Incorporation of cooked barley residue and spent grapes in the ration of pregnant Large White Yorkshire sows and their piglets

Tripura, Sachin; Shyama, K.; Ally, K.; S, Ajith K; Usha, A. P.; Tarang, Mitek; Raghavendran, S Vijaya; Av, Sanoodh Mohammed; Lokhande, S.M.; Sumayya, K K

doi:10.1007/s11250-020-02504-2

Cited by 2 publications

(1 citation statement)

References 23 publications

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“…A lack of a significant effect of grape-seed extract on these parameters was also observed when piglets were fed 0.015% of the by-product [ 83 ]. However, a high dose of grape by-product might not always influence growth performance in pigs, since piglets born from sows fed with grape pomace (25% feed) and fed with the same ration before weaning, showed no difference in ADG and FCR [ 87 ]. Even though the results obtained across studies are variable, the increase in ADG demonstrated in some reports should be underlined, since it is a promising effect for animal production.…”

Section: Effect Of Dietary Grape By-products On Production Performanc...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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Section: Effect Of Dietary Grape By-products On Production Performanc...mentioning

confidence: 99%

Grape By-Products as Feedstuff for Pig and Poultry Production

Costa

Alfaia

Lopes

et al. 2022

Animals

View full text Add to dashboard Cite

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Subproductos de la vinificación y extractos de polifenoles de la uva como aditivos fitogénicos para raciones en la producción porcina. Revisión

Ospina-Romero,

González-Ríos,

Barrera-Silva

et al. 2024

Rev. Mex. Cienc. Pecu.

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Los subproductos de vinificación, como el orujo, la semilla y la piel de la uva, representan una fuente rica en compuestos fenólicos (CF), fibra, ácidos grasos y nutrientes esenciales, la cual ha recibido gran interés en los sistemas de producción porcina. Con respecto a su perfil y contenido de CF, en estudios previos se ha demostrado que estos subproductos pueden ejercer múltiples propiedades bioactivas sobre la salud, nutrición y producción animal, incluso se han observado efectos beneficiosos en el ganado porcino. Asimismo, estos subproductos y los extractos de polifenoles del vino se han considerado ingredientes valiosos, y una alternativa prometedora para sustituir los recursos convencionales de las dietas de monogástricos y así reducir el costo de alimentación. Sin embargo, estos subproductos se desechan y eliminan de forma inadecuada. De hecho, sólo el 3 % de los subproductos recuperados se utilizan en nutrición animal sin tratamiento previo. Por ende, se ha hecho énfasis en generar valor agregado a los subproductos de la vinificación para obtener beneficios económicos y tecnológicos más significativos y una mayor eficiencia en la producción animal. Esta revisión discute los estudios más relevantes y recientes sobre la inclusión de subproductos de vinificación y sus CF durante cada etapa del sistema de producción porcina (gestación-lactancia, destete, crecimiento y finalización) y sus efectos sobre la calidad final de la carne y sus derivados. Además, se describen estrategias y tratamientos aplicados para el uso del orujo en dietas porcinas.

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Incorporation of cooked barley residue and spent grapes in the ration of pregnant Large White Yorkshire sows and their piglets

Cited by 2 publications

References 23 publications

Grape By-Products as Feedstuff for Pig and Poultry Production

Grape By-Products as Feedstuff for Pig and Poultry Production

Subproductos de la vinificación y extractos de polifenoles de la uva como aditivos fitogénicos para raciones en la producción porcina. Revisión

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