The effects of grape seed in the diet of the Penedes chicken, on growth and on the chemical composition and sensory profile of meat

Abstract

1. Effect of a diet with 5% grape seed inclusion, substituting for maize compared to a standard diet, was studied in the Penedes chicken. 2. A total of 128 chickens were used, half from each sex. Individual weights and feed intake were controlled weekly from the first d to 5th week and fortnightly until the 15th week. On the 16th week, chemical analyses of meat from 16 thighs from each diet and sex were carried out, as well as a sensory analysis of meat from 24 thighs. Differences between diet and sex were analysed using live body weight, feed intake, feed conversion rate (FCR), chemical composition and sensory attributes of the meat. 3. At the end of the experiment, no significant differences were observed on live body weight, feed intake and FCR due to diet. 4. Meat showed no differences due to diet in the percentages of protein, lipid and ash. 5. Meat from the grape seed diet showed a higher percentage of unsaturated fatty acids due to linoleic acid. It also showed a more nutty smell, a more metallic flavour and more stringiness. There was, also, less of a pork crackling odour and flavour, a less sweet flavour and less of a broiler meat flavour.

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

“…In this study, neither linear nor quadratic trends were observed for overall feed intake of the cockerels in response to varying levels of RGP. These findings are similar to those of Francesch et al [ 21 ] who demonstrated that inclusion of 50 g/kg of grape seed in the diet of Penedes chicken did not significantly affect feed intake. These results further corroborate the results by Alm El-Dein et al [ 22 ] where dietary supplementation with up to 40 g/kg grape pomace did not affect feed intake in Inshas strain chickens.…”

“…This suggests that the inclusion of RGP as a functional ingredient in chicken diets does not compromise the palatability of the diets. There were no significant dietary influences on overall BWG and FCR, which is consistent with the findings of Francesch et al [ 21 ] and Alm El-Dein et al [ 22 ] who reported no differences on growth performance of chickens fed grape pomace diets. Similarly, Lichovnikova et al [ 23 ] reported that the diet containing RGP did not have any significant effect on growth or FCR of broiler chickens.…”

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

“…The supplementation of 5% grape seed to Penedes chickens did not show influences in protein, lipid and ash percentages of meat, but determined a higher percentage of unsaturated fatty acids due to linoleic acid. Concerning sensory analyses of cooked meat from the biceps femoris muscle, the inclusion of grape seed affects some parameters, giving a nuttier smell, more metallic flavour, more stringiness, less pork crackling odour, less pork crackling flavour, less sweet flavour and less broiler meat flavour [140]. These not positive effects found could be due to condensed tannins that can form complexes with proteins which are generally indigestible.…”

Immunostimulatory Potential of Fruits and Their Extracts in Poultry

“…Although there are many positive effects of plant-derived phenolic materials, some of them demonstrated negative effects as well. For example, the sensory profile of meat from chickens fed 5% grape seed meal was found to have a less sweet and more metallic flavor, while being more stringy, but overall the diet did not significantly impact the meat acceptability (86). A study on various pure extracts in poultry feed determined that anthocyanins from cherries added to poultry feed significantly increased the daily feed intake, but resulted in a slightly lower average weight, which translates to a lower feed efficiency (87).…”