Abstract
Effect of dietary grape pomace on fats digestibility in horses
Highlights
Dietary fats in mammals play an important role as carriers of fat-soluble vitamins and essential polyunsaturated fatty acids (PUFA) (NRC, 2007)
According to Aslanian et al (2011) and Hanganu et al (2012), grape pomace is relatively rich in fat content (5-11%), which is mainly contained in grape seeds (Mironeasa et al, 2016)
The dried grape pomace (DGP) used in the experiment (Table 1) was characterized by higher crude fat (CF) content than that reported by Azevêdo et al (2012) and Gülcü et al (2019)
Summary
Dietary fats in mammals play an important role as carriers of fat-soluble vitamins and essential polyunsaturated fatty acids (PUFA) (NRC, 2007). The biologically most important essential fatty acids from the omega-3 and omega-6 series are associated with a number of health benefits, in connection with a wide range of physiological and pathological conditions (Piccione et al, 2014b, Ross-Jones et al, 2014). Higher energy requirements of performance horses are often covered by high-fat commercial concentrates usually containing vegetable oils or dry ingredients containing high levels of fat such as rice bran or flaxseed (Vineyard et al, 2010) In these terms, grape pomace could be used in equine diets as a novel source of fats and omega-6 fatty acids, linoleic acid. This study aims to evaluate dried grape pomace (DGP) as a possible source of fat for horses and its effects on the apparent digestibility of fat selected fatty acids
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