Herzig I, Tomová M, Holub A, Pleskac Z
Vet Med (Praha). 1979 Dec;24(12):705-13.
In dried grape press cake the content of crude nutrients and ash, overall sugar, amino acids, alpha-tocopherol and gross energy was determined. In biological experiments with pigs (total of 109 animals) 10% of mixture A1 or SOL was replaced by the same amount of dried crushed grape press cake, without affecting negatively the weight gains and consumption of mixtures per unit of weight gain. Nutritional effects of grape press cake are a subject of discussion and comprise three factors: higher content of enrgy (fat and sugars) in mixtures containing press cake, anti-oxidation effect of press cake and the effect of tocopherols on the metabolism of basic nutrients.
测定了干葡萄压榨饼中粗养分、灰分、总糖、氨基酸、α-生育酚和总能的含量。在猪的生物学实验（总共109头动物）中，用等量的干葡萄压榨饼碎末替代10%的混合物A1或SOL，对增重和单位增重的混合物消耗量没有负面影响。葡萄压榨饼的营养作用是一个讨论的话题，包括三个因素：含压榨饼的混合物中能量（脂肪和糖）含量较高、压榨饼的抗氧化作用以及生育酚对基本养分代谢的作用。
