Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract

Simple item page
dc.contributor.authorRomero Morales, Carlos
dc.contributor.authorArija Martín, Ignacio
dc.contributor.authorViveros Montoro, Agustín
dc.contributor.authorChamorro Francisco, Susana
dc.date.accessioned2023-06-22T10:50:09Z
dc.date.available2023-06-22T10:50:09Z
dc.date.issued2022-04-21
dc.description.abstractPhenolic compounds from grape products are known to possess antioxidant activity. Furthermore, grape polyphenols (anthocyanins) could be valorised as natural pigments. However, the dietary use of grape products in laying hen husbandry and its effect on egg quality traits and yolk lipid oxidation have been scarcely studied. In the present research work, egg yolk colour and Haugh units were increased with the intake of grape pomace and extract. Moreover, dietary inclusion of grape pomace at 60 g/kg increased the proportion of polyunsaturated fatty acids in the yolk and improved the yolk lipid oxidative stability during the storage of eggs, whereas no effect was obtained with grape extract. Regarding hen performance, both grape products reduced feed intake, feed conversion ratio and average egg weight, but they did not affect daily egg production and mass. Feeding grape pomace, at 60 g/kg, and grape extract, either at 0.5 or 1.0 g/kg, decreased protein digestibility. In conclusion, the addition of grape products in the diet of laying hens improved the egg quality but reduced feed intake and egg weight. Dietary grape pomace showed higher antioxidant potential in egg yolk than grape extract.en
dc.description.departmentDepto. de Genética, Fisiología y Microbiología
dc.description.departmentDepto. de Producción Animal
dc.description.facultyFac. de Ciencias Biológicas
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Economía, Comercio y Empresa (España)
dc.description.sponsorshipJunta de Castilla y León
dc.description.statuspub
dc.eprint.idhttps://eprints.ucm.es/id/eprint/73381
dc.identifier.doi10.3390/ani12091076
dc.identifier.issn2076-2615
dc.identifier.officialurlhttps://doi.org/10.3390/ani12091076
dc.identifier.relatedurlhttps://www.mdpi.com/2076-2615/12/9/1076/htm
dc.identifier.urihttps://hdl.handle.net/20.500.14352/71753
dc.issue.number1076
dc.journal.titleAnimals
dc.language.isoeng
dc.page.total16
dc.publisherMPDI
dc.relation.projectID(AGL2012-31355)
dc.relation.projectID(UCA304U13)
dc.rightsAttribution 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subject.cdu591.1
dc.subject.cdu614.95:636.52/.58
dc.subject.cdu634.8:636.52/.58
dc.subject.keywordGrape polyphenols
dc.subject.keywordGrape pomace
dc.subject.keywordGrape extract
dc.subject.keywordEgg quality
dc.subject.keywordAntioxidant activity
dc.subject.keywordLaying hens
dc.subject.ucmDietética y nutrición (Medicina)
dc.subject.ucmAvicultura
dc.subject.ucmAves
dc.subject.ucmNutrición
dc.subject.ucmFisiología animal (Biología)
dc.subject.ucmNutrición y cuidado de los animales
dc.subject.unesco3206 Ciencias de la Nutrición
dc.subject.unesco2401.20 Ornitología
dc.subject.unesco3206 Ciencias de la Nutrición
dc.subject.unesco2401.13 Fisiología Animal
dc.subject.unesco3104.06 Nutrición
dc.titleProductive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extracten
dc.typejournal article
dc.volume.number12
dspace.entity.typePublication
relation.isAuthorOfPublication9c213980-ea6b-4bf8-80ac-383d473c3fba
relation.isAuthorOfPublication119048a5-63cf-45b5-b065-5df8406e8b05
relation.isAuthorOfPublicationbf8b255d-fd71-4306-b3a0-b0d31f9d8bea
relation.isAuthorOfPublication.latestForDiscovery9c213980-ea6b-4bf8-80ac-383d473c3fba
Download
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
animals-12-01076.pdf
Size:
843.4 KB
Format:
Adobe Portable Document Format
downoload Download
Collections
Artículos