ArticleAnimals : an open access journal from MDPI2019
Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile.
Article in Animals : an open access journal from MDPI, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
13 citing papers in PubMed, 27 citations in OpenAlex.
- Effects of Grape Pomace on Growth Performance, Nitrogen Metabolism, Antioxidants, and Microbial Diversity in Angus Bulls.Antioxidants (Basel, Switzerland) · 2024Article
- Measuring the Phytochemical Richness of Meat: Effects of Grass/Grain Finishing Systems and Grapeseed Extract Supplementation on the Fatty Acid and Phytochemical Content of Beef.Foods (Basel, Switzerland) · 2023Article
- Plasma fatty acid profile in Italian Holstein-Friesian dairy cows supplemented with natural polyphenols from the olive plantVeterinary and animal science · 2023Article
- Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability.Foods (Basel, Switzerland) · 2023Article
- Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile AbaloneAquaculture nutrition · 2023Article
- Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition.Animals : an open access journal from MDPI · 2022Article
- Nutritional Properties of Milk from Dairy Ewes Fed with a Diet Containing Grape Pomace.Foods (Basel, Switzerland) · 2022Article
- Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d'Abruzzo.Foods (Basel, Switzerland) · 2022Article
- Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes.Molecules (Basel, Switzerland) · 2021Article
- Optimum grape pomace proportion in feedlot cattle diets: ruminal fermentation, total tract nutrient digestibility, nitrogen utilization, and blood metabolites.Journal of animal science · 2021Article
- Nutrigenomic Effects of Long-Term Grape Pomace Supplementation in Dairy Cows.Animals : an open access journal from MDPI · 2020Article
- Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat.Foods (Basel, Switzerland) · 2020Article
- Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 3 institutions in 1 country.
Funding
Abstract
The aim of this study was to evaluate the effect of dietary supplementation with dried grape pomace on beef quality. Ten Friesian calves were divided into two groups, a control group that received a standard diet, and an experimental group that was administered the dietary supplementation. At the end of the 75 days of the trial, animals were slaughtered, and meat samples analyzed for physical and chemical properties, fatty acids composition, lipid oxidation, volatile compounds, and biogenic amines. The fatty acid profile resulted affected by dietary supplementation, since an increase in concentration of linoleic acid was observed. Furthermore, a reduction of lipid oxidation was found in the same samples. With reference to volatile compounds a reduction of hexanal and an increase of 2-3 octanedione was evidenced, while no effects were induced by diets on the synthesis of biogenic amines. The grape pomace exploitation as a dietary supplement in bovine diet did not have negative effects on the quality of beef and showed the potential to extend shelf life due to marked improvement in oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of the main by-product of the oenological industry.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.