EFFECT OF DIETARY RED GRAPE POMACE ON LIPID OXIDATION IN MEAT OF BROILER CHICKENS

Grape pomace is a by-product of grape processing and represents major waste issue. One the possible methods revalorization this agriculture to incorporate red into feed mixture poultry e.g. broiler chickens. The rich content polyphenols in reported have positive protective effect against lipid oxidation several types meat products. In our study, we diet observed Ross 308 Tested chickens were divided 4 groups. control group without any addition pomace, another three groups with 1, 2, 3 %. After 42 days slaughtered tested. To evaluate process used measurement malonaldehyde (MDA) presented samples breast thigh meat. MDA was carried out on 1st, 3rd, 5th day storage at °C. However, study did not prove significant difference among other experimental We can see slight decrease created during but statistically provable results. repetition experiment some adjustment highly anticipated.