Utilizing Grape Pomace in Fattening Lamb: Impacts on Growth, Blood Chemistry and Meat Quality

Abstract

1. Although grape pomace has been used in ruminant feeding for a long time, further research is needed to determine the method of administration, application amounts, feeding duration, species tolerance, assimilation capacity, and its relationships with other feed ingredients. Various plant materials used in ruminant feeding are sources of phenolic compounds that can be considered natural antioxidants to preserve and improve meat quality. This study investigated the effect of adding different levels of grape pomace to lamb diets on fattening performance, blood biochemical parameters and meat quality. In the study, 20 Akkaraman male lambs with an average age of 96.4 ± 2.98 days (mean±standard error) and an average live weight of 43.3 ± 1.15 kg were divided into four groups and fed with total mixed rations (TMR) containing 0% (control), 5%, 10%, and 15% grape pomace (determined from the average feed intake during the adaptation period). The addition of grape pomace did not affect the dry matter intake of the lambs (p > 0.05), while the highest final live weight (p < 0.05) was observed in the control group. No differences were found between the groups in average daily live weight gain and feed efficiency (p > 0.05). No differences were found between the groups in blood biochemical parameters, blood fatty acid profile, carcass weights, carcass yield, pH, color, or meat quality characteristics measured at different storage (days 1, 4, 8, 12) times (p > 0.05). The addition of 15% grape pomace to the ration increased the total polyunsaturated fatty acid content of the Longissimus dorsi muscle (p < 0.05). The results indicate that 15% grape pomace can be used as a feed ingredient in lamb rations without adverse effects on fattening performance, blood parameters, and meat quality characteristics, providing a strategy to reduce production costs and utilizing by-products that have negative environmental impacts.