The effects of red grape pomace inclusion in grower diet on amino acid digestibility, intestinal microflora, and sera and liver antioxidant activity in broilers

Abstract

IntroductionGrapes (Vitis sp., Vitaceae) are one of the most commonly consumed fruits worldwide. The quantity of grapes processed worldwide is approximately 50.0 million tons (Mt) annually, which represents approximately 5.0-9.0 Mt of grape pomace (GP) production (1). There are many studies investigating how to utilize this byproduct, which is wine industry waste in many cases. Pomace consists of skins, stalks, and seeds. Red GP is rich in phenolic compounds with high antioxidant activity (2). Lafka et al.(3) reported higher antioxidant activity in ethanol extract from winery waste than in other solvent extracts, synthetic food antioxidants, butylated hydroxytoluene (BHT), ascorbyl palmitate, and vitamin E, but they did not find a correlation between antioxidant activity and total phenol content. The seeds (38%-52%, on a dry matter basis) also contain high levels of unsaturated fatty acids, mainly linoleic acid (4,5). High levels of proanthocyanidin, which is a type of flavonoid known for its high antioxidant properties, are responsible for the greatest contribution to antioxidant activity (6). There have been a number of studies regarding the use of GP in human nutrition, e.g., the use of pomace as a source of dietary fiber in bread (7) or to improve the nutrition profile of frankfurters (8). There have also been studies regarding the use of GP as animal feed. Abarghuei et al. (9) observed the effect of GP on the ruminal parameters of sheep, and Molina-Alcaide et al. (10) evaluated wine industry byproducts as feed for ruminants. Alipour and Rouzbehan (11) tested the effects of tannins from GP on the intestinal digestibility of soybean meal. The beneficial effects of tannins are associated with their capacity to increase digestive utilization of dietary protein in ruminants by slowing down the microbial degradation of proteins. Brenes et al. (12) tested grape seed extract in broiler diets, and Goni et al. (13) used GP in combination with vitamin E and found no effect of the extract or GP/vitamin E on ileal protein digestibility, amino acid digestibility, or growth performance in broilers (at 42 days old). Rotava et al. (14) reported high antibacterial activity of defatted grape seed extract against Staphylococcus aureus and Escherichia coli strains in broilers, and they

Use of grape pomace in formulated feed for the rainbow trout fry, Oncorhynchus mykiss (Walbaum, 1792)

“…However, as nonsignificant differences in fish growth were observed, and apparent digestibility increased with GP content in feed, the second experiment included a maximum GP supplementation level of 180 g kg −1 . These findings are consistent with reports for terrestrial farm animals, where the maximum GP supplementation in chicken, broiler, and rabbit feeds shows nonsignificant differences in growth, together with an improved apparent digestibility of nutrients (Brenes et al, 2008;Lichovnikova et al, 2015;Motta-Ferreira, Fraga, & Carabaño, 1996).…”

Comparative Study Between Dietary Supplementation of Grape Pomace and Vitamin E as Antioxidant on Some Productive, Reproductive and Physiological Performance of Male and Female Aged Inshas Strain Chickens.

“…Grape pomace which collected during stems isolation, grape crushing, and pressing for skins, seeds, and lees (Llobera and Can˜ ellas, 2007), is rich in a wide range of polyphenols (Bonilla et al, 1999;Alonso et al, 2002;Torres et al, 2002). and had many properties, including antioxidant, antifungal, antiviral, anti-inflammatory and anticancer activities, prevention of atherosclerosis, platelet aggregation inhibiting, improvement of ischaemic cardiovascular disease, metal chelating properties (Yamakoshi et al, 1999;Cos et al, 2003) moreover, antimicrobial potential which consequently, may positively influence growth (Lichovnikova et al, 2015). Previous studies found an increase in the antioxidant activity of broiler's diet, excreta, and meat due to dietary administration of grape pomace concentrations (Gon˜ I et al 2007 andBrenes et al 2008).…”

Antioxidant capacity of banana peel and its modulation of Nrf2-ARE associated gene expression in broiler chickens

“…Ghazalah and Ali (2008) fed broilers a corn-based diet supplemented with 0.5%, 1%, and 2% rosemary leaves and found that serum uric acid concentration was significantly decreased in the 0.5% and 2% groups. Grape pomace also causes a similar decrease in serum uric acid levels (Lichovnikova et al 2015). However, some human studies reported that plasma urate levels were elevated after the consumption of flavonoid-rich foods like raisins or apple juice, while the fructose content in fruit causes the rapid consumption of ATP in the liver.…”