| Apple
Pomace |
| Introduction |
| By-product
obtained by pressing apples during the production
of apple juice. Apples are pressed during the
winter months with the juice expelled for apple
juice or cider. The remaining tissue - skins,
pips, stalk (pomace or residue) is either dried
or sold moist. |
| Origin |
| Produced
in the UK and Northern Europe. |
| Nutritional
Information |
| A good
source of digestible fibre but low in protein.
Some products have absorbents (eg. wood shavings)
added during manufacture to aid extraction. So
nutritionally quality will obviously be reduced.
Moist it is often around 20% dry matter, low in
protein (17.0%), with moderate energy levels. It
is highly palatable and ideal for most ruminants
as a forage replacer, but needs to be fed with
the correct mineral supplementation, as it is
naturally a low mineral product. |
| Colour/Texture |
| A moist
green/brown porridge-friable product. |
| Palatability |
| Highly
palatable when fresh. |
| Limits on
Usage |
| Variable
production levels and consistency make it
difficult to rely on in rations. May cause
digestive disorders in young stock. |
| Recommended
Maximum Inclusion Rates % |
| Calf |
0 |
Creep |
0 |
Chick |
0 |
| Dairy |
20 |
Weaner |
0 |
Broiler |
0 |
| Beef |
20 |
Grower |
0 |
Breeder |
0 |
| Lamb |
10 |
Finisher |
5 |
Layer |
0 |
| Ewe |
5 |
Sow |
5 |
|
|
|
| Handling/Storage |
| Best fed
fresh but can be clamped and will keep quite well
if stored correctly. |