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Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
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Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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Giannenas I, Sakkas P, Papadopoulos GA, Mitsopoulos I, Stylianaki I, Dokou S, Tsiouris V, Papagrigoriou T, Panheleux M, Robert F, Bampidis VA. The association of Curcuma and Scutellaria plant extracts improves laying hen thermal tolerance and egg oxidative stability and quality under heat stress conditions. Front Vet Sci 2022; 9:957847. [PMID: 35990269 PMCID: PMC9385105 DOI: 10.3389/fvets.2022.957847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 06/27/2022] [Indexed: 11/30/2022] Open
Abstract
Chronic exposure to high ambient temperatures is detrimental to laying hen performance and egg quality. Plant secondary metabolites may alleviate effects, partly due to their antioxidant activities. Herein, we investigated the effects of dietary supplementation with a phytonutrient solution (PHYTO) consisting of a plant extract combination of Scutellaria baicalensis and Curcuma longa on young layers (25–32 wk of age) raised under naturally elevated temperature conditions. Four hundred, 24-wk-old Lohmann hens were allocated in 50 cages and, after a week of adaptation, were offered a diet either containing 2 g/kg of PHYTO or not, for 8 wk. Hen BW was measured at the beginning and end of the trial, and egg production and feed intake were recorded weekly. At week 32, four eggs per cage were collected to determine egg quality characteristics as well as the rate of lipid and albumen oxidation in fresh eggs. At the end of the trial, two hens per cage were blood sampled for assessment of biochemical markers, one of which was euthanized for histopathological evaluation of the liver and intestine and assessment of intestinal histomorphometry. The herbal mixture supplementation significantly increased egg production rate at weeks 28 and 29 and for the overall production period, and feed efficiency at weeks 26–29. In addition, the degree of liver necrosis and microvascular thrombosis was lower (P < 0.05) whereas intestinal villosity was greater in duodenal and jejunal segments (P < 0.05) in the PHYTO compared to the control group. Supplementation also reduced (P < 0.05) blood concentrations of corticosterone, alanine aminotransferase activity, and TBARS, and a reduction in catalase activity was observed. Egg quality characteristics were not affected, except for eggshell thickness, egg diameter, and eggshell breaking strength that were superior in the PHYTO group (P < 0.05). PHYTO supplementation significantly improved egg lipid oxidation status of fresh eggs. In conclusion, supplementation with PHYTO improved laying hen productivity and egg quality, which was associated with an improvement in laying hen thermotolerance.
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Affiliation(s)
- Ilias Giannenas
- Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece
- *Correspondence: Ilias Giannenas
| | | | - Georgios A. Papadopoulos
- Laboratory of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece
| | - Ioannis Mitsopoulos
- Division of Animal Science, Faculty of Agriculture, International Hellenic University, Thessaloniki, Greece
| | - Ioanna Stylianaki
- Laboratory of Pathology, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece
| | - Stella Dokou
- Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece
| | - Vasileios Tsiouris
- Unit of Avian Medicine, Clinic of Farm Animals, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Theodora Papagrigoriou
- Laboratory of Pharmacognosy, Faculty of Health Sciences, School of Pharmacy, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | | | | | - Vasileios A. Bampidis
- Division of Animal Science, Faculty of Agriculture, International Hellenic University, Thessaloniki, Greece
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Abd El-Hack ME, Alqhtani AH, Swelum AA, El-Saadony MT, Salem HM, Babalghith AO, Taha AE, Ahmed O, Abdo M, El-Tarabily KA. Pharmacological, nutritional and antimicrobial uses of Moringa oleifera Lam. leaves in poultry nutrition: an updated knowledge. Poult Sci 2022; 101:102031. [PMID: 35926350 PMCID: PMC9356169 DOI: 10.1016/j.psj.2022.102031] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 06/10/2022] [Accepted: 06/14/2022] [Indexed: 12/16/2022] Open
Affiliation(s)
- Mohamed E Abd El-Hack
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Abdulmohsen H Alqhtani
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ayman A Swelum
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia; Theriogenology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Egypt
| | - Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Heba M Salem
- Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt
| | - Ahmad O Babalghith
- Medical Genetics Department, College of Medicine, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Behira, Rasheed, Edfina, 22758, Egypt
| | - Osama Ahmed
- Department of Anatomy and Embryology, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| | - Mohamed Abdo
- Department of Animal Histology and Anatomy, School of Veterinary Medicine, Badr University in Cairo (BUC), Cairo, Egypt; Department of Anatomy and Embryology, Faculty of Veterinary Medicine, University of Sadat City, Sadat City, Egypt
| | - Khaled A El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; Khalifa Center for Genetic Engineering and Biotechnology, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates; Harry Butler Institute, Murdoch University, Murdoch, 6150, Western Australia, Australia.
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Gholami‐Ahangaran M, Ahmadi‐Dastgerdi A, Azizi S, Basiratpour A, Zokaei M, Derakhshan M. Thymol and carvacrol supplementation in poultry health and performance. Vet Med Sci 2022; 8:267-288. [PMID: 34761555 PMCID: PMC8788968 DOI: 10.1002/vms3.663] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Thymol and carvacrol as natural essential oils and phenol compounds are components derived from some medicinal plants, such as thyme and oregano species. OBJECTIVES The increasing demands in organic and healthy meat and egg consumption in human society have made it necessary to consider alternative natural compounds for the replacement of chemical compounds in poultry production. The chemical compounds can remain in meat and eggs and cause complications in human health. Therefore, these natural compounds can be fed with a higher safety in poultry production with specific effects. In this regard, the role of thymol and carvacrol as natural compounds in the poultry production has been discussed in the review. METHODS In this study, by searching for keywords related to thymol and carvacrol in poultry production in Google Scholar database, the articles related to different aspects of the biological effects of these two phytogenes in poultry production were selected and analyzed. RESULTS A review of previous studies has shown that thymol and carvacrol possess a wide range of biological activities, including antibacterial, antiviral, antioxidant, anti-inflammatory, modulating of immunity response and regulating of the gut microbial population. Also, in meat type chickens can promote growth and influence feed utilization. The beneficial effect of this compound was evaluated in hepatic toxicity and demonstrated as a hepatoprotective compound in chickens. Furthermore, these compounds can affect the behavior of layers and influence egg composition, eggshell thickness, and the sensory quality of eggs. CONCLUSION It seems that with the increasing demand for healthy protein products, these compounds can be used to improve performance as a substitute alternative for chemical compounds in healthy poultry farms.
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Affiliation(s)
- Majid Gholami‐Ahangaran
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahrekord BranchIslamic Azad UniversityShahrekordIran
| | - Asiye Ahmadi‐Dastgerdi
- Department of Food Science and Technology, Ardestan BranchIslamic Azad UniversityArdestanIran
| | - Shahrzad Azizi
- Department of Pathobiology, Faculty of Veterinary MedicineShahid Bahonar University of KermanKermanIran
| | - Asal Basiratpour
- Graduated of Basic Sciences FacultyPayame Noor UniversityIsfahan BranchIsfahanIran
| | - Maryam Zokaei
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
| | - Masoud Derakhshan
- Department of Veterinary Medicine, Shoushtar BranchIslamic Azad UniversityShoushtarIran
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Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals (Basel) 2021; 11:ani11072100. [PMID: 34359228 PMCID: PMC8300359 DOI: 10.3390/ani11072100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/07/2021] [Accepted: 07/09/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary The aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. Twenty-four male Barbarine lambs were divided into three homogeneous groups receiving individually: 600 g of oat hay as a roughage supplemented with 600 g of commercial concentrate for the control group (C), concentrate containing rosemary residues (RR) plus soybean meal for the RRS group, and RR plus faba bean for the RRF group. The inclusion of RR did not affect meat lipid oxidation, but improved meat nutritional properties by increasing its polyphenol and polyunsaturated FA content. The source of crude protein did not affect any parameter studied. Abstract The shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the α-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3 n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p < 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p < 0.05) and the ratio of polyunsaturated FA to saturated FA (p < 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality.
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Giannenas I, Grigoriadou K, Sidiropoulou E, Bonos E, Cheilari A, Vontzalidou A, Karaiskou C, Aligiannis N, Florou-Paneri P, Christaki E. Untargeted UHPLC-MS metabolic profiling as a valuable tool for the evaluation of eggs quality parameters after dietary supplementation with oregano, thyme, sideritis tea and chamomile on brown laying hens. Metabolomics 2021; 17:51. [PMID: 34021818 DOI: 10.1007/s11306-021-01801-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 05/15/2021] [Indexed: 10/21/2022]
Abstract
INTRODUCTION Bioactive constituents of medicinal-aromatic plants used as feed additives may affect the metabolic profile and oxidative stability of hen eggs. OBJECTIVES To determine the effects of dietary supplementation with a mixture of dried oregano, thyme, sideritis tea and chamomile on laying hen performance, egg quality parameters, and oxidative stability in the egg yolk were monitored. METHODS In this trial 432 hens were allocated in two treatments (unsupplemented vs. supplemented with the mixture) and fed for 42 days. Eggs were collected at the end of the trial period, egg yolk was separated, extracted, and the total phenolic content (TPC) and oxidative stability was measured. Furthermore, LC-MS metabolic profile of eggs was studied and pathway analysis was elaborated in MetaboAnalyst to facilitate annotation of features. RESULTS Overall, egg production and feed conversion ratio were not affected by the supplementation. However, eggs from the supplemented treatment showed improved shell thickness and strength, and yolk resistance to oxidation. Moreover, LC-MS metabolomic analysis of egg yolk of supplemented and unsupplemented layers showed significant variations and tight clustering in unsupervised principal component analysis due to different chemical profiling of egg yolk. LC-MS study showed that secondary metabolites of aromatic plants did not transfer into yolk, nevertheless the feed supplementation impacted the pathway metabolism of tyrosine, phenylalanine, propanate, and the biosynthesis of aminoacyl-tRNA, phenylalanine, tyrosine and tryptophan. CONCLUSIONS The dietary supplementation of layers with a mixture of dried medicinal aromatic plants affected shell thickness and strength, the lipid and protein oxidative stability and increased tyrosine and phenylalanine content in eggs.
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Affiliation(s)
- Ilias Giannenas
- Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 54124, Thessaloniki, Greece.
| | - Katerina Grigoriadou
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization - DEMETER, P.O. Box 60458, Thermi, 570 01, Thessaloniki, Greece
- ELVIZ Hellenic Feedstuff Industry S.A, 59300, Plati-Imathia, Greece
| | - Erasmia Sidiropoulou
- Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 54124, Thessaloniki, Greece
| | - Eleftherios Bonos
- Department of Agriculture, School of Agriculture, University of Ioannina, Kostakioi, 47100, Artas, Greece
| | - Antigoni Cheilari
- Section of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Argyro Vontzalidou
- Section of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Chrisoula Karaiskou
- Laboratory of Animal Husbandry, School of Agriculture, Aristotle University, 54124, Thessaloniki, Greece
| | - Nektarios Aligiannis
- Section of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Athens, Greece
| | - Panagiota Florou-Paneri
- Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 54124, Thessaloniki, Greece
| | - Efterpi Christaki
- Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 54124, Thessaloniki, Greece
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Ghasemi-Sadabadi M, Veldkamp T, van Krimpen M, Ebrahimnezhad Y, Ghalehkandi JG, Salehi A, Didehvar M, Khodaei M, Mehdizadeh A. Determining tolerance of Japanese quail to different dietary fat peroxidation values by supplementation with Rosemary and Aloe Vera on performance and meat quality. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114574] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Abbasi R, Abdi-Hachesoo B, Razavi SM, Namazi F, Nazifi S. In vitro and in vivo activity of cinnamaldehyde against Eimeria kofoidi in chukar partridge (Alectoris chukar). Exp Parasitol 2020; 218:107978. [PMID: 32853633 DOI: 10.1016/j.exppara.2020.107978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 07/24/2020] [Accepted: 08/19/2020] [Indexed: 10/23/2022]
Abstract
One hundred and twenty one-day-old chukar partridges were randomly divided into eight groups which received diets with different supplementations. There were four unchallenged groups. One group received salinomycin (50 ppm), two groups received cinnamaldehyde (CINN) (100 and 200 mg/kg of diet), and another one received only the basal diet from the 1st to the 31st day. There were also four corresponding groups orally challenged by 3 × 105Eimeria kofoidi sporulated oocysts at the 21st day. Three samplings were done at the 24th, 26th, and 31st days of rearing for pathological and biochemical assessments. Fecal samples were daily taken to check the pattern of oocyst shedding from the 26th to 31st day. The body weight of birds was measured at 21st and 31st days. Along with the in vivo experiment, an in vitro sporulation inhibition test was carried out. The in vitro results showed that CINN decreased sporulation rate at 1 and 0.5 mg/ml. In vivo, it was found that CINN did not prevent the oocyst shedding. Furthermore, the histopathological findings revealed that CINN and salinomycin had no effect on infection establishment. However, our findings showed that CINN (200 mg/kg of diet) could enhance the body weight and improve antioxidant status. Although our results did not support the in vivo anticoccidial activity of CINN, it had a promising potential to improve antioxidant status and body weight in the chukar partridge.
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Affiliation(s)
- Reza Abbasi
- Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Bahman Abdi-Hachesoo
- Department of Clinical Science, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
| | - Seyed Mostafa Razavi
- Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Fatemeh Namazi
- Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
| | - Saeed Nazifi
- Department of Clinical Science, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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Hassan RA, Shafi ME, Attia KM, Assar MH. Influence of Oyster Mushroom Waste on Growth Performance, Immunity and Intestinal Morphology Compared With Antibiotics in Broiler Chickens. Front Vet Sci 2020; 7:333. [PMID: 32596274 PMCID: PMC7300226 DOI: 10.3389/fvets.2020.00333] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Accepted: 05/13/2020] [Indexed: 11/13/2022] Open
Abstract
Oyster mushroom waste (OMW) is a by-product of the agriculture industry with valuable antimicrobial, antioxidant, antifungal, and prebiotic properties. This by-product might be a useful alternative to antibiotic growth stimulators in poultry nutrition. The purpose of this research was to test the impact of OMW on the immune responses and on the morphology of intestine of broiler chickens. Four dietary therapies with five replicas of 15 birds in each, totalling 300 day- Ross 308 broiler chickens, were utilized in this study. Control chickens were fed a mixed diet that included a maize-soybean meal complemented by 1 and 2% OMW in addition to the basal diet. Furthermore, Enramycin (125 g/kg) was added to the control diet as an antibiotic. Throughout this experiment, performance was studied as well as the immune response to the Newcastle Disease Virus (NDV) and intestinal morphological traits. A substantial surge was noted in body weight gain (BWG) and feed intake (FI) of chickens after the addition of 1% OMW (p ≤ 0.05). In contrast, feed supplementation with 2% OMW, compared with the control diet, produced no noteworthy increase in BWG or the feed conversion rate (FCR). Antibiotic addition, on the other hand, increased serum cholesterol (p ≤ 0.05). After 42 days, neither OMW nor antibiotic addition affected organ mass. In contrast, antibiotic addition reduced the small intestine percentage, crypt depth and villus height (p ≤ 0.05). The Newcastle disease vaccine (NDV) antibody titer improved after feed supplementation with 1% OMW comparing with the control and antibiotic diet group. Furthermore, OMW supplementation decreased the heterophil-to-lymphocyte H/L ratio (p ≤ 0.05). The use of OMW led to a reduction in the malondialdehyde (MDA) content of the breast and liver and an increase in glutathione peroxidase. It helped to reduce glutathione, glutathione reductase, and glutathione S-transferase. In conclusion, the impact of OMW were dose-dependent, and the use of 1% OMW in broiler diets enhanced their growth and immunity. Nonetheless, supplementation with 2% OMW produced conflicting results.
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Affiliation(s)
- Reda A Hassan
- Animal Production Research Institute, Agricultural Research Center, Ministry of Agriculture, Giza, Egypt
| | - Manal E Shafi
- Department of Biological Sciences, Zoology, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Khalil M Attia
- Animal Production Research Institute, Agricultural Research Center, Ministry of Agriculture, Giza, Egypt
| | - Mohamed H Assar
- Animal Production Research Institute, Agricultural Research Center, Ministry of Agriculture, Giza, Egypt
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Fellenberg M, Speisky H. Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps200584] [Citation(s) in RCA: 138] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- M.A. Fellenberg
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile. Av. Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - H. Speisky
- Laboratorio de Micronutrientes, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
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Health promoting and pharmaceutical potential of ferulic acid for the poultry industry. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933918000740] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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The potential of using plant antioxidants to stimulate antioxidant mechanisms in poultry. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933915002779] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review. Compr Rev Food Sci Food Saf 2018; 17:1465-1483. [DOI: 10.1111/1541-4337.12386] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/07/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Vanessa Sales de Oliveira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Maria Clara Ramos Cople
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ivanilda Maria Augusta
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ormindo Domingues Gamallo
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana Saldanha
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
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Giannenas I, Bonos E, Skoufos I, Tzora A, Stylianaki I, Lazari D, Tsinas A, Christaki E, Florou-Paneri P. Effect of herbal feed additives on performance parameters, intestinal microbiota, intestinal morphology and meat lipid oxidation of broiler chickens. Br Poult Sci 2018; 59:545-553. [PMID: 29873243 DOI: 10.1080/00071668.2018.1483577] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
1. This feeding trial investigated the effects of herbal feed additives on performance of broiler chickens, jejunal and caecal microbiota, jejunal morphology, meat chemical composition and oxidative stability during refrigerated storage. 2. In a 42 days trial, 320 one-day-old broiler chickens were randomly allocated to 4 groups with 4 replicate pens each containing 20 chicks. The control group was fed maize-soybean-based diets. The diets of the other three groups were supplemented with herbal feed additives: HRB1 with StresomixTM (0.5 g/kg feed); HRB2 with AyuceeTM (1.0 g/kg feed); HRB3 with Salcochek ProTM (1.0 g/kg feed). The GC/MS analysis of the feed additives showed that the major components of HRB1 were β-caryophyllene (14.4%) and menthol (9.8%); HRB2 were n-hexadecanoic acid (14.22%) and β-caryophyllene (14.4%); and HRB3 were menthol (69.6%) and clavicol methyl ether (13.9%). 3. Intestinal samples were taken at 42 day to determine bacterial populations (total aerobe counts, Lactobacilli, and Escherichia coli) and perform gut morphology analysis. Meat samples were analysed for chemical composition and oxidative stability under storage. 4. The HRB1 group had improved (P < 0.05) body weight gain and tended to have improved (0.05 ≤ P < 0.10) feed conversion ratio, compared to the control group. Jejunum lactic acid bacteria counts were increased (P < 0.001) in groups HRB1 and HRB3, compared to the control group, whereas caecal lactic acid bacteria counts tended to increase (0.05 ≤ P < 0.10) in group HRB1, compared to the control group. Breast meat fat content tended to be lower (0.05 ≤ P < 0.10) in group HRB1. Meat oxidative stability was improved (P < 0.001), and jejunum villus height, crypt depth and goblet cells numbers were increased (P < 0.001) in all three herbal supplemented groups, compared to the control. 5. In conclusion, herbal feed additives may be able to improve both growth performance and antioxidant activity of broiler chickens, based on their phenolic compound content.
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Affiliation(s)
- I Giannenas
- a Laboratory of Nutrition, School of Veterinary Medicine, Faculty of Health Sciences , Aristotle University of Thessaloniki , Thessaloniki , Greece
| | - E Bonos
- b Research Institute of Animal Science, Hellenic Agricultural Organisation - DEMETER , Pella , Greece
| | - I Skoufos
- c Department of Agricultural Technology, Division of Animal Production, Faculty of Agricultural Technology , Food Technology and Nutrition, TEI of Epirus , Arta , Greece
| | - A Tzora
- c Department of Agricultural Technology, Division of Animal Production, Faculty of Agricultural Technology , Food Technology and Nutrition, TEI of Epirus , Arta , Greece
| | - I Stylianaki
- d Laboratory of Pathology, School of Veterinary Medicine, Faculty of Health Sciences , Aristotle University of Thessaloniki , Thessaloniki , Greece
| | - D Lazari
- e Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Health Sciences , Aristotle University of Thessaloniki , Thessaloniki , Greece
| | - A Tsinas
- c Department of Agricultural Technology, Division of Animal Production, Faculty of Agricultural Technology , Food Technology and Nutrition, TEI of Epirus , Arta , Greece
| | - E Christaki
- a Laboratory of Nutrition, School of Veterinary Medicine, Faculty of Health Sciences , Aristotle University of Thessaloniki , Thessaloniki , Greece
| | - P Florou-Paneri
- a Laboratory of Nutrition, School of Veterinary Medicine, Faculty of Health Sciences , Aristotle University of Thessaloniki , Thessaloniki , Greece
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Nieto G, Ros G, Castillo J. Antioxidant and Antimicrobial Properties of Rosemary ( Rosmarinus officinalis, L.): A Review. MEDICINES (BASEL, SWITZERLAND) 2018; 5:E98. [PMID: 30181448 PMCID: PMC6165352 DOI: 10.3390/medicines5030098] [Citation(s) in RCA: 147] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/16/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022]
Abstract
Nowadays, there is an interest in the consumption of food without synthetic additives and rather with the use of natural preservatives. In this regard, natural extracts of the Lamiaceae family, such as rosemary, have been studied because of its bioactive properties. Several studies have reported that rosemary extracts show biological bioactivities such as hepatoprotective, antifungal, insecticide, antioxidant and antibacterial. It is well known that the biological properties in rosemary are mainly due to phenolic compounds. However, it is essential to take into account that these biological properties depend on different aspects. Their use in foods is limited because of their odour, colour and taste. For that reason, commercial methods have been developed for the preparation of odourless and colourless antioxidant compounds from rosemary. Owing to the new applications of natural extracts in preservatives, this review gives a view on the use of natural extract from rosemary in foods and its effect on preservative activities. Specifically, the relationship between the structure and activity (antimicrobial and antioxidant) of the active components in rosemary are being reviewed.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| | - Gaspar Ros
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| | - Julián Castillo
- Research and Development Department of Nutrafur-Frutarom Group, Camino Viejo de Pliego s/n, Alcantarilla, 80320 Murcia, Spain.
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Rashidnejad A, Shahsavani D, Baghshani H. Investigation of the Protective Effect of β-carotene in the Prevention of Lipid and Protein Oxidation in Carp Meat during Different Storage Times. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1506959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Amin Rashidnejad
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Davar Shahsavani
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Hasan Baghshani
- Department of Basic Sciences, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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NM J, Joseph A, Maliakel B, IM K. Dietary addition of a standardized extract of turmeric (TurmaFEED TM) improves growth performance and carcass quality of broilers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2018; 60:8. [PMID: 29854411 PMCID: PMC5971416 DOI: 10.1186/s40781-018-0167-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Accepted: 04/05/2018] [Indexed: 02/08/2023]
Abstract
BACKGROUND Indiscriminate use of antibiotics in livestock and poultry farming has caused emergence of new pathogenic strains. The situation has warrented the development of safe and alternative growth promoters and immunity enhancers in livestock. Herbal additives in animal and bird feed is a centuries-old practice. Thus, the present study investigated the efficacy of a standardized formulation of lipophilic turmeric extract containing curcumin and turmerones, (TF-36), as a natural growth promoter poultry feed additive. METHODS The study was designed on 180 one-day old chicks, assigned into three groups. Control group (T0) kept on basal diet and supplemented groups T0.5 and T1 fed with 0.5% and 1% TF-36 fortified basal diet for 42 days. Each dietary group consisted of six replicates of ten birds. Body weight, food intake, food conversion ratio, skin colour, blood biochemical analysis and antioxidant status of serum were investigated. RESULTS Body weight improved significantly in T1 with a 10% decrease in FCR as compared to the control. TF-36 supplementation in T1 enhanced the antioxidant enzyme activity significantly (p < 0.05) with a decrease (p < 0.05) in lipid peroxidation. It also caused a slight yellow skin pigmentation without any change in meat color, indicating the bioavailability of curcumin from TF-36. However, no significant change in the concentration of serum creatinine, total protein and liver enzyme activities were observed, indicating the safety. CONCLUSION In summary, we concluded that TF-36 can be a natural feed additive to improve growth performance in poultry, probably due to the better antioxidant activity and antimicrobial effects contributed by the better bioavailability of curcuminoids and turmerones. Besides, curcuminoids and turmerones were also known to be gastroprotective and anti-inflammatory agents.
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Affiliation(s)
- Johannah NM
- R&D Centre, AKAY Flavours & Aromatics Pvt. Ltd, Malayidamthuruthu P.O., Cochin, Kerala 683561 India
| | - Ashil Joseph
- R&D Centre, AKAY Flavours & Aromatics Pvt. Ltd, Malayidamthuruthu P.O., Cochin, Kerala 683561 India
| | - Balu Maliakel
- R&D Centre, AKAY Flavours & Aromatics Pvt. Ltd, Malayidamthuruthu P.O., Cochin, Kerala 683561 India
| | - Krishnakumar IM
- R&D Centre, AKAY Flavours & Aromatics Pvt. Ltd, Malayidamthuruthu P.O., Cochin, Kerala 683561 India
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Forte C, Branciari R, Pacetti D, Miraglia D, Ranucci D, Acuti G, Balzano M, Frega N, Trabalza-Marinucci M. Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers. Poult Sci 2018; 97:1774-1785. [DOI: 10.3382/ps/pex452] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Accepted: 01/09/2018] [Indexed: 02/02/2023] Open
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20
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Yu L, Peng Z, Dong L, Wang S, Ding L, Huo Y, Wang H. Bamboo vinegar powder supplementation improves the antioxidant ability of the liver in finishing pigs. Livest Sci 2018. [DOI: 10.1016/j.livsci.2017.11.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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21
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Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens. J Poult Sci 2018; 55:239-248. [PMID: 32055181 PMCID: PMC6756408 DOI: 10.2141/jpsa.0170083] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Accepted: 12/11/2017] [Indexed: 11/22/2022] Open
Abstract
The aim of this research was to investigate the deposition of carnosine in broiler muscles by feeding treatments comprising β-alanine, L-histidine, and magnesium oxide in various concentrations. The research was carried out on 120 Cobb 500 broilers divided into four groups. From weeks four to six, broilers were fed finisher mixtures as follows: P1, control group; P2, 0.5% β-alanine + 0.24% MgO; P3, 0.25% L-histidine + 0.24% MgO; and P4, 0.20% β-alanine + 0.10% L-histidine + 0.24% MgO. This paper presents the weights of broilers and their carcasses, portions of main parts of carcasses, technological quality of breast muscles, and concentrations of carnosine in breast and thigh muscles. The following traits of muscle tissue quality were measured: initial and final pH value (45 min after slaughtering pH1, and 24 h after cooling pH2), drip loss, color (Minolta colorimeter, expressed as CIE L*, CIE a*, and CIE b* values), meat softness, and cooking loss. Data on relative concentration of protein carbonyl (nmol/mg protein) in the muscles of breasts and thighs and levels of thiobarbituric acid-reactive substances (TBARS) in fresh and frozen breasts muscles (nmol/mg of tissue) are presented. Statistical analysis proved that feeding treatments had an effect on the live weight of broilers in the 4th, 5th, and 6th weeks of fattening (P<0.05), as well as on the carcass quality at slaughter (P<0.05; except the portion of wings), pH1 value (P=0.035), CIE a* indicator (P=0.007), drip loss (P=0.002), and meat texture (P=0.008). Compared to the control group, synthesis and deposition of carnosine were increased in breast muscles in groups P2, P3, and P4 by 7.51%, 10.62%, and 62.93%, respectively, and in thigh muscles by 61.05%, 78.95%, and 89.52%, respectively. It was also confirmed that feeding treatments influenced the level of TBARS in frozen broiler breast muscles (P=0.014).
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22
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Sbardella M, Racanicci AM, Gois FD, de Lima CB, Migotto DL, Costa LB, Miyada VS. Effects of dietary hop (Humulus lupulus L.) β-acids on quality attributes, composition and oxidative stability of pork meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2385-2392. [PMID: 29023816 DOI: 10.1002/jsfa.8730] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 09/22/2017] [Accepted: 09/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The effects of dietary levels of hop β-acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty-two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.42 kg initial body weight (BW) to 20.45 ± 0.95 kg final BW) and fed diets supplemented with 0, 120, 240 or 360 mg kg-1 hop β-acids during 35 days were slaughtered to sample longissimus dorsi muscle for meat analysis. RESULTS No effects (P > 0.05) of dietary hop β-acids were observed on meat physical attributes. Quadratic effects (P < 0.05) of hop β-acids were observed on lipid and protein contents and on thiobarbituric acid-reactive substance (TBARS) values of meatballs, whose equations allowed the estimation of dietary hop β-acid levels of 176, 169 and 181 mg kg-1 to provide up to 16.20% lipid reduction, 1.95% protein accretion and 23.31% TBARS reduction respectively. CONCLUSION Dietary hop β-acids fed to pigs might reduce lipid, increase protein and reduce lipid oxidation without affecting physical attributes of the pork meat. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Maicon Sbardella
- Departamento de Zootecnia, Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Aline Mc Racanicci
- Faculdade de Agronomia e Medicina Veterinária (FAV), Universidade de Brasília (UnB), Brasília, DF, Brazil
| | - Franz D Gois
- Departamento de Ciências Agrárias e Ambientais (DCAA), Universidade Estadual de Santa Cruz (UESC), Ilhéus, Ba, Brazil
| | - Cristiane B de Lima
- Faculdade de Agronomia e Medicina Veterinária (FAV), Universidade de Brasília (UnB), Brasília, DF, Brazil
| | - Dannielle L Migotto
- Faculdade de Agronomia e Medicina Veterinária (FAV), Universidade de Brasília (UnB), Brasília, DF, Brazil
| | - Leandro B Costa
- Escola de Ciências da Vida (ECV), Pontifícia Universidade Católica do Paraná (PUCPR), Curitiba, PR, Brazil
| | - Valdomiro S Miyada
- Departamento de Zootecnia, Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
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23
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Kumar P, Patra AK, Mandal GP, Debnath BC. Carcass characteristics, chemical and fatty acid composition and oxidative stability of meat from broiler chickens fed black cumin (Nigella sativa
) seeds. J Anim Physiol Anim Nutr (Berl) 2018; 102:769-779. [PMID: 29493013 DOI: 10.1111/jpn.12880] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2017] [Accepted: 02/07/2018] [Indexed: 11/29/2022]
Affiliation(s)
- P. Kumar
- Department of Animal Nutrition; West Bengal University of Animal and Fishery Sciences; Kolkata India
| | - A. K. Patra
- Department of Animal Nutrition; West Bengal University of Animal and Fishery Sciences; Kolkata India
| | - G. P. Mandal
- Department of Animal Nutrition; West Bengal University of Animal and Fishery Sciences; Kolkata India
| | - B. C. Debnath
- Department of Animal Nutrition; West Bengal University of Animal and Fishery Sciences; Kolkata India
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Vargas-Sánchez R, Torrescano-Urrutia G, Ibarra-Arias F, Portillo-Loera J, Ríos-Rincón F, Sánchez-Escalante A. Effect of dietary supplementation with Pleurotus ostreatus on growth performance and meat quality of Japanese quail. Livest Sci 2018. [DOI: 10.1016/j.livsci.2017.11.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Shokryazdan P, Jahromi MF, MD Saadand S, Ebrahimi M, Idrus Z, Zhou H, Diao XP, Liang JB. Chinese Herbal Medicines as Potential Agents for Alleviation of Heat Stress in Poultry. SCIENTIFICA 2017; 2017:8208261. [PMID: 29209556 PMCID: PMC5676482 DOI: 10.1155/2017/8208261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 07/09/2017] [Accepted: 09/13/2017] [Indexed: 06/07/2023]
Abstract
Heat stress negatively affects the productivity of chickens in commercial poultry farms in humid tropics. In this study, the concentrations and types of the antioxidant compounds of eight Chinese herbal medicines, which have previously demonstrated promising effects on suppressing heat stress as a mixture, were investigated using reversed-phase High Performance Liquid Chromatography, spectrophotometry, Liquid Chromatography Mass Spectrometry, and Gas-Liquid Chromatography. Our results provided the levels of phenolic compounds, total amounts of sugars, and total unsaturated fatty acids in the herbal extracts. Apart from the detection and quantification of the active ingredients of herbs that have the potential to mitigate heat stress in poultry, results of this study also provide useful data for developing an efficient and accurate formulation of the herbs' mixtures in order to induce positive effects against heat stress in in vivo studies.
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Affiliation(s)
- Parisa Shokryazdan
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Agriculture Biotechnology Research Institute of Iran (ABRII), East and North-East Branch, P.O. Box 91735 844, Mashhad, Iran
| | - Mohammad Faseleh Jahromi
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Agriculture Biotechnology Research Institute of Iran (ABRII), East and North-East Branch, P.O. Box 91735 844, Mashhad, Iran
| | - Salwani MD Saadand
- Halal Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Mahdi Ebrahimi
- Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Zulkifli Idrus
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Hailong Zhou
- Department of Animal Science, College of Agriculture, Hainan University, Haikou 570228, China
| | - Xiao Ping Diao
- Department of Animal Science, College of Agriculture, Hainan University, Haikou 570228, China
| | - Juan Boo Liang
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
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ALAGAWANY MAHMOUD, EL-HACK MOHAMEDEABD, SAEED MUHAMMAD, ARAIN MUHAMMADA, BHUTTO ZOHAIBA, FAZLANI SARFRAZA, BROHI SARFRAZA, ARIF MUHAMMAD. Effect of some phytogenic additives as dietary supplements on performance, egg quality, serum biochemical parameters and oxidative status in laying hens. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2017; 87. [DOI: 10.56093/ijans.v87i7.72300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
The aim of the present study was to investigate the impact of some phytogenic feed additives on performance and quality of eggs as well as blood constituents and antioxidant indices in laying hens. Hi-sex Brown laying hens (72) were assigned to 3 dietary treatments (6 replications of 4 hens in a group) and were fed the basal diet or diets supplemented with 0.9% of rosemary and thyme herbs till 52 wk-old. There were no differences in feed intake andegg weight due to herbs addition. Feed conversion ratio, egg production and egg output improved with herbal plants supplementation compared to control. Egg quality traits were significantly affected by herbs supplementation.There were significant differences among the different experimental groups and control on all serum constituents studied except total protein, albumin and HDL-cholesterol. In comparison to control, the dietenriched with rosemary herb significantly lowered serum triglyceride, cholesterol and LDL-cholesterol concentrations. Super oxide dismutase (SOD) activity was statistically improved in phytogenic additive groups, and was maximized (277 U/ml) with dietary thyme. While, malonaldehyde (MDA) level decreased compared to control. It can be concluded that thyme and rosemary supplemented up to 0.9% can be used as effective naturalfeed additives in layer diets to improve performance, immune response and antioxidant status.
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Simitzis PE. Enrichment of Animal Diets with Essential Oils-A Great Perspective on Improving Animal Performance and Quality Characteristics of the Derived Products. MEDICINES 2017; 4:medicines4020035. [PMID: 28930250 PMCID: PMC5590071 DOI: 10.3390/medicines4020035] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 05/30/2017] [Accepted: 06/01/2017] [Indexed: 01/20/2023]
Abstract
Food industry operates in a competitive market and is continually facing challenges to retain or even increase its market share. Consistent high-quality animal products are required to maintain consumer confidence and consumption. Enrichment of foods with bioactive compounds such as the essential oils appears to improve quality characteristics of the derived products and protects consumers against oxidation and bacterial spoilage effects. Synthetic additives are nowadays questioned due to their suspected carcinogenic potential, and therefore extensive research has been undertaken to identify safe and efficient alternatives. Aromatic plants and their respective essential oils belong to natural products and are generally used in pig, poultry, rabbit and ruminant nutrition. The inclusion of essential oils in livestock diets is nowadays becoming a common practice, since dietary supplementation has been proven a simple and convenient strategy to effectively inhibit the oxidative reactions or microbial spoilage at their localized sites. A wide range of essential oils contain bioactive compounds that have the potential to act as multifunctional feed supplements for animals including effects on growth performance, digestive system, pathogenic bacterial growth and lipid oxidation. However, further studies are needed to clarify their exact action and establish their regular use in animal production.
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Affiliation(s)
- Panagiotis E Simitzis
- Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, Athens 11855, Greece.
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Abbood AA, Kassim AB, Jawad HSA, Manap YA, Sazili AQ. Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia. Poult Sci 2017; 96:1767-1782. [PMID: 28204764 DOI: 10.3382/ps/pew460] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Accepted: 01/04/2017] [Indexed: 11/20/2022] Open
Abstract
An experiment was carried out to estimate the meat quality characteristics of village chickens (Gallus gallus) fed diets supplemented with dry leaves of Borreria latifolia (BL) used as a potential antioxidant source in chicken feed. In this study, 252 sexed 9-week-old village chickens with mean live body weight of 1,525.4 g for males and 1,254.1 g for females were divided into 7 groups (each group 18 birds) for each sex represented in 2 experiments. The first experiment was to evaluate the antioxidant activity of BL and the effect on meat quality through a comparison with Rosmarinus officinalis (RO); hence, 3 groups were conducted and included: T1 (control), basal diet without supplementation; T2, basal diet with 1% of BL; T3, basal diet with 1% of RO. T2 and T3 significantly affect pH value, lipid oxidation, cooking loss, and overall acceptability compared to T1, while no significant difference was observed between the dietary groups in respect of drip loss, color, tenderness, fatty acid profile, and meat composition. Furthermore, a significant effect of sex on lipid oxidation, pH, yellowness, and fatty acid profile was observed. There was no significant effect of sex on WHC, tenderness, lightness, redness, and sensory evaluation. A significant influence of postmortem aging period was detected on lipid oxidation, pH, tenderness, cooking loss, and redness. The obtained result in this study revealed a significance in the interaction of herb by sex in pH parameter and between herb and sex, herb by aging period, sex by aging period, and the herb by sex by aging period interactions with regard to lipid oxidation test. The second experiment was to estimate the effect of 3 different levels of BL on meat quality. Four groups were provided and involved: T1 (control), basal diet without supplementation; T2, basal diet with 1.5% of BL; T3, basal diet with 2% of BL; and T4, basal diet with 2.5% of BL. The result of this study showed a significant effect (P < 0.05) of the dietary groups on redness value, sensory evaluation, and lipid oxidation. A significant effect of sex on fatty acid profile and lipid oxidation was detected in addition a significant effect of postmortem aging period on redness, pH, tenderness, cooking loss, and lipid oxidation was noticed. There was no significance in the interaction between herb and sex through pH test while a significance in the interaction between herb and sex, herb × aging period, sex × aging period, and herb × sex × aging period interactions with regard to lipid oxidation was found. It can be concluded that dietary supplementation of BL improved oxidative stability and enhanced meat quality.
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Affiliation(s)
- Ali A Abbood
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia
| | - Azhar Bin Kassim
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia
| | - Hasan S A Jawad
- Dept. of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, University Putra Malaysia.,Dept. of Animal Production, Faculty of Agriculture, University of Baghdad, Iraq
| | - Yazid Abdul Manap
- Halal Products Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia.,Dept. of Food Science, Faculty of Food Science and Technology, University Putra Malaysia
| | - Awis Qurni Sazili
- Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia.,Halal Products Research Institute, University Putra Malaysia, Serdang, Selangor, Malaysia.,Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor, Malaysia
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Rostami H, Seidavi A, Dadashbeiki M, Asadpour Y, Simões J, Laudadio V, Milis C, Tufarelli V. Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary ( Rosmarinus officinalis L.) powder and vitamin E. Food Sci Nutr 2017; 5:904-910. [PMID: 28748079 PMCID: PMC5520846 DOI: 10.1002/fsn3.474] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 02/10/2017] [Accepted: 02/19/2017] [Indexed: 01/01/2023] Open
Abstract
The aim of the present study was to evaluate the effect of rosemary (Rosmarinus officinalis L.) powder and vitamin E, as feed additives combined at different levels, on oxidative stability of broiler meat up to 14th day after chilling. A total of 270 1‐day‐old male chicks of Ross 308 strain were randomly assigned to nine dietary groups with three replicates having 10 birds each. Diets were supplemented with 0, 0.5, or 1.0% of rosemary (R) powder and 0, 100, or 200 mg/kg of vitamin E (alpha‐tocopherol acetate; VitE) according to the following treatments: T1 – control basal diet (0R + 0VitE); T2 – 0R + 100VitE; T3 – 0R + 200VitE; T4 – 0.5R + 0VitE; T5 – 0.5R + 100VitE; T6 – 0.5R + 200VitE; T7 – 1.0R + 0VitE; T8 – 1.0R + 100VitE; and T9 – 1.0R + 200VitE. At day 42, two birds of each replicate were slaughtered and the length and weight of cecum was recorded. Carcasses and their economically valuable parts were also weighted and broiler breast refrigerated at 4°C for 14 days. At day 0, 4, 7, and 14 of storage the malondialdehyde (MDA) content of breast meat was evaluated. After 4 days of storage, meat MDA contents of the T5 (0.43 mg/kg) and T9 (0.41 mg/kg) were lower than control group (T1: 0.55 mg/kg; p < .05). On day 7, groups supplemented with rosemary or VitE alone showed similar MDA contents (p > .05) than control. On day 14, lower (p < .05) MDA contents than T1 were observed in all groups except for broilers fed diet supplemented only with vitamin E. No effects were observed between treatments on the relative weight of the several carcass traits, however, VitE influenced (p < .05) the weight and size of cecum. Based on our findings, the combination of rosemary powder and vitamin E at different levels in diet is useful to limit the lipid oxidation of chilled chicken meat.
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Affiliation(s)
- Hossein Rostami
- Department of Animal Science, Rasht BranchIslamic Azad University Rasht Iran
| | - Alireza Seidavi
- Department of Animal Science, Rasht BranchIslamic Azad University Rasht Iran
| | - Mohammad Dadashbeiki
- Department of Veterinary Science, Rasht Branch Islamic Azad University Rasht Iran
| | - Yadollah Asadpour
- Agricultural and Natural Resources Research Center of Guilan Rasht Iran
| | - João Simões
- Department of Veterinary Science University of Trás-os-Montes e Alto Douro Quinta de Prados Vila Real Portugal
| | - Vito Laudadio
- Department of DETO Section of Veterinary Science and Animal Production University of Bari 'Aldo Moro' Valenzano Bari Italy
| | - Chrysostomos Milis
- Ministry of Rural Development and Foods Feedstuffs' Analysis and Control Laboratory Thessaloniki Greece
| | - Vincenzo Tufarelli
- Department of DETO Section of Veterinary Science and Animal Production University of Bari 'Aldo Moro' Valenzano Bari Italy
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Saleh H, Golian A, Kermanshahi H, Mirakzehi MT. Effects of dietary α-tocopherol acetate, pomegranate peel, and pomegranate peel extract on phenolic content, fatty acid composition, and meat quality of broiler chickens. JOURNAL OF APPLIED ANIMAL RESEARCH 2016. [DOI: 10.1080/09712119.2016.1248841] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Hassan Saleh
- Department of Animal Science, Higher Educational Complex of Saravan, Saravan, Sistan and Baluchistan, Iran
| | - Abolghasem Golian
- Departments of Animal Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Hassan Kermanshahi
- Departments of Animal Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Taher Mirakzehi
- Department of Animal Science, Higher Educational Complex of Saravan, Saravan, Sistan and Baluchistan, Iran
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31
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Ruiz J, de la Hoz L, Isabel B, Rey AI, Daza A, López-Bote CJ. Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013205057627] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effects of dietary fat composition and vitamin E supplementation on the quality characteristics of dry-cured Iberian hams ripened for two years were studied. Thirty Iberian Duroc pigs were fed diets containing three levels of poly and monounsaturated fatty acids. Within each dietary fat treatment, one group was fed a basal level of vitamin E (20mg α-tocopheryl acetate/kg diet) and the other group received a supplemented level (200mg α-tocopheryl acetate/kg diet). Dietary fat composition significantly affected total saturated fatty acids content of neutral and polar lipids from dry-cured Iberian ham ( p 0.012 and p 0.003, respectively). However, diet fatty acids composition did not influence either total monounsaturated or total polyunsaturated fatty acids of neutral and polar lipids. Vitamin E supplementation significantly enhanced dry-cured Iberian ham α-tocopherol content ( p 0.001). This, in turn, led to significantly lower levels of TBARS on days 6 and 9 of storage in slices from dry-cured Iberian hams made of vitamin E supplemented pigs and also lower oxidation levels in an induced lipid oxidation test in samples from those pigs. Dietary fatty acid composition did not significantly affect either TBARS during slices storage or malonaldehyde content in the induced oxidation test. No effect of vitamin E supplementation was observed in ham volatile aldehyde profile, but dietary fat significantly affected hexanal ( p 0.02), heptanal ( p 0.05) and total aldehyde content ( p 0.02), with those pigs fed a diet rich in PUFA showing higher values. Using diets supplemented in α-tocopherol and rich in monounsaturated fatty acids seemed adequate dietary strategies for feeding Iberian hams reared indoors.
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Affiliation(s)
- J. Ruiz
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura. Caceres, Spain,
| | - L. de la Hoz
- Departamento de Nutrición y Bromatología III, Facultad de Veterinaria, Universidad Complutense, Madrid
| | - B. Isabel
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain
| | - A. I. Rey
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain
| | - Argimiro Daza
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain
| | - C. J. López-Bote
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain
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32
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Hassan SM. Effects of Adding Different Dietary Levels of Turmeric (Curcuma longa Linn) Powder on Productive Performance and Egg Quality of Laying Hens. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ijps.2016.156.160] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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33
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Castellini C, Bosco AD, Mugnai C, Bernardini M. Performance and behaviour of chickens with different growing rate reared according to the organic system. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2002.291] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
| | | | - Cecilia Mugnai
- Dipartimento di Scienze Zootecniche, Università di Perugia, Italy
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34
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Bozkurt M, Tokuşoğlu Ö, Küçükyilmaz K, Akşit H, Çabuk M, Uğur Çatli A, Seyrek K, Çinar M. Effects of dietary mannan oligosaccharide and herbal essential oil blend supplementation on performance and oxidative stability of eggs and liver in laying hens. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2012.e41] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Phytogenic Administration and Reduction of Dietary Energy and Protein Levels Affects Growth Performance, Nutrient Digestibility and Antioxidant Status of Broilers. J Poult Sci 2016; 53:264-273. [PMID: 32908393 PMCID: PMC7477171 DOI: 10.2141/jpsa.0150113] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The aim of this study was to investigate the effect of reduced dietary energy (ME) and protein (CP) levels along with administration of a phytogenic feed additive (PFA) based on oregano, anise and citrus essential oils, on broiler growth performance, nutrient digestibility, meat and blood biochemical parameters and total antioxidant capacity (TAC). Depending on dietary ME and CP level down regulation compared to a corn-soybean meal basal diet A used as positive control, three diet types [A, B(=A-3%) and C(=A-6%)] were implemented. Depending on the inclusion or not of PFA at 125 mg/kg diet, 450 1-d old, male Cobb broilers were randomly allocated in six treatments according to a 3×2 factorial arrangement with 5 replicates of 15 broilers; A: diets formulated optimally to meet broiler nutrient requirements for maximizing protein content of meat for starter, grower and finisher growth periods; APh: A+PFA; B: suboptimal in ME and CP levels by 3%; BPh: B+PFA; C: suboptimal in ME and CP levels by 6%; CPh: C+PFA. Feed conversion ratio (FCR) was improved in birds fed diet A compared to diet C during the grower period (P D =0.021) and overall (P D =0.010). Phytogenic supplementation resulted in higher (P D×Ph =0.020) total tract apparent digestibility of fat in birds fed diet C compared to diet A. Birds fed diet A had higher (P D =0.001) plasma cholesterol, compared to birds fed diet C. In addition, birds fed diets A and B had higher (P D =0.002) breast protein content compared to C. Overall, PFA inclusion reduced cholesterol (P Ph =0.002) and increased plasma TAC (P Ph <0.001). Moreover, PFA increased breast (P Ph =0.001) and thigh (P Ph =0.01) TAC. In conclusion, a reduction in dietary ME and CP levels, adversely affected the FCR, whereas PFA supplementation tended (P Ph =0.089) to compensate these effects. Moreover, the addition of PFA reduced plasma cholesterol and improved plasma and meat TAC.
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Pastorelli G, Rossi R, Ratti S, Corino C. Plant extracts in heavy pig feeding: effects on quality of meat and Cremona salami. ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an14532] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The influence of dietary plant extracts (PE) from Lippia spp. titrated in verbascoside (0 and 5 mg/kg feed) during the last period of heavy fattening pig on fresh meat and on Cremona (Protected Geographical Indication) salami quality were evaluated. Meat quality was measured as thiobarbituric acid reactive substances (TBARS), chemical composition, drip and cooking loss and quality of Cremona salami was assessed as chemical composition, TBARS, cholesterol content, fatty acid composition and sensory analysis. No differences were found for proximate composition either in raw meat or in salami. A lower oxidative (P < 0.05) susceptibility was found in the Biceps femoris muscle of the PE group. Sensory analysis of salami showed that dietary integration did not affect the characteristics of the Protected Geographical Indication product excepting for the colour that resulted more intensely in the PE group. PE significantly lowered the saturated fatty acid content and increased the monounsaturated fatty acids of salami. These results need to be confirmed in further studies.
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37
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The Influence of Naringin or Hesperidin Dietary Supplementation on Broiler Meat Quality and Oxidative Stability. PLoS One 2015; 10:e0141652. [PMID: 26509968 PMCID: PMC4625075 DOI: 10.1371/journal.pone.0141652] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Accepted: 10/12/2015] [Indexed: 01/19/2023] Open
Abstract
An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin or naringin, on growth performance, carcass characteristics, breast meat quality and the oxidative stability of breast and thigh meat. Two hundred and forty 1-day-old Ross 308 broiler chickens were randomly assigned to 6 groups. One of the groups served as a control (C) and was given commercial basal diets, whereas the other five groups were given the same diets further supplemented with naringin at 0.75 g/kg (N1), naringin at 1.5 g/kg (N2), hesperidin at 0.75 g/kg (E1), hesperidin at 1.5 g/kg (E2) and a-tocopheryl acetate at 0.2 g/kg (E). At 42 days of age, 10 chickens per treatment group were slaughtered for meat quality and oxidative stability assessment. No significant differences were observed among groups in final body weight, carcass weight and internal organs weights (P>0.05) apart from liver that decreased linearly with increased levels of naringin (P-linear<0.05). Regarding the breast meat quality parameters, only redness (a*) value was higher in E1 and N1 group compared to VE group (P<0.05), while all the others i.e. shear values (N/mm2), pH24, cooking loss (%) and L* and b* color parameters were not significantly different among groups (P>0.05). Measurement of lipid oxidation values showed that after hesperidin and naringin dietary supplementation, malondialdehyde values decreased in tissue samples in a dose depended manner (P-linear<0.05). In conclusion, hesperidin and naringin, positively influence meat antioxidative properties without negative implications on growth performance and meat quality characteristics in poultry, thus appearing as important additives for both the consumer and the industry.
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38
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Upadhyay A, Upadhyaya I, Karumathil DP, Yin HB, Nair MS, Bhattaram V, Chen CH, Flock G, Mooyottu S, Venkitanarayanan K. Control of Listeria monocytogenes on skinless frankfurters by coating with phytochemicals. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.100] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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39
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Gharaghani H, Shariatmadari F, Torshizi MA. Effect of Fennel (Foeniculum Vulgare Mill.) Used as a Feed Additive on The Egg Quality of Laying Hens Under Heat Stress. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2015. [DOI: 10.1590/1516-635x1702199-208] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Cardinali R, Cullere M, Dal Bosco A, Mugnai C, Ruggeri S, Mattioli S, Castellini C, Trabalza Marinucci M, Dalle Zotte A. Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition. Livest Sci 2015. [DOI: 10.1016/j.livsci.2015.02.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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Diaz-Sanchez S, D'Souza D, Biswas D, Hanning I. Botanical alternatives to antibiotics for use in organic poultry production. Poult Sci 2015; 94:1419-30. [PMID: 25743421 DOI: 10.3382/ps/pev014] [Citation(s) in RCA: 98] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/10/2014] [Indexed: 11/20/2022] Open
Abstract
The development of antibiotic resistant pathogens has resulted from the use of sub-therapeutic concentrations of antibiotics delivered in poultry feed. Furthermore, there are a number of consumer concerns regarding the use of antibiotics in food animals including residue contamination of poultry products and antibiotic resistant bacterial pathogens. These issues have resulted in recommendations to reduce the use of antibiotics as growth promoters in livestock in the United States. Unlike conventional production, organic systems are not permitted to use antibiotics. Thus, both conventional and organic poultry production need alternative methods to improve growth and performance of poultry. Herbs, spices, and various other plant extracts are being evaluated as alternatives to antibiotics and some do have growth promoting effects, antimicrobial properties, and other health-related benefits. This review aims to provide an overview of herbs, spices, and plant extracts, currently defined as phytobiotics as potential feed additives.
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Affiliation(s)
- Sandra Diaz-Sanchez
- Department of Food Science and Technology, University of Tennessee 2605 River Dr. Knoxville, TN. 37996
| | - Doris D'Souza
- Department of Food Science and Technology, University of Tennessee 2605 River Dr. Knoxville, TN. 37996
| | - Debrabrata Biswas
- Department of Animal and Avian Sciences, University of Maryland, College Park MD 20742
| | - Irene Hanning
- Department of Food Science and Technology, University of Tennessee 2605 River Dr. Knoxville, TN. 37996
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42
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Park JH, Kang SN, Shin D, Shim KS. Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:79-85. [PMID: 25557678 PMCID: PMC4283191 DOI: 10.5713/ajas.14.0313] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/24/2014] [Revised: 07/24/2014] [Accepted: 08/25/2014] [Indexed: 11/27/2022]
Abstract
One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP) in feed on the productivity, antioxidant enzyme activity, and breast meat quality. One hundred sixty five ducks were assigned to 5 dietary treatments for 42 days. The dietary treatment groups were control group (CON; no antibiotic, no DOP), antibiotic group (ANT; CON+0.1% Patrol), 0.1% DOP (CON+0.1% DOP), 0.5% DOP (CON+0.5% DOP), and 1.0% DOP (CON+1.0% DOP). Upon feeding, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity of oregano extracts was higher than that of tocopherol, although it was less than that of ascorbic acid. As a result of in vivo study, DOP in the diet showed no effects on final body weight, feed intake, or feed conversion ratio. However, dietary 0.5% and 1% DOP supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase (SOD) compared with CON and ANT, while glutathione peroxidase (GPx) in tissue was increased as compared to ANT (p<0.05). Cooking loss from ducks fed with DOP decreased compared with the control ducks. Thiobarbituric acid reactive substance (TBARS) values of duck breast meat at 5 d post slaughter was found to be significantly reduced in ducks whose diets were supplemented with 0.5% and 1% DOP (p<0.05). These results suggest that diets containing 0.5% and 1% DOP may beneficially affect antioxidant enzyme activity of GPx and SOD, improve meat cooking loss, and reduce TBARS values in breast meat at 5 d of storage in ducks.
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Affiliation(s)
- J H Park
- Department of Animal Resources, Daegu University, Gyeongsan 712-714, Korea
| | - S N Kang
- Department of Animal Resources, Daegu University, Gyeongsan 712-714, Korea
| | - D Shin
- Department of Food and Nutrition, Hallym University, Chunchoen 200-702, Korea
| | - K S Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
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43
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Loetscher Y, Kreuzer M, Messikommer R. Late laying hens deposit dietary antioxidants preferentially in the egg and not in the body. J APPL POULTRY RES 2014. [DOI: 10.3382/japr.2014-00973] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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44
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Loetscher Y, Kreuzer M, Albiker D, Stephan R, Messikommer RE. Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat. Br Poult Sci 2014; 55:576-84. [PMID: 25068400 DOI: 10.1080/00071668.2014.946885] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
A total of 3960 hens (half ISA Warren and half Dekalb White) were housed in 18 compartments with 220 hens each. The effect of replacing dietary vitamin E by sage on productivity, meat yield and oxidative stability of sausages was studied. One third of all animals received either a vitamin E deficient diet (negative control) or diets supplemented with 30 mg/kg α-tocopherylacetate (positive control) or 25 g sage leaves/kg. At slaughter, meat yield was assessed and sausages were produced (n = 12 per treatment). The omission of vitamin E did not impair the oxidative stability of the raw sausage material or the spiced sausages in comparison to the positive control. Sage supplementation improved oxidative stability after 7 m of frozen storage, but not after 1, 4 and 10 m. Spice addition during meat processing had an antioxidant effect regardless of dietary treatment. Diet supplementation of any type did not affect laying performance and sausage meat yield. Feeding antioxidants to spent hens seemed to be not as efficient as in growing chickens, while seasoning with spices during sausage production proved to be a feasible way to delay lipid oxidation.
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Affiliation(s)
- Y Loetscher
- a ETH Zurich, Institute of Agricultural Sciences , Zurich , Switzerland
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45
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Arpášová H, Angelovičová M, Kačániová M, Haščík P, Mellen M, Čuboň J, Kráčmar S. The influence of the plant essential oils on internal qualitative parameters and microbiological indicators of hens eggs content. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun201058040013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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46
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Yesilbag D, Cengiz S, Cetin I, Meral Y, Biricik H. Influence of Juniper (Juniperus communis) oil on growth performance and meat quality as a natural antioxidant in quail diets. Br Poult Sci 2014; 55:495-500. [DOI: 10.1080/00071668.2014.932335] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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47
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Park J, Kang S, Chu G, Jin S. Growth performance, blood cell profiles, and meat quality properties of broilers fed with Saposhnikovia divaricata, Lonicera japonica, and Chelidonium majus extracts. Livest Sci 2014. [DOI: 10.1016/j.livsci.2014.04.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Aouadi D, Luciano G, Vasta V, Nasri S, Brogna DM, Abidi S, Priolo A, Salem HB. The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils. Meat Sci 2014; 97:237-43. [DOI: 10.1016/j.meatsci.2014.02.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 02/01/2014] [Accepted: 02/04/2014] [Indexed: 11/28/2022]
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49
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Rodriguez-Estrada MT, Garcia-Llatas G, Lagarda MJ. 7-Ketocholesterol as marker of cholesterol oxidation in model and food systems: When and how. Biochem Biophys Res Commun 2014; 446:792-7. [DOI: 10.1016/j.bbrc.2014.02.098] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Accepted: 02/21/2014] [Indexed: 02/06/2023]
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50
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Jayasena DD, Jo C. Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.853776] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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