Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics

Cristina M. Alfaia; Mónica M. Costa; Paula A. Lopes; José M. Pestana; José A. M. Prates

doi:10.3390/foods11182754

journal article Open Access Sep 07, 2022

Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics

Cristina M. Alfaia Mónica M. Costa

Paula A. Lopes José M. Pestana José A. M. Prates

Foods Vol. 11 No. 18 pp. 2754 · MDPI AG

View at Publisher Save 10.3390/foods11182754

Abstract

Grape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace, grape seed, grape seed oil and grape skins. These by-products are rich sources of bioactive polyphenols, dietary fiber and polyunsaturated fatty acids (PUFA), more specifically, the beneficial n-3 PUFA, that could be transferred to pork and poultry meat. The potential biological activities, mainly associated with antimicrobial and antioxidant properties, make them putative candidates as feed supplements and/or ingredients capable of enhancing meat quality traits, such as color, lipid oxidation and shelf life. However, grape by-products face several limitations, namely, the high level of lignified cell wall and tannin content, both antinutritional compounds that limit nutrients absorption. Therefore, it is imperative to improve grape by-products’ bioavailability, taking advantage of enzyme supplementation or pretreatment processes, to use them as feed alternatives contributing to boost a circular agricultural economy. The present review summarizes the current applications and challenges of using grape by-products from the agro-industrial sector in pig and poultry diets aiming at improving meat quality and nutritional value.

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References

Details

Published: Sep 07, 2022
Vol/Issue: 11(18)
Pages: 2754
License: View

Authors

C

Cristina M. Alfaia

CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal

M

Mónica M. Costa

CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal

P

Paula A. Lopes

CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal

J

José M. Pestana

CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal

J

José A. M. Prates

CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal

Cite This Article

Cristina M. Alfaia, Mónica M. Costa, Paula A. Lopes, et al. (2022). Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics. Foods, 11(18), 2754. https://doi.org/10.3390/foods11182754

Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics

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