Aim
A previous study revealed that the inclusion of grape pomace (GP) in the diet for growing lambs had beneficial effects on the redox status and fecal microbiota. Herein, we investigated the effect of GP inclusion on performance, carcass traits and fatty acid composition of meat. Materials and
Conclusion
GP supplementation in lamb diet may improve performance and may have beneficial effects on meat quality.
Methods
In the experimental trial of 55 days, lambs were fed with standard or diet supplemented with GP. Performance, carcass traits and fatty acid profile of quadriceps muscle were assessed.
Results
GP inclusion in the diet improved growth performance, since the average daily gain was significantly increased by 2-fold in GP group. Regarding the fatty acid composition of meat, GP inclusion significantly increased the content of long chain n-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid, and reduced the n-6/n-3 ratio compared to the control group.