*3.3. Energetic Profile*

The glucose values (Table 5) were in physiological range 2.30–4.44 mmol/L [48,50,51]. However, glucose value decreased after the addition of GP (1% GP by 18.72%; 2% GP by 16.41%), but statistically significant (*p* < 0.05) only in GP2, that was also confirmed by Iannaccone et al. [26]. The concentrations of 1% GP also non-significantly decreased glucose concentration in an experiment of Chedea et al. [25] and Kollathova et al. [8]. The decrease in glucose is probably related to the low energy value of GP [10]. Decreased glucose content is also associated with liver damage [48,55], which in our case can be refuted based on the results of liver enzymes. On the other hand, Alba et al. [27] determined statistically higher blood glucose after the addition of grape residue flour (2% from concentrate) in lactating dairy sheep compared to a recent study. The cholesterol concentrations in the wethers' blood serum were in all groups very similar. Bahrami and Chekani-Azar [42] and Alba et al. [27] found no statistically significant differences in cholesterol concentrations after GP feeding. Slightly lower cholesterol values in blood serum compared to physiological range ([49]: 1.05 mmol/L) were found. In addition to antioxidant activity, polyphenols have been shown to have several cardioprotective and atheroprotective effects, including lowering plasma cholesterol levels [26]. The concentration of triacylglycerides (TG) in GP2 was the highest but statistically non-significant. Similar results were also reported by Chedea et al. [25], where GP feeding has not affected the values of triacylgylcerides. On the other hand, Alba et al. [27] after feeding grape pomace confirmed a statistically significant increase in TG in dairy sheep as a consequence of increased fat intake from grape pomace.
