Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification By-Products: A Valorization Approach

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 d. 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.

Immune-Related Gene Expression Profiling of Broiler Chickens Fed Diets Supplemented with Vinification Byproducts: A Valorization Approach II

“…The experimental procedure of the present study continued the analytical approach initiated in our preliminary work [ 7 ]. Animals, diets, and experimental design have been previously presented [ 7 ].…”

“…The experimental procedure of the present study continued the analytical approach initiated in our preliminary work [ 7 ]. Animals, diets, and experimental design have been previously presented [ 7 ]. In brief, two hundred forty ( n = 240) as hatched (male/female), 1-day-old, Ross 308 broilers were assigned to 4 experimental treatments for 42 days.…”

“…The processing of the vinification by-products has been previously described by Mavrommatis et al [ 7 ]. In the control (CON) group, broilers were fed a basal diet based on corn and soybean meal [ 7 ].…”

“…In our preliminary study, we investigated the polyphenolic profile of three vinification byproducts (grape pomace, stems extract, and wine lees) and their potential as feed additives in broiler chickens [ 7 ]. Interestingly, the prevailing compounds of grape byproducts, such as gallic acid, resveratrol, catechin, caftaric acid, quercetin, and procyanidins, slightly enhanced the blood antioxidants mechanisms and improved the breast muscle oxidative status [ 7 ]. However, the inclusion of stem extract unveiled some warning flags which require further elucidation.…”

“…However, the inclusion of stem extract unveiled some warning flags which require further elucidation. More specifically, the mRNA abundances of NADPH oxidase 1 ( NOX1 ) and NOX3 were tended to increase in the liver of broilers fed with the stem extract, generating concerns regarding possible adverse effects on organism homeostasis [ 7 ]. The NADPH oxidases are considered to be the only enzymes whose principal role is to generate superoxide and consequently, other reactive oxygen species (ROS) [ 8 ] that could firmly trigger the immune regulation through nuclear factor kappa B ( NF-kB ) [ 9 , 10 , 11 ].…”