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. 2018 Jul-Aug;32(4):807-812.
doi: 10.21873/invivo.11311.

Effects of Dietary Grape Pomace Supplementation on Performance, Carcass Traits and Meat Quality of Lambs

Ioannis Kafantaris  1   2 , Basiliki Kotsampasi  2 , Vladimiros Christodoulou  2 , Sotiria Makri  1 , Dimitrios Stagos  1 , Konstantinos Gerasopoulos  1 , Konstantinos Petrotos  3 , Panagiotis Goulas  3 , Demetrios Kouretas  4
Affiliations

Effects of Dietary Grape Pomace Supplementation on Performance, Carcass Traits and Meat Quality of Lambs

Ioannis Kafantaris et al. In Vivo. 2018 Jul-Aug.

Abstract

Background/aim: A previous study revealed that the inclusion of grape pomace (GP) in the diet for growing lambs had beneficial effects on the redox status and fecal microbiota. Herein, we investigated the effect of GP inclusion on performance, carcass traits and fatty acid composition of meat.

Materials and methods: In the experimental trial of 55 days, lambs were fed with standard or diet supplemented with GP. Performance, carcass traits and fatty acid profile of quadriceps muscle were assessed.

Results: GP inclusion in the diet improved growth performance, since the average daily gain was significantly increased by 2-fold in GP group. Regarding the fatty acid composition of meat, GP inclusion significantly increased the content of long chain n-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid, and reduced the n-6/n-3 ratio compared to the control group.

Conclusion: GP supplementation in lamb diet may improve performance and may have beneficial effects on meat quality.

Keywords: Fatty acids; grape pomace; lambs; meat quality; polyphenols.

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Figures

Figure 1
Figure 1. Average daily gain (ADG) in growing lambs fed with dietsupplemented with grape pomace (GP). *Significantly different from thecontrol group (p<0.05). Data are expressed as the mean±SEM.
See this image and copyright information in PMC

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