EFFECT OF DIETARY RED GRAPE POMACE ON LIPID OXIDATION IN MEAT OF BROILER CHICKENS

Lukáš Jurčaga,Ľubomír Belej,Peter Haščík,Miroslav Kročko,Alžbeta Demianová,Alica Bobková,Marek Bobko

doi:10.15414/jmbfs.3769

Lukáš Jurčaga, Ľubomír Belej + Show 5 more

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https://doi.org/10.15414/jmbfs.3769

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Abstract

Grape pomace is a by-product of grape processing and represents a major waste issue. One of the possible methods of revalorization of this agriculture waste is to incorporate red grape pomace into the feed mixture of poultry e.g. broiler chickens. The rich content of polyphenols in red grape pomace is reported to have a positive protective effect against lipid oxidation in several types of meat and products. In our study, we incorporate red grape pomace into the diet of observed Ross 308 broiler chickens. Tested chickens were divided into 4 groups. One control group without any addition of pomace, and another three groups with the addition of 1, 2, and 3 %. After 42 days chickens were slaughtered and tested. To evaluate the process of lipid oxidation we used measurement of malonaldehyde (MDA) presented in samples of breast and thigh meat. MDA measurement was carried out on the 1st, 3rd, and 5th day of meat storage at 4 °C. However, our study did not prove any significant difference among the control group without red grape pomace and the other three experimental groups. We can see a slight decrease in MDA created during the storage process but not with statistically provable results. The repetition of the experiment with some adjustment is highly anticipated.

Highlights

Wine grapes (Vitis vinifera) are one of the most cultivated fruits in the world with an approximate yearly production of 77 million metric tons
Grape seeds contain a considerable amount of monomeric phenolic compounds, such as (+)‐ catechins, (−)‐epicatechin and (−)‐epicatechin‐3‐Ogallate, and dimeric, trimeric, and tetrameric procyanidins
Relatively high content of polyunsaturated fatty acids makes chicken meat considerably susceptible to a deterioration caused by oxidation processes

Summary

Introduction

Wine grapes (Vitis vinifera) are one of the most cultivated fruits in the world with an approximate yearly production of 77 million metric tons. Grape skins and seeds are rich sources of flavonoids including monomeric phenolic compounds, such as (+)-catechins, (−)-epicatechin, and (−)-epicatechin-3-O-gallate and dimeric, trimeric, and tetrameric procyanidins. Polyphenols of grape pomace can be significantly useful in preventing a damage caused by an oxidation process in biological molecules This could positively improve grow performance and meat quality of broiler chickens. Previously stated by Goñi et al (2007), Brenes et al (2008), suggest that the increase of antioxidant capacity in breast and tight meat of broiler chickens can be caused by the intake of grape pomace. Those increases were very similar to groups with added vitamin E in their diets. It was observed that grape seeds extract, and other plant extracts had an antioxidative effect on chicken meat in the work of Mitsumoto et al (2005)

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