This study was conducted to assess the impact of 3 types of additives and ensiling process on nutritive value of sour grape pomace (SGP) by the in vitro techniques. In vitro gas production parameters and in vitro dry matter disappearance (IVDMD) were determined for total ensiled SGP. The dry matter (DM), crude protein (CP), and organic matter (OM) increased with supplementation of 3 additives to the silages than control group (p<0.05), while neutral detergent fiber (NDF), acid detergent fiber (ADF), and ash decreased (p<0.05). The highest microbial protein (MP), metabolizable energy (ME), short chain fatty acids (SCFA), IVDMD and in vitro cumulative gas production (IVCGP; after 24, 48 and 96 h incubation) observed for SGP ensiled with 1% urea (P<0.05). Supplementation of SGP with different additives affected chemical composition and in vitro fermentation, but there was no significant affect on pH after opening the silages. All estimated parameters (SCFA, MP, ME and DDM) were lowest for control group. This paper, suggests that farmers in Iran can efficiently use different additives (especially molasses and urea) before ensiling of SGP to improve nutritive value of it and finally ruminant’s productivity, if ensiled at good conditions.

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