In vitro and in vivo evaluations of wine lees as feeds for ruminants: Effects on ruminal fermentation characteristics, nutrient digestibility, blood metabolites and antioxidant status

Wine lees are by-products of wine-manufacturing, but the usefulness as animal by-product feed has not yet been revealed. The present study was aimed to investigate the usability of wine lees as feed for ruminants in fattening conditions by in vitro and in vivo trials. In in vitro experiments (in vitro I and II), the following four treatments were prepared: 100% dry matter (DM) rolled barley as a control (WL0), and replaced 7.5% DM, 15.0% DM, and...