Comparative effects of dietary organic, inorganic, and Nano-selenium complexes and rosemary essential oil on performance, meat quality and selenium deposition in muscles of broiler chickens

Effect of Rosemary on Growth Performance, Meat Quality, Fatty Acid Content, Intestinal Flora, and Antioxidant Capacity of Broilers

Rosemary (Rosmarinus officinalis L.) is a natural spice plant with an aromatic flavor and antioxidant properties that can help enhance the flavor and texture of food, as well as be used as an antioxidant source in pet feed. This study explored the effect of rosemary on the growth performance and antioxidant capacity of broiler chickens. In total, 144 healthy 1-day-old Arbor Acres broilers were randomly divided into four groups: The control group was fed a basic diet, while the positive control group was fed a basic diet supplemented with 30 mg/kg kitasamycin, and the treatment groups were fed a basic diet supplemental with 0.5% rosemary, or 2% rosemary. The average daily feed intake of broilers fed with 0.5% and 2% rosemary in 1-42 days was higher than that in the basal diet group (p < 0.05). The pH was lower in the rosemary groups than in the 30 mg/kg kitasamycin group as measured in the thigh muscle tissue (p < 0.05), and the monounsaturated fatty acid C17:1 heptadecanoic acid content of the 2% rosemary group was higher than that of the other groups (p < 0.05). With 0.5% rosemary supplementation, the activities of the serum and liver antioxidant enzymes catalase (CAT) activity and total antioxidant capacity (T-AOC) increased (p < 0.05); malondialdehyde content decreased (p < 0.05). The serum activities of CAT, total superoxide dismutase, and T-AOC increased with 2% rosemary supplementation (p < 0.05). The relative expression of liver antioxidant genes, the nuclear factor E2-related factor 2, glutathione catalase 1, and superoxide dismutase 1 increased (p < 0.05) with 0.5% rosemary supplementation. The addition of rosemary resulted in higher intestinal lactobacilli counts and lower E. coli counts. In summary, adding 0.5% or 2% rosemary to the diet improved the growth performance of Arbor Acres broilers and increased the number of intestinal probiotics, and supplementing with 0.5% rosemary yielded better results than adding 2% rosemary. This study provides valuable insights into the broader application of plant-derived antioxidants in promoting sustainable and health-focused animal farming practices.

Contribution of nanotechnology to greater efficiency in animal nutrition and production

Feed costs present a major burden in animal production for human consumption, representing a key opportunity for cost reduction and profit improvement. Nanotechnology offers potential to increase productivity by creating higher-quality and safer products. The feed sector has benefited from the use of nanosystems to improve the stability and bioavailability of feed ingredients. The development of nanotechnology products for feed must consider the challenges raised by biological barriers as well as regulatory requirements. While some nanotechnology-based products are already commercially available for animal production, the exponential growth and application of these products requires further research ensuring their safety and the establishment of comprehensive legislative frameworks and regulatory guidelines. Thus, this article provides an overview of the current state of the art regarding nanotechnology solutions applied in feed, as well as the risks and opportunities aimed to help researchers and livestock producers.

Impact of Nanoencapsulated Rosemary Essential Oil as a Novel Feed Additive on Growth Performance, Nutrient Utilization, Carcass Traits, Meat Quality and Gene Expression of Broiler Chicken

This study evaluated the effect of free and nanoencapsulated rosemary essential oil (REO) as an antibiotic alternative in broiler diets on growth performance, nutrient digestibility, carcass traits, meat quality and gene expression. Four hundred twenty day-old commercial broiler chicks (VENCOBB) were randomly allocated to seven dietary treatments, each having four replicates of fifteen chicks. The dietary treatments comprised control (CON) fed a basal diet only, AB (basal diet + 10 mg enramycin/kg), CS (basal diet + 150 mg chitosan nanoparticles/kg), REOF100 and REOF200 (basal diet + 100 mg and 200 mg free REO/kg, respectively), and REON100 and REON200 (basal diet + 100 mg and 200 mg nanoencapsulated REO/kg, respectively). Overall (7-42 d), REON200 showed the highest (p < 0.001) body weight gain (1899 g/bird) and CON had the lowest gain (1742 g/bird), while the CS, REOF100 and REOF200 groups had a similar gain, but lower than that of the AB and REON100 groups. Feed intake was not affected by dietary treatments. Overall, the feed efficiency increased (p = 0.001) by 8.47% in the REON200 group and 6.21% in the AB and REON100 groups compared with the CON. Supplementation of REO improved (p < 0.05) dry matter and crude protein digestibility, with the highest values in REON100 and REON200. Ether extract, crude fiber, calcium and phosphorus digestibility values showed no difference among the groups. The dressing, breast, thigh % increased (p < 0.05) and abdominal fat % decreased (p < 0.001) more in the REON200 group than with other treatments and CON. In breast meat quality, water holding capacity and extract reserve volume increased (p < 0.05) while drip loss and cholesterol content decreased (p < 0.05) in REON100 and REON200. No change was observed in the breast meat color among dietary treatments and CON. The REON100 and REON200 groups had reduced (p < 0.05) meat lipid peroxidation as depicted by the decreased levels of TBARS, free fatty acids and peroxide value compared to other treatments and CON. The expression of the Mucin 2, PepT1 and IL-10 genes was upregulated (p < 0.001) and TNF-α downregulated (p < 0.001) by dietary addition of REO particularly in the nanoencapsulated form compared with the CON. In conclusion, nanoencapsulated REO, especially at 200 mg/kg diet, showed promising results as an antibiotic alternative in improving the performance, nutrient digestibility, carcass traits, meat quality and upregulation of growth and anti-inflammatory genes.

Meta-analysis of selenium effects on the meat quality of broilers

The effects of sodium selenite or selenium yeast on the meat quality of broilers were searched in the literature published in the Chinese National Knowledge Infrastructure (CNKI), Wanfang Database, China Science and Technology Journal Database (VIP), PubMed, Web of Science, and Science Direct databases from January 1, 2010 to December 31, 2022. Meta-analysis was performed with Stata software (StataCorp. 2011), and the standardized mean difference (SMD) and its 95% confidence interval (CI) were calculated using a random effects model. Twenty of the identified 846 literature sources, which included 791 broilers, were screened. The meat quality indices considered were shear force, drip loss, cooking loss, water holding capacity (WHC), pH, and color. The source of heterogeneity was studied using sensitivity and subgroup analyses, and publication bias was evaluated using funnel plots. The results showed that the supplementation of selenium in the broiler diet significantly reduced the shear force (SMD = -0.67, 95% CI [-1.12, -0.22], P < 0.05) and drip loss (SMD = -0.84, 95% CI [-1.39, -0.30], P < 0.05) and increased the pH (SMD = 0.38, 95% CI [0.01, 0.75], P < 0.05) of broiler breast muscle; however, it had no significant effects on other indices. Funnel plots revealed a slight publication bias in the shear force and pH of breast muscle but none in the drip loss of breast muscle. The sensitivity analysis showed that the results were stable and reliable. In conclusion, selenium supplementation in broiler feed can improve some indices of broiler meat quality, and its inclusion in broiler diets is recommended, in conjunction with other minerals, which is of great significance to improve the quality, preservation time and economic benefits of chicken products.

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.

Effect of Cardamine violifolia on Plasma Biochemical Parameters, Anti-Oxidative Capacity, Intestinal Morphology, and Meat Quality of Broilers Challenged with Lipopolysaccharide

Cardamine violifolia is a newly discovered selenium (Se)-enriched plant rich in MeSeCys and SeCys and has a strong antioxidant capacity. This study aimed to investigate the effects of Cardamine violifolia on plasma biochemical indices, antioxidant levels, intestinal morphology, and meat quality of broilers under acute LPS-induced oxidative stress by comparing it with inorganic Se (sodaium selenite). A total of 240 one-day-old Ross 308 broilers were fed a basal diet and divided into four groups: (1) SeNa-SS, fed a diet supplied with 0.3 mg/kg Se from sodium selenite, and injected with 0.9% sterile saline, (2) SeCv-SS, fed a diet supplied with 0.3 mg/kg Se from Cardamine violifolia, and injected with 0.9% sterile saline, (3) SeNa-LPS, fed a diet supplied with 0.3 mg/kg Se from sodium selenite, and injected with 0.5 mg/kg LPS, (4) SeCv-LPS, fed a diet supplied with 0.3 mg/kg Se from Cardamine violifolia and injected with 0.5 mg/kg LPS. The experiment lasted for 42 days. Sterile saline or LPS was injected intraperitoneally two hours before slaughter, and blood and tissue samples were collected for testing. The results showed that compared with SeNa, SeCv significantly reduced the plasma levels of aspartate aminotransferase, alanine aminotransferase, and urea nitrogen after LPS challenge (p < 0.05), and increased the plasma levels of total antioxidant capacity and glutathione peroxidase, decreased malondialdehyde content in LPS-challenged broilers (p < 0.05). In addition, compared with SeNa, SeCv supplementation increased villus height and the ratio of villus height to crypt depth of jejunum and ileum after LPS challenge (p < 0.05). Additionally, SeCv could increase the redness of breast and thigh muscle, and decrease drip loss, cooking loss, and shear force (p < 0.05). In conclusion, our results indicated that supplementing with 0.3 mg/kg Se from Cardamine violifolia alleviated tissue injury after LPS challenge, increased antioxidant capacity, and improved meat quality of breast and thigh muscle after stress.

The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat

The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens’ breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption.