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Hassan S, Abou-Shehema B, Shahba H, Hassan M, Boriy E, Rozan M. Impact of dietary vitamin (E) and Eruca sativa seeds powder on broiler productivity, health, carcass characteristics, and meat quality. Anim Biotechnol 2023; 34:5037-5054. [PMID: 37352431 DOI: 10.1080/10495398.2023.2224844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/25/2023]
Abstract
This investigation examined the impact of nutritional vitamin E (VE) and Eruca sativa seeds powder (ESSP) on broilers' performance, physiological, and meat quality. A total of 350 two-day-old Arbor Acres broiler chicks were used in this study. Chicks were allocated into five dietary treatments as follows: control (fed a basic diet), VE treatment (fed a basic diet supplemented with 150 mg/kg diet), the third, fourth, and fifth treatments were fed a basic diet supplied by different levels of ESSP (0.1, 0.2 and 0.4 g/kg diet). Outcomes showed that chicks of VE treatment or ESSP (0.2 g/kg) significantly improved vital body weight (BW), body weight gain (BWG) and feed conversion ratio (FCR). Additionally, relevant dressing and hind parts of the carcass for birds of VE treatment or ESSP at different levels were significantly increased. The results showed a significant improvement in meat quality traits. Moreover, ESSP (0.1 and 0.2 g/kg) groups represented a significant decrease in the total bacterial count and E. coli compared with other groups. In conclusion, ESSP positively affected broiler performance, hematological, and immunological indices, carcass characteristics, intestinal bacterial count, meat quality, and cooking properties of the resulting meat, especially at the level of (0.2 g/kg).
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Affiliation(s)
- Saber Hassan
- Animal and Poultry Production Department, Faculty of Agriculture, Damanhour University, Damanhour, Egypt
| | - Bahaa Abou-Shehema
- Department of Poultry Nutrition, Animal Production Research Institute, Agriculture Research Center, Giza, Egypt
| | - Hossam Shahba
- Rabbit, Turkey and Water Fowl Research Department, Animal Production Research Institute, Agriculture Research Center, Giza, Egypt
| | - Mohamed Hassan
- Livestock Research Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
| | - Esmail Boriy
- Food & Diary Science and Technology Department, Faculty of Agriculture, Damanhour University, Damanhour, Egypt
| | - Mahmoud Rozan
- Food & Diary Science and Technology Department, Faculty of Agriculture, Damanhour University, Damanhour, Egypt
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Angelovičová M, Angelovič M, Čapla J, Zajác P, Folvarčíková P, Čurlej J. The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation. POTRAVINARSTVO 2021. [DOI: 10.5219/1690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The study aimed to investigate and evaluate the oxidative stability of chicken thighs with skin stored in freezing conditions due to the effect of oregano essential oil for various times. The results were compared with a control group without the use of oregano essential oil. Samples of chicken thighs with skin were obtained from an experiment performed on a poultry farm in a deep litter breeding system. The results obtained from the application of oregano essential oil to chicken thighs with skin did not show a statistically significant difference (p >0.05) in the dry matter content, fat content and acid value compared to the control group, where coccidiostats were used in starter and growth feed mixtures. A statistically significant difference was found in the peroxide value by applying oregano essential oil to chicken thighs with skin compared to a control group containing coccidiostats in starter and growth feed mixtures when stored for 1 day at room temperature (p £0.01) and 12 months in freezing conditions at -18 °C (p £0.05) and a statistically non-significant difference (p >0.05) when thighs with skin were stored for 6 and 9 months in -18 °C freezing conditions. In the conclusion, it was stated that maintaining the oxidative stability of chicken meat means knowing the factors that affect it and prepare the conditions for its maintenance. Chicken meat is generally susceptible to oxidative damage because it is characterized by a high concentration of polyunsaturated fatty acids. With a sufficient amount of effective antioxidants, chicken meat could be a homoeostatic system, but it remains limited or free of oxidized compounds and reactive components. These questions are the subject of further research in the field of oxidative stability of chicken meat.
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Effect of age and different doses of dietary vitamin E on breast meat qualitative characteristics of finishing broilers. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2021; 7:163-167. [PMID: 33997344 PMCID: PMC8110874 DOI: 10.1016/j.aninu.2020.08.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 06/03/2020] [Accepted: 08/06/2020] [Indexed: 11/25/2022]
Abstract
The supplementation of vitamin E on broiler chicken diets is essential to the prevention of lipid oxidation reactions in the meat and improvement of meat quality. The objective of this study was to assess the effect of different doses of dietary vitamin E on breast meat quality of broiler chickens in the finishing period. Five doses of vitamin E were used (30, 90, 150, 210, and 270 mg/kg feed) in broilers' diets from 42 to 54 d of age. A completely randomized design was conducted, followed by a split-plot, where the vitamin E dose was considered as the whole plot, and broilers’ age at slaughter was the subplot. Breast meat quality was assessed at 4 different ages (45, 48, 51, and 54 d old), using 50 birds per age, totaling 200 birds. Meat quality characteristics evaluated were: pH at 24 h post mortem, color (brightness, redness, and yellowness), water holding capacity, cooking loss, shear force, and lipid peroxidation. There was no interaction between age and dose of vitamin E for meat quality characteristics (P > 0.05). The age at slaughter had a quadratic effect (P < 0.05) on pH, brightness, redness, and water holding capacity. Although pH values were higher in the breast meat of older birds (51 and 52 d old), breast meat of younger birds (48 d) had a more reddish aspect. Shear force value was higher in breast meat of birds slaughtered at later ages (P < 0.01), as a linear age-effect was observed. Brightness increased linearly (P < 0.05) with higher vitamin doses, whereas treatments did not alter yellowness, cooking loss, and lipid peroxidation. In this study, increasing vitamin E doses in the finishing period increased the brightness of broiler breast meat, whereas slaughtering at later ages resulted in greater meat pH and shear force value.
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Pompeu MA, Cavalcanti LF, Toral FL. Effect of vitamin E supplementation on growth performance, meat quality, and immune response of male broiler chickens: A meta-analysis. Livest Sci 2018. [DOI: 10.1016/j.livsci.2017.11.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Lima CB, Migotto DL, Oliveira GR, Souza TC, Santana RO, Castejon FV, Tanure CBGS, Santana AP, Stringhini JH, Racanicci AMC. Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2016. [DOI: 10.1590/1806-9061-2015-0212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- CB Lima
- University of Brasília, Brazil
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Petrolli TG, Junqueira OM, Domingues CHF, Pereira ASC, Santos ET, Rocha RX. Effects of the Addition of Glucose, Sodium Bicarbonate, and Vitamin E to the Drinking Water of Pre-Slaughter Broiler Chickens on Carcass Yield, Gastric Emptying and Meat Quality. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2016. [DOI: 10.1590/1516-635x1801029-034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- TG Petrolli
- Universidade Estadual Paulista "Júlio de Mesquita Filho", Brazil
| | - OM Junqueira
- Universidade Estadual Paulista "Júlio de Mesquita Filho", Brazil
| | - CHF Domingues
- Universidade Estadual Paulista "Júlio de Mesquita Filho", Brazil
| | | | | | - RX Rocha
- Universidade do Oeste de Santa Catarina, Brazil
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Habibian M, Ghazi S, Moeini MM. Effects of Dietary Selenium and Vitamin E on Growth Performance, Meat Yield, and Selenium Content and Lipid Oxidation of Breast Meat of Broilers Reared Under Heat Stress. Biol Trace Elem Res 2016; 169:142-52. [PMID: 26085059 DOI: 10.1007/s12011-015-0404-6] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Accepted: 06/09/2015] [Indexed: 11/29/2022]
Abstract
This study was conducted using 360 broiler chickens to evaluate the effects of dietary vitamin E (0, 125, and 250 mg/kg), selenium (0, 0.5, and 1 mg/kg), or their different combinations on performance, meat yield, and selenium content and lipid oxidation of breast meat of broilers raised under either a thermoneutral (TN, 24 °C constant) or heat stress (HS, 24 to 37 °C cycling) condition. There was a reduction (P < 0.05) in body weight and feed intake and an increase (P < 0.05) in feed conversion ratio when broilers exposed to HS. In the overall period of the study (1 to 49 days), growth performance of TN broilers was not affected (P < 0.05) by vitamin E and selenium supplementation. However, under HS condition, broilers receiving 250 mg/kg vitamin E and 0.5 mg/kg selenium consumed more (P < 0.05) feed than that of broilers receiving 250 mg/kg vitamin E alone, but similar (P > 0.05) to that of broilers receiving 250 mg/kg vitamin E and 1 mg/kg selenium. The malondialdehyde (MDA) content of the breast meat was increased (P < 0.05), but its selenium content was decreased (P < 0.05) by exposure to HS. The breast meat selenium content was increased (P < 0.05) by selenium supplementation. The breast meat selenium content was decreased (P < 0.05) by supplementation of 250 mg/kg vitamin E to diet of TN birds. However, the breast meat selenium content was increased (P < 0.05) by supplementation of vitamin E under HS condition. The breast meat MDA content was not affected (P > 0.05) by dietary treatments under TN condition. However, the breast meat MDA content was decreased (P < 0.05) by both vitamin E and selenium supplementation under HS condition, and the lowest MDA content was observed in the breast meat of broilers receiving combination of 125 mg/kg vitamin E and 1 mg/kg selenium. The results showed that supplementation of selenium and vitamin E was capable of increasing the selenium content of the breast meat and could improve the lipid oxidation of the breast meat when broilers reared under HS condition.
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Affiliation(s)
- Mahmood Habibian
- Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685418, Iran.
- Department of Animal Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, 661715175, Iran.
| | - Shahab Ghazi
- Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685418, Iran.
| | - Mohammad Mehdi Moeini
- Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685418, Iran.
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Lima CBD, Racanicci AMC, Oliveira GR, Migotto DL, Amador SA, Souza TCD, Tanure CBGS, Vieira A. Effects of the Dietary Supplementation of Sucupira (Pterodon Emarginatus Vog.) and Copaiba (Copaifera Langsdorffii) Resinoils on Chicken Breast and Thigh Meat Quality and Oxidative Stability. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2015. [DOI: 10.1590/1516-635xspecialissuenutrition-poultryfeedingadditives047-056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | - SA Amador
- University of Brasília (UnB), Brazil
| | | | | | - A Vieira
- University of Brasília (UnB), Brazil
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Pompeu M, Baião N, Lara L, Rocha J, Cardeal P, Baião R, Pereira L, Teixeira M, Barbosa V, Cunha C. Desempenho de frangos de corte alimentados com diferentes níveis de suplementação de vitamina E. ARQ BRAS MED VET ZOO 2015. [DOI: 10.1590/1678-6841] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Objetivou-se a avaliação dos efeitos dos níveis de suplementação de vitamina E na ração para frangos de corte sobre o desempenho na fase inicial (um a 21 dias de idade) e de crescimento (21 a 39 dias de idade). Os tratamentos foram definidos pelos níveis de suplementação de vitamina E (DL-α tocoferol). As quantidades adicionadas às rações foram: 10; 30; 50; 75 e 100mg de vitamina E para cada kg de ração. Na fase inicial (experimento I), o menor nível de suplementação de vitamina E mostrou-se superior aos demais, apresentando efeito significativo (P≤0,05) sobre o peso médio aos 21 dias de idade e ganho de peso de um a 21 dias de idade. Na fase de crescimento (experimento II), não houve efeito significativo (P>0,05) dos níveis de suplementação de vitamina E sobre as variáveis estudadas. O nível mínimo de suplementação de vitamina E testado (10mg/kg) é suficiente para atender às exigências dos frangos de corte machos sobre o desempenho.
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Affiliation(s)
- M.A. Pompeu
- Universidade Federal de Minas Gerais, Brasil
| | - N.C. Baião
- Universidade Federal de Minas Gerais, Brasil; CNPq, Brasil
| | - L.J.C. Lara
- Universidade Federal de Minas Gerais, Brasil
| | | | | | - R.C. Baião
- Universidade Federal de Minas Gerais, Brasil
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Aronal A, Huda N, Ahmad R. Amino Acid and Fatty Acid Profiles of Peking and Muscovy Duck Meat. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ijps.2012.229.236] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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