Conference Abstract Book

Conclusions & Takeaways Grape skin : Significant improvement in body weight and feed efficiency (feed conversion) in poultry, reduction of livestock losses, reduction of potentially pathogenic bacteria (total anaerobes, E. coli ), significant increase of meat phenols and ω-3 and total unsaturated fatty acids, improvement of red color and aroma. Olive extract : Enhancement of LAB and probiotic bacteria, increased meat phenols, slight decrease in saturated fats and increase in unsaturated fatty acids, improvement of red color and aroma. Pomegranate peel : Reduction of pathogenic bacteria ( E. coli ), but with some reduction of productivity and feed conversion efficiency. No beneficial effect towards probiotic bacteria. Slight increase of meat phenols. The total phenol content alone is not an adequate measure of potential bioactivity, since the bioavailability of phenols, as well as the presence of prebiotics and other biofunctional ingredients can affect overall bioactivity.