From Landfills to the Dinner Table: Red Grape Pomace Waste as a Nutraceutical for Broiler Chickens

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

doi:10.3390/su11071931

Cited by 30 publications

(41 citation statements)

References 23 publications

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“…They found that an inclusion rate of grape pomace between 5 and 10 g/kg diet did not affect ( p > 0.05) body weight gain, feed intake or feed conversion ratio during the overall feeding-trial. Contrary to our results, Kumanda et al [ 31 ] reported a lower feed intake and feed conversion ( p < 0.05) when included a 7.5% grape pomace level in broiler diets but there were no dietary effects on weight gain.…”

Section: Discussioncontrasting

confidence: 99%

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Turcu

Panaite

Untea

et al. 2020

Animals

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The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.

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Section: Discussioncontrasting

confidence: 99%

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Turcu

Panaite

Untea

et al. 2020

Animals

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“…Average weekly feed intake (AWFI), average weekly body weight gain (ABWG) and the feed conversion ratio (FCR) were determined as described by Kumanda et al [2]. At 40 days of age, two broiler chickens, randomly selected from each pen, were used to collect blood from the brachial vein.…”

Section: Methodsmentioning

confidence: 99%

“…Using this agro-waste as a functional feedstuff in broiler diets is a re-valorization and waste reduction strategy with the potential to improve food and nutrition security and environmental stewardship. Indeed, the alternative use of GP as a source of potentially beneficial phytochemical compounds in broiler diets has been evaluated with promising results [2,3]. These phytochemical compounds are reported to have antioxidative, antimicrobial and health-promoting effects [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…These phytochemical compounds are reported to have antioxidative, antimicrobial and health-promoting effects [4,5]. Consequently, GP is a potential functional feedstuff for broilers with polyphenols that has been demonstrated to enhance the oxidative stability of meat and to promote the proliferation of beneficial intestinal bacteria [2,6]. However, the bioavailability of beneficial bioactive compounds in this by-product is rather low due to high fiber (43–75%) [7] and condensed tannin (20–30%) [8] content.…”

Section: Introductionmentioning

confidence: 99%

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Valorization of Red Grape Pomace Waste Using Polyethylene Glycol and Fibrolytic Enzymes: Physiological and Meat Quality Responses in Broilers

Kumanda

Mlambo

Mnisi

2019

Animals

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Simple SummaryRed grape pomace (GP) waste, although rich in beneficial phenolic compounds, is traditionally disposed in landfills and through incineration, resulting in environmental pollution. The revalorization of GP as a source of nutrients and bioactive compounds in chicken diets is an environmentally sustainable and lower-cost alternative to current disposal methods. This approach has the potential to improve food and nutrition security while providing health benefits to consumers of poultry products. Unfortunately, the amount of GP that can be included in broiler diets is limited by fiber and condensed tannins found in this agro-waste. These compounds reduce the digestibility of GP in chickens, resulting in poor bioavailability of the beneficial bioactive compounds. Strategies are, therefore, required to ameliorate the effects of fiber and condensed tannins. This study investigated whether pre-treating GP with polyethylene glycol (PEG) and a cellulolytic enzyme mixture (Viscozyme®) would improve feed intake, physiological parameters, carcass characteristics and meat quality parameters of broilers. It was concluded that PEG treatment successfully ameliorated the anti-nutritional effects of condensed tannins. However, the cellulolytic enzyme treatment was ineffective against GP fiber. AbstractThe amount of grape pomace (GP) waste that can be included as a functional feed in broiler diets is limited by anti-nutritional compounds such as fiber and condensed tannins. This study evaluated the effect of pre-treating GP with polyethylene glycol (PEG) and a cellulolytic enzyme mixture on physiological and meat quality parameters of broilers. Cobb 500 broilers (249.2 ± 20.31 g live-weight) were reared on five isoenergetic and isonitrogenous diets: 1. Commercial chicken diet (CON); 2. CON containing untreated GP at 100 g/kg (dGP); 3. CON containing 100 g/kg GP pre-treated with PEG (50 g/kg) (dPEG); 4. CON containing 100 g/kg GP pre-treated with enzyme (1 g/kg) (ENZ); and 5. CON containing 100 g/kg GP pre-treated with PEG (50 g/kg) and enzyme (1 g/kg) (PENZ). Overall body weight gains were similar in broilers reared on the CON, dPEG, ENZ and PENZ diets but lower in dGP chickens. The meat of birds reared on dPEG, ENZ, dGP and CON had a similar water-holding capacity, which was lower than in PENZ chickens. Diets influenced the size of duodenum, ileum, jejunum and caeca. Polyethylene glycol treatment promoted similar body weight gains and hot carcass weights as the commercial control diet, suggesting that the anti-nutritional effects of condensed tannins were successfully ameliorated.

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“…This can be achieved by using non-conventional and low-cost feedstuffs such as red grape pomace (GP). In South Africa, the largest proportion of grapes is pressed to produce grape juice and wine, generating large quantities of GP that is discarded as a waste product [ 1 ]. The disposal of GP using traditional methods such as incineration and deposition on landfills has detrimental effects on the environment [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants

2021

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The use of red grape pomace (GP; Vitis vinifera L. var. Shiraz) as a source of beneficial bioactive compounds in ruminant diets is limited by high levels of indigestible compounds in the grape skin matrix. This problem demands innovative, inexpensive, and easy-to-use strategies that improve the digestibility of GP. The bioconversion of GP using edible oyster mushrooms (Pleurotus ostreatus) is one such strategy that has not been previously explored. Therefore, this study evaluated the effect of cultivating oyster mushrooms on GP on chemical composition and in vitro ruminal fermentation parameters of the spent mushroom substrate. The GP was inoculated with oyster mushroom spawns at 0, 200, 300, 400, or 500 g/kg, and incubated for 4 weeks. Organic matter, acid detergent lignin, sodium, manganese, cobalt, and copper linearly declined (P < 0.05) as spawn rates increased. A quadratic trend was observed for crude protein, neutral detergent fibre, acid detergent fibre, magnesium, phosphorus, and calcium content in response to increasing spawn rates. Higher spawning rates (20–50%) had a positive effect (P < 0.05) on gas production from the immediately fermentable fraction (a), rate of gas production from the slowly fermentable fraction (c) and effective gas production. However, gas production from the slowly fermentable fraction (b) and potential gas production linearly declined in response to increasing spawning rates. There was a linear increase (P < 0.05) in the immediately degradable fraction (a), while quadratic effects were observed for partition factors, effective degradability, and in vitro organic matter degradability at 48 h in response to spawning rates. It can be concluded that inoculating GP with oyster mushroom spawn reduced fibre content while increasing crude protein content and in vitro ruminal fermentation efficiency of red grape pomace. Based on the quadratic responses of partition factors at 48 hours post-inoculation, the optimum spawning rate for maximum ruminal fermentation efficiency of GP was determined to be 300 g/kg.

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From Landfills to the Dinner Table: Red Grape Pomace Waste as a Nutraceutical for Broiler Chickens

Cited by 30 publications

References 23 publications

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Valorization of Red Grape Pomace Waste Using Polyethylene Glycol and Fibrolytic Enzymes: Physiological and Meat Quality Responses in Broilers

Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants

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