Redefining the Use of Vinification Waste By-Products in Broiler Diets

• Published in: Sustainability Vol. 14; no. 23; p. 15714
• Main Authors: Giamouri, Elisavet, Mavrommatis, Alexandros, Simitzis, Panagiotis E., Mitsiopoulou, Christina, Haroutounian, Serkos A., Koutinas, Apostolis, Pappas, Athanasios C., Tsiplakou, Eleni
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.11.2022
• Subjects: Broilers (Poultry); By-products; Cooking; Diet; Environmental aspects; Fatty acids; Feeds; Food and nutrition; Grapes; Hematology; Meat; Meat quality; Medicine, Botanic; Medicine, Herbal; Methods; Refuse and refuse disposal; Waste management; Wastes; Wine and wine making; Wineries & vineyards; Greece; United States > US

In this study, the use of vinification by-products in broiler diets, as a sustainable and promising way of exploiting them, was examined. In particular, the potential use of ground grape pomace (GGP), wine lees extract (WYC) and grape stem extract (PE) in broiler diets was examined. Growth performan...