Lambs fed with increasing levels of grape pomace silage: Effects on meat quality

Valorisation of fresh waste grape through fermentation with different exogenous probiotic inoculants

The disposal of fresh waste grape berries restraining the sustainable development of vineyards. The aims of this study were to evaluate the effects of different exogenous probiotic inoculants on the fermentation of fresh waste grape berries. In the fermentation process, the variations of pH and EC value, chemical characteristics of the fermentation products, as well as the microbial communities' composition were simultaneously observed. In addition, the feasibility of using the fermentation products as chemical fertilizer substitute in agricultural production also has been verified in this study. The results indicated that the different probiotic inoculants has shown clear impacts on the variation trends of pH and EC value in the grape waste fermentation. Lactobacillus casei and Zygosaccharomyces rouxii are ideal probiotics for the fermentation of waste grape, which enhanced the contents of free Aa and other nutrients in fermentation products. Compared with Fn treatment (without exogenous inoculants), the total free Aa contents in Fs (inoculation with Z. rouxii) and Fm (inoculation with L. casei and Z. rouxii mixture) treatments have improved by 199.1% and 325.5%, respectively. The microbial communities' composition during the fermentation process also been greatly influenced by the different inoculants. At the genus level, Lactobacillus and Pseudomonas were the dominant bacteria, while Saccharomyces and Candida were the dominant fungi in the fermentation. Using the fermentation products as chemical fertilizer substitute has enhanced the quality of Kyoho grape. Compared with traditional chemical fertilization treatment (T1), application with fermented grape waste (T2) has significantly improved VC and soluble solid contents in grape berries by 16.89% and 20.12%, respectively. In conclusion, fermentation with suitable probiotics was an efficient approach for the disposal and recycling of fresh waste grape in vineyards.

Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability

The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs’ diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25–30 days) were randomly allocated into two groups. The control group (CTR) received a standard diet for 45 days, while in the same period the experimental group (GP+) was fed with a diet containing 10% GP on a dry matter (DM) basis. The meat samples from the two groups showed no significant differences in drip loss, cooking loss, meat color and total lipid amount. However, the experimental feeding strategy influenced the meat fatty acid composition, with an increase in the relative percentages of stearic, vaccenic and rumenic acids. In particular, the increase in rumenic acids is associated with several health benefits attributed to its high bioactive properties. In cooked meat samples stored for 5 days at 4 °C, the dietary GP supplementation induced an increase in nonanal and 1-octen-3-ol and a significant reduction of hexanal, an indicator of oxidation; this improved resistance to oxidation in the GP+ samples and was also confirmed by the thiobarbituric acid reactive species (TBARS) test. In summary, the present study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the oxidative stability of lamb meat. The use and valorization of the GP as a matrix of interest for zootechnical nutrition can, therefore, represent a suitable strategy for improving the qualitative aspects of animal production.

Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits

Research continues to provide compelling insights into potential health benefits associated with diets rich in plant-based natural products (PBNPs). Coupled with evidence from dietary intervention trials, dietary recommendations increasingly include higher intakes of PBNPs. In addition to health benefits, PBNPs can drive flavor and sensory perceptions in foods and beverages. Chardonnay marc (pomace) is a byproduct of winemaking obtained after fruit pressing that has not undergone fermentation. Recent research has revealed that PBNP diversity within Chardonnay marc has potential relevance to human health and desirable sensory attributes in food and beverage products. This review explores the potential of Chardonnay marc as a valuable new PBNP ingredient in the food system by combining health, sensory, and environmental sustainability benefits that serves as a model for development of future ingredients within a sustainable circular bioeconomy. This includes a discussion on the potential role of computational methods, including artificial intelligence (AI), in accelerating research and development required to discover and commercialize this new source of PBNPs.

Silage Quality and Output of Different Maize–Soybean Strip Intercropping Patterns

Intercropping improves land-use efficiency under conditions of limited land and resources, but no information is currently available pertaining to land-use efficiency and silage quality based on whole-plant utilization. Therefore, a two-year field experiment was conducted with the following conditions: three maize–soybean strip intercropping patterns (SIPs), comprising two maize rows along with two, three, or four soybean rows (2M2S, 2M3S, and 2M4S, respectively); and two sole cropping patterns of maize (SM) and soybean (SS). The aim was to evaluate the biomass yield and silage quality under each condition. Our results showed that all SIPs had a land equivalent ratio (LER) of over 1.6 based on both fresh and dry matter yield, and a higher whole plant yield, compared to sole cropping. Specifically, 2M3S exhibited the highest whole crop dry matter LER (1.8–1.9) and yield (24.6–27.2 t ha−1) compared to SM and SS (20.88–21.49 and 3.48–4.79 t ha−1, respectively). Maize–soybean mixed silages also showed better fermentation quality with higher lactic acid content (1–3%) and lower ammonia-N content (2–8%) compared to SS silages, and higher crude protein content (1–1.5%) with lower ammonia-N content (1–2%) compared to SM silage. Among the intercropping patterns, 2M3S had the highest fermentation quality index V-score (92–95). Consequently, maize–soybean strip intercropping improved silage quality and biomass yield, with 2M3S being recommended, due to its highest LER and biomass yield, and most optimal silage quality.

Effects of Soybean Density and Sowing Time on the Yield and the Quality of Mixed Silage in Corn-Soybean Strip Intercropping System

Intercropping is a cropping strategy that makes efficient use of space, nutrients, and soil. A 2-year field trial was conducted in 2019 and 2020 to study the effects of different soybean sowing times (9 days before corn sowing (ST1), 0 days at corn sowing (ST2), and 9 days after corn sowing (ST3), respectively) and densities (120,000 plants ha−1 (PD1), 150,000 plants ha−1 (PD2), and 180,000 plants ha−1 (PD3), respectively, and the planting density of corn was 60,000 plants ha−1 constantly) on total yield and on mixed silage quality in corn-soybean strip intercropping system. The yield decreased with an increase in soybean planting density. Before ensiling, the total dry matter (DM) content increased with an increase in soybean planting density, while that of crude protein content decreased with sowing time. The interaction of planting density × sowing time was significant for neutral detergent fiber and water-soluble carbohydrate (WSC) content. After ensiling, the WSC content of PD2ST3 (4.90% DM) was the highest. The PD1 (4.51%) had a higher content of ammonia–nitrogen to total nitrogen than that of PD2 and PD3. The lactic acid content of PD2ST3 (3.14% DM) was the highest. In general, better silage quality and a higher total yield were obtained when soybean was sown at the planting density of 150,000 plants ha−1 after 9 days of corn sowing.

Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis

The objective of this study was to evaluate the effects of dietary supplementation with tannins (TANs) on productive performance, carcass characteristics, meat quality, oxidative stability, and blood serum antioxidant capacity of sheep through a meta-analysis. Using Scopus, Web of Science, ScienceDirect, and PubMed databases, a systematic search was performed for studies published in scientific journals that investigated the effects of TANs supplementation on the variables of interest. Only studies with weaned or older sheep were included. The data analyzed were extracted from 53 peer-reviewed publications. The sheep included in the present study were between 2 and 6 months old, and between 12 and 31 kg of body weight. The effects of TANs were analyzed using random-effects statistical models to examine the standardized mean difference (SMD) between treatments with TANs and control (no TANs). Heterogeneity was explored by meta-regression and a subgroup analysis was performed for covariates that were significant. Supplementation with TANs did not affect dry matter intake, pH, color (L* and b*), Warner-Bratzler shear force, cooking loss and meat chemical composition (p > 0.05). Supplementation with TANs increased daily weight gain (SMD = 0.274, p < 0.05), total antioxidant capacity (SMD = 1.120, p < 0.001), glutathione peroxidase enzyme activity (SMD = 0.801, p < 0.001) and catalase (SMD = 0.848, p < 0.001), and decreased malondialdehyde (MDA) concentration in blood serum (SMD = -0.535, p < 0.05). Supplementation with TANs decreased feed conversion rate (SMD = -0.246, p < 0.05), and the concentration of MDA (SMD = -2.020, p < 0.001) and metmyoglobin (SMD = -0.482, p < 0.05) in meat. However, meat redness (SMD = 0.365), hot carcass yield (SMD = 0.234), cold carcass yield (SMD = 0.510), backfat thickness (SMD = 0.565) and the Longissimus dorsi muscle area (SMD = 0.413) increased in response to TANs supplementation (p < 0.05). In conclusion, the addition of tannins in sheep diets improves productive performance, antioxidant status in blood serum, oxidative stability of meat and some other characteristics related to meat and carcass quality.

Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs

Forty-eight Churra ewes and their suckling lambs were assigned to four dietary treatments: control (CTRL), VIT-E (500 mg kg-1 TMR vitamin E), GP-5 (5% grape pomace) and GP-10 (10% grape pomace). After slaughter (11.5 kg live weight), longissimus muscle of lambs was sliced, packaged under modified atmosphere (80,20%/O 2:CO 2) and stored in retail conditions. At each sampling point (0, 3, 7, 10, 14 days), microbiological, physicochemical and sensory characteristics were analysed. Vitamin E and GP-5 were found to be effective (p < 0.05) at preventing enterobacteria growth as of day 10. After day 10, vitamin E and grape pomace in the ewe's supplementation reduced metmyoglobin (p < 0.05) lipid oxidation (p < 0.05) and sensory spoilage throughout the storage period. An effect of the grape pomace dosage was observed, with the supplementation at 5% being more effective. Therefore, we can conclude that grape pomace was just as effective as vitamin E in preventing spoilage during retail storage.