USE OF HIGH LEVEL (4%) DIETARY GRAPE MEAL IN LAYING HENS DIETS

Margareta Olteanu, Tatiana Dumitra Panaite, Mariana Ropota, Monica Mitoi, Raluca Socoliuc, Rodica Diana Criste

Abstract
    The use in poultry diets of feed ingredients rich in polyunsaturated fatty acids requires the use of antioxidants to prevent fatty acids oxidation. The purpose of our experiment was to assess the use of a high level (4%) of dietary grape meal as antioxidant in layer diets rich in polyunsaturated fatty acids, on layer performance and egg quality. The 4-week trial used 99, Tetra layers aged 64 weeks assigned to three groups (C, E1 and E2). The basal diet (C) consisted of corn, sunflower meal and soybean meal. The experimental diets (E1 and E2) had additionally 7 % flax meal, while E2 included 4% grape meal as antioxidant. All diets had similar levels of protein and energy, 16.79 % CP and 15.13 MJ / kg gross energy. The diet formulations for the experimental groups had a higher level of α linolenic acid (omega-3) (13.96 g/100 g fat, in E1, and 15.13 g/100 g fat, in E2) than the formulation for group C, 1.25 g/100 g fat. The ratio of PUFA omega-6/omega-3 in the fat of the compound feeds for the experimental groups decreased by 93.34% for E1 and by 93.57% for E2, compared to group C. The grape meal, with 3.86 mg gallic acid equivalent/g as polyphenols content, and an antioxidant capacity of 34.99 mM Trolox equivalent/g, increased the antioxidant capacity in the methanolic extracts from the eggs harvested from the experimental groups: 96.72 mM Trolox equivalent /g yolk in E1, 100.10 mM Trolox equivalent /g yolk in E2, compared to 91.78 mM Trolox equivalent /g yolk in group C.

Key words: eggs; PUFA; antioxidants; grape meal

FOLOSIREA UNUI NIVEL RIDICAT DE ŞROT DIN SÂMBURI DE STRUGURI (4%) ÎN HRANA GĂINILOR OUĂTOARE

Margareta Olteanu, Tatiana Dumitra Panaite, Mariana Ropota, Monica Mitoi, Raluca Socoliuc, Rodica Diana Criste

Rezumat
    Prin introducerea in hrana pasarilor a unor materii prime bogate in acizi grasi polinesaturati apare efectul de oxidare ceea ce face necesara folosirea antioxidantilor. Lucrarea de fata are drept scop evaluarea folosirii unui nivel ridicat de srot din samburi de struguri (4%), ca antioxidat, in hrana gainilor ouatoare imbogatita in acizi grasi polinesaturati, asupra performantelor bioproductive si a calitatii oualor. Experimentul s-a desfasurat timp de 4 saptamani pe 99 de gaini, hibridul Tetra, in varsat de 64 de saptamani. Pasarile au fost impartite in trei loturi (C, E1, E2) avand o ratie de baza structurata pe porumb, srot floarea soarelui, srot soia si mazare. Retete experimentale s-au deosebit de reteta C prin includerea a 7 % srot de in, iar intre ele (E1 si E2) prin includerea, ca antioxidant, a 4% srot din samburi (E2). Retetele au fost izoproteice si izocalorice, cu 16,79% proteina bruta si 15,38 Mj/kg energie bruta. Continutul de acid α linolenic (omega-3) din furajele loturilor experimentale (13,96 g/100 g grasime la E1, respectiv 15,13 g/100 g grasime la lotul E2) a fost mai mare fata de lotul C care a avut 1,25 g/100 g grasime. Raportul intre PUFA omega-6/omega-3 din grasimea furajelor loturilor experimentale a scazut cu 93,34% la E1, respectiv cu 93,57% la E2, fata de lotul C. Srotul din samburi de struguri caracterizat prin: continut de polifenoli de 3,86 mg echivalenti acid galic/g si capacitate antioxidanta de 34,99 mM Trolox echivalenti/g a indus o crestere a capacitatii antioxidante in extractele metanolice din ouale recoltate de la loturile experimentale de 96,72 mM Trolox echivalenti/g galbenus la E1, respectiv 100,10 mM Trolox echivalenti/g galbenus la E2, fata de lotul C care a avut 91,78 mM Trolox echivalenti/g galbenus.

Cuvinte cheie: oua; PUFA; antioxidanti; srot din samburi de struguri