Valorization of the wine processing by-products as natural antioxidants for the layer diets rich in polyunsaturated FA
PROJECT TITLE: Valorization of the wine processing by-products as natural antioxidants for the layer diets rich in polyunsaturated FA
ACRONYM & project logo
PROJECT NUMBER: 330E/ 20.11.2013 – project number on EUREKA website: 8686 E!
Project coordinator: SC AVICOLA LUMINA SA
Project director: Eng. VASILE BUNDUC, General Manager- SC AVICOLA LUMINA SA
Financed by: UEFISCDI – Innovation Program – Module 5- International cooperation EUREKA-EUROSTARS – Traditional projects
Project value – total: 2 677 765 lei of which:
-from the budget: 1 147 500 lei
Project duration: November 2013 – 15 August 2016
- Romanian partners1.SC AVICOLA LUMINA SA- COORDINATOR (CO) – type of organisation: SACD- /despre-noi/grupul-avicola 2.NATIONAL RESEARCH DEVELOPMENT INSTITUTE FOR ANIMAL BIOLOGY AND NUTRITION, IBNA-Balotesti- PARTNEr 1 (P1)- www.ibna.roProject executive for P1: Dr Eng. Margareta Olteanu
- Serbian partners3.VINARIJA SIJACKI, Svetozara Markovica 3, Banostor, SERBIA, PARTNER 2 (P2) – www.vinarijabononia.comProject executive for P2: General Manager Sijacki Milan4.INSTITUTE FOR FOOD TECHNOLOGY, Bulevar Cara Lazara 1, Novi Sad, SERBIA, PARTNER 3 (P3)- www.fins.uns.ac.rsProject executive for P3: General Manager: Dr. Jovanka Lević
- Slovenian partner5.Jata-Emona- Emona Nutrition R&D Department, Kavčičeva 72, Ljubljana, SLOVENIA, PARTNER 4 (P4)- www.e-rcp.si; www.jata-emona.siProject executive for P4: Research Manager: Dr. Matjaž Červek
IDENTIFIED PROBLEMS AND SOLUTION PROVIDED BY THE PROJECT
In our days, when the interest for diets that are as healthy as possible using natural products is increasing, the presence and role of hen eggs in the daily diets is a challenge both for the manufacturers of forages and for the producers of hen eggs.
The feeding value of the conventional egg hasn’t been changed for a long time. However, there is currently considerable concern to enrich the egg with particular nutrients that are beneficial to the human health. The omega-3 polyunsaturated fatty acids (omega-3 PUFA) are such nutrients. They are essential for the normal growth and development of the human organism and they can play an important role in the prevention and cure of the cardiovascular diseases, blood hypertension, diabetes, arthritis, cancer, etc. The egg yolk contains omega-3 PUFA but not in enough amounts to cover the daily requirement. Fortunately, the omega-3 PUFA concentration in the egg yolk can be increased using diet formulations which include raw ingredients rich in omega-3 PUFA.
If the compound feed enriched in omega-3 PUFA don’t contain efficient antioxidants, peroxidation reactions occur, and the fat from the feeds gets rancid (it degrades). The dietary fat degradation impacts on the quality of the eggs. The supplementation of antioxidants to layer diets raises three major practical, technological and legal questions: “why”, “what form” and “how much”. The synthetic antioxidants are currently most used in poultry feeding. Some examples of such synthetic antioxidants are: ethoxyquin (1,2-dihydro-6-ethoxy-2,2,4-trimethyl-quinoline), BHA (Butylated hydroxyanisole), BHT (Butylated hydroxytoluene), vitamin E, etc.
There also is the option to replace the dietary synthetic antioxidants by vegetal antioxidants rich in matter that has antioxidant capacity. The winery by-products are among the natural antioxidants due to their particular high content of polyphenols and citric acid. Several studies showed that both the marc of grape which resulted from grape fermentation and the grape seeds have a high antioxidant capacity. Given the large volume of winery by-products resulting in Europe and the significant environmental threat of these processed wastes, we consider that their use to manufacture of poultry and animal diets is an efficient solution.
Within this context, we set up an international consortium which to implement a project whose objective is to use winery by-products as natural antioxidants for the omega-3 PUFA-rich diet formulations given to laying hens.
- Development and promotion of innovative feeding solutions for layers with the purpose to produce, under conditions of safety, functional foods which to maintain the health state of the consumers
- Production of new antioxidants, natural products used in animal feeding, using advanced production technology, and their use in feeding trials on laying hens
- New utilisations of the winery by-products, most of which are currently used as fertilisers.
- Determination of the optimal inclusion levels of the winery antioxidants in the diet formulations for laying hens, so that the impact of these new feed additives is beneficial for the bird, for the quality of the egg, for the consumer and for the environment.
- New feeding solutions for laying hens, enriched in omega-3 polyunsaturated fatty acids and with natural antioxidants, with two patent applications
- Eggs enriched in omega-3 polyunsaturated fatty acids;
- Sales of eggs enriched in omega-3 polyunsaturated fatty acids;
- Raising consumer awareness about the benefits produced by the consumption of eggs with higher feeding qualities, which contribute to a good health state;
- Improved utilization of the winery by-products.
|Stage I – Multidisciplinary studies regarding the possibilities and technical ways to produce feeds for laying hens rich in omega-3 polyunsaturated fatty acids, and which include antioxidant winery by-products.||03/05/
| Study; Technical documentation;
Technological cards; Diet formulations
Portfolio of methods assessing egg quality
|Stage II – “In vivo” evaluation of the fermented grape marc used as antioxidant in the feeds for laying hens rich in omega-3 polyunsaturated fatty acids||15/11/
| Feed batches; Experimental groups;
Bulletins of chemical analyses;
Bulletins of microbiological analyses;
|2015||Stage III – Pilot production of eggs enriched in omega-3 polyunsaturated fatty acids using the feeding solution with vegetal antioxidants which produced the best technical results during the experimental trials conducted during Stage II.||30/06/
| Report of technical-economic analysis; Technical card;
Eggs enriched in omega-3; Clinical study report; Bulletins of microbiological analyses
|Stage IV – Production, characterization and experimental “in vivo” evaluation of grape seeds extracts (VEG_GSE), used as antioxidant in the feeds for laying hens rich in omega-3 polyunsaturated fatty acids||15/11/
| Diet formulations; Technological production cards;
Feed batches; Experimental groups;
Bulletins of chemical analyses; Bulletins of microbiological analyses
|2016||Stage V – Pilot production of eggs enriched in omega-3 polyunsaturated fatty acids using the feeding solution with vegetal antioxidants tested during Stage IV. Valorisation of the results.||15/08/
| Report of technical-economic analysis; Technical card;
Eggs enriched in omega-3;
Bulletins of analyses;
Two patent applications; Scientific papers