Study on the Efficiency of Grape Seed Meals Used as Antioxidants in Layer Diets Enriched with Polyunsaturated Fatty Acids Compared with Vitamin E

Abstract

The 4-week study was conducted with 180 Lohmann Brown layers (52 weeks of age). The layers were assigned to three groups (C, E1 and E2). The basal diet (group C) consisted mainly of corn, soybean meal and corn gluten, and contained 19% crude protein and 11.58 MJ/kg metabolizable energy. The diets for groups E1 and E2 differed from group C by the inclusion of 5% flax meal and of dietary antioxidants. The concentration of α-linolenic acid in the fat of E1 and E2 diets was almost 10 times higher than in group C. E1 diet was supplemented with vitamin E (100 mg/kg feed, DM), while E2 diet was supplemented with 2% grape seed meal (polyphenols: 630.890 µg gallic acid equivalents/g sample; flavonoids: 5.065 µg rutin equivalents/g sample; antioxidant capacity: 28.468 mM trolox equivalents/g sample). The antioxidant capacity of E2 was higher than in C, but lower than in E1. Haugh units of the eggs (18 eggs/group) harvested during the last experimental week were not significantly different among groups. The ω-6/ω-3 polyunsaturated fatty acids (PUFAs) ratio in the fat from the eggs was 4.46 ± 0.11 (E1) and 4.52 ± 0.21 (E2), three times lower (p<0.05) than the control group (14.70 ± 0.43). In group E1 in particular, but also in group E2, the concentration of total polyphenols in the egg yolk was higher (p<0.05) than in group C.

Assessing the effects of microencapsulated Lactobacillus salivarius and cowpea seed supplementation on broiler chicken growth and health status

“…Each group had 6 replicates of 18 broilers per replicate. The isonitrogenous and isocaloric starter (1-10 d), grower (11-24 d), and finisher (25-35 d) diets (Table 1) were formulated to meet Ross 308 nutrients recommendation (28). The LS-based probiotic mix 1:1 ratio (ID IBNA33 and IBNA41, w: w, 1 × 10 8 CFU/g −1 kg feed) was mixed in the feed for each growing phase.…”

Research into the structural-mechanical properties of shortbread dough with oilseed meals

“…A study in [14] used meals from grape seeds in the manufacture of flour [14]. The authors described the advantages of using such flour in the manufacture of flour products.…”

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

“…As a result of further treating, a soy protein concentrate that contains 65–70% of protein was received, as a soy protein isolate that contains 90–92% of protein, which is used predominantly in the food industry. Sunflower meal contains from 24 to 40% of protein, vitamins A and B, as well as macro- and microelements such as calcium, iron, zinc and potassium (Olteanu et al , 2018). Meal from the seeds of milk thistle belongs to the group of plants hepatoprotectors.…”