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

Abstract

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 stalks, and had diverse chemical compositions. For each grape marc, four replicate samples, each of 1 g DM, were incubated in vitro with ruminal fluid. The volumes of total gas and CH4 produced after 48 h of incubation were determined. Total gas production ranged from 21.8 to 146.9 mL and CH4 production from 6.8 to 30.3 mL. White grape marcs produced more (P < 0.05) total gas (81.8 mL) than did red grape marcs (61.0 mL), but had a lower (P < 0.05) percentage of CH4 (25.3% and 30.3% of total gas). Grape marcs with a higher proportion of seeds produced less (P < 0.05) total gas than did the types composed of either skin or stalks; however, the seed types produced the greatest (P < 0.05) percentage of CH4 (49.8% of total gas). It is concluded that grape marcs differ greatly in their potential as mitigants of enteric CH4 emissions for ruminal production systems.