Grape pomace improved meat quality, antioxidant capacity and immune performance of finishing pigs

In pig production, reducing production costs and improving pig immunity were of importance. Grape pomace as a good agriculture by-production has been thrown away as food waste for a long time. Recently, we found it could be used as a new source of pig feed. We investigated the effect of grape pomace on inflammation, gut barrier function, meat quality, and growth performance in finishing pigs. Here we submit the sequencing data used in the study to provide some help for the subsequent analysis.