Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics
Grape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2754 |
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| author | Cristina M. Alfaia Mónica M. Costa Paula A. Lopes José M. Pestana José A. M. Prates |
| author_facet | Cristina M. Alfaia Mónica M. Costa Paula A. Lopes José M. Pestana José A. M. Prates |
| author_sort | Cristina M. Alfaia |
| collection | DOAJ |
| description | Grape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace, grape seed, grape seed oil and grape skins. These by-products are rich sources of bioactive polyphenols, dietary fiber and polyunsaturated fatty acids (PUFA), more specifically, the beneficial <i>n</i>-3 PUFA, that could be transferred to pork and poultry meat. The potential biological activities, mainly associated with antimicrobial and antioxidant properties, make them putative candidates as feed supplements and/or ingredients capable of enhancing meat quality traits, such as color, lipid oxidation and shelf life. However, grape by-products face several limitations, namely, the high level of lignified cell wall and tannin content, both antinutritional compounds that limit nutrients absorption. Therefore, it is imperative to improve grape by-products’ bioavailability, taking advantage of enzyme supplementation or pretreatment processes, to use them as feed alternatives contributing to boost a circular agricultural economy. The present review summarizes the current applications and challenges of using grape by-products from the agro-industrial sector in pig and poultry diets aiming at improving meat quality and nutritional value. |
| first_indexed | 2024-03-10T00:03:04Z |
| format | Article |
| id | doaj.art-39c96b1686b746a1bf369768d0d4773a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:03:04Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-39c96b1686b746a1bf369768d0d4773a2023-11-23T16:12:33ZengMDPI AGFoods2304-81582022-09-011118275410.3390/foods11182754Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in MonogastricsCristina M. Alfaia0Mónica M. Costa1Paula A. Lopes2José M. Pestana3José A. M. Prates4CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, PortugalCIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, PortugalCIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, PortugalCIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, PortugalCIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, PortugalGrape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace, grape seed, grape seed oil and grape skins. These by-products are rich sources of bioactive polyphenols, dietary fiber and polyunsaturated fatty acids (PUFA), more specifically, the beneficial <i>n</i>-3 PUFA, that could be transferred to pork and poultry meat. The potential biological activities, mainly associated with antimicrobial and antioxidant properties, make them putative candidates as feed supplements and/or ingredients capable of enhancing meat quality traits, such as color, lipid oxidation and shelf life. However, grape by-products face several limitations, namely, the high level of lignified cell wall and tannin content, both antinutritional compounds that limit nutrients absorption. Therefore, it is imperative to improve grape by-products’ bioavailability, taking advantage of enzyme supplementation or pretreatment processes, to use them as feed alternatives contributing to boost a circular agricultural economy. The present review summarizes the current applications and challenges of using grape by-products from the agro-industrial sector in pig and poultry diets aiming at improving meat quality and nutritional value.https://www.mdpi.com/2304-8158/11/18/2754grape by-productsfeed ingredientpigpoultrymeat parameters |
| spellingShingle | Cristina M. Alfaia Mónica M. Costa Paula A. Lopes José M. Pestana José A. M. Prates Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics Foods grape by-products feed ingredient pig poultry meat parameters |
| title | Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics |
| title_full | Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics |
| title_fullStr | Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics |
| title_full_unstemmed | Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics |
| title_short | Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics |
| title_sort | use of grape by products to enhance meat quality and nutritional value in monogastrics |
| topic | grape by-products feed ingredient pig poultry meat parameters |
| url | https://www.mdpi.com/2304-8158/11/18/2754 |
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