Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-27T23:18:44.801Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of dietary grape seed extract on growth performance, amino acid digestibility and plasma lipids and mineral content in broiler chicks

Published online by Cambridge University Press:  02 October 2012

S. Chamorro ,
A. Viveros ,
C. Centeno ,
C. Romero ,
I. Arija  and
A. Brenes
S. Chamorro
Affiliation:
Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain
A. Viveros
Affiliation:
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Ciudad Universitaria, 28040 Madrid, Spain
C. Centeno
Affiliation:
Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain
C. Romero
Affiliation:
Escuela Técnica Superior de Ingenieros Agrónomos, UPM, Ciudad Universitaria, 28040 Madrid, Spain
I. Arija
Affiliation:
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Ciudad Universitaria, 28040 Madrid, Spain
A. Brenes*
Affiliation:
Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain
*
†E-mail: abrenes@ictan.csic.es
Get access

Abstract

Polyphenols are chemically and biologically active compounds. Grape seed extracts (GSEs) have been widely used as a human food supplement for health promotion and disease prevention. However, there is little information regarding its application in animal feeds. An experiment was conducted to investigate the effect of inclusion of GSE at 0.025, 0.25, 2.5 and 5.0 g/kg in a wheat soya bean control diet on growth performance, protein and amino acid (AA) digestibility and plasma lipid and mineral concentrations in broiler chickens at 21 days of age. Performance was not affected by dietary treatment except in the case of birds fed the diet with the highest GSE concentration, which showed a worsening of weight gain and feed conversion. Apparent ileal digestibility (AID) of protein was significantly reduced in the birds fed the highest concentration of GSE, which also had a reduction on the AID of arginine, histidine, phenylalanine, cystine, glutamic acid and proline compared with those fed control diet. The inclusion of graded concentration of GSE in the chicken diets caused a significant linear decrease in the concentrations of plasma copper, iron and zinc. Plasma cholesterol, triglycerides and lipoproteins (high-density lipoprotein, low-density lipoprotein and very-low-density lipoprotein) concentrations were not affected by dietary GSE. In conclusion, this study demonstrated that incorporation of GSE in chicken diets up to 2.5 g/kg had no adverse effect on growth performance or protein and AA digestibility. Feed conversion was reduced and growth rate was retarded, when chickens were fed 5 g/kg of GSE. This study also indicated that grape polyphenols reduce the free plasma minerals.

Keywords

grape polyphenolsamino acidslipid contentplasma mineralchicks
Type
Nutrition
Information
animal , Volume 7 , Issue 4 , April 2013 , pp. 555 - 561
Copyright
Copyright © The Animal Consortium 2012

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Afsana, K, Shiga, K, Ishizuka, S, Hara, H 2004. Reducing effect of ingesting tannic acid on the absorption of iron, but not zinc, copper and manganese in rats. Bioscience, Biotechnology and Biochemistry 68, 584–592.Google Scholar
Association of Official Analytical Chemists (AOAC) 1995. Official methods of analysis, 16th edition. Association of Official Analytical Chemists International, Arlington, VA, USA.Google Scholar
Bladé, C, Arola, L, Salvadó, MP 2010. Hypolipidemic effect of proanthocyanidins and their underlying biochemical and molecular mechanisms. Molecular Nutrition and Food Research 54, 37–59.CrossRefGoogle ScholarPubMed
Brenes, A, Viveros, A, Goñi, I, Centeno, C, Sáyago-Ayerdi, SG, Arija, I, Saura-Calixto, F 2008. Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens. Poultry Science 87, 307–316.Google Scholar
Brenes, A, Viveros, A, Goñi, I, Centeno, C, Saura-Calixto, F, Arija, I 2010. Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens. Spanish Journal of Agricultural Research 2, 326–333.CrossRefGoogle Scholar
Butler, LG, Rogler, JC 1992. Biochemical mechanisms of the antinutritional effects of tannins. In Phenolic compounds in food and their effects on health (ed. CT Ho, CY Lee and MT Huang), pp. 298–304. ACS Symposium series No. 506, Washington, DC, USA.Google Scholar
Chung, KT, Wong, TY, Wei, CI, Huang, YW, Lin, Y 1998. Tannins and human health: a review. Critical Review of Food Science and Nutrition 38, 421–464.Google Scholar
Cook, JD, Reddy, MB, Hurrell, RF 1995. The effect of red and white wines on nonheme-iron absorption in humans. American Journal of Clinical Nutrition 61, 800–804.CrossRefGoogle ScholarPubMed
Cos, P, De Bruyne, N, Hermans, S, Apers, D, Berghe, V, Vlietink, AJ 2003. Proanthocyanidins in health care current and new trends. Current Medical Chemistry 10, 1345–1359.Google Scholar
Coudray, C, Bousset, C, Pepin, D, Tressol, JC, Bellanger, J, Rayssiguier, Y 1998. Short-term ingestion of chlorogenic or caffeic acids decreases Zn but not copper absorption in rats, utilisation of stable isotopes and inductively coupled plasma. British Journal of Nutrition 80, 575–584.Google Scholar
Davidov-Pardo, G, Arozarena, I, Marín-Arroyo, M 2011. Stability of polyphenolic extracts from grape seeds after thermal treatments. European Food Research and Technology 232, 211–220.CrossRefGoogle Scholar
FEDNA 2003. Tablas de composición y valor nutritivo de los alimentos para la fabricación de piensos compuestos. FEDNA, Madrid, Spain.Google Scholar
Frank, J 2005. Beyond vitamin E supplementation: an alternative strategy to improve vitamin status. Journal of Plant Physiology 162, 834–843.Google Scholar
Galati, G, Lin, A, Sultan, AM, O'Brien, PJ 2006. Cellular and in vivo hepatotoxicity caused by green tea phenolic acids and catechins. Free Radical Biology and Medicine 40, 570–580.Google Scholar
Ganji, V, Kies, CV 1994. Zinc bioavailability and tea consumption: studies in healthy humans consuming self-selected and laboratory-controlled diets. Plant Foods and Human Nutrition 46, 267–276.Google Scholar
Goñi, I, Brenes, A, Centeno, C, Viveros, A, Saura-Calixto, F, Rebolé, A, Arija, I, Esteve, R 2007. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility and susceptibility to meat lipid oxidation in chickens. Poultry Science 86, 508–516.Google Scholar
Greger, JL, Lyle, BJ 1988. Iron, copper and zinc metabolism of rats fed various levels and types of tea. Journal of Nutrition 118, 52–60.CrossRefGoogle ScholarPubMed
Hagerman, AE, Butler, LC 1980. Determination of protein in tannin–protein precipitate. Journal of Agricultural Chemistry 28, 952–957.CrossRefGoogle Scholar
Hughes, RJ, Brooker, JD, Smyl, C 2005. Growth rate of broiler chickens given condensed tannins extracted from grape seed. Australian Poultry Science Symposium 17, 65–68.Google Scholar
Jansman, AJM, Huisman, J, van der Poel, AFB 1989. Faba bean with different tannin contents: ileal and faecal digestibility in piglets and growth in chicks. In Recent advances in research of antinutritional factors in legume seeds (ed. J Huisman, AFB van der Poel and IE Liener), pp. 176–180. Pudoc, Wageningen, The Netherlands.Google Scholar
Jansman, AJM, Frohlich, AA, Marquardt, RR 1994. Production of proline-rich proteins by the parotid glands of rats is enhanced by feeding diets containing tannins from faba beans (vicia faba L). Journal of Nutrition 124, 249–258.Google Scholar
Jin, LZ, Ho, YW, Abdullah, N, Jalaludin, S 1998. Growth performance, intestinal microbial populations and serum cholesterol of broilers diets containing Lactobacillus cultures. Poultry Science 77, 1259–1265.Google Scholar
Kim, EY, Ham, SK, Shigenaga, MK, Han, O 2008. Bioactive dietary polyphenolic compounds reduce nonheme iron transport across human intestinal cell monolayers. Journal of Nutrition 138, 11647–11651.Google Scholar
Lau, DW, King, AJ 2003. Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances. Journal of Agricultural of Food Chemistry 51, 1602–1607.Google Scholar
Lee, SH, Shinde, PL, Choi, JY, Kwon, IK, Lee, JK, Pak, SI, Cho, WT, Chae, BJ 2010. Effects of tannic acid supplementation on growth performance, blood haematology, iron status and faecal microflora in weanling pigs. Livestock Science 131, 281–286.Google Scholar
Ma, Q, Eun-Young, K, Okhee, H 2010. Bioactive dietary polyphenols decrease heme iron absorption by decreasing basolateral iron release in human intestinal Caco-2 cells. Journal of Nutrition 140, 1117–1121.Google Scholar
Marouani, N, Chahed, A, Hedhili, A, Hamdaoui, MH 2007. Both aluminum and polyphenols in green tea decoction (Camellia sinensis) affect iron status and haematological parameters in rats. European Journal of Nutrition 46, 453–459.Google Scholar
Montreau, FR 1972. Sur le dosage des composés phénoliques totaux dans les vins par la methode Folin-Ciocalteau. Connaissance Vigne Vin 24, 397–404.Google Scholar
Nyachotti, CM, Atkinson, JL, Leeson, S 1997. Sorghum tannins: a review. World Poultry Science Journal 53, 5–21.Google Scholar
Ortiz, LT, Centeno, C, Treviño, J 1993. Tannin in faba bean seeds. Effects on the digestion of protein and amino acids in growing chicks. Animal Feed Science and Technology 41, 271–278.Google Scholar
Santos-Buelga, C, Francia-Aricha, EM, Escribano-Bailón, MT 1995. Comparative flavan-3-ol composition of seeds from different grape varieties. Food Chemistry 53, 197–201.Google Scholar
SAS Institute 2003. SAS Stat user's guide, Version 8th edition. SAS Institute Inc., Cary, NC, USA.Google Scholar
Scalbert, A, Williamson, G 2000. Dietary intake and bioavailability of polyphenols. Journal of Nutrition 130 (suppl. 8), 2073S–2085S.Google Scholar
Siriwan, P, Bryden, WL, Mollah, Y, Annison, EF 1993. Measurements of endogenous amino acid losses in poultry. British Poultry Science 34, 939–949.Google Scholar
Stein, JH, Keevil, JG, Wiebe, DA, Aeschlimann, S, Folts, JD 1999. Purple grape juice improves endothelial function and reduces the susceptibility of LDL cholesterol to oxidation in patients with coronary artery disease. Circulation 100, 1050–1055.Google Scholar
Tebib, K, Besancon, P, Rouanet, JM 1994. Dietary grape seed tannins affect lipoproteins, lipoprotein lipases and tissue lipids in rats fed hypercholesterolemic diets. Journal of Nutrition 124, 2451–2457.CrossRefGoogle ScholarPubMed
Waterhouse, AL, Walzem, RL 1998. Nutrition of grape phenolics. In Flavonoids in health and disease (ed. C Rice-Evans and L Packer), pp. 349–387. Marcel Dekker, New York.Google Scholar
Waterman, PG, Mole, S 1994. Analysis of phenolic plant metabolites. In Methods in ecology (ed. J H Lawton and GE Likens), pp. 83–85. Blackwell, Oxford.Google Scholar
Yamakoshi, J, Kataoka, S, Koga, T, Ariga, T 1999. Proanthocyanidin-rich extract from grape seeds attenuates the development of aortic atherosclerosis in cholesterol-fed rabbits. Atherosclerosis 142, 139–149.Google Scholar
Zeyuan, D, Bingying, T, Xiaolin, L, Jinming, H, Yifeng, C 1998. Effect of green tea and black tea on the metabolisms of mineral elements in old rats. Biological Trace Elements Research 65, 75–86.Google Scholar