Effect of dietary red grape pomace on growth performance, hematology, serum biochemistry, and meat quality parameters in Hy-line Silver Brown cockerels

Jonathan, Ontiretse; Mnisi, Caven Mguvane; Kumanda, Cebisa; Mlambo, Victor

doi:10.1371/journal.pone.0259630

Cited by 5 publications

(14 citation statements)

References 26 publications

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“…Contrary, Tariq et al ( 2014 ) observed no change in erythrocyte levels in 35-day-old Japanese quail, whose diets were supplemented with Aloe vera and clove ( Syzigium aromaticum ). Jonathan et al ( 2021 ) also observed linear increases in erythrocytes, MCH, and eosinophils when 45 g/kg of RGP was supplemented in diets of Hy-line silver-brown cockerels, further indicating that higher AVG doses in this study compromised erythrocyte counts. Positive quadratic effects were noted for MCH as the level of AVG increased, which is a measure of the average amount of hemoglobin present in the red blood cells (Schaer et al, 2013 ).…”

Section: Discussionsupporting

confidence: 63%

Use of red grape pomace and Aloe vera gel as nutraceuticals to ameliorate stocking density-induced stress in commercial male broilers

Thema,

Mlambo,

Egbu

et al. 2024

Trop Anim Health Prod

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The combined effect of Aloe vera gel (AVG) administered through drinking water and dietary red grape pomace powder (RGP) on growth performance, physiological traits, welfare indicators, and meat quality in densely stocked broilers was evaluated. A total of 750, two-week-old male Ross 308 broilers (317.7 ± 10.12 g live weight) were randomly assigned to 25 cages, with each cage as an experimental unit. The broilers were stocked at a density of 30 birds per cage with a floor space of 1.32 m2. Dietary treatments were a standard grower or finisher diet (CON); CON containing 30 g RGP /kg diet plus either 1 (GPA1), 2 (GPA2), 3 (GPA3), or 4% (GPA4) AVG in drinking water. Treatment GPA1 promoted higher (P < 0.05) overall weight gain and overall feed conversion ratio (FCR) than CON. Positive quadratic effects (P < 0.05) were noted for mean corpuscular hemoglobin, basophils, 24-hour breast meat yellowness, chroma, and hue angle. The GPA2 group had the lowest (P < 0.05) gait score while the CON group had the highest score. Concurrent supplementation with a 30 g RGP /kg diet plus 1% AVG in drinking water enhanced weight gain, FCR, and finisher weight of densely stocked broilers. However, AVG doses beyond 1% did not enhance performance and physiological traits in densely stocked broilers.

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Section: Discussionsupporting

confidence: 63%

Use of red grape pomace and Aloe vera gel as nutraceuticals to ameliorate stocking density-induced stress in commercial male broilers

Thema,

Mlambo,

Egbu

et al. 2024

Trop Anim Health Prod

Self Cite

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“…The antioxidant effects of GP, grape seed, and their extracts have been the topic of research, with the emphasis that these products have a high possibility of improving the shelf-life of animal products by mitigating lipid peroxidation [11,13,14,38,45,[47][48][49].…”

Section: Discussionmentioning

confidence: 99%

Grape Pomace: Agrifood By-Product with Potential to Enhance Performance, Yolk Quality, Antioxidant Capacity, and Eggshell Ultrastructure in Laying Hens

Selim

Abdel-Megeid

Alhotan

et al. 2023

Veterinary Sciences

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Grape pomace (GP) is an industrial by-product of grape juice making and is commonly discarded as a waste product, even with its large quantity of phytochemicals. Thus, the objectives of this trial were to examine the effects of graded dietary GP on laying rate, egg quality, yolk lipid profile, oxidative stability, shell quality and ultrastructure, and serum biochemistry. Two hundred 35-week-old laying hens were allocated to four dietary treatments with ten replicates each. Four diets were formulated by mixing a standard basal diet with GP at 0 g/kg (control), 30 g/kg (GP3%), 60 g/kg (GP6%), and 90 g/kg (GP9%). Egg production percent, egg weight, and egg mass were linearly improved (p < 0.01) due to adding GP to the diets of laying hens. Eggs obtained from laying hens fed with GP diets had (p < 0.01; linear, p < 0.01) greater Haugh units, yolk color, albumen index, and yolk index than those of the control. The GP9% group had the greatest values (p < 0.05) for shell weight, thickness, and breaking strength. Electron microscopy scanning of eggshells indicated that the incremental dietary level of GP linearly augmented the thickness of the palisade layer but reduced both the mammillary layer and mammillary knob width (p < 0.01). Improved tibia-breaking strength and ash content were shown (p < 0.05) in the GP-fed laying hens. The dietary addition of GP by up to 90 g/kg linearly (p < 0.01) mitigated lipid oxidation and improved the antioxidant capacity in both the serum and stored eggs. A reduction in the percentages of saturated fatty acids was observed, while the contents of monounsaturated fatty acids, polyunsaturated fatty acids, and n-3 fatty acids were augmented because of increasing dietary GP levels (p < 0.001). Additionally, the eggs obtained from laying hens fed on the GP6% and GP9% had lower yolk cholesterol content (p < 0.001); this effect was confirmed by linear and quadratic responses (p < 0.001). Laying hens on GP diets had lower (p < 0.01) serum hepatic enzymes, cholesterol, triglycerides, and low-density lipoprotein but greater high-density lipoprotein compared to the control. To sum up, the addition of GP in the layers’ diets by up to 90 g/kg increased laying performance, enriched the yolk with beneficial fatty acids, enhanced antioxidant potential in yolk lipids, and improved shell quality and ultrastructure.

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“… ADF, acid detergent fiber; TDF, total dietary fiber; NDF, neutral detergent fiber; SDF, soluble dietary fibe; ADL, acid detergent lignin; ND, not detected. Supporting literature: 1 Alameldin [ 55 ]; Atalay [ 56 ]; Beres et al [ 57 ]; Chikwanha et al [ 28 ]; Ebrahimzadeh et al [ 58 ]; Ebrahimzadeh et al [ 59 ]; Erinle et al [ 45 ]; Goñi et al [ 18 ]; Gülcü et al [ 60 ]; Gungor et al [ 44 ]; Hosseini-Vashan et al [ 61 ]; Jonathan and Mnisi [ 62 ]; Leal et al [ 29 ]; Llobera and Cañellas [ 63 ]; Mirzaei-Aghsaghali et al [ 64 ]; Pérez Cid et al [ 32 ]; Valiente et al [ 65 ]; Vlaicu et al [ 66 ]; Winkler et al [ 67 ]; Yi et al [ 68 ]. 2 García-Rodríguez et al [ 69 ]; Goñ et al [ 70 ]; Karaman et al [ 71 ]; Milićević et al [ 26 ]; Pérez Cid et al [ 32 ]; Spanghero et al [ 72 ]; Tangolar et al [ 73 ]; Tangolar et al [ 74 ]; Yokotsuka and Singleton [ 75 ].…”

Section: Nutritional Properties Of Grape By-products and Strategies T...mentioning

confidence: 99%

“… SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; GAE, gallic acid equivalents; TAE, tannic acid equivalents; CE, catechin equivalents; ND, not detected. Supporting literature: 1 Alameldin [ 55 ]; Beres et al [ 57 ]; Bustamante et al [ 27 ]; Ebrahimzadeh et al [ 59 ]; Erinle et al [ 45 ]; Goñi et al [ 18 ]; Gülcü et al [ 60 ]; Gungor et al [ 44 ]; Hosseini-Vashan et al [ 61 ]; Jonathan and Mnisi [ 62 ]; Kasapidou et al [ 76 ]; Leal et al [ 29 ]; Llobera and Cañellas [ 63 ]; Pérez Cid et al [ 32 ]; Vlaicu et al [ 66 ]; Yi et al [ 68 ]. 2 Goñi et al [ 70 ]; Gülcü et al [ 60 ]; Gungor et al [ 20 ]; Iuga and Mironeasa [ 15 ]; Karaman et al [ 71 ]; Milićević et al [ 26 ]; Pérez Cid et al [ 32 ]; Silva et al [ 77 ]; Tangolar et al [ 73 ]; Yokotsuka and Singleton [ 75 ].…”

Section: Nutritional Properties Of Grape By-products and Strategies T...mentioning

confidence: 99%

Grape By-Products as Feedstuff for Pig and Poultry Production

Costa

Alfaia

Lopes

et al. 2022

Animals

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Grape by-products are exceptional options for replacement of conventional and unsustainable feed sources, since large amounts are generated every year from the winery industry. However, the majority is wasted with severe environmental and economic consequences. The present review aimed to evaluate the effects of grape by-products on pig and poultry growth performance. The most recent literature was reviewed using ScienceDirect and PubMed databases and the results of a total of 16 and 38 papers for pigs and poultry, respectively, were assessed. Fewer studies are documented for pig, but the incorporation of grape by-products up to 9% feed led to an improvement in growth performance with an increase in average daily gain. Conversely, lower levels (<3% feed) are needed to achieve these results in poultry. The beneficial effects of grape by-products on animal performance are mainly due to their antioxidant, antimicrobial, and gut morphology modulator properties, but their high level of cell wall lignification and content of polyphenolic compounds (e.g., tannin) limits nutrient digestion and absorption by monogastric animals. The use of exogenous enzymes or mechanical/chemical processes can provide additional nutritional value to these products by improving nutrient bioavailability. Overall, the valorization of grape by-products is imperative to use them as feed alternatives and intestinal health promoters, thereby contributing to boost circular agricultural economy.

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Effect of dietary red grape pomace on growth performance, hematology, serum biochemistry, and meat quality parameters in Hy-line Silver Brown cockerels

Cited by 5 publications

References 26 publications

Use of red grape pomace and Aloe vera gel as nutraceuticals to ameliorate stocking density-induced stress in commercial male broilers

Use of red grape pomace and Aloe vera gel as nutraceuticals to ameliorate stocking density-induced stress in commercial male broilers

Grape Pomace: Agrifood By-Product with Potential to Enhance Performance, Yolk Quality, Antioxidant Capacity, and Eggshell Ultrastructure in Laying Hens

Grape By-Products as Feedstuff for Pig and Poultry Production

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