Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens

Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions (20 g/kg GS–20 g/kg GK; 30 g/kg GS–10 g/kg GK; 10...

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Autores principales:	Carlos Romero, Maria Nardoia, Agustín Brenes, Ignacio Arija, Agustín Viveros, Susana Chamorro
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	grape polyphenols grape seeds grape skins α-tocopherol antioxidant activity chickens Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/dc41f54fdcb44bc9add663f33f119d20
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spelling	oai:doaj.org-article:dc41f54fdcb44bc9add663f33f119d202021-11-25T16:15:51ZCombining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens10.3390/ani111131112076-2615https://doaj.org/article/dc41f54fdcb44bc9add663f33f119d202021-10-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3111https://doaj.org/toc/2076-2615Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions (20 g/kg GS–20 g/kg GK; 30 g/kg GS–10 g/kg GK; 10 g/kg GS–30 g/kg GK), in a corn-soybean diet on growth performance, ileal and excreta contents of total extractable polyphenols (TEP) and tannins, ileal digestibility of protein, plasma and meat α-tocopherol concentration and lipid oxidation (assessed by measuring the thiobarbituric acid reactive substances, TBARS) of stored thigh meat. Neither growth performance parameters nor ileal digestibility of protein were affected by dietary treatments. As compared with control birds, chickens fed the grape byproduct diets showed higher ileal (<i>p</i> < 0.001) and excreta (<i>p</i> < 0.001) TEP and tannins contents. Dietary inclusion of grape byproducts increased α-tocopherol concentration both in plasma (<i>p</i> < 0.001) and in thigh meat (<i>p</i> < 0.01 at 1 d; <i>p</i> < 0.001 at 7 d), as compared with the control group. The highest plasma α-tocopherol concentrations were reached with the 30 g/kg GS–10 g/kg GK and 20 g/kg GS–20 g/kg GK combinations. On day 1 of meat storage, no differences on meat α-tocopherol concentration were found among the grape byproducts treatments but on day 7 of storage, the 20 g/kg GS–20 g/kg GK and 10 g/kg GS–30 g/kg GK combinations led to the highest α-tocopherol concentrations in chicken thigh meat. After seven days of refrigerated storage of meat, the TBARS value was lower in chickens fed the grape byproducts diets than in control birds (1.27 vs. 2.49 mg MDA/kg, <i>p</i> < 0.001). Moreover, among the different grape byproduct treatments, the lowest MDA values were reached with the diets containing GK at rates from 20 to 40 g/kg. In conclusion, dietary incorporation of 40 g/kg of GS and GK added separately or combined increased the plasma and meat α-tocopherol content. Furthermore, the combinations of GS and GK with a proportion of GK of at least 50% optimised α-tocopherol concentration both in plasma and in thigh meat and mitigated lipid oxidation in 7-day stored meat.Carlos RomeroMaria NardoiaAgustín BrenesIgnacio ArijaAgustín ViverosSusana ChamorroMDPI AGarticlegrape polyphenolsgrape seedsgrape skinsα-tocopherolantioxidant activitychickensVeterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3111, p 3111 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	grape polyphenols grape seeds grape skins α-tocopherol antioxidant activity chickens Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	grape polyphenols grape seeds grape skins α-tocopherol antioxidant activity chickens Veterinary medicine SF600-1100 Zoology QL1-991 Carlos Romero Maria Nardoia Agustín Brenes Ignacio Arija Agustín Viveros Susana Chamorro Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens
description	Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions (20 g/kg GS–20 g/kg GK; 30 g/kg GS–10 g/kg GK; 10 g/kg GS–30 g/kg GK), in a corn-soybean diet on growth performance, ileal and excreta contents of total extractable polyphenols (TEP) and tannins, ileal digestibility of protein, plasma and meat α-tocopherol concentration and lipid oxidation (assessed by measuring the thiobarbituric acid reactive substances, TBARS) of stored thigh meat. Neither growth performance parameters nor ileal digestibility of protein were affected by dietary treatments. As compared with control birds, chickens fed the grape byproduct diets showed higher ileal (<i>p</i> < 0.001) and excreta (<i>p</i> < 0.001) TEP and tannins contents. Dietary inclusion of grape byproducts increased α-tocopherol concentration both in plasma (<i>p</i> < 0.001) and in thigh meat (<i>p</i> < 0.01 at 1 d; <i>p</i> < 0.001 at 7 d), as compared with the control group. The highest plasma α-tocopherol concentrations were reached with the 30 g/kg GS–10 g/kg GK and 20 g/kg GS–20 g/kg GK combinations. On day 1 of meat storage, no differences on meat α-tocopherol concentration were found among the grape byproducts treatments but on day 7 of storage, the 20 g/kg GS–20 g/kg GK and 10 g/kg GS–30 g/kg GK combinations led to the highest α-tocopherol concentrations in chicken thigh meat. After seven days of refrigerated storage of meat, the TBARS value was lower in chickens fed the grape byproducts diets than in control birds (1.27 vs. 2.49 mg MDA/kg, <i>p</i> < 0.001). Moreover, among the different grape byproduct treatments, the lowest MDA values were reached with the diets containing GK at rates from 20 to 40 g/kg. In conclusion, dietary incorporation of 40 g/kg of GS and GK added separately or combined increased the plasma and meat α-tocopherol content. Furthermore, the combinations of GS and GK with a proportion of GK of at least 50% optimised α-tocopherol concentration both in plasma and in thigh meat and mitigated lipid oxidation in 7-day stored meat.
format	article
author	Carlos Romero Maria Nardoia Agustín Brenes Ignacio Arija Agustín Viveros Susana Chamorro
author_facet	Carlos Romero Maria Nardoia Agustín Brenes Ignacio Arija Agustín Viveros Susana Chamorro
author_sort	Carlos Romero
title	Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens
title_short	Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens
title_full	Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens
title_fullStr	Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens
title_full_unstemmed	Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens
title_sort	combining grape byproducts to maximise biological activity of polyphenols in chickens
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/dc41f54fdcb44bc9add663f33f119d20
work_keys_str_mv	AT carlosromero combininggrapebyproductstomaximisebiologicalactivityofpolyphenolsinchickens AT marianardoia combininggrapebyproductstomaximisebiologicalactivityofpolyphenolsinchickens AT agustinbrenes combininggrapebyproductstomaximisebiologicalactivityofpolyphenolsinchickens AT ignacioarija combininggrapebyproductstomaximisebiologicalactivityofpolyphenolsinchickens AT agustinviveros combininggrapebyproductstomaximisebiologicalactivityofpolyphenolsinchickens AT susanachamorro combininggrapebyproductstomaximisebiologicalactivityofpolyphenolsinchickens
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Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens

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