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Bullon N, Alfaro AC, Hamid N, Masoomi Dezfooli S, Seyfoddin A. Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile Abalone Haliotis iris. AQUACULTURE NUTRITION 2023; 2023:6628232. [PMID: 37496745 PMCID: PMC10368514 DOI: 10.1155/2023/6628232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/23/2023] [Accepted: 07/03/2023] [Indexed: 07/28/2023]
Abstract
Almost 60% of the fish meal produced globally is used in aquaculture feeds. Fish meal production relies on finite wild-marine resources and is considered as an unsustainable ingredient. Insect meal (IM) is considered a sustainable source with high levels of protein suitable for growth promotion. Grape marc (GM) is a waste byproduct of the winery industry rich in pigments with antioxidant capacity. However, the inclusion of both ingredients can affect the flavor of the meat of abalone and the color of the shell due to different nutritional profiles. The aim of this study was to evaluate the effect of the dietary inclusion of IM and GM on the flavor volatile compounds and shell color of the juvenile Haliotis iris in a 165-days feeding trial. Abalone were offered four experimental diets with different levels of IM and GM inclusion and a commercial diet (no IM or GM). Soft bodies of abalone were used to characterize volatile compounds using solid-phase microextraction gas chromatography-mass spectrometry, and color changes were analyzed in ground powder of abalone shells using color spectrophotometry 400-700 nm (visible). The results showed 18 volatile compounds significantly different among the dietary treatments. The inclusion of IM did not significantly affect the flavor volatile compounds detected, whereas the inclusion of GM reduced volatile compounds associated with lipid-peroxidation in abalone meat. The inclusion of IM and GM did not significantly affect the lightness nor the yellowness, blueness, redness, and greenness of the ground shells. The supplementation of abalone feeds with GM can help to reduce off-flavour compounds which may extend shelf-life of raw abalone meat.
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Affiliation(s)
- Natalia Bullon
- Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Andrea C. Alfaro
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Auckland, New Zealand
| | - Sara Masoomi Dezfooli
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Ali Seyfoddin
- Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
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Untea AE, Varzaru I, Saracila M, Panaite TD, Oancea AG, Vlaicu PA, Grosu IA. Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat. Antioxidants (Basel) 2023; 12:antiox12051084. [PMID: 37237949 DOI: 10.3390/antiox12051084] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Dietary sources of bioactive compounds in animal diets, are the natural way to produce animal food products with improved nutritional quality. The present study aimed to test the hypothesis of a synergistic effect of bioactive compounds of cranberry leaf powder and walnut meal on the nutritional quality and antioxidant compounds of broiler meat. An experiment was conducted on 160 COBB 500 broiler chickens, housed in an experimental hall with permanent wood shave litter in boxes of 3 m2. The six dietary treatments were based on corn and soybean meal; three experimental groups were fed diets supplemented with cranberry leaves (CLs) with three inclusion rates (0% in the control group and CL 1% and CL 2%); two experimental groups were fed diets supplemented with walnut meal (WM) with two inclusion rates (0% and WM 6%); and two groups were fed diets with a combination of the selected supplements (CL 1% WM 6% and CL 2% WM 6%). The results show that the experimental groups registered higher concentrations of copper and iron compared with the control group. An antagonist effect was noticed on lipophilic compounds, and the lutein and zeaxanthin concentrations presented a dose-dependent increasing effect under CL influence, while vitamin E concentrations decreased in the same manner. The dietary WM positively influenced vitamin E deposits on breast tissue. The dietary supplements did not produce any effect on the primary oxidation products, but the secondary products were influenced, and the maximum effect on the TBARS values were recorded for the dietary combination of CL 1% and WM 6%.
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Affiliation(s)
- Arabela Elena Untea
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Iulia Varzaru
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Mihaela Saracila
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Tatiana Dumitra Panaite
- Nutrition Physiology Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Alexandra Gabriela Oancea
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Petru Alexandru Vlaicu
- Food and Feed Quality Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
| | - Iulian Alexandru Grosu
- Animal Biology Laboratory, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Ilfov, Romania
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Dietary Protected Sodium Butyrate and/or Olive Leaf and Grape-Based By-Product Supplementation Modifies Productive Performance, Antioxidant Status and Meat Quality in Broilers. Antioxidants (Basel) 2023; 12:antiox12010201. [PMID: 36671062 PMCID: PMC9854548 DOI: 10.3390/antiox12010201] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
To meet the demand for chicken meat production, new additives that promote growth and health without adverse effects on meat quality are being investigated. This study was conducted to investigate the effect of protected sodium butyrate (PSB) (0 vs. 2 g/kg), an olive leaf and grape-based by-product (OLG-mix), or a combined supplementation of PSB and OLG-mix on productive performance, antioxidant status, carcass, and meat quality in broilers. PSB improved performance parameters with greater effect in the initial phase. Both, PSB and OLG-mix increased the plasma superoxide dismutase (SOD); however, PSB supplementation was more effective to delay the lipid oxidation of meat from the initial day of storage. OLG-mix produced meat with greater color intensity, b* value and lesser drip losses than PSB. The combination of PSB + OLG-mix did not produce more marked effects that the individual administration; except to control the oxidation of meat. Linear and positive correlations between antioxidant enzymes and weight gain were observed. Significant linear and negative relationships were quantified between plasma SOD and meat lipid oxidation according to dietary treatment. Therefore, the present study would be a first approximation to the possibilities for predicting growth range and meat quality through the evaluation of the blood oxidative status.
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Tarricone S, Iaffaldano N, Colonna MA, Giannico F, Selvaggi M, Caputi Jambrenghi A, Cariglia M, Ragni M. Effects of Dietary Red Grape Extract on the Quality Traits in Juvenile European Sea Bass ( Dicentrarchus labrax L.). Animals (Basel) 2023; 13:ani13020254. [PMID: 36670794 PMCID: PMC9854464 DOI: 10.3390/ani13020254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/23/2022] [Accepted: 01/10/2023] [Indexed: 01/14/2023] Open
Abstract
Intensive fish farming is responsible for the occurrence of various stressors that negatively affect the health of cultured animals. Polyphenols are plant-derived compounds with biological activities and positive influences on the performances and immunity of fish. The aim of the present study was to evaluate the effects of dietary inclusion of a polyphenol extract obtained from Nero di Troia red grape on the quality of farmed sea bass (Dicentrarchus labrax) fillets. Three diets were tested: control (n = 90) received a conventional feed, whereas the two experimental groups (n = 90 each) received the control feed supplemented with the red grape polyphenol extract (GPE) at the concentration of 100 (GPE 100) or 200 mg/kg (GPE 200). The two GPE diets lowered (p < 0.05) the red (a *) and yellow (b *) indexes, fillet hardness, and total lipid content. Chewiness, concentration of saturated fatty acids, and the Atherogenic Index were higher (p < 0.05) in the control group; GPE diets increased (p < 0.05) the polyunsaturated fatty acids content. Furthermore, the concentration of malondialdehyde was lower (p < 0.05) in fillets of the GPE groups, thus confirming the antioxidant effect of the red grape extract and its effectiveness in preventing lipid oxidation.
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Affiliation(s)
- Simona Tarricone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70125 Bari, Italy
| | - Nicolaia Iaffaldano
- Department of Agricultural, Environmental and Food Science, University of Molise, 86100 Campobasso, Italy
| | - Maria Antonietta Colonna
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70125 Bari, Italy
- Correspondence:
| | - Francesco Giannico
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Bari, Italy
| | - Maria Selvaggi
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70125 Bari, Italy
| | - Anna Caputi Jambrenghi
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70125 Bari, Italy
| | - Michela Cariglia
- Gargano Pesca Società Agricola Consortile Arl-Società Benefit, Porto Alti Fondali, 71043 Manfredonia, Italy
| | - Marco Ragni
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70125 Bari, Italy
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In Vitro Antioxidant Activities of Plant Polyphenol Extracts and Their Combined Effect with Flaxseed on Raw and Cooked Breast Muscle Fatty Acid Content, Lipid Health Indices and Oxidative Stability in Slow-Growing Sasso Chickens. Foods 2022; 12:foods12010115. [PMID: 36613331 PMCID: PMC9818817 DOI: 10.3390/foods12010115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Adding flaxseed was found to decrease oxidative stability in feed and increase the antioxidant needs of chicken. This has also been associated with a decrease in the nutritional value and oxidative stability of meat if sufficient dietary antioxidants are not included. Furthermore, dietary flaxseed has been explored in fast-growing chickens as such studies are limited with slow-growing chickens. Thus, this study aimed to evaluate the effects of feeding plant polyphenol extracts as an antioxidant alongside flaxseed on fatty acid content, oxidative stability, and lipid health indices in breast muscle of slow-growing Sasso T451A dual-purpose chicken. A total of 126 chickens assigned to six groups (seven replicates of three) were fed on NC (control and no antioxidants), FS (75 g flaxseed and no antioxidants), VE8 (75 g flaxseed and 800 mg vitamin E), TS8 (75 g flaxseed and 800 mg Thymus schimperi), DA8 (75 g flaxseed and 800 mg Dodonaea angustifolia) and CD8 (75 g flaxseed and 800 mg Curcuma domestica) extract per kg diet. Feeding on CD8 and VE8 in raw and TS8, CD8 and VE8 diets in cooked breast muscle increased (p < 0.05) the C22:6n − 3 (DHA) and C20:5n − 3 (EPA) contents compared to the FS diet. Feeding FS increased (p < 0.05) the malondialdehyde (MDA) content in breast muscle, whereas TS8 in cooked and raw and CD8 and DA8 diets in raw breast muscle decreased it (p < 0.05). No added benefit was observed in feeding VE8 over plant extracts in terms of improving fatty acid composition and lipid health indices and reducing lipid oxidation in breast meat.
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SABOW AZAD, ABDULLA NAZIM, MUSTAFA HOZAN, ABUBAKAR AHMED. Quality characteristics and shelf-life of meat of quail birds-fed diets supplemented with grape pomace. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2022. [DOI: 10.56093/ijans.v92i11.127196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This investigation aims to determine the effect of grape pomace supplementation on quail meat’s quality and shelf life. Growing 121-day-old quail males were separated into groups of 30 birds each (3 replicates of 10 birds each). For 42 days, the quails were fed a diet enriched with 0, 2.5, 5, or 10 g/kg of grape pomace (control group and experimental groups). After the feeding session, ten quails were chosen randomly and slaughtered humanely to test the meat quality. Except for redness, which showed a lower value for experimental groups compared to the control group, neither the physicochemical characteristics nor the eating quality of breast meat varied significantly across treatments. The experimental groups also produced alterations in the fatty acid profile, with an increase in polyunsaturated fatty acids mainly due to an increase in linoleic acid concentration. The addition of grape pomace reduced lipid oxidation in meat at 1 and 5 days post-mortem. On post-mortem day 5, the control group meat had more bacteria than the experimental group meat. Overall, supplementation with grape pomace significantly improved the fatty acid profile and showed the capacity to extend shelf life.
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Bocsan IC, Măgureanu DC, Pop RM, Levai AM, Macovei ȘO, Pătrașca IM, Chedea VS, Buzoianu AD. Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases. Biomedicines 2022; 10:biomedicines10102337. [PMID: 36289599 PMCID: PMC9598344 DOI: 10.3390/biomedicines10102337] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/02/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Grape pomace (GP) represents a very reliable source of polyphenols because it could be found globally as a remnant of the wine industry. During the winemaking process, two types of GP are generated: red GP and white GP, according to the produced wine, red or white. Grape pomace represents a viable source of polyphenols, mainly flavanols, procyanidins anthocyanins, and resveratrol which possess antioxidant and anti-inflammatory activities. Multiple differences were observed between red and white GP in terms of their antioxidant and anti-inflammatory activity in both in vitro and in vivo studies. Although most studies are focused on the antioxidant and anti-inflammatory effect of red grape pomace, there are still many variables that need to be taken into consideration, as well as extensive study of the white GP. It was observed that in both in vitro and in vivo studies, the GP polyphenols have a direct antioxidant activity by acting as a free radical scavenger or donating a hydrogen atom. It also possesses an indirect antioxidant and anti-inflammatory activity by reducing mitochondrial reactive oxygen species (ROS) generation, malondialdehyde (MDA), tumor necrosis factor-alpha (TNF-α), interleukin-1-beta (IL-1β), interleukin-6 (IL-6), nuclear factor kappa-light-chain-enhancer of activated B cells (NF- κβ), and inhibitor of nuclear factor kappa-B kinase subunit beta (Iκκβ) levels or nitrate oxide-4 (NOX4) expression and by increasing the levels of antioxidants enzymes like superoxide dismutase (SOD), catalase (CAT) glutathione reductase (GRx) and glutathione peroxidase(GPx). Besides these activities, many beneficial effects in ischemic heart diseases were also observed, such as the maintenance of the ventricular function as close as possible to normal, and the prevention of infarcted area extension. In this context, this review intends to present the actual knowledge of grape pomace’s potential antioxidant and anti-inflammatory activity in ischemic heart disease, knowledge gathered from existing in vitro and in vivo studies focused on this.
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Affiliation(s)
- Ioana Corina Bocsan
- Faculty of Medicine, Department of Pharmacology, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, No. 23, Marinescu Street, 400012 Cluj Napoca, Romania
| | - Dan Claudiu Măgureanu
- Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400012 Cluj Napoca, Romania
| | - Raluca Maria Pop
- Faculty of Medicine, Department of Pharmacology, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, No. 23, Marinescu Street, 400012 Cluj Napoca, Romania
- Correspondence:
| | - Antonia Mihaela Levai
- Faculty of Medicine, Department Mother and Child, “Iuliu Hatieganu” University of Medicine and Pharmacy, No. 3-5, Clinicilor Street, 400012 Cluj Napoca, Romania
| | - Ștefan Octavian Macovei
- Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400012 Cluj Napoca, Romania
| | - Ioana Maria Pătrașca
- Faculty of Medicine, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400012 Cluj Napoca, Romania
| | - Veronica Sanda Chedea
- Research Station for Viticulture and Enology Blaj (SCDVV Blaj), 515400 Blaj, Romania
| | - Anca Dana Buzoianu
- Faculty of Medicine, Department of Pharmacology, Toxicology and Clinical Pharmacology, “Iuliu Hatieganu” University of Medicine and Pharmacy, No. 23, Marinescu Street, 400012 Cluj Napoca, Romania
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Studies on antioxidant activities of grape pomace using in vitro, ex vivo, and in vivo models. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01608-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
AbstractGrape pomace (GP) is a by-product resulting from the wine industry and can be considered raw material for animal nutrition, mainly due to its richness in polyphenolic substances. The present study, determined the antioxidant activity of GP by different in vitro assays including 1,1-Diphenyl-2-picrylhydrazyl (DPPH), superoxide anion, and hydroxyl radical and hydrogen peroxide scavenging activity and the inhibitory effect on iron-induced lipid peroxidation system. The estimated IC50 value (the concentration required to scavenge 50% of the radicals) of GP methanolic extract was 53.49 mg/L for DPPH; 57.37 mg/L for hydroxyl radical; 29.06 mg/L for superoxide radical and 102.15 mg/L for hydrogen peroxide. The effect of grape pomace supplements in broiler diets on oxidative stability of meat was tested in an experiment on 80 broiler chicks, 1-day-old Cobb 500, divided into 2 groups (C and E) reared on permanent wood shaves litter (10–12 cm thick). Compared to the control diet C, during the grower (14–28 days) and finisher (29–42 days) stages, the experimental diet (E) was supplemented with 6% GP. At the end of the experiment, 6 chicks aged 42 days from each group were slaughtered and samples of thigh meat were collected for further analysis. When the iron-induced lipid peroxidation system was applied, no significant differences were noticed between ex vivo groups’ lipid peroxidation inhibition percentage (24.71% inhibition when GP was added to meat samples and 24.10% inhibition when GP was ingested by animals) and in vivo data (26.92% inhibition) obtained.
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Alfaia CM, Costa MM, Lopes PA, Pestana JM, Prates JAM. Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics. Foods 2022; 11:foods11182754. [PMID: 36140881 PMCID: PMC9497639 DOI: 10.3390/foods11182754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 11/25/2022] Open
Abstract
Grape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace, grape seed, grape seed oil and grape skins. These by-products are rich sources of bioactive polyphenols, dietary fiber and polyunsaturated fatty acids (PUFA), more specifically, the beneficial n-3 PUFA, that could be transferred to pork and poultry meat. The potential biological activities, mainly associated with antimicrobial and antioxidant properties, make them putative candidates as feed supplements and/or ingredients capable of enhancing meat quality traits, such as color, lipid oxidation and shelf life. However, grape by-products face several limitations, namely, the high level of lignified cell wall and tannin content, both antinutritional compounds that limit nutrients absorption. Therefore, it is imperative to improve grape by-products’ bioavailability, taking advantage of enzyme supplementation or pretreatment processes, to use them as feed alternatives contributing to boost a circular agricultural economy. The present review summarizes the current applications and challenges of using grape by-products from the agro-industrial sector in pig and poultry diets aiming at improving meat quality and nutritional value.
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Affiliation(s)
- Cristina M. Alfaia
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Mónica M. Costa
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Paula A. Lopes
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - José M. Pestana
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - José A. M. Prates
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Correspondence:
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Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract. Animals (Basel) 2022; 12:ani12091076. [PMID: 35565504 PMCID: PMC9100342 DOI: 10.3390/ani12091076] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/16/2022] [Accepted: 04/19/2022] [Indexed: 01/06/2023] Open
Abstract
An experiment was conducted to assess in laying hens the effect of including grape pomace (GP, at 30 or 60 g/kg) or grape extract (GE, at 0.5 or 1.0 g/kg) on egg production, feed conversion ratio, protein and polyphenol digestibility, egg weight, egg quality, yolk fatty acid profile and oxidative stability of yolk lipids. No differences were detected among diets for egg production (83.8%, on average) or egg mass (56.8 g/d, on average). However, the average egg weight was lower (p = 0.004) for dietary treatments GP 30, GP 60 and GE 0.5 (67.5 g, on average) than for control hens (68.5 g). Accordingly, in hens fed the GP diets the proportion of XL eggs was lower (p = 0.008) than in control hens, while the proportion of M eggs was higher (p < 0.001) in hens fed the diets GP 30, GP 60 and GE 0.5 than in the control group. The dietary inclusion of both GP and GE decreased daily feed intake (120.9 vs. 125.3 g/d, p < 0.001) and the feed conversion ratio (2.09 vs. 2.18, p = 0.01). Feeding GP at 60 g/kg or GE reduced excreta protein digestibility (54.7 vs. 62.8%, p < 0.001), whereas all GP and GE diets showed higher excreta polyphenol digestibility than the control treatment (57.2 vs. 41.0%, p < 0.001). While yolk colour score was increased with all grape diets (8.12 vs. 7.34, p < 0.001), the dietary inclusion of GP, either at 30 or 60 g/kg, and that of GE at 1.0 g/kg increased the Haugh units of the albumen (80.8 vs. 76.4 Haugh units, p = 0.001). Shell thickness remained unaffected by dietary treatments (365.2 μm, on average). When included in the diet at 60 g/kg, GP reduced the proportion of saturated fatty acids in the yolk (31.6 vs. 32.9%, p = 0.001) and that of monounsaturated fatty acids (39.5 vs. 41.4%, p < 0.001), while it increased the percentage of polyunsaturated fatty acids (28.9 vs. 25.7%, p < 0.001). In fresh eggs, no significant differences were found for the malondialdehyde (MDA) concentration (0.146 mg/kg, on average). In stored eggs, the MDA amount was lower in the eggs of the laying hens fed GP at 60 g/kg than in the eggs of the control hens (1.14 vs. 1.64 mg/kg, p = 0.025). In conclusion, the inclusion of grape pomace, either at 30 or 60 g/kg, and grape extract at 1.0 g/kg in the diet of laying hens improved some egg quality traits, but feeding grape pomace resulted in a lower average weight of eggs. Nevertheless, feeding laying hens with diets containing grape pomace resulted in a higher antioxidant potential in egg yolk than dietary inclusion of grape extract.
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Romero C, Nardoia M, Brenes A, Arija I, Viveros A, Chamorro S. Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens. Animals (Basel) 2021; 11:ani11113111. [PMID: 34827845 PMCID: PMC8614327 DOI: 10.3390/ani11113111] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 01/21/2023] Open
Abstract
Simple Summary Grape byproducts (grape pomace, seeds and skins) contain a wide range of phenolic compounds with antioxidant properties and thus can become functional ingredients in animal feeds. The dietary inclusion of grape pomace in chicken diets has been shown to increase plasma and meat α-tocopherol content and to mitigate meat lipid oxidation. However, the separate inclusion of the main components of grape pomace (grape seeds and skins) in the diet of chickens has been less studied. In the present research work, the dietary inclusion of grape byproducts did not compromise the growth of chickens nor did it affect ileal protein digestibility. Concerning plasma and meat α-tocopherol concentrations and meat lipid oxidation, the dietary combination of grape seeds and skins provided better results than the individual inclusion of these grape byproducts. Actually, combinations with a proportion of at least 50% of grape skins enabled optimal results of meat oxidative stability. Abstract 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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Affiliation(s)
- Carlos Romero
- Facultad de Ciencias y Artes, Universidad Católica Santa Teresa de Jesús de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain;
| | - Maria Nardoia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy;
| | - Agustín Brenes
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain;
| | - Ignacio Arija
- Department of Animal Production, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain; (I.A.); (A.V.)
| | - Agustín Viveros
- Department of Animal Production, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain; (I.A.); (A.V.)
| | - Susana Chamorro
- Department of Genetics, Physiology and Microbiology (Animal Physiology Unit), Faculty of Biology, Complutense University of Madrid, 28040 Madrid, Spain
- Correspondence:
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Mavrommatis A, Giamouri E, Myrtsi ED, Evergetis E, Filippi K, Papapostolou H, Koulocheri SD, Zoidis E, Pappas AC, Koutinas A, Haroutounian SA, Tsiplakou E. Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification By-Products: A Valorization Approach. Antioxidants (Basel) 2021; 10:1250. [PMID: 34439498 PMCID: PMC8389203 DOI: 10.3390/antiox10081250] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/23/2021] [Accepted: 08/03/2021] [Indexed: 01/17/2023] Open
Abstract
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 days. 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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Affiliation(s)
- Alexandros Mavrommatis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Elisavet Giamouri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Eleni D. Myrtsi
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Epameinondas Evergetis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Katiana Filippi
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Harris Papapostolou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Sofia D. Koulocheri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Athanasios C. Pappas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Apostolis Koutinas
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Serkos A. Haroutounian
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
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Mnisi CM, Mlambo V, Kumanda C, Crafford A. Effect of graded levels of red grape pomace ( Vitis vinifera L.) powder on physiological and meat quality responses of Japanese quail. ACTA AGR SCAND A-AN 2021. [DOI: 10.1080/09064702.2021.1923796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- C. M. Mnisi
- Department of Animal Science, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
- Food Security and Safety Niche area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
| | - V. Mlambo
- Department of Animal and Wildlife Sciences, University of Pretoria, Pretoria, South Africa
| | - C. Kumanda
- School of Agricultural Sciences, Faculty of Agriculture and Natural Sciences, University of Mpumalanga, Mbombela, South Africa
| | - A. Crafford
- Department of Animal Science, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
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Dupak R, Kovac J, Kalafova A, Kovacik A, Tokarova K, Hascik P, Simonova N, Kacaniova M, Mellen M, Capcarova M. Supplementation of grape pomace in broiler chickens diets and its effect on body weight, lipid profile, antioxidant status and serum biochemistry. Biologia (Bratisl) 2021. [DOI: 10.1007/s11756-021-00737-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rafiei F, Khajali F. Flavonoid antioxidants in chicken meat production: Potential application and future trends. WORLD POULTRY SCI J 2021. [DOI: 10.1080/00439339.2021.1891401] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Fariba Rafiei
- Department of Plant Breeding and Biotechnology, Shahrekord University, Shahrekord, Iran
| | - Fariborz Khajali
- Department of Animal Science, Faculty of Agriculture, Shahrekord University, Shahrekord, Iran
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Martini S, Tagliazucchi D, Minelli G, Lo Fiego DP. Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of pork. Food Res Int 2020; 137:109528. [PMID: 33233160 DOI: 10.1016/j.foodres.2020.109528] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 06/25/2020] [Accepted: 07/08/2020] [Indexed: 11/18/2022]
Abstract
Enrichment of pig diets with polyunsaturated fatty acids (PUFA) is considered an emerging strategy to increase their intake in the human diet. However, PUFA are particularly vulnerable to oxidative reactions leading to the generation of toxic compounds. The aim of this study was to evaluate the effect of supplementation of pig diets with extruded linseed (L), either or not in combination with synthetic antioxidants (E, tocopheryl-acetate and selenium) or natural extracts (P, grape-skin and oregano), and basal diet (C, without linseed) on the oxidative stability in raw, grilled and in vitro digested pork. The diet supplementation with antioxidant-rich ingredients resulted in the accumulation of specific metabolites in meat. Actually, 11 different phenolic- and 6 tocopherol-derived metabolites were identified by UHPLC/HR-MS. These metabolites were potentially correlated with the reduction in the oxidative phenomena occurring during meat cooking and digestion. Specifically, 16% and 35% reduction in the amounts of lipid hydroperoxides and TBA-RS were assessed after cooking of meat from P diet, respect to the L diet. Diet supplementations with α-tocopheryl acetate and selenium reduced the oxidative reactions only during meat cooking. A significant reduction was attended at the end of in vitro digestion, showing about 24% and 34% hydroperoxides and TBA-RS concentration reductions, respectively, in P diet samples respect to the L ones. Thus, our study suggests that the appearance of phenolic metabolites in meat could be associated to a reduction in the oxidative phenomena during meat cooking and digestion.
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Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy.
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Giovanna Minelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Domenico Pietro Lo Fiego
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
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