Wine grape pomace flour in broiler diets effects growth and some meat characteristics
Paola Reyes A , Inés Urquiaga B , Guadalupe Echeverría B , Emerson Durán A , María Sol Morales A and Carolina Valenzuela
A C
+ Author Affiliations
- Author Affiliations
A Faculty of Veterinary and Animal Sciences. University of Chile, Santa Rosa 11735, La Pintana, Santiago, Chile.
B Centre of Molecular Nutrition and Chronic Diseases, Faculty of Medicine, Pontifical Catholic University of Chile, Av. del Libertador Bernardo O’Higgins 340, Santiago, Chile.
C Corresponding author. Email: cvalenzuelav@u.uchile.cl
Animal Production Science 60(9) 1210-1216 https://doi.org/10.1071/AN19385
Submitted: 17 January 2019 Accepted: 5 November 2019 Published: 25 February 2020
Abstract
Context: Grape pomace maybe useful in broiler diets as a source of low cost antioxidants.
Aims: The objective of this work was to determine the effect of including high concentrations of wine-grape pomace flour (WGPF) in broiler chicken diets on productive parameters and antioxidant capacity of the meat.
Methods: WGPF of white (WGPF-W) and red (WGPF-R) grape varieties were nutritionally and chemically characterised. Then, 120 broiler chickens were allocated to three isoenergetic and isoproteic feeding treatments: 0% WGPF (Control), 20% WGPF-W and 20% WGPF-R.
Key results: WGPF-W had no effect on bodyweight, daily weight gain, feed intake or feed conversion ratio (FCR). However, FCR was higher for WGPF-R treatment at the end of the study (Day 42). Meanwhile, breast meat from WGPF-R treatment had the highest content of ether extract (P < 0,05), followed by WGPF-W and by control treatment, due to the addition of higher amounts of soy oil to those diets with WGPF to ensure an isoenergetic composition. Breast and leg meat, respectively, showed greater antioxidant capacity (µM Trolox Eq/g) when WGPF-W (16.7 and 16.4) was fed, than the antioxidant capacity obtained for control (13.8 and 13.8) and WGPF-R (11.9 and 14.2) treatments.
Conclusions: Inclusion of 20% of WGPF-W increased antioxidant capacity of chicken meat by 17%, without decreasing productive parameters, provided the diets were made isoenergetic and isoproteic by adding soy oil.
Implications: The grape pomace flour could be useful in the diet of other animals.
Additional keywords: antioxidants, functional foods, grape pomace.
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