Grape Marc and Improved Beef Flavour
Grape marc and pomace constitute more than 30% of fruit harvested for winemaking. Generally, these materials are simply composted or dumped, although in some countries, residual alcohol may be distilled to produce grappa or marc. Using a patented process, these products may be ensiled for supplementing beef cattle during finishing for slaughter.
In a commercial study, 50 Aberdeen Angus and Aberdeen Angus - Hereford cross steers were finished for 6 weeks in late winter on freshly ensiled grape marc supplementing conserved pasture and good quality meadow hay. Approximately 150kg per day of the supplement was fed, or about 3kg/animal.
Average daily liveweight gain was 1.63kg, and dressing percentage was 55%. A single animal was selected to participate in a "Paddock to Plate" competition, with 41 other entries. It was judged 2nd on the hoof, 8th on the hook (prime cuts were judged to be "inconveniently large"!) 2nd on the plate and palate, and 2nd overall.
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In a commercial study, 50 Aberdeen Angus and Aberdeen Angus - Hereford cross steers were finished for 6 weeks in late winter on freshly ensiled grape marc supplementing conserved pasture and good quality meadow hay. Approximately 150kg per day of the supplement was fed, or about 3kg/animal.
Average daily liveweight gain was 1.63kg, and dressing percentage was 55%. A single animal was selected to participate in a "Paddock to Plate" competition, with 41 other entries. It was judged 2nd on the hoof, 8th on the hook (prime cuts were judged to be "inconveniently large"!) 2nd on the plate and palate, and 2nd overall.
Contact us for further detail about this work