Dietary grape pomace mediates jejunum epithelial apoptosis through antioxidative activity in ram lambs

Abstract

Wine grape pomace (WGP) contains polyphenols that possess antioxidative ability, and its potential as feed ingredients in the lamb industry remains undefined. The objective of this study was to investigate the effect of dietary WGP supplementation on jejunum epithelial morphology, apoptosis and antioxidative activity in lambs. A total of 18 lambs (25.0 ± 0.2 kg) were randomly selected and equally divided into three groups, and offered diet containing different levels of WGP (0%, 5% and 10%). The results showed that dietary WGP supplementation decreased reactive oxygen species concentration (p < .05). Supplementation with 10% dietary WGP reduced villus height (p < .05), while 5% WGP supplementation decreased crypt depth (p < .05), and increased villus height:crypt depth ratio (p < .05). Interestingly, apoptotic cell numbers were declined in WGP feeding lambs (p < .05). Supportively, 10% WGP supplementation decreased both phosphorylated ATM (p < .05) and Bax abundance (p < .05). Meanwhile, both 5% and 10% dietary WGP supplementation increased Bcl-2 abundance (p < .05) and reduced both active form of caspase 8 and caspase 9 protein levels (p < .05). As expected, the cleaved-caspase 3 content was reduced in WGP feeding lambs (p < .05). The total antioxidative capacity, catalase, glutathione peroxidase 4 and superoxide dismutase activity were increased when lambs were fed the WGP-containing diet (p < .05). Taken together, these results suggest that WGP can be used as a feed ingredient in lamb production to relieve jejunum epithelial apoptosis, possibly due to the enhanced of antioxidative capacity.HighlightsDietary wine grape pomace (WGP) supplementation alleviates ROS induced apoptosis and modifies the jejunum epithelium structure in ram lambs.WGP has great potential as a source of functional feed or additive in lamb industry.