One of the most important by-products of raisin processing factories in Iran is grape residues which consist of stems, plumules, and refused raisins. The amount of grape residues in Iran is estimated to be about 4000-5000 tons. Grape residues have not been widely used due to the lack of information about its feeding value in livestock nutrition.
The purpose of this study was to determine the feeding value (chemical composition and digestibility) of grape residues and its combination with alfalfa hay. The chemical composition of grape residues were determined by the method of proximate analysis, and apparent—digestibility values were measured through in Vivo experiment. Twelve mature male sheep (mehrahan breed) were randomly divided into 3 groups (6,3,3). The experimental diets were grape residues, alfalfa hay and grape residues plus alfalfa hay in a 50: 50 ratio.
The grape residues consi9t of 6.6%—8.2% crude protein and fl.6%—13.8% crude fiber. Apparent digestibility values of organic matter, crude fiber and crude protein were 48.2%, 30.8% and 32.4% . The voluntary feed intake of grape residues was 31g/d (DM/Kg w. 0.75) and the energy value calculated according to Brierern was
0.29 F.U./Kg dry matter.
Apparent digestibility values of organic matter, crude fiber and crude protein of grape residues when fed with alfalfa hay raised to 60.0%, 42.1% and -28.0% respecively. The daily voluntary dry matter intake of grape resiues -increased to 54g per Kilogram of metabolic body weight and the energy value of grape residues when fed with alfalfa hay reached 0.52 F.U./Kg dry matter.
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