Feed supplementation with winery by-products improves the physiological status of juvenile Liza aurata during a short-term feeding trial and hypoxic challenge

Martínez-Antequera, Francisca P.; Molina-Roque, L.; Heras, Verónica de las; Mancera, Juan Miguel; Martos‐Sitcha, Juan Antonio; Moyano, Francisco Javier

doi:10.1016/j.aqrep.2023.101667

Cited by 4 publications

(2 citation statements)

References 70 publications

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“…Last, but not least, in a study that evaluated the effects of including in the diet of Liza aurata fry some products of the winemaking industry, including grape pomace-with a demonstrated high content of phenolic compounds-the antioxidant and immunostimulant capacity of this secondary product was remarked, as well as the positive effect that it exerted on the growth, immunity and metabolism of the golden gray mullet fry [49].…”

Section: Discussionmentioning

confidence: 99%

Evaluating the Use of Grape Pomace in Cyprinus carpio Nutrition: Effects on Growth, Biochemistry, Meat Quality, Microbiota, and Oxidative Status

Barbacariu,

Dîrvariu,

Șerban

et al. 2024

Fishes

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This study investigated the effects of incorporating grape pomace (GP) into fish diets on the growth performance, physiological parameters, and biochemical composition of carp (Cyprinus carpio L.). A total of 180 carp, with an average initial weight of 65 g, were reared in a recirculating aquaculture system (RAS). They were divided into a control group (C), fed with a diet containing 0% GP, and two experimental groups (V1 and V2), fed with diets containing 5% and 10% GP, respectively. The experiment lasted for eight weeks. Results revealed that most growth parameters were not significantly affected by GP inclusion, except for a notable difference in the hepatosomatic index (HSI), indicating an impact on liver size relative to body weight. The biochemical analysis of carp meat showed significant differences in moisture, protein, fat, collagen, and salt content between the control and experimental groups. Furthermore, the oxidative status assessment indicated that GP supplementation modulates oxidative stress and lipid peroxidation pathways in carp, enhancing their antioxidant defenses and overall health. Microbiological examination of the carp intestinal content showed that GP inclusion in fish diets influenced microbial parameters, particularly affecting the abundance of aerobic germs and Enterobacteriaceae.

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Section: Discussionmentioning

confidence: 99%

Evaluating the Use of Grape Pomace in Cyprinus carpio Nutrition: Effects on Growth, Biochemistry, Meat Quality, Microbiota, and Oxidative Status

Barbacariu,

Dîrvariu,

Șerban

et al. 2024

Fishes

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“…The most representative content of phenolic compounds in wine lees corresponds to flavonoids, originally from grapes, which remain adsorbed on the yeast cell wall [17,50]. The content of the total polyphenols of wine lees has been reported to be between 1.9 and 16.3 g/kg depending on the type of grape, fermentation, and processing [51]. The (poly)phenol characterization of the WL by HPLC reported a concentration of 4.5 g/kg.…”

Section: Addition Of Wl On Total Polyphenols Content (Tpc) and Antiox...mentioning

confidence: 99%

Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice

Prieto-Santiago,

Aguiló-Aguayo,

Bravo

et al. 2024

Foods

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The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization.

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Grape pomace in diets for European sea bass: influence on oxidative status, intestinal microbiota, and fillet quality

Martínez-Antequera,

Simó-Mirabet,

de las Heras

et al. 2024

Aquacult Int

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The use of intensive systems in aquaculture causes an increase in environmental stress agents, reducing water quality and facilitating the appearance of pathologies in individuals. In this context, the selection of ingredients is a key strategy in managing the quality of aquafeed and the cultivation of aquaculture species. Considering this, wine by-products can be a potential functional ingredient due to several particular characteristics, such as their low cost, large volumes produced, and for being a natural source of bioactive compounds with antioxidant activity. The present study developed different experiments focused on evaluating the benefits of feeding juvenile European sea bass during 5 weeks with feeds incorporating 0.4% red wine grape pomace (GP). At the end of the feeding period, potential modifications in metabolism, immunological and oxidative status, and functionality of intestinal microbiota were assessed as well as the potential protective effect against oxidation in fish fillets during 6 days of cold storage (4 °C). In addition, the preservative effect of GP on the feed when stored for a period of 12 weeks at two different temperatures (4 °C and 25 °C) was evaluated. The results demonstrated that the inclusion of GP in feeds for European sea bass prevents oxidation when stored at room temperature. In addition, a general improvement in the physiological and immunological status, as well as fillet quality, was evidenced.

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Feed supplementation with winery by-products improves the physiological status of juvenile Liza aurata during a short-term feeding trial and hypoxic challenge

Cited by 4 publications

References 70 publications

Evaluating the Use of Grape Pomace in Cyprinus carpio Nutrition: Effects on Growth, Biochemistry, Meat Quality, Microbiota, and Oxidative Status

Evaluating the Use of Grape Pomace in Cyprinus carpio Nutrition: Effects on Growth, Biochemistry, Meat Quality, Microbiota, and Oxidative Status

Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice

Grape pomace in diets for European sea bass: influence on oxidative status, intestinal microbiota, and fillet quality

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