Dose titration of plantain herb (Plantago lanceolata L.) supplementation on growth performance, serum antioxidants status, liver enzymatic activity and meat quality in broiler chickens

Effect of botanical composition of free-range areas on production results and selected meat quality parameters of organic Yellowleg Partridge chickens

The aim of the conducted research was to assess the impact of the botanical composition of free-range areas on the production results and selected quality parameters of the meat of fattening chickens of the Polish Yellowleg Partridge (Ż-33) breed in organic farming. Three hundred mixed-sex Ż-33 chicks were assigned to three groups: RP1 – free-range area with natural meadow vegetation, RP2 – free-range area sown with a mixture of plants containing ingredients stimulating growth, RP3 – free-range area sown with a mixture of plants rich in carotene. During the experiment, the production results (the weight of the birds, feed consumption, feed conversion ratio per g of weight gain, and mortality) were monitored. Observations were also performed on the behaviour in the free-range areas. On the 140th day of the experiment, a simplified slaughter analysis was carried out, the meat pH was measured, the colour of the muscles was also determined, as well as the water holding capacity and drip loss of the meat. In the meat samples, the content of nutrients and fatty acids was determined, and the peroxidizability index (PI) was calculated. Birds feeding in the RP2 free-range areas were characterised by higher body weight, better feed conversion, and higher dressing percentage compared to birds having access to the RP1 and RP3 free-range areas. On the other hand, the RP3 group Ż-33 chickens were characterised by a higher share of leg muscles and a tendency towards lower fat content in the carcass. It was also found that the meat of birds from the RP2 and RP3 groups was characterised by a higher pH24 compared to Ż-33 chickens from the RP1 group. Access to the RP2 free-range area modified the fatty acid profile, mainly in the leg muscles, reducing the palmitic acid and MUFA content and increasing the PUFA content. It can therefore be assumed that the plant species sown in the RP2 free-range area positively influenced the production results and the quality of the meat of fattening chickens feeding on them. It is therefore appropriate to carry out further studies on the type of vegetation sown in free-range areas in order to improve the efficiency and quality of the meat of organic fattening chickens.

Encapsulation as a way to improve the phytogenic effects of herbal additives in broilers – an overview

The prohibition of antibiotic growth promoters (AGP) and the restriction of synthetic antioxidants have had a negative impact on the productivity and health of broiler chickens. To ensure sustainability in broiler production, poultry nutritionists continue to look for alternatives to AGP and antioxidants. Using herbal ingredients is one alternative that is widely used today. However, the use of herbal ingredients in small doses is often constrained by bioavailability problems, thereby reducing the effectiveness of using herbal additives for broiler chickens. At higher doses, the use of herbal ingredients can increase feed costs and negatively impact palatability, digestion and protein utilization, and liver health. Encapsulation is a method that can improve the stability, palatability, and bioavailability of herbal additives, which may enhance the efficacy of herbs as AGP and antioxidant alternatives for broilers. This review article provides a comprehensive insight into the application of and problems related to herbal additives, benefits of encapsulation technology on herbs, and use of encapsulated herbs in broiler production.

The Impact of Herbal Additives for Poultry Feed on the Fatty Acid Profile of Meat

Researchers often found that herbal additives to chicken feed can favorably alter the fatty acid profile of the meat. The most desirable effects of diet modification comprise an increased content of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) and a reduced content of saturated fatty acids (SFA) in the breast and thigh muscles. A modified fatty acid profile contributes to improvement in the quality of poultry meat, which is reflected in its increased consumption. However, it may be problematic that PUFAs are oxidized easier than other lipids, which can have a negative impact on the sensory traits of meat. By contrast, herbs and herbal products contain antioxidants that can prevent the oxidation of unsaturated fatty acids and cholesterol present in animal-origin products and increase the antioxidant potential of the consumer’s body. This paper aims to review the influence of herbal additives for broiler chicken diets on the fatty acid profile of poultry meat. Special attention was paid to changes in the content of SFAs, MUFAs, and PUFAs, but also alterations in the omega-6:omega-3 ratio. The presented reference literature supports the statement that herbs and bioactive components of herbs added to chicken diets can improve the quality of broiler chicken meat by altering the content of fatty acids.

Antioxidant Contents in a Mediterranean Population of Plantago lanceolata L. Exploited for Quarry Reclamation Interventions

Plantago lanceolata L. (plantain) is an interesting multipurpose perennial species whose aerial parts are used in herbal medicine due to its precious phytochemicals and are palatable to animals. Moreover, peculiar traits such as drought tolerance, an extended growth season and a deep root system, make plantain a promising pioneer plant for quarry reclamation based on the use of native species. This study evaluated the effects of different environmental conditions and seasons on the accumulation of the bioactive compounds of its aerial organs. An autochthonous plantain population was grown in three locations in Sardinia (Italy). Leaves, peduncles and inflorescences were collected between October 2020 and July 2021. Phenolic contents and antioxidant capacity were determined. The analysis of the individual phenolic compounds was performed using liquid chromatography. In leaves, the content of total phenolics, antioxidant capacity and total flavonoids were significantly influenced by location and season. Total phenolic content ranged from 65 to 240 g gallic acid equivalent kg^-1, whereas total flavonoids were from 16 to about 89 g catechin equivalent kg^-1. Neochlorogenic, chlorogenic, cryptochlorogenic acids, verbascoside, diosmin and luteolin were identified in the methanolic extracts of leaves, peduncles and inflorescences. Verbascoside was the main antioxidant isolated from plantain extracts. Results evidenced an increasing accumulation pattern of phenolics from vegetative stage to flowering, followed by a decrement towards the seed ripening as well as site-specific differences with amounts of phenolics even 25% higher for same plantain accession.