Feeding Broiler Chickens with Grape Seed and Skin Meals to Enhance α- and γ-Tocopherol Content and Meat Oxidative Stability

Romero, Claudia; Nardoia, Maria; Arija, I.; Viveros, Agustı́n; Munoz, Aurélio; Pródanov, Marín; Chamorro, Susana

doi:10.3390/antiox10050699

Cited by 18 publications

(40 citation statements)

References 52 publications

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“…The obtained results indicate an improvement in breast meat oxidative stability. In agreement with our study, the supplementation of grape seeds and skin meal in broilers’ diet significantly decreased the TBARS levels of thigh meat, indicating the synergetic action of γ- and a-tocopherols for stabilizing lipid peroxidation [ 66 ]. Similarly, the inclusion of green tea extract rich in catechins, epigallocatechin-3-gallate, and caffeine in quail diet decreased the MDA concentration in liver and blood plasma [ 67 ].…”

Section: Discussionsupporting

confidence: 90%

Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification By-Products: A Valorization Approach

et al. 2021

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Vinification by-products display great potential for utilization as feed additives rich in antioxidant compounds. Thus, the effect of dietary ground grape pomace (GGP), wine lees extract rich in yeast cell walls (WYC), and grape stem extracts (PE) on the relative expression of several genes involved in liver oxidative mechanisms and the oxidative status of the blood and breast muscle of broiler chickens was investigated. In total, 240 one-day-old as hatched chicks (Ross 308) were assigned to four treatments, with four replicate pens and 15 birds in each pen. Birds were fed either a basal diet (CON) or a basal diet supplemented with 25 g/kg GGP, or 2 g/kg WYC, or 1 g starch including 100 mg pure stem extract/kg (PE) for 42 d. The polyphenolic content of vinification by-products was determined using an LC-MS/MS library indicating as prevailing compounds procyanidin B1 and B2, gallic acid, caftaric acid, (+)-catechin, quercetin, and trans-resveratrol. Body weight and feed consumption were not significantly affected. The relative transcript level of GPX1 and SOD1 tended to increase in the liver of WYC-fed broilers, while NOX2 tended to decrease in the PE group. SOD activity in blood plasma was significantly increased in WYC and PE compared to the CON group. The total antioxidant capacity measured with FRAP assay showed significantly higher values in the breast muscle of PE-fed broilers, while the malondialdehyde concentration was significantly decreased in both WYC- and PE-fed broilers compared to the CON group. The exploitation of vinification by-products as feed additives appears to be a promising strategy to improve waste valorization and supply animals with bioactive molecules capable of improving animals’ oxidative status and products’ oxidative stability.

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Section: Discussionsupporting

confidence: 90%

Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification By-Products: A Valorization Approach

et al. 2021

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“…The first are antioxidants that interrupt radical reactions by donating hydrogen atoms or electrons to radicals, which leads to the formation of compounds with greater stability. Such compounds include: tocopherols [6,7], phenols [8], hydroquinones [9]. The second group includes substances whose action is synergistic.…”

Section: Introductionmentioning

confidence: 99%

Relationship between Antioxidant Activity and Ligand Basicity in the Dipicolinate Series of Oxovanadium(IV) and Dioxovanadium(V) Complexes

Drzeżdżon

Pawlak

Matyka

et al. 2021

IJMS

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Oxidative stress plays an important role in the pathogenesis of many serious diseases, including cancer, atherosclerosis, coronary artery disease, Parkinson’s disease, Alzheimer’s disease, stroke and myocardial infarction. In the body’s natural biochemical processes, harmful free radicals are formed, which can be removed with the help of appropriate enzymes, a balanced diet or the supply of synthetic antioxidant substances such as flavonoids, vitamins or anthocyanins to the body. Due to the growing demand for antioxidant substances, new complex compounds of transition metal ions with potential antioxidant activity are constantly being sought. In this study, four oxovanadium(IV) and dioxovanadium(V) dipicolinate (dipic) complexes with 1,10-phenanthroline (phen), 2,2′-bipyridyl (bipy) and the protonated form of 2-phenylpyridine (2-phephyH): (1) [VO(dipic)(H2O)2] · 2 H2O, (2) [VO(dipic)(phen)] · 3 H2O, (3) [VO(dipic)(bipy)] · H2O and (4) [VOO(dipic)](2-phepyH) · H2O were synthesized including one new complex, so far unknown and not described in the literature, i.e., [VOO(dipic)](2-phepyH) · H2O. The oxovanadium(IV) dipicolinate complexes with 1,10-phenanthroline and 2,2′-bipyridyl have been characterized by several physicochemical methods: NMR, MALDI-TOF-MS, IR, but new complex [VOO(dipic)](2-phepyH) · H2O has been examined by XRD to confirm its structure. The antioxidant activities of four complexes have been examined by the nitrotetrazolium blue (NBT) method towards superoxide anion. All complexes exhibit high reactivity with superoxide anion and [VOO(dipic)](2-phepyH) · H2O has higher antioxidant activity than L-ascorbic acid. Our studies confirmed that high basicity of the auxiliary ligand increases the reactivity of the complex with the superoxide radical.

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“…Before grinding, seeds were subjected to an expeller oil extraction process. The proximate composition and the characterization of phenolic compounds of GS and GK can be found in the previous study of Romero et al [ 11 ]. Briefly, GS and GK contained, respectively, 19.6 and 16.3 g/100 g dry matter (DM) of crude protein (CP); 25.4 and 14.5 g/100 g DM of crude fibre; 5062 and 4500 cal/g of gross energy; 7.93 and 2.35 g of TEP (gallic acid equivalents/100 g DM) and 1.15 and 1.24 of condensed tannins (g cyanidin/100 g DM).…”

Section: Methodsmentioning

confidence: 99%

“…In monogastric animals, it has been demonstrated that the dietary inclusion of grape byproducts can affect intestinal barrier and microbial ecosystem [ 9 , 10 ]. Additionally, grape phenolic compounds have also shown to be bioavailable and effective in reaching target tissues, which, among other effects, has made possible increases in α- and γ-tocopherol contents in plasma and meat and a reduction of meat lipid oxidation in chickens fed grape byproducts [ 2 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…These differences in the nature of the phenolic compounds incorporated to the diet by GS or GK, as well the fermentation process of grape byproducts, affected differently the intestinal utilization of grape polyphenols and thereby their biological activity and antioxidant potential in chickens [ 11 , 13 , 17 ]. Furthermore, recent results [ 11 ] suggest that the dietary combination of a mixture of GS and GK, at 65% and 35%, respectively, in order to simulate the composition of grape pomace, enabled a better antioxidant potential than the separate inclusion of these grape byproducts. Indeed, synergistic, antagonistic and additive interactions among different kinds of polyphenol have been described [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

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Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens

Romero

Nardoia

Brenes

et al. 2021

Animals

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Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions (20 g/kg GS–20 g/kg GK; 30 g/kg GS–10 g/kg GK; 10 g/kg GS–30 g/kg GK), in a corn-soybean diet on growth performance, ileal and excreta contents of total extractable polyphenols (TEP) and tannins, ileal digestibility of protein, plasma and meat α-tocopherol concentration and lipid oxidation (assessed by measuring the thiobarbituric acid reactive substances, TBARS) of stored thigh meat. Neither growth performance parameters nor ileal digestibility of protein were affected by dietary treatments. As compared with control birds, chickens fed the grape byproduct diets showed higher ileal (p < 0.001) and excreta (p < 0.001) TEP and tannins contents. Dietary inclusion of grape byproducts increased α-tocopherol concentration both in plasma (p < 0.001) and in thigh meat (p < 0.01 at 1 d; p < 0.001 at 7 d), as compared with the control group. The highest plasma α-tocopherol concentrations were reached with the 30 g/kg GS–10 g/kg GK and 20 g/kg GS–20 g/kg GK combinations. On day 1 of meat storage, no differences on meat α-tocopherol concentration were found among the grape byproducts treatments but on day 7 of storage, the 20 g/kg GS–20 g/kg GK and 10 g/kg GS–30 g/kg GK combinations led to the highest α-tocopherol concentrations in chicken thigh meat. After seven days of refrigerated storage of meat, the TBARS value was lower in chickens fed the grape byproducts diets than in control birds (1.27 vs. 2.49 mg MDA/kg, p < 0.001). Moreover, among the different grape byproduct treatments, the lowest MDA values were reached with the diets containing GK at rates from 20 to 40 g/kg. In conclusion, dietary incorporation of 40 g/kg of GS and GK added separately or combined increased the plasma and meat α-tocopherol content. Furthermore, the combinations of GS and GK with a proportion of GK of at least 50% optimised α-tocopherol concentration both in plasma and in thigh meat and mitigated lipid oxidation in 7-day stored meat.

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Feeding Broiler Chickens with Grape Seed and Skin Meals to Enhance α- and γ-Tocopherol Content and Meat Oxidative Stability

Cited by 18 publications

References 52 publications

Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification By-Products: A Valorization Approach

Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification By-Products: A Valorization Approach

Relationship between Antioxidant Activity and Ligand Basicity in the Dipicolinate Series of Oxovanadium(IV) and Dioxovanadium(V) Complexes

Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens

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