Grape Pomace: Agrifood By-Product with Potential to Enhance Performance, Yolk Quality, Antioxidant Capacity, and Eggshell Ultrastructure in Laying Hens

Grape pomace (GP) is an industrial by-product of grape juice making and commonly discarded as a waste product, even with its large quantity phytochemicals. Thus, the objectives this trial were to examine effects graded dietary GP on laying rate, egg quality, yolk lipid profile, oxidative stability, shell quality ultrastructure, serum biochemistry. Two hundred 35-week-old hens allocated four treatments ten replicates each. Four diets formulated by mixing standard basal diet at 0 g/kg (control), 30 (GP3%), 60 (GP6%), 90 (GP9%). Egg production percent, weight, mass linearly improved (p < 0.01) due adding hens. Eggs obtained from fed had 0.01; linear, p greater Haugh units, color, albumen index, index than those control. The GP9% group greatest values 0.05) for thickness, breaking strength. Electron microscopy scanning eggshells indicated that incremental level augmented thickness palisade layer but reduced both mammillary knob width 0.01). Improved tibia-breaking strength ash content shown in GP-fed addition up mitigated oxidation antioxidant capacity stored eggs. A reduction percentages saturated fatty acids was observed, while contents monounsaturated acids, polyunsaturated n-3 because increasing levels 0.001). Additionally, eggs GP6% lower cholesterol 0.001); effect confirmed linear quadratic responses Laying hepatic enzymes, cholesterol, triglycerides, low-density lipoprotein high-density compared To sum up, layers’ increased performance, enriched beneficial enhanced potential lipids, ultrastructure.