Grape pomace silage on growth performance, carcass, and meat quality attributes of lambs

Massaro, Fernando Luiz; Bumbieris, Valter Harry; Pereira, Elzânia Sales; Zanin, Ediane; Horst, Egon Henrique; Prado-Calixto, Odimári Pricila; Peixoto, Eduardo Lucas Terra; Galbeiro, Sandra; Mizubuti, Ivone Yurika

doi:10.1590/1678-992x-2020-0343

Cited by 7 publications

(3 citation statements)

References 33 publications

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“…Furthermore, the chemical composition of meat samples was not influenced by the dietary treatment, confirming what has been previously discussed by Massaro Junior et al [ 24 ] who showed that the addition of 0, 10, 20 and 30% of GP silage to the diets of lambs did not affect the meat quality attributes, such as lipids and moisture.…”

Section: Discussionsupporting

confidence: 87%

Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability

Bennato

Martino

Ianni

et al. 2023

Foods

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The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs’ diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25–30 days) were randomly allocated into two groups. The control group (CTR) received a standard diet for 45 days, while in the same period the experimental group (GP+) was fed with a diet containing 10% GP on a dry matter (DM) basis. The meat samples from the two groups showed no significant differences in drip loss, cooking loss, meat color and total lipid amount. However, the experimental feeding strategy influenced the meat fatty acid composition, with an increase in the relative percentages of stearic, vaccenic and rumenic acids. In particular, the increase in rumenic acids is associated with several health benefits attributed to its high bioactive properties. In cooked meat samples stored for 5 days at 4 °C, the dietary GP supplementation induced an increase in nonanal and 1-octen-3-ol and a significant reduction of hexanal, an indicator of oxidation; this improved resistance to oxidation in the GP+ samples and was also confirmed by the thiobarbituric acid reactive species (TBARS) test. In summary, the present study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the oxidative stability of lamb meat. The use and valorization of the GP as a matrix of interest for zootechnical nutrition can, therefore, represent a suitable strategy for improving the qualitative aspects of animal production.

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Section: Discussionsupporting

confidence: 87%

Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability

Bennato

Martino

Ianni

et al. 2023

Foods

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“…The effect of feeding animals with silage containing grape pomace was also reported in recent studies but contrasting results have been reported. In the experiment carried out by Massaro Junior et al [37], increasing levels of silage with grape pomace (up to 30% in feed) did not cause significant changes in indicators of growth performance (initial and final body weight, average daily gain and feed conversion ratio), carcass characteristics (hot and cold carcass yield, for instance), and meat quality (such as pH, shear force, lipid oxidation, and color) in lambs. Conversely, the use of silage produced with grape pomace in piglets induced the antioxidant defense system, reduced the indicators of oxidative stress, and the counts of pathogenic microorganisms (Campylobacter jejuni, for instance) in fecal samples [38].…”

Section: Utilization In Silage or As A Feed Supplement For Animal Pro...mentioning

confidence: 85%

Strategies to Increase the Value of Pomaces with Fermentation

Munekata¹,

Domínguez²,

Pateiro³

et al. 2021

Fermentation

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The generation of pomaces from juice and olive oil industries is a major environmental issue. This review aims to provide an overview of the strategies to increase the value of pomaces by fermentation/biotransformation and explore the different aspects reported in scientific studies. Fermentation is an interesting solution to improve the value of pomaces (especially from grape, apple, and olive) and produce high-added value compounds. In terms of animal production, a shift in the fermentation process during silage production seems to happen (favoring ethanol production rather than lactic acid), but it can be controlled with starter cultures. The subsequent use of silage with pomace in animal production slightly reduces growth performance but improves animal health status. One of the potential applications in the industrial context is the production of enzymes (current challenges involve purification and scaling up the process) and organic acids. Other emerging applications are the production of odor-active compounds to improve the aroma of foods as well as the release of bound polyphenols and the synthesis of bioactive compounds for functional food production.

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“…The use of agro‐industrial waste in sheep feedlots seems to be a topic of growing interest, besides contributing to environmental conservation by the better destination of these resources as dietary and nutritional inputs (Nobre et al, 2020). At the moment, wet brewery waste (Carvalho et al, 2007; Silva et al, 2010) and grape waste (Ávila et al, 2021; Massaro et al, 2022; Santos et al, 2014) are widely available in the southern region of Brazil and are considered viable dietary alternatives of good nutritional quality and low cost.…”

Section: Introductionmentioning

confidence: 99%

Morphological aspects of rumen papillae of lambs fed agro‐industrial wastes

Böck,

Simões,

Rici

et al. 2023

Animal Science Journal

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Sheep meet production systems require roughage feed of good nutritional quality. However, the production of sorghum or corn silage, besides expensive, also depends on large cultivable areas and favorable weather conditions. Thus, agro‐industrial residues have stood out as a feed alternative that contribute to the reduction of production costs and to the conservation of the environment. Fragments of the ruminal mucosa of 30 healthy lambs fed with agro‐industrial residues and slaughtered with a final weight of 36 kg were analyzed by light and scanning electron microscopy. We observed that the coproducts grape residue and wet brewery residue affected the shape, dimensions, and cytoarchitecture of the rumen epithelium in contrast to traditional sorghum silage. The rumen papillae of lambs fed grape waste were larger, and their epithelium was thinner when compared to the papillae of lambs fed wet brewery waste and sorghum silage. It can be assumed that the increased mucosal surface area of the rumen contributed to greater weight gain and reduced time to slaughter. The use of a greater variety of agro‐industrial residues as a substitute for traditional feedstuffs contributes to the increase in animal protein production in many countries, making the confinement of sheep more viable and sustainable.

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Grape pomace silage on growth performance, carcass, and meat quality attributes of lambs

Cited by 7 publications

References 33 publications

Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability

Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability

Strategies to Increase the Value of Pomaces with Fermentation

Morphological aspects of rumen papillae of lambs fed agro‐industrial wastes

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