The Use of Grape By-Products as a Feed Additive Enhances the Oxidative Stability of Rabbit Meat.

The use of agro-industrial by-products in livestock nutrition is of increased interest to the feed industry. Some of the by-products are rich in bioactive compounds that could lead to an increase in the quality of animal meat products. This study aimed to evaluate the effects of dietary incorporation of grape pomace (GP), a by-product rich in polyphenols, on growth and on the oxidation status and the fatty acid profile of rabbit meat.