Effect of grape pomace supplementation on broiler meat quality characteristics

Kasapidou, E.; Sossidou, E.; Zdragas, A.; Papadaki, None Charikleia; Vafeas, G.; Mitlianga, Paraskevi

doi:10.1399/eps.2016.135

Cited by 15 publications

(19 citation statements)

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“…Specifically, the dietary GP supplementation showed to be effective in inducing a more intense red coloration and a concomitant shift of the color index towards yellow. Contrary to what was observed in this study, Kasapidou et al [24] reported lower a* values with paler meat after feeding chicken with a dietary GP inclusion; furthermore, authors did not observe any significant differences in muscle lightness and yellowness. Such discrepancy can be justified, at least in part, by the high variability that is very often associated with this type of evaluation.…”

Section: Discussioncontrasting

confidence: 99%

Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat

Bennato

Luca

Martino

et al. 2020

Foods

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Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112 Ross 508 broilers were randomly divided into 4 groups and fed for 21 days with a standard diet. For the remaining 28 days of the trial, the control group (CG) continued to receive a standard diet, while the experimental groups (EGs) were fed with diets containing different GP concentrations: 2.5% (EG1), 5% (EG2) and 7% (EG3). Following the slaughtering, samples of breast meat were collected from each group. No significant differences were observed for pH, cooking loss and meat brightness, whereas the GP intake showed effectiveness in inducing variations in drip loss, meat yellowness and redness. The experimental feeding strategy also induced changes in the fatty acid profile, with an overall increase in polyunsaturated fatty acids (PUFA), mainly due to the increase in concentration of linoleic acid. The dietary supplementation also induced a decrease in lipid oxidation in meat, a finding also confirmed by the reduction in volatile aldehydes in 7 days stored raw meat. The feeding strategy based on the use of GP did not induce detrimental effects on the quality of broiler meat and showed the potential to lengthen the shelf-life as a direct consequence of the improvement in the oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of an agro-industrial by-product, with potential benefits also from an environmental point of view.

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Section: Discussioncontrasting

confidence: 99%

Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat

Bennato

Luca

Martino

et al. 2020

Foods

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“…The reported results indicated a linear reduction of lipid oxidation in both thigh and breast meat samples with the grape pomace level increase in diet. In a similar study [77] it was shown that using grape pomace in broiler diets did not affect (p > 0.05) lipid oxidation, determined as TBARS, both in thigh and breast meat. These differentiated results may be due to the chemical composition of grape pomace, respectively its antioxidant capacity.…”

Section: Oxidative Stability Of the Meatmentioning

confidence: 77%

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Turcu

Panaite

Untea

et al. 2020

Animals

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The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.

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“…Kasapidou et al [ 29 ] described that supplementation of 0.25, 0.5 and 1% of grape pomace had no effect on breast muscle color (L* and b*), but grape pomace at 1% decreases a* values. Moreover, Aditya et al [ 78 ] observed that 0.5, 0.75 and 1% of grape pomace had no effect on L* (at 5 and 10 d of storage) and b* (at 5 d of storage) but decreased a* (at 5 and 10 d of storage) and b* (at 10 days of storage).…”

Section: Effects Of Dietary Grape By-products On Poultry Meat Quality...mentioning

confidence: 99%

“…Moreover, the incorporation of 5 and 7% of grape pomace during 49 d in male chickens increased PUFA, decreased SFA and had no effect on MUFA [ 79 ]. Most of the studies performed, so far, reported that the inclusion of grape pomace (from 0.01% to 7% feed) in broiler chicks, chickens and ducklings have either no effect [ 29 , 83 ] or reduce TBARS values in breast and thigh [ 78 , 79 , 80 , 81 , 82 , 86 ]. Jurčaga et al [ 83 ] also reported no protective effect of dietary red grape pomace against lipid oxidation, which agrees with those observed by Kasapidou et al [ 29 ].…”

Section: Effects Of Dietary Grape By-products On Poultry Meat Quality...mentioning

confidence: 99%

Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics

Alfaia

Costa

Lopes

et al. 2022

Foods

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Grape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace, grape seed, grape seed oil and grape skins. These by-products are rich sources of bioactive polyphenols, dietary fiber and polyunsaturated fatty acids (PUFA), more specifically, the beneficial n-3 PUFA, that could be transferred to pork and poultry meat. The potential biological activities, mainly associated with antimicrobial and antioxidant properties, make them putative candidates as feed supplements and/or ingredients capable of enhancing meat quality traits, such as color, lipid oxidation and shelf life. However, grape by-products face several limitations, namely, the high level of lignified cell wall and tannin content, both antinutritional compounds that limit nutrients absorption. Therefore, it is imperative to improve grape by-products’ bioavailability, taking advantage of enzyme supplementation or pretreatment processes, to use them as feed alternatives contributing to boost a circular agricultural economy. The present review summarizes the current applications and challenges of using grape by-products from the agro-industrial sector in pig and poultry diets aiming at improving meat quality and nutritional value.

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Effect of grape pomace supplementation on broiler meat quality characteristics

Cited by 15 publications

References 0 publications

Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat

Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics

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