Martina LICHOVNIKOVA, Libor KALHOTKA, Vojtech ADAM, Borivoj KLEJDUS, Vojtech ANDERLE

The effects of red grape pomace inclusion in grower diet on amino acid digestibility, intestinal microflora, and sera and liver antioxidant activity in broilers

The objective of this study was to evaluate the effect of dietary red grape pomace (RGP) on amino acid digestibility (AIAAD), intestinal microflora, and antioxidant activity in the sera and liver. Sixty-six broilers were housed in battery cages. They were allocated to six cages corresponding to two dietary treatments with three replicates of each treatment. The treatments were administered from 10 to 36 days and included a control diet and a diet containing 1.5% RGP dry powder with the other components remaining unchanged, compared to the control. The RGP had a significant (P < 0.05) positive effect on the apparent metabolizable energy. The majority of coefficients of AIAAD were higher in the RGP. The ileal digestibility of threonine, serine, proline, and glycine was significantly (P < 0.05) higher in RGP. RGP had a positive effect (P < 0.05) on the content of Lactobacillus in the lower part of the ileum. The blood sera of broilers fed RGP had significantly (P < 0.05) lower 2,2-diphenyl-1-picrylhydrazyl (DPPH) and uric acid content. The RGP at a concentration of 15 g/kg in the grower diet did not affect the growth of broilers, and RGP is suitable for broiler diets to improve gastrointestinal tract functionality.

Keywords:

Red grape pomace, digestibility, threonine, Lactobacillus,

PDF

___

Lafka TI, Sinanoglou V, Lazos ES. On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chem 2007; 104: 1206–1214.
Yi C, Shi J, Kramer J, Xue S, Jiang YM, Zhang MW, Ma Y, Pohorly J. Fatty acid composition and phenolic antioxidants of winemaking pomace powder. Food Chem 2009; 114: 570–576.
Cibik B, Ozaydin Z, Boke N, Karabay U, Pekmez M, Arda N, Kirmizigul S. Fatty acid profile and in vitro antioxidant and antibacterial activities of red grape (Vitis vinifera L. cvs. Okuzgozu and Bogazkere) marc extracts. Nat Prod Commun 2009; 4: 399–404.
Negro C, Tommasi L, Miceli A. Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour Technol 2003; 87: 41–44.
Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Szwengiel A, Pacynski M. Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread. Int J Food Sci Technol 2011; 46: 1485–1493. 8. Ozvural EB, Vural H. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Sci 2011; 88: 179–183.
Abarghuei MJ, Rouzbehan Y, Alipour D. The influence of the grape pomace on the ruminal parameters of sheep. Livest Sci 2010; 132: 73–79.
Molina-Alcaide E, Mournen A, Martin-Garcia AI. By-products from viticulture and the wine industry: potential as sources of nutrients for ruminants. J Sci Food Agr 2008; 88: 597–604.
Alipour D, Rouzbehan Y. Effect of several levels of extracted tannin from grape pomace on intestinal digestibility of soybean meal. Livest Sci 2010; 128: 87–91.
Brenes A, Viveros A, Goni I, Centeno C, Saura-Calixto F, Arija I. Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens. Span J Agric Res 2010; 8: 326–333.
Goni I, Brenes A, Centeno C, Viveros A, Saura-Calixto F, Rebole A, Arija I, Estevez R. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility and susceptibility to meat lipid oxidation in chickens. Poult Sci 2007; 86: 508–516.
Rotava R, Zanella I, da Silva LP, Manfron MP, Ceron CS, Alves SH, Karkow AK, Santos JPA. Antibacterial, antioxidant and tanning activity of grape by-product. Cienc Rural 2009; 39: 941–944.
Viveros A, Chamorro S, Pizarro M, Arija I, Centeno C, Brenes A. Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks. Poult Sci 2011; 90: 566–578.
Fischer E, Darko EA, Colucci PE. Effectiveness of acid- insoluble ash and chromic oxide as markers in poultry digestibility studies. Poult Sci, Suppl1 1989; 68: 54.
AOAC. Official Methods of Analysis. 15th ed. Vol. I. Arlington, VA, USA: Assoc. Offic. Anal. Chem.; 1990.
Horky P, Jancikova P, Sochor J, Hynek D, Chavis GJ, Ruttkay- Nedecky B, Cernei N, Zitka O, Zeman L, Adam V, Kizek R. Effect of organic and inorganic sorm of selenium on antioxidant status of breeding boars ejaculate revealed by electrochemistry. Int J Electrochem Sci 2012; 7: 9643–9657.
Sochor J, Ryvolova M, Krystofova O, Salas P, Hubalek J, Adam V, Trnkova L, Havel L, Beklova M, Zehnalek J. Fully automated spectrometric protocols for determination of antioxidant activity: advantages and disadvantages. Molecules 2010; 15: 8618–8640.
Bento MHL, Acamovic T, Makkar HPS. The influence of tannin, pectin and polyethylene glycol on attachment of 15N-labelled rumen microorganisms to cellulose. Anim Feed Sci Technol 2005; 122: 41–57.
Cross DE, McDevitt RM, Acamovic T. Herbs, thyme essential oil and condensed tannin extracts as dietary supplements for broilers, and their effects on performance, digestibility, volatile fatty acids and organoleptic properties. Brit Poultry Sci 2011; 52: 227–237.
Vitti DMSS, Abdalla AL, Bueno ICS, Silva Filho JC, Costa C, Bueno MS, Nozella EF, Longo C, Vieira EQ, Cabral Filho SLS, Godoy PB, Mueller-Harvey I. Do all tannins have similar nutritional effects? A comparison of three Brazilian fodder legumes. Anim Feed Sci Technol 2005; 119: 345–361.
Brenes A, Viveros A, Goni C, Centeno C, Sayago-Ayerdy SG, Arija I, Saura-Calixto F. Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens. Poult Sci 2008; 87: 307–316.
Namroud NF, Shivazad M, Zaghari M. Impact of dietary crude protein and amino acids status on performance and some excreta characteristics of broiler chicks during 10-28 days of age. J Anim Physiol Anim Nutr 2010; 94: 280–286.
Corzo A, Fritts CA, Kidd MT, Kerr BJ. Response of broiler chicks to essential and non-essential amino acid supplementation of low crude protein diets. Anim Feed Sci Technol 2005; 118: 319–327.