Evaluation of grape pomace from red wine by-product as feed for sheep

Guerra-Rivas, C.; Gallardo, B.; Mantecón, Ángel R.; Sanza, María del Álamo; Manso, Teresa

doi:10.1002/jsfa.7991

Cited by 43 publications

(24 citation statements)

References 36 publications

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“…As said, grape marc is one of the most abundant by-products of wine industry being in winemaking countries such as Spain around 1200 t per year (Beres et al 2017). Grape marc can also be considered a low-cost source of polyphenols, which could have interesting applications in many different industries (Guerra-Rivas et al 2017;Mattos et al 2017;González-Centeno et al 2013) along with its upgrading to become a high valuable by-product (Yammine et al 2018).…”

Section: Discussionmentioning

confidence: 99%

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Rama

Mallo

Biddau

et al. 2020

Environ Sci Pollut Res

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Natural extracts containing high polyphenolic concentration possess antibacterial, anti-parasitic and fungicidal activities. The present research characterises two extracts based on white grape marc, a winemaking by-product, describing their physicochemical features and antimicrobial capacities. The main components of these extracts are phenolic acids, flavan-3-ols and their gallates and flavonols and their glycosides. As a result of this complex composition, the extracts showed pronounced bioactivities with potential uses in agricultural, pharmaceutical and cosmetic industries. Polyphenol compounds were extracted by using hydro-organic solvent mixtures from the by-product of Albariño white wines (Galicia, NW Spain) production. The in vitro antimicrobial activity of these extracts was evaluated on Grampositive and Gram-negative bacteria and Apicomplexan and Oomycota parasites. Microbial species investigated are causing agents of several human and animal diseases, such as foodborne illnesses (Bacillus cereus, Escherichia coli, Salmonella enterica, and Toxoplasma gondii), skin infections and/or mastitis (Staphylococcus aureus and Streptococcus uberis), malaria (Plasmodium falciparum) and plant infections as "chestnut ink" or "root rot" (Phytophthora cinnamomi). Both extracts showed activity against all the tested species, being nontoxic for the host. So, they could be used for the development of biocides to control a wide range of pathogenic agents and contribute to the enhancement of winemaking industry by-products.

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Section: Discussionmentioning

confidence: 99%

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Rama

Mallo

Biddau

et al. 2020

Environ Sci Pollut Res

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“…However, both values were within the recommended range of 361-556.5 Kilojoules (KJ) metabolizable energy (ME)/kg of metabolic live-weight required for maintenance of ruminants [18]. The lignin content in grape pomace is higher than that in citrus pulp ( Table 1) and is above the 40 g/kg DM suggested as the threshold level at which DM intake and digestibility in ruminants could be depressed [19]. The calcium, phosphorus, and magnesium content of citrus pulp and grape pomace are within the recommended maintenance requirements for ruminants of 15.4 mg Ca/kg, 16 mg P/kg, and 12-16 mg Mg/kg body weight, respectively [18].…”

Section: Introductionmentioning

confidence: 99%

Citrus and Winery Wastes: Promising Dietary Supplements for Sustainable Ruminant Animal Nutrition, Health, Production, and Meat Quality

Tayengwa

Mapiye

2018

Sustainability

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Citrus and grapes are the most widely grown fruits globally, with one-third of total production used for juice and wine making. The juice and winemaking processes generate large quantities of solid organic wastes including citrus pulp and grape pomace. These fruit wastes pose serious economic, environmental, and social challenges, especially in low-to-middle-income countries due to financial, technological, and infrastructural limitations. They are, however, rich in valuable compounds which can be utilized in the ruminant livestock industry as novel, economical, and natural sources of cellulose, polyunsaturated fatty acids, and phytochemicals, which have nutritional, anthelmintic, antioxidant, and antimicrobial properties. Despite citrus and grape fruit wastes having such potential, they remain underexploited by the livestock industry in low-to-middle-income countries owing to lack of finance, skills, technology, and infrastructure. Inclusion of these fruit wastes in ruminant diets could combine the desirable effects of enhancing animal nutrition, health, welfare, production, and meat quality attributes with the prevention of challenges associated with their disposal into the environment. The current review explores the valorization potential of citrus and winery wastes as dietary supplements to sustainably enhance ruminant animal nutrition, health, welfare, production, and meat quality.

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“…In a previous study, suckling lambs, whose mother's diets were supplemented with 5% or 10% of grape pomace, had greater proportion of vaccenic, rumenic acids, and n-3 : n-6 ratio, but a lower oleic acid percentage in their intramuscular fat compared to a control diet [34]. This effect was thought to be related to the contribution of linoleic acid and the inhibitory effect of some phenolic compounds present in the wine by-product on ruminal biohydrogenation [24,35]. However, a fourth treatment used in the same study, with 500 mg kg −1 of -tocopherol added, showed similar results than the grape pomace treatments (with no contribution of further fatty acids and phenolic compounds) [34].…”

Section: Meat Fatty Acid Compositionmentioning

confidence: 99%

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

Resconi

Pascual-Alonso

Aguayo-Ulloa

et al. 2018

Journal of Food Quality

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The effect of wine by-products in the feeding of ewes on fatty acid composition of milk and meat of their suckling lambs and the sensory quality of the meat was investigated. Forty-two ewes were fed during the second half of gestation and lactation one out of three treatments: a control diet based on a commercial concentrate and two concentrates supplemented with either 10% grape pomace or 5% grape seed. In addition, all animals had ad libitum access of Lucerne chaff. The control group showed lower concentration of saturated fatty acids (mainly in short and medium chain) and higher monounsaturated fatty acids (mainly oleic acid) in the milk fat, being the total polyunsaturated fatty acids unchanged. However, this variation was not reflected in the meat of the suckling lambs, where only few differences in individual fatty acids were found, such as linoleic acid being highest in the pomace treatment. Spicy and metallic flavours were increased in the wine by-products groups, but overall liking was not affected. The by-products added to the diets may be a good way to reduce costs on feeding and waste, but they were not able to provide a healthier fatty acid profile, neither in milk nor in the meat of the suckling lambs.

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Evaluation of grape pomace from red wine by-product as feed for sheep

Abstract: The nutritive value of grape pomace varies depending on the proportion of seeds and pulp. The interest of this by-product in sheep feeding could be related to its polyphenol and PUFA content, which could improve meat and milk quality. © 2016 Society of Chemical Industry.

Cited by 43 publications

References 36 publications

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Exploring the powerful phytoarsenal of white grape marc against bacteria and parasites causing significant diseases

Citrus and Winery Wastes: Promising Dietary Supplements for Sustainable Ruminant Animal Nutrition, Health, Production, and Meat Quality

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

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