Effects of Using Inulin and Grape Pomace in Broiler Diets on Performance, Carcass Yield, Intestinal Viscosity, Immunity, and Antioxidant Status

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dc.contributor.authorSen, G.
dc.contributor.authorBasalan, M.
dc.date.accessioned2025-01-21T16:38:25Z
dc.date.available2025-01-21T16:38:25Z
dc.date.issued2022
dc.departmentKırıkkale Üniversitesi
dc.description.abstractThis study was carried out to investigate the effects of inulin and grape pomace addition to broiler diets on broiler chicken performance, carcass yield, intestinal viscosity, immunity, and antioxidant status. In the study, a total of 160 unsexed 0-day-old Ross 308 broiler chicks were divided into 4 groups:(1) control (CON) group, (2) 10 g/kg inu-lin (IN), (3) 50 g/kg grape pomace (GP),and(4) 10 g/ kginulin + 50 g/kg grape pomace (INGP). At the end of the 42-day experiment, 48 animals were exsanguinated to obtain blood for the analysis of immunity and antioxidant parameters. At the end of the study period, while body weight gain, carcass yield and intestinal viscosity values between the groups was not significant (P>0,05), in grape pomace-containing groups, negative effects on feed consumption and feed con-version ratios were found (P<0.05). Immunoglobuline (Ig)G levels of the animals in the INGP group were significantly lower than thosein the other groups (P<0.05). Catalase (CAT) activity increased in groups consuming diets containing grape pomace (P<0.05). While inulin administration produced an increase in beta carotene level,vitamin C and E levels were significantly increased consumption of inulin and grape pomace (P<0.05). As a result, grape pomace up to 5% and inulin up to 1% in broiler diets can be used separately as antioxidants. However, grape pomace may adversely affect FCR depending on the polyphenol level. In addition, it should be consider that they may have a negative effect on immunity when used in combination.
dc.description.sponsorshipKirikkale University Scientific Research Projects Coordination Unit; [2017/068]
dc.description.sponsorshipACKNOWLEDGMENTS This study was generated from the PhD thesis of Gokhan Sen.The study was supported by Kirikkale University Scientific Research Projects Coordination Unit with the project no. 2017/068. Also, the data were presented at the 1 st and 2 nd International Animal Nutrition Congresses.
dc.identifier.doi10.12681/jhvms.28031
dc.identifier.endpage4592
dc.identifier.issn1792-2720
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85141771984
dc.identifier.scopusqualityQ4
dc.identifier.startpage4583
dc.identifier.urihttps://doi.org/10.12681/jhvms.28031
dc.identifier.urihttps://hdl.handle.net/20.500.12587/24661
dc.identifier.volume73
dc.identifier.wosWOS:000877557800032
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherHellenic Veterinary Medical Soc
dc.relation.ispartofJournal of The Hellenic Veterinary Medical Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241229
dc.subjectAntioxidant Status; Broiler Performance; Grape Pomace; Immunity; Inulin
dc.titleEffects of Using Inulin and Grape Pomace in Broiler Diets on Performance, Carcass Yield, Intestinal Viscosity, Immunity, and Antioxidant Status
dc.typeArticle

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