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1. Dietary grape pomace extract supplementation improved meat quality, antioxidant capacity, and immune performance in finishing pigs

Author

Xuekai Tian, Dong Li, Xin Zhao, Zitong Xiao, Jingchun Sun, Tiantian Yuan, Yongcheng Wang, Xinhui Zuo, Gongshe Yang, and Taiyong Yu

Subjects
finishing pigs, grape pomace extract, gut barrier function, inflammation, meat quality, Microbiology, QR1-502
Abstract

In pig production, reducing production costs and improving immunity are important. Grape pomace, a good agricultural by-product, has been thrown away as food waste for a long time. Recently, we found that it could be used as a new source of pig feed. We investigated the effect of grape pomace on inflammation, gut barrier function, meat quality, and growth performance in finishing pigs. Our results indicated that treatment samples showed a significant decrease in water loss, IL-1β, DAO, ROS, and MDA content (p

Published
2023
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