{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T11:26:24Z","timestamp":1788175584485,"version":"build-2803163510"},"reference-count":55,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2021,4,28]],"date-time":"2021-04-28T00:00:00Z","timestamp":1619568000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Spanish Ministry of Economy and Competitivity (MINECO, Spain)","award":["Projects AGL2012-3135"],"award-info":[{"award-number":["Projects AGL2012-3135"]}]},{"name":"Junta de Castilla y Le\u00f3n","award":["UCA304U13"],"award-info":[{"award-number":["UCA304U13"]}]},{"name":"Comunidad Aut\u00f3noma de Madrid (CAM)","award":["S2013\/AGR-2913 (MEDGAN)"],"award-info":[{"award-number":["S2013\/AGR-2913 (MEDGAN)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with featured antioxidant capacity. An experiment was conducted to investigate the effect of these polyphenol sources in diets formulated to contain the same total extractable grape polyphenol content on growth performance, protein and extractable polyphenol digestibility, plasma and meat \u03b1- and \u03b3-tocopherol and thigh meat oxidation in broiler chickens. Five experimental diets were formulated: control, control + vitamin E (200 mg\/kg), 30 g\/kg GS diet, 110 g\/kg GK diet, GS + GK diet (a mixture of 24.4 g\/kg GS and 13.1 g\/kg GK designed to simulate a reconstituted grape pomace). Feeding chickens with 110 g\/kg GK reduced (p &lt; 0.001) daily weight gain, worsened (p &lt; 0.001) feed conversion ratio, increased (p &lt; 0.001) non-extractable polyphenol content in the ileum and in the excreta and decreased (p &lt; 0.05) ileal protein digestibility. Regardless of the grape polyphenol source used, the inclusion of grape byproducts in the diets led to an increase of total extractable polyphenol contents in the ileum (p &lt; 0.01) and the excreta (p &lt; 0.001), which resulted (p &lt; 0.001) in a decrease of extractable polyphenol digestibilities. Alpha- and gamma-tocopherol concentrations increased (p &lt; 0.001) in plasma and in seven-day stored meat in birds fed the diet combining GS and GK with respect to the control group. As it happened with the vitamin E supplementation, feeding the combination of GS and GK also reduced (p &lt; 0.001) the concentration of the lipid peroxidation marker (malondialdehyde) in the stored meat of chickens.<\/jats:p>","DOI":"10.3390\/antiox10050699","type":"journal-article","created":{"date-parts":[[2021,4,28]],"date-time":"2021-04-28T10:41:58Z","timestamp":1619606518000},"page":"699","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["Feeding Broiler Chickens with Grape Seed and Skin Meals to Enhance \u03b1- and \u03b3-Tocopherol Content and Meat Oxidative Stability"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6909-7048","authenticated-orcid":false,"given":"Carlos","family":"Romero","sequence":"first","affiliation":[{"name":"Universidad Cat\u00f3lica Santa Teresa de Jes\u00fas de \u00c1vila (UCAV), Calle Canteros s\/n, 05005 \u00c1vila, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria","family":"Nardoia","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7711-9590","authenticated-orcid":false,"given":"Ignacio","family":"Arija","sequence":"additional","affiliation":[{"name":"Department of Animal Production, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Agust\u00edn","family":"Viveros","sequence":"additional","affiliation":[{"name":"Department of Animal Production, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4403-9225","authenticated-orcid":false,"given":"Ana I.","family":"Rey","sequence":"additional","affiliation":[{"name":"Department of Animal Production, Faculty of Veterinary Medicine, Universidad Complutense de Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2059-9415","authenticated-orcid":false,"given":"Marin","family":"Prodanov","sequence":"additional","affiliation":[{"name":"Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C\/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autonoma de Madrid, 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3136-833X","authenticated-orcid":false,"given":"Susana","family":"Chamorro","sequence":"additional","affiliation":[{"name":"Department of Genetics, Physiology and Microbiology (Animal Physiology Unit), Faculty of Biology, Complutense University of Madrid, 28040 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,4,28]]},"reference":[{"key":"ref_1","unstructured":"(2021, March 03). 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