Effect of Grape Pomace Supplementation on Meat Performance of Broiler Chicken Ross 308

Čech, Matej; Haščí­k, Peter; Čuboň, Juraj; Bobko, Marek; Arpášová, Henrieta; Pavelková, Adriana; Kačániová, Miroslava; Tkáčová, Jana; Čeryová, Natália

doi:10.15414/jmbfs.2020.10.1.140-144

Cited by 8 publications

(5 citation statements)

References 6 publications

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“…Production of wine, flaxseed and pumpkin oil is associated with production of voluminous by-products also known as oilcakes or pomace. These, as mentioned above, still have an interesting nutritional composition and therefore also in view of our previous researches (Haščík et al, 2020;Čech et al, 2021;Jurčaga et al, 2021) the aim of this study is to explore potential negative effect of red grape, flax and pumpkin pomace on the amount of internal fats in broiler chickens Ross 308.…”

Section: 2021) According To Mendes Et Al (2014)mentioning

confidence: 93%

Internal Fats of Ross 308 Broiler Chickens After Application of Grape, Flax and Pumpkin Pomace Into Their Diet

Čech

Haščík²,

Čuboň³

et al. 2022

J microb biotech food sci

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Poultry fat is interesting in terms of fatty acid composition, especially due to the higher content of unsaturated fatty acids compared to mammals. However, internal fats are considered as one of the wastes from poultry processing. In previous experiments, we observed the effect of grape, flax and pumpkin pomace on the meat performance and chemical composition of broiler chicken muscle. Therefore, the aim of this work was to examine the effect of these pomaces on the formation of internal fats in Ross 308 broiler chickens. The control group (C) was fed with a feed mixture (FM) without antibiotics and growth stimulators. In the experimental diets, wheat in FM was replaced by 1, 2 and 3% red grape pomace, variety Alibernet (groups E1, E2 and E3), 2 and 4% flax pomace (groups E4 and E5) and 2 and 4% pumpkin pomace (groups E6 and E7). The chickens were fed and watered ad libitum for 42 days. Amounts of internal fats are presented as % from carcass weight (CW). Of the internal fats in females, only heart fat was significantly affected (P≤0.05) (least in E5 and E7 – 0.20%). In males, on the other hand, we found significant differences (P≤0.001) in other fats: abdominal fat was highest in E2 and E3 (0.94 and 0.91%, respectively), gizzard fat was highest in E2 (0.59%) and internal fats together in E2 and E3 (1.67 and 1.48%, respectively). The results show that negatively higher internal fat content of the chicken carcass was caused mainly by the addition of 2 and 3% RGP in the diet of Ross 308 chickens.

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Section: 2021) According To Mendes Et Al (2014)mentioning

confidence: 93%

Internal Fats of Ross 308 Broiler Chickens After Application of Grape, Flax and Pumpkin Pomace Into Their Diet

Čech

Haščík²,

Čuboň³

et al. 2022

J microb biotech food sci

Self Cite

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“…On the other hand, we did not observe any negative effects as well. Also, studies Brenes et al (2008), Haščík et al (2020), states that the inclusion of red grape pomace up to 60 g.kg -1 did not impair the performance, digestive organ sizes, and protein digestibility.…”

Section: Resultsmentioning

confidence: 95%

“…Our experiment is subsequent work on experiment of authors Haščík et al (2020), therefore we used same feeding mixture as original authors. Experiment was carried out using broiler chickens, hybrid Ross 308 of random mixed sex.…”

Section: Animals and Dietmentioning

confidence: 99%

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Effect of Dietary Red Grape Pomace on Lipid Oxidation in Meat of Broiler Chickens

Jurčaga

Bobko²,

Haščík³

et al. 2021

J microb biotech food sci

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Grape pomace is a by-product of grape processing and represents a major waste issue. One of the possible methods of revalorization of this agriculture waste is to incorporate red grape pomace into the feed mixture of poultry e.g. broiler chickens. The rich content of polyphenols in red grape pomace is reported to have a positive protective effect against lipid oxidation in several types of meat and products. In our study, we incorporate red grape pomace into the diet of observed Ross 308 broiler chickens. Tested chickens were divided into 4 groups. One control group without any addition of pomace, and another three groups with the addition of 1, 2, and 3 %. After 42 days chickens were slaughtered and tested. To evaluate the process of lipid oxidation we used measurement of malonaldehyde (MDA) presented in samples of breast and thigh meat. MDA measurement was carried out on the 1st, 3rd, and 5th day of meat storage at 4 °C. However, our study did not prove any significant difference among the control group without red grape pomace and the other three experimental groups. We can see a slight decrease in MDA created during the storage process but not with statistically provable results. The repetition of the experiment with some adjustment is highly anticipated.

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“…religious and social restrictions for its consumption(Haščík et al, 2020). In addition, it is relatively cheap.…”

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confidence: 99%

Effect of supplemental flax and pumpkin pomace on meat performance and quality of Ross 308 broiler chickens meat

Haščík¹,

Čech²,

Čuboň³

et al. 2022

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Effect of Grape Pomace Supplementation on Meat Performance of Broiler Chicken Ross 308

Cited by 8 publications

References 6 publications

Internal Fats of Ross 308 Broiler Chickens After Application of Grape, Flax and Pumpkin Pomace Into Their Diet

Internal Fats of Ross 308 Broiler Chickens After Application of Grape, Flax and Pumpkin Pomace Into Their Diet

Effect of Dietary Red Grape Pomace on Lipid Oxidation in Meat of Broiler Chickens

Effect of supplemental flax and pumpkin pomace on meat performance and quality of Ross 308 broiler chickens meat

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