Please use this identifier to cite or link to this item:
|Title:||Redefining the Use of Vinification Waste By-Products in Broiler Diets||Authors:||Giamouri, Elisavet
Simitzis, Panagiotis E
Haroutounian, Serkos A.
Koutinas, Apostolis A.
Pappas, Athanasios C.
|Major Field of Science:||Engineering and Technology||Field Category:||Environmental Biotechnology||Keywords:||broilers;fatty acids;grape pomace;grape stems;haematological parameters;meat quality;vinification by-products;waste||Issue Date:||1-Dec-2022||Source:||Sustainability (Switzerland), 2022, vol. 14, iss. 23||Volume:||14||Issue:||23||Abstract:||In this study, the use of vinification by-products in broiler diets, as a sustainable and promising way of exploiting them, was examined. In particular, the potential use of ground grape pomace (GGP), wine lees extract (WYC) and grape stem extract (PE) in broiler diets was examined. Growth performance parameters, the weight of selected internal organs, meat quality traits, fatty acid profiles of breast meat and selected haematological parameters were determined. Two hundred and forty one-day-old broilers were assigned to four treatments with four replicate pens of fifteen broilers. There was one control treatment (CON), fed a basal diet, and the GGP, WYC and PE treatments, fed a basal diet supplemented with 25 g/kg GGP, 2 g/kg WYC and 1 g starch including 100 mg pure stem extract/kg PE, respectively. The duration of the experiment was 42 days. The average body weight gain during the starter, grower and finisher stages did not differ among treatments. Similarly, the feed intake, FCR and carcass yield did not show a significant difference. The weight of the internal organs was also similar among treatments. Some positive differences were observed in colour traits of meat and in haematological parameters. In the GGP group, saturated (SFAs) and unsaturated fatty acids (USFAs) were lower and higher, respectively, compared to the CON, WYC and PE groups. Vinification by-products seem to be a promising feed additive in broiler diets providing a sustainable approach to grape waste management without affecting broiler performance.||URI:||https://hdl.handle.net/20.500.14279/29978||ISSN:||2071-1050||DOI:||10.3390/su142315714||Rights:||© by the authors
Attribution-NonCommercial-NoDerivatives 4.0 International
|Type:||Article||Affiliation :||Agricultural University of Athens|
|Appears in Collections:||Άρθρα/Articles|
Files in This Item:
This item is licensed under a Creative Commons License