The use of grape pomace (GP), a byproduct arising from the winemaking, in the diet of dairy sheep is a great strategy to improve the sustainability of the livestock sector and to enhance the quality of dairy products. The recycle of byproducts from the agro-industrial chain allows to reduce the cost of the ration and to decrease the carbon footprint of the animal feed stuffs. The presence of bioactive compounds in the GP can improve the quality of the milk fat, leading to an increase of healthy fatty acids such as conjugated linoleic acids and vaccenic acids.

Read the full article in the Journal of Animal Science.