Winemaking by-products and grape polyphenols extracts as phytogenic feed additives in the pork production. Review
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https://doi.org/10.22319/rmcp.v15i3.6479Palabras clave:
Bioactivity, Phenolic compounds, Grape pomace, Monogastric, PhytochemicalsResumen
Winemaking by-products (WBP) such as grape pomace (GP), seed, and skin represent a rich source of phenolic compounds (PCs), fiber, fatty acids, and essential nutrients. Due to their profile and content of PCs, WBP can exert multiple bioactive properties on animal health, nutrition, and production. Specifically, beneficial effects have been observed in pigs. Therefore, these by-products and wine polyphenols extracts have been considered as valuable ingredients and as promising alternative to replace conventional resources of monogastric diets and thus minimize feeding cost. Nevertheless, these by-products are discarded and improperly disposed. Indeed, only 3% of the recovered by-products are used in animal nutrition without prior treatment. Emphasis has been placed on generating added value to obtain more significant economic and technological benefits and greater efficiency in animal production. This review discusses the most relevant and recent studies on the inclusion of WBP and their PCs during different stages of the pork production system (gestation-lactation, weaning, growth, and finishing) and their effects on the final quality of pork products. Additionally, strategies and treatments applied for the use of pomace in pig diets are described.
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