Abstract
At present, there is a growing interest in improving the yield of meat and its quality parameters by applying various plant extracts with antioxidant effects. It has been found that grape pomace as a waste product in the processing of grapes for food purposes has many beneficial effects. The objective of the study was to assess the effect of grape pomace in broiler chickens. Chickens received grape pomace in three doses (450, 350 and 250 mg kg− 1 body weight) in their diet for 40 days. A body weight, lipid and mineral profile, antioxidants and measured serum biochemical parameters were determined. Grape pomace in a dose of 450 mg kg− 1 significantly decreased low-density lipoproteins in blood without compromising chicken body weight and serum biochemical parameters. Grape pomace increased superoxide dismutase activity at the highest dose, however did not affect glutathione peroxidase activity. The results suggest that grape pomace would potentially provide a promising source of natural antioxidants with a positive effect on cholesterol levels and a possible use in poultry diets.
Similar content being viewed by others
References
Aditya S, Ohh SJ, Ahammed M, Lohakare J (2018) Supplementation of grape pomace (Vitis vinifera) in broiler diets and its effect on growth performance, apparent total tract digestibility of nutrients, blood profile, and meat quality. Anim Nutr 4:210–214. https://doi.org/10.1016/j.aninu.2018.01.004
Akbari M, Torki M (2014) Effects of dietary chromium picolinate and peppermint essential oil on growth performance and blood biochemical parameters of broiler chicks reared under heat stress conditions. Int J Biometeorol 58:1383–1391. https://doi.org/10.1007/s00484-013-0740-1
Apostolou A, Stagos D, Galitsiou E, Spyrou A, Haroutounian S, Portesis N, Trizoglou I, Wallace AH, Tsatsakis AM, Kouretas D (2013) Assessment of polyphenolic content, antioxidant activity, protection against ROS-induced DNA damage and anticancer activity of Vitis vinifera stem extracts. Food Chem Toxicol 61:60–68. https://doi.org/10.1016/j.fct.2013.01.029
Aquilano K, Baldelli S, Ciriolo MR (2014) Glutathione: new roles in redox signaling for an old antioxidant. Front Pharmacol 5:196. https://doi.org/10.3389/fphar.2014.00196
Arthur JR, Boyne R (1985) Superoxide dismutase and glutathione peroxidase activities in neutrophils from selenium deficient and copper deficient cattle. Life Sci 36:1569–1575. https://doi.org/10.1016/0024-3205(85)90381-9
Basuny AMM, Arafat SM, El-Marzooq MA (2012) Antioxidant and anti-hyperlipidemic activities of anthocyanins from eggplant peels. J Pharm Res Rev 3:50–57
Bennato F, Luca AD, Martino C, Ianni A, Marone E, Grotta L, Ramazzotti S, Cichelli A, Martino G (2020) Influence of grape pomace intake on nutritional value, lipid oxidation and volatile profile of poultry meat. Foods 9:508. https://doi.org/10.3390/foods9040508
Bourre J (2005) Dietary omega-3 Fatty acids and psychiatry: Mood, behaviour, stress, depression, dementia and aging. J Nutr Health Aging 9:31–38
Brenes A, Viveros A, Goñi I, Centeno C, Saura-Calixto F, Arija I (2010) Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens Span. J Agric Res 8:326–333. https://doi.org/10.1017/S1751731116002251
Capcarova M, Kalafova A, Schwarzova M, Schneidgenova M, Prnova MS, Slovak L, Kovacik A, Lory V, Zorad S (2019) Cornelian cherry fruit improves glycaemia and manifestations of diabetes in obese zucker diabetic fatty rats. Res Vet Sci 126:118–123. https://doi.org/10.1016/j.rvsc.2019.08.024
Careri M, Corradini C, Elviri L, Nicoletti I, Zagnoni I (2003) Direct HPLC analysis of quercetin and trans-resveratrol in red wine, grape, and winemaking byproducts. J Agric Food Chem 51:5226–5231. https://doi.org/10.1021/jf034149g
Cha KH, Song DG, Kim SM, Pan CH (2012) Inhibition of gastrointestinal lipolysis by green tea, coffee, and gomchui (Ligularia fischeri) tea polyphenols during simulated digestion. J Agric Food Chem 60:7152–7157. https://doi.org/10.1021/jf301047f
Dogan A, Anuk OO (2019) Investigation of the phytochemicals composition and antioxidant properties of chinar (Platanus orientalis L.) leaf infusion against ethanol-induced oxidative stress in rats. Mol Biol Rep 46:3049–3061. https://doi.org/10.1007/s11033-019-04741-7
Dupak R, Jaszcza K, Kalafova A, Schneidgenova M, Ivanisova E, Tokarova K, Brindza J, Capcarova M (2020) Characterization of compounds in Cornelian cherry (Cornus mas L.) and its effect on interior milieu in ZDF. Emi J Food Agric 32:368–375. https://doi.org/10.9755/ejfa.2020.v32.i5.2106
Dwyer K, Hosseinian F, Rod M (2014) The market potential of grape waste alternatives. J Food Res 3:91–106. https://doi.org/10.5539/jfr.v3n2p91
Fernández-Cruz E, Alecsandru D, Ramon SS (2009) Mechanism of action of immune globulin. Clin Exp Immunol 157:1–2. https://doi.org/10.1111/j.1365-2249.2009.03955.x
Funk CD (2001) Prostaglandins and leukotrienes: advances in eicosanoid biology. Science 294:1781–1875. https://doi.org/10.1126/science.294.5548.1871
Goñi I, Brenes A, Centeno C, Viveros A, Saura-Calixto F, Rebolé A, Arija I, Estevez R (2007) Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens. Poultry Sci 86:508–516. https://doi.org/10.1093/ps/86.3.508
González-Paramás AM, Esteban-Ruano S, Santos-Buelga C, De Pascual-Teresa S, Rivas-Gonzalo JC (2004) Flavanol content and antioxidant activity in winery byproducts. J Agric Food Chem 52:234–238. https://doi.org/10.1021/jf0348727
Gorinstein S, Zemser M, Weisz M, Halevy S, Deutsch J, Tilus K, Bartnikowska E (1994) Fluorometric analysis of phenolics in persimons. Biosci Biotech Biochem 58:1087–1092
Granato D (2016) Reflectance of botanical, production and geographicalorigin on the unique compositional traits of purple grape juices. Food Qual Des 16:1–151. https://doi.org/10.18174/388693
Grunert KG (2005) Food quality and safety: Consumer perception and demand. Eur Rev Agric Econ 32:369–391. https://doi.org/10.1093/eurrag/jbi011
Hanušovský O, Gálik B, Bíro D, Šimko M, Juráček M, Rolinec M, Zábranský L, Philipp C, Puntigam R, Slama JA, Gierus M (2020) The nutritional potential of grape by-products from the area of Slovakia and Austria. Emirates J Food Agric 32:1–10. https://doi.org/10.9755/ejfa.2020.v32.i1.2051
Hao J, Li L, Wolf M, Xu MM, Brinsko B, Yanik M (2009) Antioxidant properties and phenolics components of grape seeds. Funct Plant Sci Biotechnol 3:60–68
Hascik P, Cech M, Cubon J, Bobko M, Arpasova H, Pavelkova A, Kacaniova M, Tkacova J, Ceryova N (2020) Effect of grape pomace supplementation on meat performance of broiler chicken ross 308. JMBFS 10:140–144. https://doi.org/10.15414/jmbfs.2020.10.1.140-144
Ianni A, Martino G (2020) Dietary grape pomace supplementation in dairy cows: effect on nutritional quality of milk and its derived dairy products. Foods 9:168. https://doi.org/10.3390/foods9020168
Igarashi K, Abe S, Satoh J (1989) Effects of Atsumi-kabu (red turnip, Brassica campestris L.) anthocyanin on serum cholesterol levels in cholesterol-fed rats. Agric Biol Chem 54:171–175. https://doi.org/10.1080/00021369.1990.10869910
Kara K, Guclu BK, Baytok E, Senturk M (2016) Effects of grape pomace supplementation to laying hen diet on performance, egg quality, egg lipid peroxidation and some biochemical parameters. J Appl Anim Res 44:303–310. https://doi.org/10.1080/09712119.2015.1031785
Kasapidou E, Soddidou EN, Zdragas A, Papadaki C, Vafeas G, Mtlianga P (2016) Effect of grape pomace supplementation on broiler meat quality characteristics. Eur Poultry Sci 80:135–142. https://doi.org/10.1399/eps.2016.135
Kwon O, Eck P, Chen S, Corpe CP, Lee JH, Kruhlak M, Levine M (2007) Inhibition of the intestinal glucose transporter GLUT2 by flavonoids. FASEB J 21:366–377
Ky I, Lorrain B, Kolbas N, Crozier A, Teissedre PL (2014) Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties. Molecules 19:482–506. https://doi.org/10.3390/molecules19010482
Magbolah SH, Wahba HM (2016) Magnification the use of some white grape seed that found in the AL baha area in applications of therapeutic nutrition. Int J Adv Res Biol Sci 3:183–199. https://doi.org/10.22192/ijarbs
Makri S, Kafantaris I, Stagos D, Chamokeridou T, Petrotos K, Gerasopoulos K, Mpesios A, Goutzourelas N, Kokkas S, Goulas P, Komiotis D, Kouretas D (2017) Novel feed including bioactive compounds from winery wastes improved broilers´ redox status in blood and tissues of vital organs. Food Chem Toxicol 102:24–31. https://doi.org/10.1016/j.fct.2017.01.019
Milićević D, Vranić D, Maöić Z, Parunović N, Trbović D (2014) The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors. Lipids Health Dis 13:42. https://doi.org/10.1186/1476-511X-13-42
Paglia DE, Valentine WN (1967) Studies on the quantitative and qualitative characterization of erythrocyte glutathione peroxidase. J Lab Clin Med 70:158–169
Reis JH, Gebert RR, Barreta M, Boiago MM, Souza CF, Baldissera MD, Santos ID, Wagner R, Laporta LV, Stefani LM, Da Silva AS (2019) Additio of grape pomace flour in the diet on laying hens in heat stress: Impacts on health and performance as well as the fatty acid profile and total antioxidant capacity in the egg. J Therm Biol 80:141–149. https://doi.org/10.1016/j.jtherbio.2019.01.003
Salami SA, Majoka MA, Saha S, Garber A, Gabarrou JF (2015) Efficacy of dietary antioxidants on broiler oxidative stress, performance and meat quality: Science and market. Avian Biol Res 8:65–78. https://doi.org/10.3184/175815515X14291701859483
Santos HO, Macedo RCO (2018) Impact of intermittent fasting on the lipid profile: Assessment associated with diet and weight loss. Clin Nutr ESPEN 24:14–21. https://doi.org/10.1016/j.clnesp.2018.01.002
Shang HM, Song H, Wang LN, Wu B, Ding GD, Jiang YY, Yao X, Shen SJ (2014) Effects of dietary polysaccharides from the submerged fermentation concentrate of Hericium caput-medusae (Bull.:Fr.) Pers. on performance, gut microflora, and cholesterol metabolism in broiler chickens. Livestock Sci 167:276–285. https://doi.org/10.1016/j.livsci.2014.07.004
Starcevic K, Krstulovic L, Brozic D, Mauric M, Stojevic Z, Mikulec Z, Bajic M, Masek T (2015) Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds. J Sci Food Agric 95:1172–1178. https://doi.org/10.1002/jsfa.6805
Surai PF (2014) Polyphenolic compounds in the chicken/animal diet: from the past to the future. J Anim Physiol Anim Nutr 98:19–31. https://doi.org/10.1111/jpn.12070
Turcu RP, Panaite TD, Untea AE, Soica C, Iuga M, Mironeasa S (2020) Effects of supplementing grape pomace to broilers fed polyunsaturated fatty acids enriched diets on meat quality. Animals 10:947. https://doi.org/10.3390/ani10060947
Viveros A, Chamorro S, Pizarro M, Arija I, Centeno C, Brenes A (2011) Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks. Poultry Sci 90:566–578. https://doi.org/10.3382/ps.2010-00889
Zhao H, Cheng N, Wang Q, Zhou W, Liu C, Liu X, Chen S, Fan D, Cao W (2019) Effects of honey-extracted polyphenols on serum antioxidant capacity and metabolic phenotype in rats. Food Funct 10:2347–2358. https://doi.org/10.1039/c8fo02138d
Zhu F, Du B, Zheng L, Li J (2015) Advance on the bioactivity and potential applications of dietary fibre from grape pomace. Food Chem 186:207–212. https://doi.org/10.1016/j.foodchem.2014.07.057
Acknowledgements
This study was supported by VEGA 1/0144/19, KEGA 024/SPU-4/2018 and APVV 19/0243. This publication was supported by the Operational program Integrated Infrastructure within the project: Demand-driven research for the sustainable and innovative food, Drive4SIFood 313011V336, cofinanced by the European Regional Development Fund.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
All authors declare that they have no conflict of interest.
Ethics approval
In this article all applicable international, national and institutional guidelines for the care and use of animals were followed.
Additional information
Publisher’s note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Dupak, R., Kovac, J., Kalafova, A. et al. Supplementation of grape pomace in broiler chickens diets and its effect on body weight, lipid profile, antioxidant status and serum biochemistry. Biologia 76, 2511–2518 (2021). https://doi.org/10.1007/s11756-021-00737-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11756-021-00737-6