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Tompach MC, Gridley CK, Li S, Clark JM, Park Y, Timme-Laragy AR. Comparing the effects of developmental exposure to alpha lipoic acid (ALA) and perfluorooctanesulfonic acid (PFOS) in zebrafish (Danio rerio). Food Chem Toxicol 2024; 186:114560. [PMID: 38432440 PMCID: PMC11034762 DOI: 10.1016/j.fct.2024.114560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 02/14/2024] [Accepted: 02/29/2024] [Indexed: 03/05/2024]
Abstract
Alpha lipoic acid (ALA) is a dietary supplement that has been used to treat a wide range of diseases, including obesity and diabetes, and have lipid-lowering effects, making it a potential candidate for mitigating dyslipidemia resulting from exposures to the per- and polyfluoroalkyl substance (PFAS) family member perfluorooctanesulfonic acid (PFOS). ALA can be considered a non-fluorinated structural analog to PFOS due to their similar 8-carbon chain and amphipathic structure, but, unlike PFOS, is rapidly metabolized. PFOS has been shown to reduce pancreatic islet area and induce β-cell lipotoxicity, indicating that changes in β-cell lipid microenvironment is a mechanism contributing to hypomorphic islets. Due to structural similarities, we hypothesized that ALA may compete with PFOS for binding to proteins and distribution throughout the body to mitigate the effects of PFOS exposure. However, ALA alone reduced islet area and fish length, with several morphological endpoints indicating additive toxicity in the co-exposures. Individually, ALA and PFOS increased fatty acid uptake from the yolk. ALA alone increased liver lipid accumulation, altered fatty acid profiling and modulated PPARɣ pathway signaling. Together, this work demonstrates that ALA and PFOS have similar effects on lipid uptake and metabolism during embryonic development in zebrafish.
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Affiliation(s)
- Madeline C Tompach
- Molecular and Cellular Biology Graduate Program, University of Massachusetts Amherst, Amherst, MA, 01003, USA; Biotechnology Training Program, University of Massachusetts Amherst, Amherst, MA, 01003, USA
| | - Charlotte K Gridley
- Molecular and Cellular Biology Graduate Program, University of Massachusetts Amherst, Amherst, MA, 01003, USA
| | - Sida Li
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA
| | - John M Clark
- Department of Veterinary and Animal Sciences, University of Massachusetts Amherst, Amherst, MA, 01003, USA
| | - Yeonhwa Park
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA
| | - Alicia R Timme-Laragy
- Molecular and Cellular Biology Graduate Program, University of Massachusetts Amherst, Amherst, MA, 01003, USA; Department of Environmental Health Sciences, University of Massachusetts Amherst, Amherst, MA, 01003, USA.
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Zou Q, Meng W, Li C, Wang T, Li D. Feeding broilers with wheat germ, hops and grape seed extract mixture improves growth performance. Front Physiol 2023; 14:1144997. [PMID: 37057186 PMCID: PMC10086265 DOI: 10.3389/fphys.2023.1144997] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
In the study, Wheat germ, Hops and Grape seed extracts were made into a mixture (BX). The BX was supplemented in AA + broilers diets to investigate the effects of BX on broiler growth performance, blood indicators, microbiota, and noxious gas emissions in faeces. Four hundred and eighty 1-day-old AA + male broilers with an average initial body weight (44.82 ± 0.26) were randomly divided into four dietary treatments of six replicates each, with 20 birds per replicate. The experimental groups consisted of a group fed a basal diet and groups fed basal diet supplemented with 0.05%, 0.1%, and 0.2% BX. The trail was 42 days. The results showed that supplementing the dietary with graded levels of BX linearly increased ADG and ADFI from days 22–42 and 1–42. When dietarys supplemented with 0.2% BX significantly increased ADG and ADFI on days 22–42 and 1–42 (p < 0.05). The addition of BX reduced H2S and NH3 emissions in the faeces; the levels of E. coli and Salmonella in the faeces were significantly reduced and the levels of Lactobacillus were increased (p < 0.05). In this trial, when the diet was supplemented with 0.2% BX, faecal levels of E. coli and Salmonella were consistently at their lowest levels and Lactobacillus were at their highest. At the same time, NH3 and H2S emissions from broiler faecal also had been at their lowest levels. Conclusion: Dietary supplementation with a 0.2% BX could improve the growth performance of broilers and also reduced faecal H2S and NH3 emissions, as well as faecal levels of E. coli and Salmonella, and increased levels of Lactobacillus. Thus, BX made by Wheat germ, Hops and Grape seed extract is expected to be an alternative to antibiotics. And based on the results of this trial, the recommended dose for use in on-farm production was 0.2%.
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Affiliation(s)
- Qiangqiang Zou
- College of Animal Husbandry and Veterinary Medicine, Jinzhou Medical University, Jinzhou, China
| | - Weishuang Meng
- College of Animal Husbandry and Veterinary Medicine, Jinzhou Medical University, Jinzhou, China
| | - Chunxiao Li
- Anshan Animal Disease Prevention and Control Center, Anshan, China
| | - Tieliang Wang
- College of Animal Husbandry and Veterinary Medicine, Jinzhou Medical University, Jinzhou, China
| | - Desheng Li
- College of Animal Husbandry and Veterinary Medicine, Jinzhou Medical University, Jinzhou, China
- *Correspondence: Desheng Li,
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Adeyemi KD, Obaaro BM, Awoyeye ET, Edward AE, Asogwa TN. Onion leaf and synthetic additives in broiler diet: impact on splenic cytokines, serum immunoglobulins, cecal bacterial population, and muscle antioxidant status. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5245-5255. [PMID: 33611786 DOI: 10.1002/jsfa.11173] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 02/17/2021] [Accepted: 02/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The disadvantages associated with the use of synthetic additives in animal production could threaten human and animal health, and the safety of animal-derived foods. This study assessed the growth performance, blood chemistry, immune indices, selected caeca bacterial population, muscle antioxidant enzyme activities, and meat quality in broiler chickens fed diet supplemented with antibiotic (70% oxytetracycline +30% neomycin), tert-butylhydroxytoluene or onion leaf powder (OLP). One day old Ross 308 chicks (n = 240) were assigned randomly to either D-1, control diet (CD) without additives; D-2, CD + 0.3 g kg-1 antibiotic +0.15 g kg-1 tert-butylhydroxytoluene; D-3, CD + 2.5 g kg-1 OLP; or D-4, CD + 5 g kg-1 OLP for 42 days. RESULTS The D-2 and D-4 diets improved (P < 0.05) bodyweight gain and feed efficiency in broilers. Platelet and cecal Lactobacillus spp. counts were higher (P < 0.05) whereas muscle cholesterol was lower (P < 0.05) in the OLP-supplemented birds. Supplemented birds had higher (P < 0.01) splenic interleukin-10 and lower (P < 0.01) splenic tumor necrosis factor-α, immunoglobulin A, cecal E. coli and C. perfringens counts compared with the D-1 birds. The D-4 birds had the least (P < 0.05) splenic interleukin-1β. Dietary supplements increased (P < 0.05) catalase, glutathione peroxidase, and total antioxidant capacity, and lowered (P < 0.05) drip loss, malondialdehyde and carbonyl content in breast meat. CONCLUSION Dietary supplementation of 5 g kg-1 OLP exerted antimicrobial, immunomodulatory, and antioxidant effects that were comparable to those of antibiotics and tert-butylhydroxytoluene in broiler chickens. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Kazeem D Adeyemi
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria
| | - Blessing M Obaaro
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria
| | - Elizabeth T Awoyeye
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria
| | - Anne E Edward
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria
| | - Tobechukwu N Asogwa
- Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, Ilorin, Nigeria
- Central Research Laboratory and Diagnostics, Ilorin, Nigeria
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α-Lipoic Acid Alleviates Hepatic Lipid Deposition by Inhibiting FASN Expression via miR-3548 in Rats. Nutrients 2021; 13:nu13072331. [PMID: 34371841 PMCID: PMC8308747 DOI: 10.3390/nu13072331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/29/2021] [Accepted: 07/05/2021] [Indexed: 11/16/2022] Open
Abstract
Excessive liver lipid deposition is a vital risk factor for the development of many diseases. Here, we fed Sprague-Dawley rats with a control or α-lipoic acid-supplemented diet (0.2%) for 5 weeks to elucidate the effects of α-lipoic acid on preventive ability, hepatic lipid metabolism-related gene expression, and the involved regulatory mechanisms. In the current study, α-lipoic acid supplementation lowered plasma triglyceride level and hepatic triglyceride content. Reduced hepatic lipid deposition was closely associated with inhibiting fatty acid-binding protein 1 and fatty acid synthase expression, as well as increasing phosphorylated hormone-sensitive lipase expression at the protein level in α-lipoic acid-exposed rats. Hepatic miRNA sequencing revealed increased expression of miR-3548 targeting the 3'untranslated region of Fasn mRNA, and the direct regulatory link between miRNA-3548 and FASN was verified by dual-luciferase reporter assay. Taken together, α-lipoic acid lowered hepatic lipid accumulation, which involved changes in miRNA-mediated lipogenic genes.
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Liaqat H, Jeong E, Kim KJ, Kim JY. Effect of wheat germ on metabolic markers: a systematic review and meta-analysis of randomized controlled trials. Food Sci Biotechnol 2020; 29:739-749. [PMID: 32523783 PMCID: PMC7256174 DOI: 10.1007/s10068-020-00769-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 04/09/2020] [Accepted: 04/27/2020] [Indexed: 12/24/2022] Open
Abstract
This systematic review and meta-analysis aim to evaluate the association of wheat germ interventions and metabolic markers. An electronic search was performed by mid-May 2019 in the PubMed, Google Scholar, and Web of Science databases. Quality was evaluated using the risk of bias assessment tools. Thirty-three randomized controlled trials (RCTs) were identified, among which ten were suitable and systematically reviewed based on biomarkers (cholesterol, triglycerides, glucose, and oxidative stress). Three biomarkers in five eligible studies were investigated by meta-analysis. Total cholesterol showed non-significant results (p = 0.98), with standard mean difference (SMD) of − 0.01 (95% confidence interval; − 0.17, 0.16). The SMD was − 0.06 (95% CI − 0.41, 0.29, n = 4) for triglycerides and − 0.09 (95% CI − 0.62, 0.45, n = 2) for glucose. No biomarkers showed heterogeneity (0%). This review revealed non-significant association between wheat germ interventions and metabolic markers. Sensitive analysis with high-quality RCTs may be worth trying.
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Affiliation(s)
- Humna Liaqat
- Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Korea
| | - Eunseon Jeong
- Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Korea
| | - Kyeong Jin Kim
- Department of Nano Bio Engineering, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Korea
| | - Ji Yeon Kim
- Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Korea.,Department of Nano Bio Engineering, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 01811 Korea
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Attenuated Total Reflectance–Fourier Transform Infrared (ATR–FTIR) Spectroscopy Combined with Chemometrics for Rapid Determination of Cold-Pressed Wheat Germ Oil Adulteration. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1368-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Arshad MS, Imran A, Nadeem MT, Sohaib M, Saeed F, Anjum FM, Kwon JH, Hussain S. Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants. Lipids Health Dis 2017; 16:108. [PMID: 28595582 PMCID: PMC5465442 DOI: 10.1186/s12944-017-0496-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 05/24/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Current day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets. METHODS Six types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO). RESULTS The diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants. CONCLUSION It is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan. .,School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea.
| | - Ali Imran
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Muhammad Tahir Nadeem
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Faqir Muhammad Anjum
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Sohaib M, Anjum FM, Nasir M, Saeed F, Arshad MS, Hussain S. Alpha-lipoic acid: An inimitable feed supplement for poultry nutrition. J Anim Physiol Anim Nutr (Berl) 2017; 102:33-40. [DOI: 10.1111/jpn.12693] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Accepted: 01/12/2017] [Indexed: 11/27/2022]
Affiliation(s)
- M. Sohaib
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore Pakistan
| | - F. M. Anjum
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore Pakistan
| | - M. Nasir
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore Pakistan
| | - F. Saeed
- Institute of Home & Food Sciences; Government College University; Faisalabad Pakistan
| | - M. S. Arshad
- Institute of Home & Food Sciences; Government College University; Faisalabad Pakistan
| | - S. Hussain
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
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Arshad MS, Anjum FM, Khan MI, Saeed F, Imran A, Sohaib M, Nadeem M, Hussain S. Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12849] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Faqir Muhammad Anjum
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Ali Imran
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Sohaib
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences; COMSATS Institute of Information Technology; Vehari Pakistan
| | - Shahzad Hussain
- College of Food and Agricultural Sciences; King Saud University; Saudi Arabia
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Zhang J, Hu Z, Lu C, Bai K, Zhang L, Wang T. Effect of various levels of dietary curcumin on meat quality and antioxidant profile of breast muscle in broilers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3880-3886. [PMID: 25823972 DOI: 10.1021/jf505889b] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aim of this study was to determine the effects of curcumin on meat quality and antioxidant profile of breast muscle in broilers. In experiment 1, birds were fed basal diet with an additional 0, 50, 100, or 200 mg/kg curcumin, respectively. The results showed that dietary curcumin significantly increased the redness values of meat, catalase activity, and ABTS radical scavenging activity and decreased drip loss at 48 h. In experiment 2, birds reared under heat stress were assigned to similar treatments as experiment 1. Significant differences in the redox status of breast muscle were observed between the control and heat stress groups. The various levels of curcumin significantly prevented reactive oxygen species overproduction, enhanced the antioxidant defense system, and alleviated the abnormal change of antioxidant-related gene expression of muscle in heat-stressed birds. It was concluded that curcumin, as a potential antioxidant, improved meat quality and oxidant stability of muscle in broilers, whereas the inclusion of 50 and 100 mg/kg would be more efficient.
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Affiliation(s)
- Jingfei Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China
| | - Zhiping Hu
- College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China
| | - Changhui Lu
- College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China
| | - Kaiwen Bai
- College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China
| | - Lili Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China
| | - Tian Wang
- College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China
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Liao X, Wu R, Ma G, Zhao L, Zheng Z, Zhang R. Effects of Clostridium butyricum on antioxidant properties, meat quality and fatty acid composition of broiler birds. Lipids Health Dis 2015; 14:36. [PMID: 25896790 PMCID: PMC4409984 DOI: 10.1186/s12944-015-0035-0] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2015] [Accepted: 04/16/2015] [Indexed: 02/26/2023] Open
Abstract
BACKGROUND Consumers are becoming increasingly interested in food containing high concentration of polyunsaturated fatty acids (PUFA). PUFA are considered as functional ingredients to prevent cardiovascular disease. The present study aimed to evaluate the effects of Clostridium butyricum on antioxidant properties, meat quality and fatty acid composition of broilers. METHODS A total of 320 one-day-old Arbor Acres male chicks were randomly assigned to one of five treatments with eight replicates and fed a antibiotic-free basal corn-soybean meal diet (control) or the basal diet supplemented with either 2.5 × 10(8) (CB1), 5 × 10(8) (CB2) or 1 × 10(9) (CB3) cfu of C. butyricum/kg or 150 mg of aureomycin/kg (antibiotic) for 42 days. RESULTS The results showed that chicks fed diets supplemented with C. butyricum had higher (P < 0.05) superoxide dismutase activity and lower (P < 0.05) malondialdehyde concentration in liver compared with those in the control group. Broilers had lower (P < 0.05) cholesterol content of serum in either CB2 or CB3 treatment at day 21 and in the C. butyricum-supplemented groups at day 42 than those in the control group. Chicks fed CB3 diet had lower (P < 0.05) percentage of abdominal fat and higher (P < 0.05) breast muscle yield than those in the control and antibiotic groups. The supplementation of C. butyricum increased (P < 0.05) the concentrations of C20:1n-9, C20:2n-6, C20:3n-6, C20:3n-3, C20:4n-6, C20:5n-3, C22:6n-3 and total PUFA as well as ratio of PUFA to saturated fatty acids in breast muscle and the contents of C18:2 t-9, t-12, C20:3n-6, C20:3n-3 and C20:5n-3 in thigh muscle. CONCLUSIONS Supplementation of C. butyricum promotes hepatic antioxidant status, decreases cholesterol content of serum and percentage of abdominal fat, and improves meat quality and fatty acid composition of broiler birds. The results from the present study indicate that the increased PUFA concentrations in meat of broilers fed C. butyricum might be attributable to enhanced antioxidant activity.
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Affiliation(s)
- Xiudong Liao
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, People's Republic of China.
| | - Rujuan Wu
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, People's Republic of China.
| | - Guang Ma
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, People's Republic of China.
| | - Longmei Zhao
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, People's Republic of China.
| | - Zhaojun Zheng
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, People's Republic of China.
| | - Rijun Zhang
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, People's Republic of China.
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Abstract
The lipid oxidation depressed the meat quality and can be triggered during industrial processing. The current study was designed to assess the antioxidant activity of thigh meat and meat products enriched with natural antioxidants (α-lipoic acid andα-tocopherol acetate). Broilers (21 days) were fed on feed supplemented with varyingα-lipoic acid and constant concentration ofα-tocopherol acetate for 3 weeks. Birds were slaughtered at the age of 42 days and meat samples were collected and stored for further analysis and product preparation. TPC and DPPH value indicated that meat of broilers receiving 100 mg ofα-lipoic acid with 200 mg ofα-tocopherol acetate/kg of feed possessed the highest antioxidant activity. TBARS and peroxides values were found to be lower for meat of broilers fed on different levels ofα-lipoic acid. The antioxidants (lipoic acid and tocopherol) enrichment in meat helps to reduce PUFAs. A similar lipid stability trend was observed in nuggets prepared from broiler thigh meat and maximum sensory evaluation scores for nuggets prepared from thigh meat of broilers having the highest dose of lipoic acid. The lipoic acid supplementation in feed enhances the antioxidant capacity of thigh meat and meat products.
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Heying EK, Tanumihardjo JP, Vasic V, Cook M, Palacios-Rojas N, Tanumihardjo SA. Biofortified orange maize enhances β-cryptoxanthin concentrations in egg yolks of laying hens better than tangerine peel fortificant. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11892-900. [PMID: 25393127 DOI: 10.1021/jf5037195] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The xanthophyll β-cryptoxanthin provides vitamin A and has other purported health benefits. Laying hens deposit xanthophyll carotenoids into egg yolk. Hens (n = 8/group) were fed conventional-bred high β-cryptoxanthin biofortified (orange) maize, tangerine peel-fortified white maize, lutein-fortified yellow maize, or white maize for 40 d to investigate yolk color changes using L*a*b* scales, yolk carotenoid enhancement, and hen vitamin A status. Yolks from hens fed orange maize had scores indicating a darker, orange color and mean higher β-cryptoxanthin, zeaxanthin, and β-carotene concentrations (8.43 ± 1.82, 23.1 ± 4.8, 0.16 ± 0.08 nmol/g, respectively) than other treatments (P < 0.0001). Yolk retinol concentrations (mean: 14.4 ± 3.42 nmol/g) were similar among groups and decreased with time (P < 0.0001). Hens fed orange maize had higher liver retinol (0.53 ± 0.20 μmol/g liver) than other groups (P < 0.0001). β-Cryptoxanthin-biofortified eggs could be another choice for consumers, providing enhanced color through a provitamin A carotenoid and supporting eggs' status as a functional food.
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Affiliation(s)
- Emily K Heying
- Interdepartmental Graduate Program in Nutritional Sciences, Department of Nutritional Sciences, ‡Department of Animal Sciences, University of Wisconsin-Madison , Madison, Wisconsin 53706, United States
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