characterization of winery by-products...
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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