Modern animal production has achieved greater efficiency, but this progress also implies increased metabolic demand and greater generation of reactive oxygen species (ROS), which can lead to oxidative stress and compromise cell function, metabolic efficiency, immune response, end-product quality, and production consistency.
Polyphenols from grape (Vitis vinifera) extract have attracted growing interest due to their high antioxidant capacity and their role in modulating cellular pathways related to oxidative stress and inflammation. In addition to neutralizing reactive species and reducing ROS formation, they can strengthen the animal’s own antioxidant capacity, help preserve the functionality of key tissues and organs, and support greater productive stability.
Their application is relevant in both poultry and swine production. In layers, breeders, and broilers, they can help maintain redox homeostasis, preserve egg oxidative stability, support reproductive performance, including fertility and embryonic viability, and contribute to feed efficiency. In breeding sows, during gestation, farrowing, and lactation, they can help maintain redox balance, while in growing-finishing pigs, they contribute to metabolic efficiency and the preservation of meat quality under commercial conditions.
Overall, grape extract polyphenols represent a valuable nutritional tool to improve resilience against oxidative stress, preserve cell function, and contribute to production efficiency in modern livestock systems.