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Applied Sciences
Volume 15
Issue 24
10.3390/app152412903
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Article

Evaluating the Dietary Effects of White Grape Pomace Supplementation in Laying Hens Exposed to Thermal Stress: Hematological, Biochemical, Cecal Fermentation Metabolites, Histomorphology Approaches

by
Gabriela Maria Cornescu
1,
Tatiana Dumitra Panaite
1,*,
Ana Elena Cișmileanu
1,
Claudiu Gal
2,
Elvira Gagniuc
2,
Cristina Gabriela Tudorică
1 and
Mihaela Dumitru
3
1
Laboratory of Animal Nutrition Physiology, National Research-Development Institute for Animal Biology and Nutrition, 1 Calea Bucuresti, 077015 Balotesti, Romania
2
Department of Pathology and Forensic Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
3
Laboratory of Animal Nutrition-Biotechnologies, National Research-Development Institute for Animal Biology and Nutrition, 1 Calea Bucuresti, 077015 Balotesti, Romania
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(24), 12903; https://doi.org/10.3390/app152412903 (registering DOI)
Submission received: 14 October 2025 / Revised: 26 November 2025 / Accepted: 3 December 2025 / Published: 7 December 2025
(This article belongs to the Special Issue Innovative Approaches in Animal Nutrition and Feed Additives: Enhancing Productivity and Product Quality)
Versions Notes

Abstract

This study aimed to investigate the hematological, biochemical, short-chain fatty acids (SCFAs) content, and histomorphological responses of laying hens exposed to different thermal stress conditions and fed a diet supplemented with 6% white grape pomace (WGP). The research was part of a large six-week experimental trial conducted on 240 Lohmann Brown hens (58 weeks old), arranged in a 2 × 3 factorial design with two dietary treatments (control and WGP) conducted under thermoneutral (NT, 22 °C), high thermal stress (HST, 35 °C), and low thermal stress (LST, 10 °C) conditions. HST conditions significantly lowered the production performances of ALBW (average live body weight; p = 0.0001) and ACW (average carcass weight; p = 0.026) and significantly increased the heterophil/lymphocyte (H:L) ratio and platelets concentration (p < 0.05). Serum K values decreased and the Na/K ratio increased significantly (p = 0.001) under both HST and LST conditions; total protein (TP) decreased significantly under HST (p = 0.031). Significantly decreased (p < 0.001) feed intake and excreta were registered under HST conditions. Concerning SCFAs content, isobutyrate was higher under LST (p = 0.0001), while butyrate showed higher values under NT conditions for the WGP group (p = 0.002). Intestinal morphometry was highly influenced by high temperatures (shorter villi, deeper crypts). Overall, the 6% WGP supplementation, a natural high antioxidant resource, produced modest, context-dependent effects, with benefits under NT and LST conditions but insufficient to protect against the negative effects of chronic heat stress.
Keywords: laying hens; thermal stress; hematology; serum biochemistry; intestinal microbiota; histopathology; white grape pomace; natural feed additive. laying hens; thermal stress; hematology; serum biochemistry; intestinal microbiota; histopathology; white grape pomace; natural feed additive.

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MDPI and ACS Style

Cornescu, G.M.; Panaite, T.D.; Cișmileanu, A.E.; Gal, C.; Gagniuc, E.; Tudorică, C.G.; Dumitru, M. Evaluating the Dietary Effects of White Grape Pomace Supplementation in Laying Hens Exposed to Thermal Stress: Hematological, Biochemical, Cecal Fermentation Metabolites, Histomorphology Approaches. Appl. Sci. 2025, 15, 12903. https://doi.org/10.3390/app152412903

AMA Style

Cornescu GM, Panaite TD, Cișmileanu AE, Gal C, Gagniuc E, Tudorică CG, Dumitru M. Evaluating the Dietary Effects of White Grape Pomace Supplementation in Laying Hens Exposed to Thermal Stress: Hematological, Biochemical, Cecal Fermentation Metabolites, Histomorphology Approaches. Applied Sciences. 2025; 15(24):12903. https://doi.org/10.3390/app152412903

Chicago/Turabian Style

Cornescu, Gabriela Maria, Tatiana Dumitra Panaite, Ana Elena Cișmileanu, Claudiu Gal, Elvira Gagniuc, Cristina Gabriela Tudorică, and Mihaela Dumitru. 2025. "Evaluating the Dietary Effects of White Grape Pomace Supplementation in Laying Hens Exposed to Thermal Stress: Hematological, Biochemical, Cecal Fermentation Metabolites, Histomorphology Approaches" Applied Sciences 15, no. 24: 12903. https://doi.org/10.3390/app152412903

APA Style

Cornescu, G. M., Panaite, T. D., Cișmileanu, A. E., Gal, C., Gagniuc, E., Tudorică, C. G., & Dumitru, M. (2025). Evaluating the Dietary Effects of White Grape Pomace Supplementation in Laying Hens Exposed to Thermal Stress: Hematological, Biochemical, Cecal Fermentation Metabolites, Histomorphology Approaches. Applied Sciences, 15(24), 12903. https://doi.org/10.3390/app152412903

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