Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Enriching Eggs with Bioactive Compounds through the Inclusion of Grape By-Product in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters

Beatriz Herranz
,
Carlos Romero
ORCID logo ,
Inés Sánchez-Román
ORCID logo ,
Mónica López-Torres
,
Agustín Viveros
,
Ignacio Arija
,
Maria Dolores Alvarez
ORCID logo ,
Sonia de Pascual-Teresa
ORCID logo ,
Susana Chamorro
* ORCID logo
Version 1 : Received: 14 April 2024 / Approved: 15 April 2024 / Online: 15 April 2024 (14:19:44 CEST)

How to cite: Herranz, B.; Romero, C.; Sánchez-Román, I.; López-Torres, M.; Viveros, A.; Arija, I.; Alvarez, M.D.; de Pascual-Teresa, S.; Chamorro, S. Enriching Eggs with Bioactive Compounds through the Inclusion of Grape By-Product in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters. Preprints 2024, 2024040973. https://doi.org/10.20944/preprints202404.0973.v1 Herranz, B.; Romero, C.; Sánchez-Román, I.; López-Torres, M.; Viveros, A.; Arija, I.; Alvarez, M.D.; de Pascual-Teresa, S.; Chamorro, S. Enriching Eggs with Bioactive Compounds through the Inclusion of Grape By-Product in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters. Preprints 2024, 2024040973. https://doi.org/10.20944/preprints202404.0973.v1

Abstract

(1) Background: Grapes and their associated by-products (as grape pomace, GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the inclusion of 50 g/kg of GP in the diet of hens could enrich egg with antioxidants and to study its effect on internal and external egg quality parameters. (2) Methods: A trial was conducted with two genetic lines of hens, which were fed either a control diet or a diet containing 50 g/kg of GP. Performance, internal and external egg quality, and egg yolk content of vitamins E and A, and gallic acid were determined; (3) Results: In eggs laid by hens fed GP diet, Haugh units and yolk colour score were enhanced, and eggshell became thinner, but without affecting the breaking strength. No dietary effect was observed on vitamin contents in yolk. Higher gallic acid content was observed in yolk of eggs laid by hens fed the GP diet, suggesting that some dietary phenolic compounds could be transferred to the eggs. Hen genetics influenced egg weight, albumen Haugh units, shell thickness and α- and γ-tocopherol concentration in yolks; (4) Conclusions: Dietary inclusion of GP improved the internal quality of eggs, enriching yolks with a phenolic compound, but reduced shell thickness.

Keywords

grape byproducts; polyphenols; antioxidants; egg quality; gallic acid; vitamins; poultry; laying hen

Subject

Biology and Life Sciences, Animal Science, Veterinary Science and Zoology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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