Ruminal in vitro fermentation of winery by-products

Our study aimed to explore the effects of wine industry by-products, which are fibre- and polyphenol-rich feedstuffs, on bacterial and fungal composition. We tested six diets: a negative control (CON, 70% hay + 30% concentrate on dry matter (DM) basis), grapeseed (GS)-low (70% hay + 25% concentrate + 5% GS), GS-high (65% hay + 25% concentrate + 10 % GS), grape pomace (GP)-low (65% hay + 25% concentrate + 10% GP), GP-high (56% hay + 24% concentrate + 20% GP), and EXT (control diet top-dressed with grapeseed extract at 3.7% of diet DM). Three rumen simulation technique trials were performed (n = 6 per diet). The feed bags taken on the last day of trial (day 10) were sequenced for their microbial composition (16S rRNA of bacteria and archaea using V4 region and anaerobic fungi using ITS2 region).