Grape (Vitis Vinifera) Pomace Flour as Pigment Agent of Quail Eggs

Fróes, HG; Jácome, Imtd; Tavares, RA; Garcia, Rodrigo Garófallo; Domingues, Carla Heloísa de Faria; Bevilaqua, Tms; Martinelli, Marceli; Nääs, IA; Borille, Rodrigo

doi:10.1590/1806-9061-2017-0561

Cited by 6 publications

(9 citation statements)

References 18 publications

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“…In their study, egg weight decreased proportionally to the reduction in the dietary protein percentage. In addition, in agreement with the findings of our work, Froes et al [44] detected that egg weight of quails linearly decreased as dietary GP level increased from 20 to 60 g/kg, and Kaya et al [30] reported lower egg weight in laying hens when diets contained grape seeds at 15 g/kg.…”

Section: Hen Performance and Protein And Polyphenol Intestinal Utilis...supporting

confidence: 92%

“…Little information is available about the effect of feeding grape products on yolk colour and Haugh units in laying hens. While Kara et al [25] found no significant effect of feeding up to 60 g/kg of GP on egg yolk colour in laying hens, Froes et al [44] found a positive quadratic relationship between yolk pigmentation and GP dietary level in quails. Similarly, Omri et al [47] concluded that feeding a diet containing tomato paste and red pepper to laying hens increased the Roche colour score and the redness in yolks of fresh eggs, as compared with the control diet.…”

Section: Egg Quality Parametersmentioning

confidence: 97%

“…Feeding laying hens with diets containing grape polyphenol sources had no effect on shell thickness but it increased the yolk colour score and the Haugh units of the albumen. Likewise, no effect on egg shell thickness was found due to the dietary inclusion of GP in laying hens [25] or in quails [44] or with that of grape seeds in these same species [30,45].…”

Section: Egg Quality Parametersmentioning

confidence: 99%

“…Concerning the effect of the dietary inclusion of grape products on Haugh units, no consistent results seem to have been obtained among the few research studies available on this topic. On the one hand, Kara et al [25] and Froes et al [44] found that the Haugh units of the albumen remained unaffected despite the inclusion of GP in the diet of laying hens or quails, respectively, but on the other hand, Haugh units increased linearly with increasing dietary doses of grape seeds and grape seed extract in the work of Kaya et al [30]. Therefore, further research is likely to be needed to confirm the effect produced on Haugh units by the dietary use of grape products.…”

Section: Egg Quality Parametersmentioning

confidence: 99%

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Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Romero

Arija

Viveros

et al. 2022

Animals

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An experiment was conducted to assess in laying hens the effect of including grape pomace (GP, at 30 or 60 g/kg) or grape extract (GE, at 0.5 or 1.0 g/kg) on egg production, feed conversion ratio, protein and polyphenol digestibility, egg weight, egg quality, yolk fatty acid profile and oxidative stability of yolk lipids. No differences were detected among diets for egg production (83.8%, on average) or egg mass (56.8 g/d, on average). However, the average egg weight was lower (p = 0.004) for dietary treatments GP 30, GP 60 and GE 0.5 (67.5 g, on average) than for control hens (68.5 g). Accordingly, in hens fed the GP diets the proportion of XL eggs was lower (p = 0.008) than in control hens, while the proportion of M eggs was higher (p < 0.001) in hens fed the diets GP 30, GP 60 and GE 0.5 than in the control group. The dietary inclusion of both GP and GE decreased daily feed intake (120.9 vs. 125.3 g/d, p < 0.001) and the feed conversion ratio (2.09 vs. 2.18, p = 0.01). Feeding GP at 60 g/kg or GE reduced excreta protein digestibility (54.7 vs. 62.8%, p < 0.001), whereas all GP and GE diets showed higher excreta polyphenol digestibility than the control treatment (57.2 vs. 41.0%, p < 0.001). While yolk colour score was increased with all grape diets (8.12 vs. 7.34, p < 0.001), the dietary inclusion of GP, either at 30 or 60 g/kg, and that of GE at 1.0 g/kg increased the Haugh units of the albumen (80.8 vs. 76.4 Haugh units, p = 0.001). Shell thickness remained unaffected by dietary treatments (365.2 μm, on average). When included in the diet at 60 g/kg, GP reduced the proportion of saturated fatty acids in the yolk (31.6 vs. 32.9%, p = 0.001) and that of monounsaturated fatty acids (39.5 vs. 41.4%, p < 0.001), while it increased the percentage of polyunsaturated fatty acids (28.9 vs. 25.7%, p < 0.001). In fresh eggs, no significant differences were found for the malondialdehyde (MDA) concentration (0.146 mg/kg, on average). In stored eggs, the MDA amount was lower in the eggs of the laying hens fed GP at 60 g/kg than in the eggs of the control hens (1.14 vs. 1.64 mg/kg, p = 0.025). In conclusion, the inclusion of grape pomace, either at 30 or 60 g/kg, and grape extract at 1.0 g/kg in the diet of laying hens improved some egg quality traits, but feeding grape pomace resulted in a lower average weight of eggs. Nevertheless, feeding laying hens with diets containing grape pomace resulted in a higher antioxidant potential in egg yolk than dietary inclusion of grape extract.

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Section: Hen Performance and Protein And Polyphenol Intestinal Utilis...supporting

confidence: 92%

Section: Egg Quality Parametersmentioning

confidence: 97%

Section: Egg Quality Parametersmentioning

confidence: 99%

Section: Egg Quality Parametersmentioning

confidence: 99%

See 2 more Smart Citations

Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Romero

Arija

Viveros

et al. 2022

Animals

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show abstract

“…The inclusion of 1-3% GP in heat-stressed laying hen diets at the end of the productive cycle improved growth performance, egg quality, serum total antioxidant capacity, and the activities of glutathione peroxidase and superoxide dismutase activities [122]. In quail diets, 2-6% GP dietary addition did not affect egg production, feed intake, and feed conversion rate, but a linear reduction of albumen weight, egg-specific gravity, and egg weight with increased levels of GP were observed [123].…”

Section: Vinification By-productsmentioning

confidence: 91%

Utilization of Agro-Industrial By-Products for Sustainable Poultry Production

et al. 2023

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Agro-industrial by-products (AIBPs) that are not intended for human consumption can be used as alternatives to conventional feedstuffs in animal nutrition to produce animal products without competing for land or triggering the food-feed competition, thus leading to environmental, social, and economic sustainability. These by-products are also known to contain several bioactive compounds and have a potential to become nutraceuticals that can promote the health and well-being of poultry. The potentials of some AIBPs (e.g., fruit juice industry leftovers, oilseed industrial by-products, distillers’ grain by-products, vinification by-products, olive oil industry by-products, pomegranate by-products, tomato processing by-products) and their derivative products as functional feeds for poultry, but also potential limitations of utilizing AIBPs in poultry nutrition are elaborated in the present review. The possible mechanisms through which AIBPs may improve the health status and productivity of poultry are also discussed. We suggest that nutrient variability across countries should be stabilized and potential hazards such as mycotoxins and pesticides should be eliminated, and the potential hazards present in AIBPs (e.g., mycotoxins) should be better controlled through appropriate legislation and proper application of control measures. Modern processing methods, new types/classifications, and proper developmental strategies foster the utilization of AIBPs in animal nutrition. This review focuses on the AIBPs as feeds, not only for their nutritional value but also for their contribution to sustainable practices.

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Grape Seed Oil: Health Benefits and Useful Impacts on Livestock Performance and Products Quality – A Review

Abd El-Hack,

Khafaga,

Abu-Hiamed

et al. 2024

Annals of Animal Science

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Grape seed oil (GSO) is a rich resource of unsaturated fatty acids, antioxidants, and phenolic compounds that have been shown to affect physiological disorders associated with chronic diseases positively. The article demonstrates GSO’s chemical structure and health benefits, including its ability to alleviate oxidative stress, modulate cytokines, exhibit antimicrobial activity, and potentially prevent cancer. The review highlights the positive impact of GSO on livestock growth and products quality, particularly when in combined with grape pomace in broiler and rabbits diets. Including grape seed extract in animals’ diets improved carcass traits under oxidative stress conditions. It may also help reduce total lipid levels and lower LDL cholesterol levels, benefiting heart health. The article emphasizes the need for more studies to better understanding of the optimal bioactivity of GSO and to determine the recommended doses of GSO for human consumption. The review suggests that GSO could be a promising natural feed additive for improving poultry health and product quality.

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Grape (Vitis Vinifera) Pomace Flour as Pigment Agent of Quail Eggs

Cited by 6 publications

References 18 publications

Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Utilization of Agro-Industrial By-Products for Sustainable Poultry Production

Grape Seed Oil: Health Benefits and Useful Impacts on Livestock Performance and Products Quality – A Review

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