Abstract
Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112 Ross 508 broilers were randomly divided into 4 groups and fed for 21 days with a standard diet. For the remaining 28 days of the trial, the control group (CG) continued to receive a standard diet, while the experimental groups (EGs) were fed with diets containing different GP concentrations: 2.5% (EG1), 5% (EG2) and 7% (EG3). Following the slaughtering, samples of breast meat were collected from each group. No significant differences were observed for pH, cooking loss and meat brightness, whereas the GP intake showed effectiveness in inducing variations in drip loss, meat yellowness and redness. The experimental feeding strategy also induced changes in the fatty acid profile, with an overall increase in polyunsaturated fatty acids (PUFA), mainly due to the increase in concentration of linoleic acid. The dietary supplementation also induced a decrease in lipid oxidation in meat, a finding also confirmed by the reduction in volatile aldehydes in 7 days stored raw meat. The feeding strategy based on the use of GP did not induce detrimental effects on the quality of broiler meat and showed the potential to lengthen the shelf-life as a direct consequence of the improvement in the oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of an agro-industrial by-product, with potential benefits also from an environmental point of view.
Highlights
The International Organization of Vine and Wine (OIV) reported for 2018 a global grape production equal to 78 million tons
This data testifies to the fact that the Grape pomace (GP) introduction in the animal diets had no effects on the amount of feed consumption, and that is in full agreement with what was previously reported [12]
It may be concluded that GP inclusion in poultry diet up to 7% is effective in inducing interesting variations in chicken meat quality
Summary
The International Organization of Vine and Wine (OIV) reported for 2018 a global grape production equal to 78 million tons. 50–75% of the grapes are used for juice production or winemaking, with the consequent accumulation of a significant amount of semisolid and hardly degradable residues accounting for about the 20% of the total processed grapes. Such residues are commonly used as fertilizer or discarded and, as for all agro-industrial by-products, Foods 2020, 9, 508; doi:10.3390/foods9040508 www.mdpi.com/journal/foods. In view of the above, GP received increasing attention in the zootechnical sphere as an alternative feed ingredient for livestock In this regard, numerous studies have been conducted in recent decades, in particular on ruminants, highlighting many advantages of dietary GP intake on chemical and nutraceutical properties of milk and derived cheeses [3]
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