Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/29978
DC FieldValueLanguage
dc.contributor.authorGiamouri, Elisavet-
dc.contributor.authorMavrommatis, Alexandros-
dc.contributor.authorSimitzis, Panagiotis E-
dc.contributor.authorMitsiopoulou, Christina-
dc.contributor.authorHaroutounian, Serkos A.-
dc.contributor.authorKoutinas, Apostolis A.-
dc.contributor.authorPappas, Athanasios C.-
dc.contributor.authorTsiplakou, Eleni-
dc.date.accessioned2023-07-26T06:24:13Z-
dc.date.available2023-07-26T06:24:13Z-
dc.date.issued2022-12-01-
dc.identifier.citationSustainability (Switzerland), 2022, vol. 14, iss. 23en_US
dc.identifier.issn2071-1050-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/29978-
dc.description.abstractIn 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.rights© by the authorsen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectbroilersen_US
dc.subjectfatty acidsen_US
dc.subjectgrape pomaceen_US
dc.subjectgrape stemsen_US
dc.subjecthaematological parametersen_US
dc.subjectmeat qualityen_US
dc.subjectvinification by-productsen_US
dc.subjectwasteen_US
dc.titleRedefining the Use of Vinification Waste By-Products in Broiler Dietsen_US
dc.typeArticleen_US
dc.collaborationAgricultural University of Athensen_US
dc.subject.categoryEnvironmental Biotechnologyen_US
dc.journalsOpen Accessen_US
dc.countryGreeceen_US
dc.subject.fieldEngineering and Technologyen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.3390/su142315714en_US
dc.identifier.scopus2-s2.0-85143758455-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85143758455-
dc.relation.issue23en_US
dc.relation.volume14en_US
cut.common.academicyear2022-2023en_US
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.grantfulltextopen-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-9369-5192-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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