantibacillusplantarumstraineffectonpolyphenolsandmicrobiologicalcharacteristicsinvitronutrientapparentdigestibilityandgasemission
AT blandofederica ensilinggrapepomacewithandwithoutadditionofalactiplantibacillusplantarumstraineffectonpolyphenolsandmicrobiologicalcharacteristicsinvitronutrientapparentdigestibilityandgasemission