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Grape pomace improves performance, antioxidant status, fecal microbiota and meat quality of piglets

Published online by Cambridge University Press:  17 July 2017

I. Kafantaris ,
D. Stagos ,
B. Kotsampasi ,
A. Hatzis ,
A. Kypriotakis ,
K. Gerasopoulos ,
S. Makri ,
N. Goutzourelas ,
C. Mitsagga  and
I. Giavasis
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I. Kafantaris
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece Animal Research Institute/Hellenic Agricultural Organization (HAO) – Demeter, 58100 Giannitsa, Greece
D. Stagos
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
B. Kotsampasi
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
A. Hatzis
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
A. Kypriotakis
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
K. Gerasopoulos
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
S. Makri
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
N. Goutzourelas
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
C. Mitsagga
Affiliation:
Lab of Food Microbiology and Biotechnology, Department of Food Technology, Technical Education Institute of Thessaly, 43100 Karditsa, Greece
I. Giavasis
Affiliation:
Lab of Food Microbiology and Biotechnology, Department of Food Technology, Technical Education Institute of Thessaly, 43100 Karditsa, Greece
K. Petrotos
Affiliation:
Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
S. Kokkas
Affiliation:
Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
P. Goulas
Affiliation:
Department of Biosystem Engineering, Technical Education Institute of Thessaly, 41110 Larissa, Greece
V. Christodoulou
Affiliation:
Animal Research Institute/Hellenic Agricultural Organization (HAO) – Demeter, 58100 Giannitsa, Greece
D. Kouretas*
Affiliation:
Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
*
†E-mail: [email protected]
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Abstract

In the present study, grape pomace (GP) was used as feed additive in the diet of weaned piglets in order to develop innovative feedstuffs and to investigate their potential beneficial effects on welfare, productivity and meat quality. For examining the antioxidant capacity of the experimental feeds, 24 piglets of 20 days old were assigned to two experimental groups receiving standard or experimental diet for 30 days. Blood and tissues collections were performed at four different time-points, 2, 20, 35 and 50 days post birth. The collected tissues were brain, heart, kidney, liver, lung, quadriceps muscle, pancreas, spleen and stomach. The following oxidative stress markers were assessed: reduced glutathione (GSH), catalase activity, total antioxidant capacity (TAC), thiobarbituric acid reactive substances (TBARS), protein carbonyls (CARB) and H2O2 decomposition activity. The effect on bacterial growth was assessed by examining microbial populations in piglets’ fecal microbiota. Furthermore, the average daily gain (ADG) was calculated and the fatty acid profile of quadriceps muscle was assessed. The results showed that piglets fed with the diet supplemented with GP, had significantly increased antioxidants mechanisms in almost all the tissues as shown by increases in GSH, H2O2 decomposition activity and TAC compared with control group. Piglets fed with the experimental diet exhibited decreased oxidative stress-induced damage to lipids and proteins as shown by decreases in TBARS and CARB in GP group compared with control. In addition, the experimental diet increased significantly ADG (by 23.65%) (P<0.05) and enhanced the growth of facultative probiotic bacteria (by up to 1.2 log colony forming units (CFU)/g) (P<0.05) and lactic acid bacteria (by up to 2.0 log CFU/g) (P<0.05) in GP group compared with the control group. GP supplementation inhibited the growth of pathogen populations such as Enterobacteriacae (by up to 1.8 log CFU/g) (P<0.05) and Campylobacter jejuni (by up to 1.0 log CFU/g) (P<0.05). Regarding fatty acid composition of meat, GP inclusion in piglets’ diet increased significantly n-3 fatty acids (EPA; C20 : 5n-3, DHA; C22 : 6n-3, α-linolenic acid; C18 : 3n-3) and decreased significantly n-6/n-3 ratio compared with control (P<0.05). The results suggested that dietary GP supplementation may have a beneficial impact on piglets’ welfare and may improve productivity as well as meat quality.

Keywords

antioxidantsgrape pomaceoxidative stresspigsprobiotic bacteria
Type
Research Article
Information
animal , Volume 12 , Issue 2 , February 2018 , pp. 246 - 255
Copyright
© The Animal Consortium 2017 

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