Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks
The effects of raw (GP) and fermented grape pomace (FGP) on the growth performance, some carcass parameters, antioxidant status, intestinal morphology, and selected bacterial species in broiler chicken were investigated in this study. Grape pomace was fermented with <i>Aspergillus niger</i&...
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| Format: | Article |
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MDPI AG
2021-02-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/2/364 |
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| author | Emrah Gungor Aydin Altop Guray Erener |
| author_facet | Emrah Gungor Aydin Altop Guray Erener |
| author_sort | Emrah Gungor |
| collection | DOAJ |
| description | The effects of raw (GP) and fermented grape pomace (FGP) on the growth performance, some carcass parameters, antioxidant status, intestinal morphology, and selected bacterial species in broiler chicken were investigated in this study. Grape pomace was fermented with <i>Aspergillus niger</i> for 7 d. In total, 140 one-day-old male chicks (Ross 308) were randomly assigned to four treatment groups, with five replicates and seven birds each. Chickens were fed either a basal diet (CON) or the basal diet supplemented with 0.25 g/kg synthetic antioxidants (5% butylated hydroxytoluene, 1% butylated hydroxyanisole, and 11% ethoxyquin) (AO), or 15 g/kg GP (GP), or 15 g/kg FGP (FGP) for 42 d. Dietary GP raised serum glutathione peroxidase (<i>p</i> = 0.031) and superoxide dismutase (<i>p</i> = 0.021) levels, increased ileum lamina muscularis thickness (<i>p</i> = 0.016), and did not affect selected bacterial species in the cecum of broiler chickens. Dietary FGP improved body weight (<i>p</i> = 0.003), increased the serum catalase level (<i>p</i> = 0.032), and decreased the cecal <i>Clostridium perfringens</i> count (<i>p</i> = 0.033) but did not affect the ileal morphology of broiler chickens. The carcass parameters, malondialdehyde level, pH, and color of the breast meat of chickens were not changed by either GP or FGP supplementation. Chickens fed with the synthetic antioxidants had similar growth performance with the chickens fed with FGP but had better body weight (<i>p</i> = 0.003) and feed conversion ratio (<i>p</i> = 0.045) compared with the chickens fed with GP. The obtained results showed that FGP can be used as an alternative to synthetic antioxidants in broiler diets. |
| first_indexed | 2024-03-09T06:10:10Z |
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| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T06:10:10Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-2c7c1a204aba432da3f6e4901e524c282023-12-03T11:58:55ZengMDPI AGAnimals2076-26152021-02-0111236410.3390/ani11020364Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler ChicksEmrah Gungor0Aydin Altop1Guray Erener2Department of Animal Science, Faculty of Agriculture, Ondokuz Mayis University, 55200 Samsun, TurkeyDepartment of Animal Science, Faculty of Agriculture, Ondokuz Mayis University, 55200 Samsun, TurkeyDepartment of Animal Science, Faculty of Agriculture, Ondokuz Mayis University, 55200 Samsun, TurkeyThe effects of raw (GP) and fermented grape pomace (FGP) on the growth performance, some carcass parameters, antioxidant status, intestinal morphology, and selected bacterial species in broiler chicken were investigated in this study. Grape pomace was fermented with <i>Aspergillus niger</i> for 7 d. In total, 140 one-day-old male chicks (Ross 308) were randomly assigned to four treatment groups, with five replicates and seven birds each. Chickens were fed either a basal diet (CON) or the basal diet supplemented with 0.25 g/kg synthetic antioxidants (5% butylated hydroxytoluene, 1% butylated hydroxyanisole, and 11% ethoxyquin) (AO), or 15 g/kg GP (GP), or 15 g/kg FGP (FGP) for 42 d. Dietary GP raised serum glutathione peroxidase (<i>p</i> = 0.031) and superoxide dismutase (<i>p</i> = 0.021) levels, increased ileum lamina muscularis thickness (<i>p</i> = 0.016), and did not affect selected bacterial species in the cecum of broiler chickens. Dietary FGP improved body weight (<i>p</i> = 0.003), increased the serum catalase level (<i>p</i> = 0.032), and decreased the cecal <i>Clostridium perfringens</i> count (<i>p</i> = 0.033) but did not affect the ileal morphology of broiler chickens. The carcass parameters, malondialdehyde level, pH, and color of the breast meat of chickens were not changed by either GP or FGP supplementation. Chickens fed with the synthetic antioxidants had similar growth performance with the chickens fed with FGP but had better body weight (<i>p</i> = 0.003) and feed conversion ratio (<i>p</i> = 0.045) compared with the chickens fed with GP. The obtained results showed that FGP can be used as an alternative to synthetic antioxidants in broiler diets.https://www.mdpi.com/2076-2615/11/2/364grape by-productgrape pomacegrowth performanceantioxidant statuschick |
| spellingShingle | Emrah Gungor Aydin Altop Guray Erener Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks Animals grape by-product grape pomace growth performance antioxidant status chick |
| title | Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks |
| title_full | Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks |
| title_fullStr | Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks |
| title_full_unstemmed | Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks |
| title_short | Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks |
| title_sort | effect of raw and fermented grape pomace on the growth performance antioxidant status intestinal morphology and selected bacterial species in broiler chicks |
| topic | grape by-product grape pomace growth performance antioxidant status chick |
| url | https://www.mdpi.com/2076-2615/11/2/364 |
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