Supplementation of Grape Pomace in Broiler Chickens Diets and Its Effect on Body Weight, Lipid Profile, Antioxidant Status and Serum Biochemistry

At present, there is a growing interest in improving the yield of meat and its quality parameters by applying various plant extracts with antioxidant effects. It has been found that grape pomace as a waste product in the processing of grapes for food purposes has many beneficial effects. The objective of the study was to assess the effect of grape pomace in broiler chickens. Chickens received grape pomace in three doses (450, 350 and 250 mg kg− 1 body weight) in their diet for 40 days. A body weight, lipid and mineral profile, antioxidants and measured serum biochemical parameters were determined. Grape pomace in a dose of 450 mg kg− 1 significantly decreased low-density lipoproteins in blood without compromising chicken body weight and serum biochemical parameters. Grape pomace increased superoxide dismutase activity at the highest dose, however did not affect glutathione peroxidase activity. The results suggest that grape pomace would potentially provide a promising source of natural antioxidants with a positive effect on cholesterol levels and a possible use in poultry diets.