Dietary grape pomace mediates jejunum epithelial apoptosis through antioxidative activity in ram lambs

Abstract

Wine grape pomace (WGP) contains polyphenols that possess antioxidative ability, and its potential as feed ingredients in the lamb industry remains undefined. The objective of this study was to investigate the effect of dietary WGP supplementation on jejunum epithelial morphology, apoptosis and antioxidative activity in lambs. A total of 18 lambs (25.0 ± 0.2 kg) were randomly selected and equally divided into three groups, and offered diet containing different levels of WGP (0%, 5% and 10%). The results showed that dietary WGP supplementation decreased reactive oxygen species concentration (p