Analysis

Dry Matter
%
Crude Protein
%
ME
Mj/Kg DM
Fat
%DM
NDF
%DM
90.0 16.0 12.5 7.0 26.5

Grape marc consists of the stems, seeds and skins from wine grapes.
Features and benefits :

  • Tannins contained in grape marc can lock up iron compounds, potentially enhancing meat colour in carcasses.
  • Research results showed that feeding grape marc to dairy cows also increased their daily milk production by 5 %.
  • There are also indications that cows fed grape marc also produced milk with higher levels of healthy anti-oxidants and that further tests were being conducted to verify this.
  • Grape marc is a high source of fibre at 30%.
  • Grape marc also contains large amounts of anti-oxidants.
  • Supplementing cattle feed with grape marc reduces their methane emissions by 20 % (20,000 tonnes per year – the equivalent of taking 200,000 cars off the road).

Feeding Recommendations :
As all feeding systems and requirements are different, it is recommended you seek the advice of a nutritionist to best develop a suitable feeding program for your requirements and feeding rations. Large quantities are already blended into feedlot rations as a cost efficient source of energy and roughage. Feedlots have even successfully ensiled grape marc, for out of season use. Supplementing a dairy cows diet with dry grape marc increases the healthy fatty acid in milk by more than 6 times that of standard autumn fodder. Grape marc can be fed up to 6kg per cow per day.

Storage :
Grape marc can be stored in bunkers or ensiled. Not suitable for storage in silo’s.

* Nutritional values are a guide and average values only. Values will vary dependent on genetics, environment, management systems, storage and climatic conditions.

As a by- product of the wine industry, grape marc, made up of skins and seeds presents a risk of containing residues of agricultural chemicals. This is due to the use of sprays in the vineyards to control pests and fungal diseases on the grapes. Testing and analysis is recommended.