CHARACTERIZATION OF WINERY BY-PRODUCTS USED AS FEED ADDITIVES IN LAYER DIETS

Margareta Olteanu1*, Tatiana Dumitra Panaite1, Iulia Varzaru2, Mariana Ropota1, Arabela Elena Untea1, Gabriela Maria Cornescu2 , Camelia Papuc3

and Corina Predescu4

1National Research Development Institute for Animal Biology and Nutrition, (IBNA- Balotesti), 077015, Ilfov, Romania

2Faculty of Animal Husbandry and 3Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 59 Marasesti Boulevard, 011464 Bucharest, Romania

3Institute of Biology Bucharest

II International Congress Food Technology, Quality and Safety and XVI International Symposium Feed Technology

28-30 October 2014. Novi Sad, SERBIA

1. IMPORTANCE

CONSUMER DIET

Foods (EGG) rich in polyunsaturated fatty acids,

PUFA ω 3

ANIMAL

feeding

Feed the animals with diets which include feedstuffs rich in omega 3 fatty acids

fish products: fish oil (tuna, herring, etc.)

vegetal oils: flax, rapeseeds, soybeans and saffron

seeds of cultivated oleaginous plants: sunflower, soybeans, flax, castor-oil, rapeseeds, ground nuts, mustard, saffron, poppy

by-products: germs (wheat and corn), rice bran

1. IMPORTANCE

OXIDATIVE EFFECT

Higher proportion of polyunsaturated fatty acids fed to the animals

plants and plant extracts: oregano, officinal rosemary, savory, etc.

Use of antioxidants

Trends

replacement of synthetic antioxidants by

NATURAL ANTIOXIDANTS

by-products of wine-making: dry marc of grapes with or without seeds, cakes of grape seeds, extracts of grape seeds

1. IMPORTANCE

Antioxidant capacity

Solving the environmental issues

Winemaking by-products have a high level of polyphenols, which have a strong antioxidant capacity; they are used successfully to formulate diets rich in polyunsaturated fatty acids

The phenol composition of the grape marc varies much due to the different varieties of grapes, environmental and climate conditions, type of soil, ripening of the grapes and to the vinification process (Rababah et al., 2008; Xu et al., 2010)

Maintain environmental balance, because large amounts of winemaking by-products are generated, which is an ecologic and economic problem in terms of storage, transformation or disposal (Bustamante et al., 2008)

2. CHARACTERIZATION

Item DMr CP EE Fibre Ash NDF ADF Ca P Cu* Fe* Mn* Zn*

Dry marc of grapes

80.37 12.64 4.87 23.67 5.02 54.89 49.45 0.86 0.31 28.34 223.45 19.67 18.25

Dry marc of grapes – no seeds

86.73 10.52 4.56 21.26 6.06 53.43 48.95 0.80 0.31 32.67 285.58 23.86 26.81

Grape seeds cakes

88.44 10.64 1.56 40.66 3.10 66.92 60.59 0.84 0.37 15.39 83.52 27.73 20.89

Content of main nutrients of some winemaking by-products obtained in Romania (%; *ppm)

Fatty acids Dry marc

of grapes

Dry marc of

grapes, no

seeds

Grape

seeds

cakes

Capric C 10:0 0.26 0.26 0.05

Lauric C 12:0 0.07 0.05 0.11

Myristic C 14:0 0.39 0.41 0.16

Pentadecanoic C 15:0 0.18 0.37 0.43

Pentadecenoic C 15:1 0.12 0.23 0.29

Palmitic C 16:0 14.36 15.45 10.05

Palmitoleic C 16:1 0.53 0.61 0.28

Heptadecanoic C 17:0 0.11 0.12 0.07

Stearic C 18:0 3.89 4.07 3.67

Oleic C18:1n9 16.86 17.58 17.05

Linoleic cis C18:2n6 58.99 48.24

Linolenic α C18:3n3 2.19 2.32

Arachidic C20:0 0.39 0.75 0.26

Eicosenoic C 20:1n9 0.30 2.43 1.78

Eicosadienoic C20:2n6 0.03 0.18 0.10

Eicosatrienoic C20(3n6) 0.37 0.49 0.13

Heneicosanoic C 21:0 0.38 0.00 0.25

Behenic C 22:0 0.06 0.09 0.05

Docosadienoic C22:(2n6) 0.49 0.00 0.20

Docosatetraenoic C22:(4n6) 0.26 0.31 0.04

Other fatty acids 0.00 1.91 0.45

Sum 100 100 100

Total content of saturated fatty acids and unsaturated fatty acids and their ratio

(g % g fat)

Fatty acids Dry marc

of grapes

Dry marc of

grapes, no seeds

Grape seeds cakes

SFA 20.09 21.57 15.10

MUFA 17.81 20.85 19.40

PUFA 62.33 55.66 65.05

UFA 80.14 78.42 84.90

SFA / UFA 0.25 0.28 0.18

PUFA /MUFA 3.50 2.67 3.35

2. CHARACTERIZATION

6.43

62.26

84.90

Content of main nutrients of some types of grape marc obtained in Romania (%; *ppm)

Type of grape marc

DMr CP EE Fiber Ash NDF ADF Ca P Cu* Fe* Mn* Zn*

VINCON 93.46 9.33 8.21 28.59 4.24 62.84 53.94 0.86 0.35 16.20 360.34 35.77 21.08

CEPTURA 84.62 9.06 4.57 24.61 5.28 56.99 47.55 0.87 0.35 28.84 142.68 20.34 17.79

VALEA CALUGAREASCA

86.10 9.52 5.49 23.53 5.80 52.89 44.45 0.79 0.29 37.52 608.81 33.74 23.64

2. CHARACTERIZATION

Fatty acids / type of grape marc VINCON CEPTURA VALEA

CALUGAREASCA

Lauric C 12:0 0.03 0.25 0.09

Myristic C 14:0 0.13 0.27 0.19

Palmitic C 16:0 10.04 12.33 10.57

Palmitoleic C 16:1 0.31 0.36 0.37

Heptadecanoic C 17:0 0.08 0.10 0.09

Stearic C 18:0 3.75 4.11 3.85

Oleic cis C 18:1 17.95 17.29 17.79

Linoleic cis C 18:2n6 64.41 61.88 59.22

Linolenic α C 18:3n3 0.79 1.15 3.89

Linoleic conjugated CLA 0.64 0.36 0.55

Octadecatetraenoic C 18:4n3 0.24 0.19 1.13

Heneicosanoic C 21:0 0.30 0.38 0.39

Eicosadienoic C 20:2n6 0.15 0.17 0.14

Eicosatrienoic C 20:3n6 0.00 0.00 0.00

Docosadienoic C22:2n6 0.31 0.45 0.44

Docosatrienoic C22:3n6 0.00 0.00 0.17

Eicosapentaenoic C 20:5n3 0.20 0.33 0.29

Lignoceric C 24:0 0.00 0.00 0.00

Docosatetraenoic C 22:4n6 0.31 0.00 0.41

Docosapentaenoic C 22:5n3 0.33 0.37 0.34

Other fatty acids 0.00 0.00 0.08

Total 100 100 100

Total content of saturated fatty acids and unsaturated fatty acids and their ratio

(g % g fat)

Fatty acids/type of grape marc

VINCON CEPTURA VALEA

CALUGA- REASCA

SFA 14.34 17.44 15.18

MUFA 18.27 17.65 18.16

PUFA 67.40 64.91 66.58

UFA 85.67 82.56 84.74

SFA / UFA 0.17 0.21 0.18

PUFA /MUFA 3.69 3.68 3.67

2. CHARACTERIZATION

64.41

3.89

3. ANTIOXIDANT CAPACITY

we determined the concentration of total polyphenols and antioxidant capacity of some winery by-products using the DPPH method in acid methanolic extracts, calculated in Trolox equivalent (TEAC)

y = 0.0432x + 3.0527 R² = 0.1073

0

1

2

3

4

5

0 2 4 6 8

mg

eq

uiv

ale

nt

ga

llic

acid

/g s

am

ple

mM equivalent Trolox / g sample

Correlation between the polyphenol content and the antioxidant capacity of the different winery by-

products

0

1

2

3

4

Dry marc ofgrapes

Dry marc of grapes – no seeds

Grape seedscakesm

g e

chiv

ale

nți

aci

d g

alic

/g p

rob

ă

Concentration of the total polyphenols in acid methanolic extracts acids some winemaking by-

products

0

2

4

6

8

10

12

14

Dry marc of grapes Dry marc of grapes – no seeds

Grape seeds cakes

mM

ech

ival

en

ți T

rolo

x/g

pro

bă

Antioxidant capacity of the different winery by-products

3. ANTIOXIDANT CAPACITY

we determined the concentration of total polyphenols and antioxidant capacity of the different types of grape marc

y = 0.236x + 0.6828 R² = 0.9974

0

1

2

3

4

5

0 2 4 6 8 10mg

eq

uiv

ale

nt

ga

llic

acid

/ g

sam

ple

mM equivalent Trolox / g sample

Correlation between the content of total polyphenols and the antioxidant capacity of the different types of grape

marc

0

1

2

3

4

VINCON I CEPTURA VALEACALUGAREASCAm

g e

chiv

ale

nți

aci

d g

alic

/g p

rob

ă

Concentration of total polyphenols of the acid methanolic extracts from different types of grape marc

0

2

4

6

8

10

12

14

VINCON I CEPTURA VALEACALUGAREASCA

mM

ech

ival

en

ți T

rolo

x/g

pro

bă

Antioxidant capacity of the different types of grape marc

Concentrate of fermented marc of grapes / Vitamin E for broilers (Brenes et al., 2008)

Trials

Grape seeds cakes for layers (Su et al.,2008)

The supplemental concentrated grape of marc was as efficient as vitamin E in terms of its antioxidant potential

higher production of eggs

Grape seeds extract for broilers (Brenes,2010)

No adverse influence on the growth performance of the boilers, on liver and pancreas weight; the antioxidant capacity of the diet had a higher “cleaning” effect on the free radicals than in the control group

PATENT – improving the feeding value of the winemaking by-products (Leake et al., 2008)

4. PROSPECTS

EUREKA PROJECT E!8686 - ,,VALORISATION OF THE WINE

PROCESSING BY-PRODUCTS AS NATURAL ANTIOXIDANTS FOR THE

LAYER DIETS RICH IN POLYLINSATURATED FATTY ACIDS" - VEG4EGG

Consortium Agreement

Project Director ( CO)- SC AVICOLA LUMINA SA, ROMANIA,

Partner 1 (P 1) - NATIONAL R&D INSTITUTE FOR ANIMAL BIOLOGY AND

NUTRITION, Calea Bucuresti, No. 1, 077015, BALOTESTI, ILFOV, ROMANIA,

Partner 2 (P 2) - VINARIJA SIJACKI SME- wine producer, SERBIA

Partner 3 (P 3) - INSTITUTE FOR FOOD TECHNOLOGY, SERBIA

Partner 4 (P 4) - EMONA NUTRITION R&D DEPARTMENT, JATA-EMONA, SLOVENIA

4. PROSPECTS

The purpose of this project is to develop new natural

antioxidant product, set up an advanced production technology,

test it in nutritional experiments on poultry and prescribe its

dosage in the case of feeding laying hens with the purpose to

obtain eggs enriched in omega 3 polyunsaturated fatty acids

Thank you for your attention