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Valorisation of wine processing by-products as natural antioxidants for the layer diets rich in polyunsaturated fa

Antioxidants are necessary component of feed mixtures enriched in polyunsaturated fatty acids. These nutrients are very important for both human and animal nutrition. The project will develop new natural antioxidants products for layer nutrition from wine processing by products.

The omega 3 polyunsaturated fatty acids (omega 3 PUFA) are included among the important egg nutrients for human health. They are essential for normal growth and development and they can play an important role in the prevention and treatment of cardiovascular diseases, arterial hypertension, diabetes, arthritis and other inflammatory and autoimmune disorders, cancer, etc. The natural path for egg enrichment in omega 3 PUFA is layer feed enriched in these fatty acids by inclusion of seeds and oils from oleaginous plants. In this case, it must be ensured the necessary amount of antioxidant substances which can eliminate the unpleasant effects of lipids auto oxidation in feed and in consequence in eggs. If the feed material in which this reaction is taking place does not contain vitamin E or some other effective antioxidant, the free radical is quickly converted to a fatty acid peroxide free radical and finally to a fatty acid hydroperoxide. The most used antioxidants in feeds for poultry are: ethoxyquin (1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline), BHA (butylate of hydroxyanisol) and BHT (butylate of hydroxytoluene), vitamin E, etc. Using these synthetic antioxidants presents also disadvantages for the health of animals and eggs consumers. A solution for this situation would be to replace synthetic antioxidants in feed with natural polyphenols delivered from plants. The by-products from wine processing are among these vegetal compounds displaying antioxidant properties because they contain a very high level of polyphenols and citric acid. There are studies showing that both the fermented marc of grapes and the grape seeds extracts displayed a strong antioxidant capacity when included in layer diets. Adding these vegetal materials in poultry diets raises both from the practical and technological point of view, and from the legal one, three major problems: “what for?”, “what form?”, “how much?”. Considering the huge volume of wine processing by-products in Europe and the significant environmental risk of a processed waste, it seems to be highly requested to use and recycle this waste "golden material". In the same time, the reduction of food waste has become a key political objective for the EU (EU Parliament resolution of 19 January 2012).In fact, the feed sector has long since helped the food chain to minimize food losses by using part of the food production not directly used by humans. Within this context, a consortium submits a project proposal whose purpose is: to develop innovative natural antioxidant products (wine processing by-products), set up an advanced production technology, test it in nutritional experiments on poultry and prescribe its dosage in the case of feeding laying hens with the purpose to obtain eggs enriched in omega 3 polyunsaturated fatty acids. The project is proposed by a consortium consisting of 5 partners: The project coordinator (CO)-SC Avicola Lumina SA, SME (Romania); Partner 1 (P1)- National R&D Institute for Biology and Animal Nutrition-IBNA- Balotesti (Romania ); Partner 2 (P2), a SME- VINARIJA SIJACKI SME, Vojvodina (Serbia); Partner 3 (P3)- Institute for Food Technology, Novi Sad, (Serbia); Partner 4 (P4)- EMONA Nutrition R&D Department, JATA-EMONA, Ljubljana ( Slovenia).The partners have experience both in the field of feed manufacture and wine producing, as well as in applied research in poultry feeding. Both S.C. Avicola Lumina SA (CO) and ERDC (P4) are leaders on the Romania and Slovenian market, respectively, for the production of forages and consumer eggs. Hence, there is no obstacle in the successful progress and implementation of the project. Among Project objectives are: ensuring natural alternatives, of vegetal nature, to the synthetic compounds, expensive, which are used in poultry feed to prevent polyunsaturated acids oxidation; ensuring the production of sustainable food, by increasing the impact of the knowledge, based on scientific research to obtain certain foods, profitable for human health; diversification of the CO production by transforming ideas into innovative products with a real market potential, eggs enriched in omega 3 polyunsaturated fatty acids; identification of marketing opportunities for the wine-making by-products obtained by the Serbian SME; stimulation of a partnership between economic units and research institutes from Romania-Serbia-Slovenia with the purpose to develop scientific and economic collaboration on the market of the functional foods from the South Eastern Europe. The main foreseen results: minimum 2 patents; innovative products, natural antioxidants for layer feed; new nutritional solution for poultry, innovative by inclusion of vegetal by-products resulted from wine industry; 2 technological procedures for the production of new vegetal feed additives in a proper form for introduction in layer diets.
Acronym: 
VEG4EGG
Project ID: 
8 686
Start date: 
20-11-2013
Project Duration: 
36months
Project costs: 
1 230 000.00€
Technological Area: 
Precision agriculture technology
Market Area: 
Pharmaceuticals/fine chemicals

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