# Supplemented Feed for Broiler Chickens: The Influence of Red Grape Pomace and Grape Seed Flours on Meat Characteristics

## TL;DR

Adding grape by-products to chicken feed improves meat quality and supports sustainability through higher antioxidants and healthier fats.

## Contribution

Demonstrates that combining grape seed and pomace meals in broiler diets enhances meat's phenolic content and antioxidant activity.

## Key findings

- Combining 3% grape pomace and 3% grape seed meal in diets increased phenolic content and antioxidant activity in chicken meat.
- Supplemented diets showed higher PUFA levels without altering basic meat nutritional composition.
- Results support using winery by-products as functional feed ingredients for sustainable poultry production.

## Abstract

Intensive broiler chicken farming requires innovative strategies to improve product quality and sustainability. Winery by-products (WBPs) are a promising source of bioactive compounds for feed inclusion. This study evaluated the impact on meat quality of supplementing broiler diets with grape seed meal and/or grape pomace meal, individually (at 3% or 6%) or in combination (3% + 3%). The meat’s nutritional profile, total phenolic content, and antioxidant/scavenging capacities were measured. The results showed that, although the basic nutritional composition remained stable, the diet containing the combination of 3% pomace meal and 3% seed meal yielded the most significant improvements: increased phenolic content, higher PUFA levels, and enhanced antioxidant and radical scavenging activity. Therefore, the synergistic inclusion of WBPs emerges as an effective strategy for functionally enriching chicken meat, while simultaneously supporting a production model based on the principles of the circular economy.

Intensive broiler chicken farming is one of the most important livestock sectors globally. However, intensive production systems raise concerns about farm sustainability, as well as ensuring animal welfare and product quality. For this reason, identifying novel, high-value-added feed ingredients is crucial. Winery by-products (WBPs) are a valuable source of bioactive compounds and can be utilized as functional feed ingredients. This study evaluated the effects of dietary supplementation with grape seed meal and grape pomace meal in diets for broilers up to 42 days of age. Three dietary treatments were formulated—grape seed meal (3% and 6%), grape pomace meal (3% and 6%), and a combination (3% seed meal + 3% pomace meal)—along with a standard diet (control). The proximal composition (moisture, protein, fatty acid profile, fats, ash), antioxidant parameters (ROS, GSH, NO, POV), free radical scavenging activity (DPPH and ABTS•+), and total phenolic content of the meat and physical characteristics (color) were assessed. While proximal composition of meat was not significantly influenced by the dietary treatment, some parameters, such as total phenolic content, PUFA levels, and antioxidant and free radical scavenging activity, were improved. These results demonstrate enhanced favorable traits improving chicken meat quality and confirm the potential of WBPs as functional feed ingredients, promoting a more sustainable production model aligned with the principles of the circular economy.