Impact of increasing concentrations of grape byproducts on performance and intestinal oxidative stability of broiler chicks as well as its predictability with in vitro methods
Abstract
The sustainable and efficient utilization of resources and therefore the extensive use of industrial byproducts gain notably in importance. Aside from being a mere nutrient source, byproducts of winery (grape pomace, grape seeds, grape seed expeller, grape seed extracts) are interesting due to the high concentration of polyphenols as functional ingredient. Depending on the degree of polymerization, polyphenols in the organisms either act as antioxidants or as components interacting negatively with nutrient digestion, mostly proteins. A prooxidative environment, as is the case in conventional broiler feed due to high fat inclusion levels, results in increasing amounts of reactive oxygen species. This can have an impact on the organism and subsequently on the zootechnical performance, the gut functionality as well as the quality of the food of animal origin. In the present study, the applicability of grape byproducts in broiler diet shall be determined in vitro. Consecutively, in a feeding trial the impact of increasing concentrations of a selected grape byproduct on zootechnical performance, oxidative and morphological traits in the intestine as well as the quality of breast meat samples of 384 broiler chicks will be determined. The optimal concentration of a selected grape byproduct in the diet would improve the antioxidative properties of lower digestive tract and meat, without impairing performance of broiler chicks. Furthermore, the predictability of the results of in vitro methods on the in vivo results shall be determined.
grape byproducts Polyphenols Meat antioxidative capacity digestive enzymes broiler
Publikationen
Einsatz von Weintraubenextrakten in der Broilerfütterung: I. Einfluss auf die Mast- und Schlachtleistung sowie Sensorik des Brustfleisches
Autoren: Schabelreiter, S; Schwarz, C; Hermann, A; Leitgeb, R; Gierus M Jahr: 2017
Conference & Workshop proceedings, paper, abstract
Einsatz von Weintraubenextrakten in der Broilerfütterung: II. Einfluss auf die scheinbare ileale Nährstoffverdaulichkeit und die scheinbare Gesamttraktverdaulichkeit
Autoren: Hermann, A; Schwarz, C; Schabelreiter, S; Leitgeb, R; Gierus M. Jahr: 2017
Conference & Workshop proceedings, paper, abstract
Impact of increasing concentrations of a grape extract on morphometric and antioxidative parameters in the proximal small intestine of broilers
Autoren: Schwarz, C; Schinwald, K; Wanka, K; Leitgeb, R; Gierus, M Jahr: 2017
Conference & Workshop proceedings, paper, abstract
Endbericht: Wirkung von ansteigenden Konzentrationen an Weintraubennebenprodukten auf die zootechnische Leistung und intestinale oxidative Stabilität von Broilern sowie deren Berechenbarkeit mittels in vitro Methoden
Autoren: Schwarz, C; Gierus, G Jahr: 2017
Forschungsbericht (extern. Auftraggeber)
Increasing concentrations of a grape extract in broiler diets: Impact on histology and antioxidative status in the ileum
Autoren: Schwarz, C; Schinwald, K; Ringhofer, IL; Leitgeb, R; Gierus, M Jahr: 2018
Conference & Workshop proceedings, paper, abstract
Mitarbeiter*Innen
Christiane Schwarz
Mag. Dr. Christiane Schwarz
christiane.schwarz@boku.ac.at
Tel: +43 1 47654-97615
Project Leader
01.02.2015 - 31.10.2017
Martin Gierus
Univ.Prof. Dr.agr. Martin Gierus
martin.gierus@boku.ac.at
Tel: +43 1 47654-97601, 97602, 97603
Project Staff
01.02.2015 - 31.10.2017