The chemical composition of selected dried fruit pomaces and their effects on the growth performance and post-slaughter parameters of young turkeys

Juśkiewicz, Jerzy; Jankowski, Jan; Zduńczyk, Zenon; Kołodziejczyk, Krzysztof; Mikulski, D.; Zduńczyk, Przemysław

doi:10.22358/jafs/65653/2015

Cited by 12 publications

(16 citation statements)

References 27 publications

(39 reference statements)

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“…The above resulted from balanced feed intake and feed conversion as well as similar carcass quality parameters in all groups, which was discussed in a separate study [35]. Other authors demonstrated that a moderate increase in the polyphenol content of diets has no adverse effect on feed intake or the growth rate of birds [14, 46], and performance parameters deteriorated only when the dietary inclusion levels of polyphenols exceeded 2.5 g/kg [46].…”

Section: Discussionmentioning

confidence: 95%

“…In another study [35], the polyphenol content of dried blackcurrant pomace was determined at 6 mg/g, with an estimated 85% share of anthocyanins. The above findings could suggest that the polyphenol content of berries determined by HPLC can be underestimated if the extraction yield of polymerized proanthocyanidins and the range of the identified fractions are insufficient [36].…”

Section: Discussionmentioning

confidence: 99%

“…The results of previous experiments indicate that crude fiber content is more than 4 times higher in berry pomaces than in apple pomace [35] and that α-linolenic acid has a higher share of the total fatty acid pool [45]. Similar observations were made in this experiment, where a higher content of α-linolenic acid lowered the n-6/n-3 PUFA ratio of blackcurrant and strawberry pomaces (below 3:1) relative to apple pomace (around 10:1).…”

Section: Discussionmentioning

confidence: 99%

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The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

et al. 2017

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The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP—ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.

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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

et al. 2017

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“…According to the literature, protein content of the black currant pomace depends on its origin and varies from 6.9 to 15.5% (Alba et al, ; Górnaś et al, ; Juśkiewicz et al, ; Pieszka et al, ). For fruit material without seeds protein content for different harvest seasons and fraction size varies between 11.8–12.6% (Sójka & Król, ).…”

Section: Resultsmentioning

confidence: 99%

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Stępień

Zięba

Gumul

et al. 2020

J Food Process Engineering

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The aim of this study was to investigate the influence of the extrusion process on nutritional composition, anthocyanin content, as well as sorption, and the other physical characteristics of cherry and black currant pomaces. Physical properties (expansion ratio, bulk density, and water absorption solubility index) were evaluated. The equilibrium moisture content values as a function of the water activity were determined as sorption isotherms by three mathematical models. The effect of extrusion on the chemical composition and anthocyanin content was analyzed. It was found that the extrusion process increased water solubility index and decreased anthocyanin and dietary fiber content values. All obtained isotherms showed sigmoid shape. In both fruit pomaces, equilibrium moisture content values were lower in extrudates than in the raw pomaces. Obtained results can be used in order to find new possible applications of the main by‐product from the juice pressing process. Presented results can also be useful in: creating and optimizing quality of new food products, determining their stability during storage, and extending shelf life. Practical applications The obtained results proved the great potential of the extrusion process as one of the options for managing fruit waste. They indicate that it is possible to utilize by‐products obtained in the fruit processing process on industrial scale. The presented results can also be used in the design of new food products using fruit pomace as a source of nutrients.

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“…2010). Seedless strawberry pomace was the richest source of polyphenols due to higher polyphenol concentrations in the pulp and a lower drying temperature (Juśkiewicz et al 2015).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols

Jankowski

Juśkiewicz

Zduńczyk

et al. 2016

Polish Journal of Veterinary Sciences

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It was hypothesized that dietary polyphenol-rich fruit pomaces can improve the antioxidant status of both diets and the tissues of turkeys fed such diets. Turkeys were fed diets containing a cellulose preparation (C) or 5% dried apple pomace (AP), blackcurrant pomace (BCP), strawberry pomace (SP) and seedless strawberry pomace (SSP). Blood and liver biochemical parameters were determined in 7 birds from each experimental group slaughtered at 15 weeks of age, after 5 weeks of feeding diets containing soybean oil and linseed oil (approx. 1:1 ratio). Dietary linseed oil added to diets at 2.5% lowered the n-6/n-3 PUFA ratio from approx. 7:1 to below 2:1, thus reducing the antioxidant properties of diets measured using DPPH, ABTS and photo-chemiluminescence assays, compared with diets containing only soybean oil and administered to birds in the first phase of feeding. Fruit pomaces, in particular SSP with the highest polyphenol content (32.81 g/kg) and the highest antioxidant activity (256.4 μM Trolox/g), increased the antioxidant capacity of turkey diets. In comparison with the control group, the dietary treatments with fruit pomaces improved blood antioxidant parameters, including catalase activity (groups AP and BCP), the total antioxidant capacity of hydrophilic (group AP) and lipophilic (groups AP, SP, and SSP) compounds, peroxide levels (groups AP and SSP) and antioxidant capacity measured by the FRAP (ferric reducing antioxidant power of plasma) assay (groups AP, BCP and SSP). Significantly lower concentrations of both vitamin E and thiobarbituric acid reactive substances (TBARS) were noted in the livers of turkeys fed all diets with dried fruit pomaces.

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The chemical composition of selected dried fruit pomaces and their effects on the growth performance and post-slaughter parameters of young turkeys

Cited by 12 publications

References 27 publications

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols

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