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Evaluation of Valorisation Strategies to Improve Grape Stems’ Nutritional Value as an Ingredient for Ruminants’ Diets
Abstract : Grape stems are a by-product of wine production which is managed as a waste. Animal feeding arises as a potential alternative. However, its practical use may be compromised by its high lignin content. In this sense, hydrolysis emerges as a strategy to increase fibre digestibility.
Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds’ Nutritional Value as an Ingredient for Ruminants’ Diets
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Anti-Steatotic Effects of Chlorella vulgaris, Nannochloropsis gaditana and Gracilaria vermiculophylla Algae Extracts in AML-12 Hepatocytes
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