Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens

Grape pomace (GP) is a source of polyphenols with powerful antioxidant capacity. An experiment was conducted to investigate the effect of inclusion of GP at levels of 5, 15, and 30 g/kg and alpha-tocopheryl acetate (200 mg/kg) in a corn-soybean basal diet on growth performance, protein and amino acid digestibilities; antioxidant activity of diet, serum and excreta, lipid oxidation of breast and thigh meats during refrigerated storage, and liver vitamin E concentration. Growth performance and protein and amino acid digestibilities were not affected among the different treatments. Total intake and digestibility of extractable polyphenols in the birds fed the GP diet were increased compared with birds fed supplemented and unsupplemented vitamin E diets. Antioxidant activity in vitamin E and GP diets and excreta exhibited higher scavenging free radical capacity than the control diet using 3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power methods. Lipid oxidation (malondialdehyde concentration) in breast and thigh meats was lower in the birds fed the supplemented vitamin E diet than the control diet after 1, 4, and 7 d of refrigerated storage. Results showed a linear reduction of lipid oxidation in breast and thigh meats at 4 and 7 d with increasing content of GP in the diet. Oxidative stability in breast and thigh meats at 1, 4, and 7 d of storage was equivalent or less effective in GP diets compared with the vitamin E diet. A linear increase was observed in liver a-tocopherol concentration with increasing content of GP in the diet, but it was inferior to the supplemented vitamin E diet. In conclusion, the results showed that a dietary inclusion rate up to 30 g/kg of GP did not impair chickens growth performance and protein and amino acids digestibilities and increased antioxidant activity in diet and excreta. Grape pomace and vitamin E diets reduced the lipid oxidation of meat during refrigerated storage and increased liver a-tocopherol concentration, although these effects were greater, in some cases, by adding vitamin E to the diet.