Discover the potential of grape polyphenols in swine nutrition

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Discover the potential of grape polyphenols in swine nutrition

Repurposing agricultural by-products helps lower costs while also benefiting the environment. These by-products are widely available, cost-effective, and packed with essential nutrients, including fiber, proteins, minerals, antioxidants, and vitamins.

Phenolic compounds are particularly notable for their strong antioxidant activity. In fact, certain phenolic compounds provide multiple health benefits, including enhanced immune function, reduced inflammation, improved gut health, and antimicrobial properties.

Grape production (Vitis spp.) is valuable due to its nutritional and pharmaceutical properties. Grapes are rich in carbohydrates, calories, and have a low glycemic index. During wine production, grape pomace accounts for 20-25% of the total grape mass, containing essential nutrients such as vitamins B6, thiamine, vitamin C, manganese, potassium, fiber, proteins, lipids, and minerals. Grape skins are particularly rich in polyphenols, and the protein content includes essential amino acids like lysine and arginine.

Flavonoids are the main class of soluble phenolic compounds in grapes and are primarily responsible for the biological activity of grape-derived products. These compounds possess cardioprotective, neuroprotective, antimicrobial, anti-aging, antidiarrheal, antibiotic, anti-inflammatory, and antioxidant properties.

Antioxidant and anti-inflammatory effects of grape polyphenols in swine feed

Phenolic compounds, as natural metabolites, are recognized for their ability to combat oxidative stress. Reactive oxygen species (ROS) can damage the intestinal mucosal barrier and interfere with nutrient absorption. Antioxidants play a crucial role in neutralizing these radicals and maintaining an optimal gut environment. Additionally, polyphenols can influence gut microbiota composition, with one of the most studied effects being their ability to inhibit the growth of certain bacteria.

Studies

A study by Zhang et al. found that adding a 2% grape seed extract blend to piglet diets reduced plasma TBARS production without affecting total antioxidant capacity.

Fiesel et al. observed that grape seed extract and grape seed meal altered microbial composition, reducing Streptococcus spp. and Clostridium spp. populations in weaned piglets’ fecal microbiota.

A 15-week study on pigs demonstrated that a diet supplemented with 30 g/kg of fermented grape seeds improved nutrient digestibility without affecting growth.

Another study showed that a diet including polyphenols from apples, grape seeds, green tea leaves, and olive leaves reduced plasma MDA levels in piglets.

Research on grape seed procyanidins indicated that these phenolic compounds enhance resilience to weaning stress, as evidenced by an increase in the expression of antioxidant-related genes (GSH-Px, SOD, and CAT) in the liver.

Future perspectives

Grape by-products, rich in polyphenols, are valuable feed additives that support gut health and improve swine production. While optimal dosages vary, studies have shown that diets including 9% grape pomace yield positive results. Future research should focus on optimizing dosages and improving the digestibility of these by-products.

For an in-depth understanding of the topics discussed, access the full open-access article at the following link: https://www.mdpi.com/2077-0472/14/7/1142.

References: Proca, AC; Horodincu, L.; Solcan, C.; Solcan, G. The potential of grape polyphenol additives in swine nutrition: chemical structure, bioavailability, and their effect on gut health in pigs. Agriculture 2024, 14, 1142. https://doi.org/10.3390/agriculture14071142.