RT Journal Article
T1 Productive Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens Fed Diets including Grape Pomace or Grape Extract
A1 Romero Morales, Carlos
A1 Arija Martín, Ignacio
A1 Viveros Montoro, Agustín
A1 Chamorro Francisco, Susana
AB Phenolic 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.
PB MPDI
SN 2076-2615
YR 2022
FD 2022-04-21
LK https://hdl.handle.net/20.500.14352/71753
UL https://hdl.handle.net/20.500.14352/71753
LA eng
NO Ministerio de Economía, Comercio y Empresa (España)
NO Junta de Castilla y León
DS Docta Complutense
RD 5 abr 2025