Effect of Dietary Grape Pomace and Vitamin E on Growth Performance, Nutrient Digestibility, and Susceptibility to Meat Lipid Oxidation in Chickens

Abstract

Grape pomace (GP) is a source of polyphenols with powerful antioxidant capacity. An experiment was conducted to investigate the effect of inclusion of GP at levels of 5, 15, and 30 g/kg and alpha-tocopheryl acetate (200 mg/kg) in a corn-soybean basal diet on growth performance, protein and amino acid digestibilities; antioxidant activity of diet, serum and excreta, lipid oxidation of breast and thigh meats during refrigerated storage, and liver vitamin E concentration. Growth performance and protein and amino acid digestibilities were not affected among the different treatments. Total intake and digestibility of extractable polyphenols in the birds fed the GP diet were increased compared with birds fed supplemented and unsupplemented vitamin E diets. Antioxidant activity in vitamin E and GP diets and excreta exhibited higher scavenging free radical capacity than the control diet using 3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power methods. Lipid oxidation (malondialdehyde concentration) in breast and thigh meats was lower in the birds fed the supplemented vitamin E diet than the control diet after 1, 4, and 7 d of refrigerated storage. Results showed a linear reduction of lipid oxidation in breast and thigh meats at 4 and 7 d with increasing content of GP in the diet. Oxidative stability in breast and thigh meats at 1, 4, and 7 d of storage was equivalent or less effective in GP diets compared with the vitamin E diet. A linear increase was observed in liver alpha-tocopherol concentration with increasing content of GP in the diet, but it was inferior to the supplemented vitamin E diet. In conclusion, the results showed that a dietary inclusion rate up to 30 g/kg of GP did not impair chickens growth performance and protein and amino acids digestibilities and increased antioxidant activity in diet and excreta. Grape pomace and vitamin E diets reduced the lipid oxidation of meat during refrigerated storage and increased liver alpha-tocopherol concentration, although these effects were greater, in some cases, by adding vitamin E to the diet.

Effects of Wine by-Products on Growth Performance, Complete Blood Count and Total Antioxidant Status in Broilers

“…The protective effects of grape pomace and grape seed extracts on growing chickens were studied by a group of researchers from Spain and the results were published in a series of papers from the same department (Goñiet al, 2007;Brenes et al, 2008;Viveros et al, 2011). The use of smaller quantities of grape pomace of 5 g/kg and 15 g/kg did not improve growth performance of the chickens, the values obtained being very close to the group that did not receive feed grape pomace (Goñi et al, 2007;Brenes et al, 2008).…”

Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols

“…The polyphenol content of diets is difficult to establish due to variations in polyphenol solubility, which can produce significant errors (Saura-Calixto et al 2007). The commonly used colorimetric method of the Folin Ciocalteu (FC) reaction forms a blue chromophore constituted by a phosphotungstic-phosphomolybdenum complex, where the maximum absorption of the chromophores depends on the alkaline solution and the concentration of phenolic compounds (Singleton et al 1999).…”

“…In one experimen, the dietary inclusion of grape pomace as a source of polyphenols with powerful antioxidant capacity enhanced the antioxidant status of the diet, blood serum and excreta in broiler chickens, and increased lipid oxidation rates in meat (Goni et al 2007). Beneficial effects of fruit pomaces on blood parameters were noted in piglets fed diets supplemented with apple pomace (Sehm et al 2011) and in rats fed diets with polyphenol-rich strawberry pomace (Jaroslawska et al 2011).…”

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

“…Antioxidant effect of grape seed extract when added directly to raw or cooked pork has been confirmed by CARPENTER et al (2007). Also, the inclusion of concentrated grape pomace in the diet of chickens reduced lipid oxidation of raw or cooked meat (GOÑI et al, 2007;BRENES et al, 2008;SÁYAGO-AYERDI et al, 2009), but the same effect was not observed when grape seed extract was given to pigs (O'GRADY et al, 2008). Therefore, the antioxidant effect of extracts or fractions of vegetables on animal products have not been well established when provided through the diet.…”