Use of grape plyphenolos in poultry nutrition
Abstract
In the last few years there is a growing interest in the antioxidant and antimicrobial properties of several polyphenols, especially flavonoids, which are present in several plants. Wine industry by- products (grape pomace, skin and seeds) and wine polyphenols extracts contain a wide range of these phenolic compounds. The functional properties of these polyphenols could be useful and applicable in animal nutrition. These effects have not been studied in chickens. Recent studies have shown that dietary inclusion of these grape by-products in broilers increased the oxidative stability of chicken meat in similar way that those obtained with the addition of Vitamin E. By the other hand, the use of these by-products has also been associated with a favourable modification of the intestinal microbiota by reducing the presence of several harmful bacteria and favouring other beneficial bacteDownloads
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