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Effects of substituting sericea lespedeza for lucerne on nutrient digestibility and utilization in feedlot lambs. Small Rumin Res 2023. [DOI: 10.1016/j.smallrumres.2023.106955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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Meat quality, metabolic profile and antioxidant status of lambs fed on seedless grape pomace ( Vitis vinifera L.). ANNALS OF ANIMAL SCIENCE 2023. [DOI: 10.2478/aoas-2023-0011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
Abstract
This study was aiming to research the effect of the seedless grape pomace (GP) added to feed mixture on meat quality, metabolic profile, and antioxidant status of Merinolandschaf lambs. The 90 days old lambs in the control group (C, n=10) were fed feed mixture without GP while in experimental groups were fed with 10% (GP10, n=10) or 20% (GP20, n=10) of GP in feed mixture for 30 days. There was a significant increase in L*, a* values and hue angle as well as a decrease in b* values of lamb carcasses in GP10 and GP20 compared to C group. When lambs were fed GP glucose concentrations decreased, while non-esterified fatty acids (NEFA) and β-hydroxybutyrate (BHB) increased on the 30th day in GP10 and GP20 compared with C group. A significant increase in SOD activity on day 30 and GPx activity on day 15 in lambs’ blood of GP10 and GP20 compared with C group was determined. Also, an increase in DPPH in lamb GP10 and GP20 compared with C was determined. The obtained results of the meat quality, metabolic profile and antioxidant status parameters of lamb meat showed that the use of 10% GP in the diet is justified, while 20% of GP was questionable.
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Perra M, Lozano-Sánchez J, Leyva-Jiménez FJ, Segura-Carretero A, Pedraz JL, Bacchetta G, Muntoni A, De Gioannis G, Manca ML, Manconi M. Extraction of the antioxidant phytocomplex from wine-making by-products and sustainable loading in phospholipid vesicles specifically tailored for skin protection. Biomed Pharmacother 2021; 142:111959. [PMID: 34333288 DOI: 10.1016/j.biopha.2021.111959] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 12/17/2022] Open
Abstract
The present study is aimed at valorizing grape pomace, one of the most abundant winery-making by-products of the Mediterranean area, through the extraction of the main bioactive compounds from the skin of grape pomace and using them to manufacture innovative nanoformulations capable of both avoiding skin damages and promoting skincare. The phytochemicals were recovered through maceration in hydroethanolic solution. Catechin, quercetin, fisetin and gallic acid, which are known for their antioxidant power, were detected as the main compounds of the extract. Liposomes and phospholipid vesicles modified with glycerol or Montanov 82® or a combination of both, were used as carriers for the extract. The vesicles were small (~183 nm), slightly polydispersed (PI ≥ 0.28), and highly negatively charged (~-50 mV). The extract was loaded in high amounts in all vesicles (~100%) irrespective of their composition. The antioxidant activity of the extract, measured by using the DPPH (2,2-Diphenyl-1-picrylhydrazyl) test, was 84 ± 1%, and slightly increased when loaded into the vesicles (~89%, P < 0.05). The grape pomace extract loaded vesicles were highly biocompatible and able to protect fibroblasts (3T3) from the oxidative stress induced by hydrogen peroxide.
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Affiliation(s)
- Matteo Perra
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Francisco-Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Antonio Segura-Carretero
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento s/n, E-18100 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
| | - Josè Luis Pedraz
- NanoBioCel Group, University of Basque Country, Paseo de la Universidad 7, 01006 Vitoria, Spain; Networking Research Centre of Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Spain
| | - Gianluigi Bacchetta
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy; Centre for the Conservation of Biodiversity (CCB), University of Cagliari, V.le Sant'Ignazio da Laconi 13, 09123 Cagliari, Italy
| | - Aldo Muntoni
- DICAAR - Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza D'Armi 1, 09123 Cagliari, Italy; IGAG-CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza D'Armi 1, 09123 Cagliari, Italy
| | - Giorgia De Gioannis
- DICAAR - Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza D'Armi 1, 09123 Cagliari, Italy; IGAG-CNR, Environmental Geology and Geoengineering Institute of the National Research Council, Piazza D'Armi 1, 09123 Cagliari, Italy
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
| | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
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