ArticleFoods (Basel, Switzerland)2020
Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed, 54 citations in OpenAlex.
- Spent hemp biomass in broiler diets: effects on performance, meat quality, expression of genes in internal adipose tissue, and corticosterone in feathers.Poultry science · 2026Article
- Dietary grape pomace mitigates high-NSP-induced inflammation and production loss via microbiome-SCFA-immune mediated pathways.NPJ biofilms and microbiomes · 2026Article
- Supplemented Feed for Broiler Chickens: The Influence of Red Grape Pomace and Grape Seed Flours on Meat Characteristics.Animals : an open access journal from MDPI · 2026Article
- Effect of grape pomace fermented with probiotic microorganisms on growth performance, meat quality, antioxidant capacity, serum biochemistry and some cecal microorganisms in broiler chickens.Tropical animal health and production · 2025Article
- Efficacy of Feeding Grape By-Products on Performance, Nutrient Digestibility, Gut Morphology, Gut Microbial Community, Oxidative Stress and Immune Response in Fast-Growing Broilers.Animals : an open access journal from MDPI · 2025Review
- Effects of Grape By-Products on Oxidative Stress and Inflammation in Farm Animals: An Overview of Studies Performed in Pigs, Chickens, and Cattle.Animals : an open access journal from MDPI · 2025Review
- The Use of Grape By-Products as a Feed Additive Enhances the Oxidative Stability of Rabbit Meat.Veterinary sciences · 2025Article
- Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods.Foods (Basel, Switzerland) · 2024Review
- Dietary effect ofFood chemistry: X · 2024Article
- Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health.Foods (Basel, Switzerland) · 2024Review
- Article
- Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile AbaloneAquaculture nutrition · 2023Article
- Bibliometric Review on the Volatile Organic Compounds in Meat.Foods (Basel, Switzerland) · 2022Review
- Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics.Foods (Basel, Switzerland) · 2022Review
- Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction.Animals : an open access journal from MDPI · 2022Review
- Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds.Foods (Basel, Switzerland) · 2022Article
- Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds.Antioxidants (Basel, Switzerland) · 2022Review
- Evaluation of Chemical Composition and Meat Quality of Breast Muscle in Broilers Reared under Light-Emitting Diode.Animals : an open access journal from MDPI · 2021Article
- Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat.Antioxidants (Basel, Switzerland) · 2021Article
- Grapes and Their Derivatives in Functional Foods.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
Abstract
Grape pomace (GP) represents the main solid by-product deriving from grape processing. The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality, lipid oxidation and volatile profile of chicken meat. A total of 112 Ross 508 broilers were randomly divided into 4 groups and fed for 21 days with a standard diet. For the remaining 28 days of the trial, the control group (CG) continued to receive a standard diet, while the experimental groups (EGs) were fed with diets containing different GP concentrations: 2.5% (EG1), 5% (EG2) and 7% (EG3). Following the slaughtering, samples of breast meat were collected from each group. No significant differences were observed for pH, cooking loss and meat brightness, whereas the GP intake showed effectiveness in inducing variations in drip loss, meat yellowness and redness. The experimental feeding strategy also induced changes in the fatty acid profile, with an overall increase in polyunsaturated fatty acids (PUFA), mainly due to the increase in concentration of linoleic acid. The dietary supplementation also induced a decrease in lipid oxidation in meat, a finding also confirmed by the reduction in volatile aldehydes in 7 days stored raw meat. The feeding strategy based on the use of GP did not induce detrimental effects on the quality of broiler meat and showed the potential to lengthen the shelf-life as a direct consequence of the improvement in the oxidative stability. Overall, the present study showed a viable way for the recovery and the valorization of an agro-industrial by-product, with potential benefits also from an environmental point of view.
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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.