Redefining the Use of Vinification Waste By-Products in Broiler Diets

Elisavet Giamouri, Alexandros Mavrommatis, Panagiotis E. Simitzis, Christina Mitsiopoulou, Serkos A. Haroutounian, Apostolis Koutinas, Athanasios C. Pappas and Eleni Tsiplakou ()
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Elisavet Giamouri: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Alexandros Mavrommatis: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Panagiotis E. Simitzis: Laboratory of Animal Breeding & Husbandry, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Christina Mitsiopoulou: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Serkos A. Haroutounian: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Apostolis Koutinas: Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Athanasios C. Pappas: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Eleni Tsiplakou: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece

Sustainability, 2022, vol. 14, issue 23, 1-10

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.

Keywords: broilers; grape pomace; grape stems; fatty acids; haematological parameters; meat quality; vinification by-products; waste (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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