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Jimoh OA, Akinleye SB, Simon CJ, Kayode AO, Akande MO, Ogunjobi TE, Tijani LT, Ayileye KT. Oxidative stability in meat (pectoralis major) of broiler orally supplemented with essential oils of allium sativum, Curcuma longa, Zingiber officinale, and Cinnamomum zeylanicum. Transl Anim Sci 2024; 8:txae073. [PMID: 38764465 PMCID: PMC11100428 DOI: 10.1093/tas/txae073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024] Open
Abstract
Lipid oxidation is a normal process in living muscles, but is escalated postmortem due to the loss of inherent antioxidant defense, which causes quality deterioration of meat. This study investigates the effects of essential oil (EO) supplementation to the drinking water of broiler chicken on physical properties, antioxidants, and lipid oxidation in Pectoralis major during frozen storage. Two hundred day-old chicks of arbo acre were allocated to five groups; control (T1) and the groups supplemented with: Allium sativum (T2), Curcuma longa (T3), Zingiber officinale (T4) and Cinnamomum zeylanicum (T5) at the level of 300ml/L into drinking water throughout a 49-d study. Thereafter, birds were slaughtered and breast meat excised for assessments during a 28-d storage period at 4 °C using standard procedure. The results show that cooking loss of Pectoralis major from T1 birds was not significantly (P > 0.05) different from that of T4, and were significantly higher than those of T2, T3, and T5 birds. Meat from T5 birds showed the lowest drip loss. The results for total antioxidant activity are not similar among sampling days. In general, control group showed inferior values, but T2 and T4 had greater values on days 0 and 28. The rate of lipid peroxidation increased with time; however, EOs administration markedly reduced the peroxidation rates compared to controls. The catalase activity of breast meat was significantly declined from day 14, but was enhanced as an effect of EO consumption especially in group T5 at 21 and 28 d. Supplementation of garlic, turmeric, and cinnamon EOs to broiler chickens increased glutathione peroxidase in breast meat on days 21 and 28, while turmeric EO enhanced superoxide dismutase up to 7 d. In conclusion, EOs are valuable supplements for broiler chickens and potent in enhancing meat quality and prolonging the shelf life.
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Affiliation(s)
| | | | - Chigozie Joy Simon
- Animal Production Technology Department, Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria
| | | | - Mary Olajumoke Akande
- Animal Production Technology Department, Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria
| | | | - Labeeb Taiwo Tijani
- Animal Production Technology Department, Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria
| | - Kehinde Tosin Ayileye
- Animal Production Technology Department, Federal Polytechnic Ado Ekiti, Ado Ekiti, Nigeria
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In Vitro Antioxidant, Antimicrobial, Anticoccidial, and Anti-Inflammatory Study of Essential Oils of Oregano, Thyme, and Sage from Epirus, Greece. Life (Basel) 2022; 12:life12111783. [PMID: 36362938 PMCID: PMC9693314 DOI: 10.3390/life12111783] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
Origanum vulgare subsp. hirtum, Thymus vulgaris, and Salvia fructicosa are aromatic plants commonly found in Mediterranean countries and are traditionally used in Greece as a remedy for humans, since they are well known as potent antibacterial, antioxidant, and anti-inflammatory agents. Essential oils (EOs) derived from plants cultivated in the mountainous region of Epirus, Greece, were investigated for their inhibitory activity against key microorganisms with relevance to avian health, while also assessing their antioxidant and anti-inflammatory activity. The total phenolic content (TPC) of the EOs was estimated according to the Folin−Ciocalteu method, while the antioxidant capacity was tested through the EOs’ ability to scavenge free radicals by means of the DPPH, ABTS, and FRAP assays. Antibacterial and anti-inflammatory effects were examined by the agar disc diffusion method and the lipoxygenase (LOX) inhibition test, respectively. Furthermore, the EOs’ ability to inhibit the invasion of sporozoites of Eimeria tenella (Wisconsin strain) along with any toxic effects were assayed in Madin−Darby bovine kidney (MDBK) cells. The antioxidant activity of the EOs was observed in descending order: oregano > thyme > sage. The antimicrobial effects of thyme and oregano were equivalent and higher than that of sage, while the anti-inflammatory effect of thyme was higher compared to both sage and oregano. The intracellular invasion of sporozoites was evaluated by the detection of E. tenella DNA by qPCR from cell monolayers harvested at 2 and 24 h post-infection. Parasite invasion was inhibited by the addition of oregano essential oil at the concentration of 100 μg/mL by 83% or 93% after 2 or 24 h, respectively, and was higher compared to the addition of thyme and sage, which had similar effects, but at a less intensive level. The cytotoxic assessment of all three essential oils revealed that they had no effect on MDBK cells compared to dimethyl sulfoxide (DMSO), used as the control substance. The supplementation of oregano, thyme, and sage essential oils had a potent antioxidant, anti-inflammatory, antimicrobial, and anticoccidial in vitro effect that is comparable to synthetic substances or approved drugs, justifying the need for further evaluation by in vivo studies in broilers reared in the absence of antimicrobial and anticoccidial drugs or synthetic antioxidant and/or anti-inflammatory compounds.
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The Effects of Magnolol Supplementation on Growth Performance, Meat Quality, Oxidative Capacity, and Intestinal Microbiota in Broilers. Poult Sci 2022; 101:101722. [PMID: 35196587 PMCID: PMC8866717 DOI: 10.1016/j.psj.2022.101722] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/22/2021] [Accepted: 12/11/2021] [Indexed: 12/25/2022] Open
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Oladokun S, MacIsaac J, Rathgeber B, Adewole D. Essential Oil Delivery Route: Effect on Broiler Chicken's Growth Performance, Blood Biochemistry, Intestinal Morphology, Immune, and Antioxidant Status. Animals (Basel) 2021; 11:ani11123386. [PMID: 34944163 PMCID: PMC8697888 DOI: 10.3390/ani11123386] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Much research is devoted to the search for potent alternatives to antibiotic growth promoters in the poultry industry. It is hypothesized that the efficacy of potential alternatives could be influenced by their type and the delivery strategy utilized. Consequently, this study evaluated the efficacy of a commercial essential oil blend across different delivery routes as a potent alternative to in-feed antibiotics in broiler chickens using selected biochemical, immune, and performance parameters. The results provide evidence that the successive delivery of essential oils via in ovo and in-water routes in broiler chickens offers the potential to improve broiler chicken biochemical and antioxidant status. However, the in ovo delivery of essential oil at 0.2 mL dosage (saline + essential oil, dilution ratio—2:1) suffers the limitations of reduced hatchability. Abstract This study evaluated the effect of an essential oil blend and its delivery routes on broiler chicken growth performance, blood biochemistry, intestinal morphology, and immune and antioxidant status. Eggs were incubated and allotted to 3 groups: non-injected group, in ovo saline group, and in ovo essential oil group. On day 18 of incubation, essential oil in saline or saline alone was injected into the amnion. At hatch, chicks were assigned to post-hatch treatment combinations (1) in ovo essential oil + in-water essential oil (in ovo + in-water EO); (2) in ovo essential oil (in ovo EO); (3) in ovo saline; (4) in-water essential oil; (5) in-feed antibiotics (Bacitracin methylene disalicylate) and (6) a negative control (NC; corn-wheat-soybean diet) in 8 replicate cages (6 birds/cage) and raised for 28 day. The in ovo EO group reduced (p < 0.05) chick length and hatchability, all groups recorded no difference in growth performance at 0–28 day. The in ovo + in-water EO treatment reduced (p < 0.05) blood creatine kinase and aspartate aminotransferase levels whilst increasing (p < 0.05) total antioxidant capacity in birds. The in ovo + in-water delivery of EO might represent a potential antibiotic reduction strategy for the poultry industry but more research is needed to address the concern of reduced hatchability.
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Vitamin E Supplementation Enhances Lipid Oxidative Stability via Increasing Vitamin E Retention, Rather Than Gene Expression of MAPK-Nrf2 Signaling Pathway in Muscles of Broilers. Foods 2021; 10:foods10112555. [PMID: 34828836 PMCID: PMC8624736 DOI: 10.3390/foods10112555] [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: 10/07/2021] [Revised: 10/17/2021] [Accepted: 10/21/2021] [Indexed: 12/02/2022] Open
Abstract
Dietary vitamin E (VE) supplementation is a method to produce VE-enriched meat and improve meat lipid oxidative stability. We aimed to study the effect of the VE supplementation duration on meat lipid oxidative stability, VE retention, and antioxidant enzymes’ activity, and explore its relationship with the mitogen-activated protein kinases (MAPK)-nuclear factor-erythroid 2-related factor 2 (Nrf2) signaling pathway in broilers slaughtered after electrical stunning. A total of 240 male 18-day-old Arbor Acres Plus broilers were distributed to four treatments, with six replicates in each treatment, and ten broilers per replicate. Broilers were fed with a basal diet (no supplementation of VE) or VE diet (200 IU/kg VE, DL-α- tocopherol) for one (W1), two (W2), or three (W3) weeks before electrical stunning (130 mA, 60 Hz, for 1s) and slaughter. The VE retention was positively and linearly affected (p < 0.01) by the VE feeding duration at one to three weeks before slaughter, and negatively (all p < 0.01) related to the thiobarbituric acid reactive substance (TBARS) content in both breast and thigh muscles at d 0, d 2, and d 6 postmortem. The VE retention was negatively (p < 0.05) related to the gene expression of c-Jun N-terminal kinases 1 (JNK1) and 2 (JNK2), Nrf2 in breast muscles, and JNK1 and p38 MAPK in thigh muscles. In conclusion, dietary vitamin E supplementation at 200 IU/kg for three weeks before electrical stunning and slaughter improved lipid oxidative stability via increasing VE retention, rather than the regulation by gene expression of the MAPK-Nrf2 signaling pathway in skeletal muscles of broilers.
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Li Z, Yang C, Li Z, Sun Y, Lin S, Hu Y. Application and safety evaluation of an anti-aflatoxigenic chitosan pouch containing turmeric essential oil in the storage of traditional Chinese health food. Int J Biol Macromol 2021; 183:1948-1958. [PMID: 34051256 DOI: 10.1016/j.ijbiomac.2021.05.152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 05/01/2021] [Accepted: 05/23/2021] [Indexed: 12/18/2022]
Abstract
Aflatoxin contamination is one of the most important factors jeopardizing the quality of traditional Chinese health food (TCHF) during storage. Based on our previous work, we investigated the stability of chitosan (CH) films containing turmeric essential oil (TEO) and employed CH-TEO films as inner pouches, then stored them with inoculated Coix seed, nutmeg, and Ziziphi Spinosae Semen (ZSS). We found that the stability of CH-TEO was most affected by high temperature, and these pouches dramatically decreased aflatoxin accumulation and maintained levels of marker components of each TCHF. We found that glycerol tristearat in Coix seed and jujuboside A and spinosin in ZSS were negatively correlated with aflatoxin accumulation. After three months of storage with a CH-TEO pouch, we found little change in marker components contents, but observed that Coix seed had the relative lower sensory characteristics score. In addition, acute and 90-day subchronic toxicity test in Coix seed stored with the largest amount of TEO showed no significant signs of toxicity or treatment-related changes in animals. The present study is the first report on the study of a green, efficient, and low toxicity solution for aflatoxic contamination in TCHF, and provides strong support for its future use.
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Affiliation(s)
- Zheyu Li
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of pharmacy, Chengdu University; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Chen Yang
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of pharmacy, Chengdu University
| | - Zhiyi Li
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of pharmacy, Chengdu University
| | - Yanan Sun
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Shibo Lin
- Chengdu Second People's Hospital, Chengdu 610017, China.
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
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Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins on Yield, Quality, and Oxidative Status of Poultry Products: A Review of the Literature of the Last 20 Years. Antioxidants (Basel) 2021; 10:antiox10050757. [PMID: 34064573 PMCID: PMC8151085 DOI: 10.3390/antiox10050757] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 05/06/2021] [Accepted: 05/10/2021] [Indexed: 12/03/2022] Open
Abstract
Scientific evidence demonstrates that plant feed additives (PFA) can be a viable alternative to synthetic antioxidant vitamins in poultry nutrition. PFA are represented by plants, essential oils, plant extracts, and by-products from herbal or crop processing. The use of PFA in the feed industry has increased in recent years as their biologically active compounds (polyphenols) have demonstrated antimicrobial and antioxidant effects in food-producing animals. However, few trials have directly compared the effects of PFA with synthetic vitamins. After a systematic literature review of studies comparing the effects of PFA and synthetic vitamins on poultry products in the last 20 years (2000–2020), a total of 44 peer-reviewed articles were included in the present work. A positive effect of PFA on poultry products’ oxidative stability during storage, organoleptic characteristics, and fatty acids profile has been observed without a specific impact on their performances. The effects of PFA are variable but often similar to those of vitamin E, suggesting the opportunity for a partial substitution of the latter in poultry diets.
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Righi F, Pitino R, Manuelian CL, Simoni M, Quarantelli A, De Marchi M, Tsiplakou E. Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins on Poultry Performances, Health, and Oxidative Status: A Review of the Literature in the Last 20 Years. Antioxidants (Basel) 2021; 10:antiox10050659. [PMID: 33922786 PMCID: PMC8146777 DOI: 10.3390/antiox10050659] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/16/2021] [Accepted: 04/21/2021] [Indexed: 11/18/2022] Open
Abstract
Plant feed additives (PFA) such as essential oils, extracts, and by-products from plant processing can be included in poultry diets. A total of 39 peer-reviewed articles were selected from the literature published in the last 20 years (2000–2020) comparing PFA antioxidant effects with synthetic antioxidant vitamins (mainly vitamin E) in poultry nutrition. The PFA can be used as an effective nutritional strategy to face poultry’s oxidative stress with positive impact also on their productivity and efficiency. They can partially or completely replace antioxidant synthetic vitamins (the latter administered at doses between 150 and 500 mg/kg) in animal diets, sometimes affecting important physiological functions or expressing synergistic effect with the synthetic antioxidants. It is crucial to take into consideration the issues related to the absorption and the metabolism of these additives and their interaction with gut microbiota. However, some form- and dose-dependent negative effects on growth performances are observed.
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Affiliation(s)
- Federico Righi
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy; (R.P.); (M.S.); (A.Q.)
- Correspondence: (F.R.); (E.T.); Tel.: +39-05-2103-2624 (F.R.); +30-21-0529-4435 (E.T.)
| | - Rosario Pitino
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy; (R.P.); (M.S.); (A.Q.)
| | - Carmen L. Manuelian
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’ Università 16, 35020 Legnaro, Italy; (C.L.M.); (M.D.M.)
| | - Marica Simoni
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy; (R.P.); (M.S.); (A.Q.)
| | - Afro Quarantelli
- Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy; (R.P.); (M.S.); (A.Q.)
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’ Università 16, 35020 Legnaro, Italy; (C.L.M.); (M.D.M.)
| | - Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
- Correspondence: (F.R.); (E.T.); Tel.: +39-05-2103-2624 (F.R.); +30-21-0529-4435 (E.T.)
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Mountzouris KC, Paraskeuas V, Griela E, Papadomichelakis G, Fegeros K. Effects of phytogenic inclusion level on broiler carcass yield, meat antioxidant capacity, availability of dietary energy, and expression of intestinal genes relevant for nutrient absorptive and cell growth–protein synthesis metabolic functions. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18700] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Phytogenic applications in animal nutrition currently attract worldwide scientific attention for their potential to contribute positively to sustainable and high-quality animal production. However, further understanding and substantiation of dietary phytogenic functions is required.
Aims
The inclusion level of a phytogenic premix (PP) comprising functional flavouring substances from ginger, lemon balm, oregano and thyme was studied for its effects on broiler growth performance, carcass traits, nutrient digestibility, liver and meat total antioxidant capacity (TAC), and lipid oxidation. The expression of genes for nutrient transporter proteins (SGLT1, GLUT2, PEPT1, BOAT and LAT1), for FABP2 involved in cellular fatty acid uptake and metabolism, and for the mTORC1 complex relevant for protein synthesis were profiled along the intestine.
Methods
One-day-old Cobb broiler chickens (n = 500) were assigned to four treatments with five replicates of 25 chickens each. Starter (1–10 days), grower (11–22 days) and finisher (23–42 days) basal diets were supplemented with four levels of PP inclusion as treatments: 0, 750, 1000 and 2000 mg/kg diet, termed control, PP750, PP1000 and PP2000. Feed and water were available ad libitum. Data were analysed by ANOVA, taking the treatment as fixed effect. Statistically significant (P ≤ 0.05) effects were further analysed and means were compared using Tukey’s HSD test. Polynomial contrasts tested the linear and quadratic effect of PP inclusion levels.
Key results
Growth performance responses were not improved significantly (P > 0.05) by PP inclusion level. However, carcass (P = 0.030) and breast meat yield (P = 0.023) were higher in PP1000 than in the control. In addition, PP1000 had higher (P = 0.049) apparent metabolisable energy than PP2000 and the control. Increasing PP inclusion level increased breast (P = 0.005), thigh (P = 0.002) and liver (P = 0.040) TAC. Breast and thigh meat TAC reached a plateau at PP1000, whereas liver TAC continued to increase linearly. Lipid oxidation in breast meat and liver was delayed linearly (P ≤ 0.05) with increasing PP inclusion level. Expression of genes SGLT1, GLUT2, PEPT1, BOAT and FABP2 were not affected by PP inclusion. However, PP inclusion affected the expression of LAT1 (P < 0.001) in jejunum and of mTORC1 in duodenum (P = 0.010) and ceca (P = 0.025). In particular, expression increased with increasing PP inclusion level in a linear and quadratic pattern depending on the intestinal segment.
Conclusions
Overall, PP inclusion at 1000 mg/kg diet improved carcass and breast yield, dietary available energy, and overall meat and liver TAC. Preliminary evidence was highlighted for effects of PP in promoting expression of genes relevant for muscle protein synthesis.
Implications
This study has contributed new information on effects of a phytogenic premix on broiler meat yield and antioxidant capacity, digestibility, absorption and metabolic functions, further supporting phytogenic benefits for broiler production.
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Hazrati S, Rezaeipour V, Asadzadeh S. Effects of phytogenic feed additives, probiotic and mannan-oligosaccharides on performance, blood metabolites, meat quality, intestinal morphology, and microbial population of Japanese quail. Br Poult Sci 2019; 61:132-139. [PMID: 31661976 DOI: 10.1080/00071668.2019.1686122] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
1. The aim of this experiment was to investigate the effects of ajwain (Trachyspermum ammi) and dill (Anethum graveolens) essential oils (AEO and DEO, respectively), probiotic (PRO) and mannan-oligosaccharides (MOS) on the growth performance, serum metabolites, meat quality, intestinal morphology and microbial populations of Japanese quail.2. A total of 375 one-day-old Japanese quail were randomly allocated into five treatment groups with five replicates of 15 birds each for a 42 d feeding experiment. The dietary treatments were a basal diet (control) or the same diet supplemented with PRO (0.15 g/kg feed), MOS (2 g/kg feed), AEO (0.25 g/kg feed) or DEO (0.25 g/kg feed).3. AEO, MOS, and PRO supplementation increased weight gain, while diets supplemented with AEO decreased feed intake (FI), and improved feed conversion ratio from d 1 to 21 (P < 0.05). The relative weight of the gizzard was higher in birds supplemented with AEO compared to control group, while the birds fed MOS diet had the longest intestine (P < 0.05). Ceca length was greater in control, MOS and PRO groups (P < 0.05). Both essential oils decreased malondialdehyde (MDA) concentration of breast meat and percentage of cooking loss in quail (P < 0.05). The villus length (VL) was greater in birds fed diet supplemented with MOS, AEO, and DEO (P < 0.05).The population of E.coli decreased in Japanese quail fed MOS, while Lactobacilli spp. count was increased in the MOS group (P < 0.05).4. In conclusion, AEO, MOS, and PRO supplementation exhibited a positive effect on growth performance, while lipid peroxidation of the meat decreased in birds fed AEO and DEO diets. The intestinal morphometric indices increased in quail fed the AEO, MOS, and DEO diets. Supplementation with MOS modulated intestinal microbial populations of the Japanese quail.
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Affiliation(s)
- S Hazrati
- Department of Animal Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
| | - V Rezaeipour
- Department of Animal Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
| | - S Asadzadeh
- Department of Animal Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
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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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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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Valenzuela-Grijalva NV, Pinelli-Saavedra A, Muhlia-Almazan A, Domínguez-Díaz D, González-Ríos H. Dietary inclusion effects of phytochemicals as growth promoters in animal production. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2017; 59:8. [PMID: 28428891 PMCID: PMC5392986 DOI: 10.1186/s40781-017-0133-9] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Accepted: 03/16/2017] [Indexed: 11/28/2022]
Abstract
Growth promoters have been widely used as a strategy to improve productivity, and great benefits have been observed throughout the meat production chain. However, the prohibition of growth promoters in several countries, as well as consumer rejection, has led industry and the academy to search for alternatives. For decades, the inclusion of phytochemicals in animal feed has been proposed as a replacement for traditional growth promoters. However, there are many concerns about the application of phytochemicals and their impact on the various links in the meat production chain (productive performance, carcass and meat quality). Therefore, the effects of these feed additives are reviewed in this article, along with their potential safety and consumer benefits, to understand the current state of their use. In summary, the replacement of traditional growth promoters in experiments with broilers yielded benefits in all aspects of the meat production chain, such as improvements in productive performance and carcass and meat quality. Although the effects in pigs have been similar to those observed in broilers, fewer studies have been carried out in pigs, and there is a need to define the types of phytochemicals to be used and the appropriate stages for adding such compounds. In regard to ruminant diets, few studies have been conducted, and their results have been inconclusive. Therefore, it is necessary to propose more in vivo studies to determine other strategies for phytochemical inclusion in the production phases and to select the appropriate types of compounds. It is also necessary to define the variables that will best elucidate the mechanism(s) of action that will enable the future replacement of synthetic growth promoters with phytochemical feed additives.
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Affiliation(s)
- Nidia Vanessa Valenzuela-Grijalva
- Laboratorio de Ciencia y Tecnología de la Carne, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD A.C.), Carretera a la Victoria Km. 0.6. C.P, Hermosillo, Sonora 83304 Mexico
| | - Araceli Pinelli-Saavedra
- Laboratorio de Nutrición Animal, CIAD A.C, Carretera a la Victoria Km. 0.6. C.P, Hermosillo, Sonora 83304 Mexico
| | - Adriana Muhlia-Almazan
- Laboratorio Bioenergética y Genética Molecular, CIAD A.C, Carretera a la Victoria Km. 0.6. C.P, Hermosillo, Sonora 83304 Mexico
| | - David Domínguez-Díaz
- Departamento de Nutrición Animal, Facultad de Zootecnia, Universidad Autónoma de Chihuahua, C. Escorza 900, Col. Centro, Chihuahua, Chihuahua 31100 Mexico
| | - Humberto González-Ríos
- Laboratorio de Ciencia y Tecnología de la Carne, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD A.C.), Carretera a la Victoria Km. 0.6. C.P, Hermosillo, Sonora 83304 Mexico
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15
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Rodriguez-Garcia I, Silva-Espinoza BA, Ortega-Ramirez LA, Leyva JM, Siddiqui MW, Cruz-Valenzuela MR, Gonzalez-Aguilar GA, Ayala-Zavala JF. Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products. Crit Rev Food Sci Nutr 2017; 56:1717-27. [PMID: 25763467 DOI: 10.1080/10408398.2013.800832] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.
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Affiliation(s)
- I Rodriguez-Garcia
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - B A Silva-Espinoza
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - L A Ortega-Ramirez
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - J M Leyva
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - M W Siddiqui
- b Department of Food Science and Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar India
| | - M R Cruz-Valenzuela
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - G A Gonzalez-Aguilar
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - J F Ayala-Zavala
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
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16
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Ri CS, Jiang XR, Kim MH, Wang J, Zhang HJ, Wu SG, Bontempo V, Qi GH. Effects of dietary oregano powder supplementation on the growth performance, antioxidant status and meat quality of broiler chicks. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2016.1274243] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Chang-Song Ri
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
- Department of Agricultural Life Science, Pyongyang University of Science and Technology, Pyongyang, D.P.R. Korea
| | - Xian-Ren Jiang
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Myong-Ho Kim
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
- Department of Agricultural Life Science, Pyongyang University of Science and Technology, Pyongyang, D.P.R. Korea
| | - Jing Wang
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hai-Jun Zhang
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shu-Geng Wu
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Valentino Bontempo
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, Milano, Italy
| | - Guang-Hai Qi
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
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17
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Rodriguez-Garcia I, Cruz-Valenzuela MR, Silva-Espinoza BA, Gonzalez-Aguilar GA, Moctezuma E, Gutierrez-Pacheco MM, Tapia-Rodriguez MR, Ortega-Ramirez LA, Ayala-Zavala JF. Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3772-3778. [PMID: 26676868 DOI: 10.1002/jsfa.7568] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/30/2015] [Accepted: 12/09/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes. RESULTS The major volatile compounds of OEO were carvacrol (47.41%), p-cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L(-1) ) inhibited the in vitro growth of A. alternata, whereas the in vivo effective concentrations were 25.9 and 36.1 g L(-1) . Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin-OEO coating; additionally, the pectin, pectin-OEO 15.7 g L(-1) treatments and control tomatoes showed higher flavor acceptability than those coated with pectin-OEO 25.9 and 36.1 g L(-1) . CONCLUSION Pectin-OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Isela Rodriguez-Garcia
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - M Reynaldo Cruz-Valenzuela
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Brenda A Silva-Espinoza
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Gustavo A Gonzalez-Aguilar
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Edgar Moctezuma
- Department of Cell Biology and Molecular Genetics, The University of Maryland, College Park, MD, USA
| | - M Melissa Gutierrez-Pacheco
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Melvin R Tapia-Rodriguez
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Luis A Ortega-Ramirez
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - J Fernando Ayala-Zavala
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
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Hosseini SM, Nazarizadeh H, Ahani S, Vakili Azghandi M. Effects of mannan oligosaccharide and <i>Curcuma xanthorrhiza</i> essential oil on the intestinal morphologyand stress indicators of broilers subjected to cyclic heat stress. Arch Anim Breed 2016. [DOI: 10.5194/aab-59-285-2016] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. An experiment was carried out that was intended to explore the growth performance, nutrient retention, and heat stress biomarkers of finishing broilers under cyclic heat stress (HS) as modulated by the supplementation of mannan oligosaccharide (MOS) and Curcuma xanthorrhiza essential oil (CXEO). Two hundred and forty 21-day-old Ross 308 male broilers were allocated to four experimental treatments, each of which was replicated six times with 10 broilers per replicate. The diets included a control (CON), CON + 5 g of MOS kg−1, CON + 400 mg of CXEO kg−1 of feed, and CON + 5 g of MOS kg−1 + 400 mg of CXEO kg−1. From day 22 to 42, birds were subjected to cyclic HS by exposing them to 33 °C for 10 h (from 07:00 to 17:00 LT) and 22 °C from 17:00 to 07:00. Dietary treatments did not have an effect on average daily feed intake, feed conversion ratio, the duodenal histomorphology, and relative visceral weights. Body weight, average daily gain, villus length, crypt depth, and the villus-length-to-crypt-depth ratio in the jejunum were significantly increased in birds fed MOS or MOS + CXEO diets (p < 0.05). The relative bursa weight of the control birds was lower (p < 0.05) compared to those fed the MOS diet. Compared with CON, dietary treatments reduced corticosterone and creatine kinase levels, the heterophile-to-lymphocyte ratio, and mRNA levels of heat shock protein 70 in the breast muscle and jejunum (p < 0.05). It was concluded that dietary supplementation of either MOS or CXEO alone or in combination may reduce some of the harmful effects of HS in broiler chickens.
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Bernardi DM, Bertol TM, Pflanzer SB, Sgarbieri VC, Pollonio MAR. ω-3 in meat products: benefits and effects on lipid oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2620-2634. [PMID: 26676414 DOI: 10.1002/jsfa.7559] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 11/02/2015] [Accepted: 11/27/2015] [Indexed: 06/05/2023]
Abstract
Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Daniela Miotto Bernardi
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Teresinha Marisa Bertol
- Embrapa Swine and Poultry, BR 153, KM 110, Vila Tamanduá, 89700-000, Concórdia, Santa Catarina, Brazil
| | - Sérgio Bertelli Pflanzer
- Department of Food Technology, School of Food Engineering, State University of Campinas - UNICAMP, São Paulo, Brazil
| | - Valdemiro Carlos Sgarbieri
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
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Zhang T, Zhou Y, Zou Y, Hu X, Zheng L, Wei H, Giannenas I, Jin L, Peng J, Jiang S. Effects of dietary oregano essential oil supplementation on the stress response, antioxidative capacity, and HSPs mRNA expression of transported pigs. Livest Sci 2015. [DOI: 10.1016/j.livsci.2015.05.037] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Influence of dietary enzyme addition on polyphenol utilization and meat lipid oxidation of chicks fed grape pomace. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.054] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Patel S. Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1049-64. [DOI: 10.1080/19440049.2015.1040081] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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23
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Steiner T, Syed B. Phytogenic Feed Additives in Animal Nutrition. MEDICINAL AND AROMATIC PLANTS OF THE WORLD 2015. [DOI: 10.1007/978-94-017-9810-5_20] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Akbarian A, Michiels J, Golian A, Buyse J, Wang Y, De Smet S. Gene expression of heat shock protein 70 and antioxidant enzymes, oxidative status, and meat oxidative stability of cyclically heat-challenged finishing broilers fed Origanum compactum and Curcuma xanthorrhiza essential oils. Poult Sci 2014; 93:1930-41. [PMID: 24931966 DOI: 10.3382/ps.2014-03896] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
Heat stress in poultry is a serious problem in many countries and has been associated with oxidative stress. Hence, nutritional interventions with antioxidants might be beneficial. Therefore, the effects of dietary Curcuma xanthorrhiza (CX) and Origanum compactum (OC) essential oils on mRNA levels of heat shock protein 70 and antioxidant enzymes, oxidative status, and meat oxidative stability of heat-challenged broilers were studied. Starting on d 25 of age, a control diet and 4 diets containing 200 or 400 mg/kg feed of CX or OC (CX200, CX400, OC200, OC400 diets) were fed to 3 pen replicates of 20 Ross 308 chickens each. From d 28 of age on, the temperature was increased from 22 to 34°C with 50% RH for 5 h daily during 2 wk. Dietary CX or OC did not affect zootechnical performance. Feeding CX400 and both levels of OC increased the a* value in stored breast meat (P < 0.05), and OC diets tended to decrease the thiobarbituric acid reactive substances values in fresh breast meat (P = 0.061). Compared with control, at d 31, feeding CX400 and OC400 reduced mRNA levels of heat shock protein 70 and increased mRNA levels of catalase in kidney and liver (P < 0.05). The mRNA levels of superoxide dismutase were increased at d 31 on the OC400 diet in kidney and on the CX400 diet in heart (P < 0.05). In heart, at d 31, both dietary levels of CX and OC200 resulted in higher glutathione peroxidase activity (P < 0.05). Feeding CX400 increased superoxide dismutase activity in liver, kidney, and heart at d 31 (P < 0.05). Catalase activity was increased in the CX200 and OC400 groups at d 42 (P < 0.05). Feeding CX at both levels and OC200 decreased plasma malondialdehyde concentrations at d 42 (P < 0.05). In conclusion, dietary essential oils rich in simple phenolic compounds offer potential for improving the antioxidant defense against heat stress-induced changes.
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Affiliation(s)
- A Akbarian
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, 9090 Melle, Belgium Centre of Excellence in the Animal Science Department, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran
| | - J Michiels
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, 9090 Melle, Belgium Department of Applied Biosciences, Ghent University, 9000 Ghent, Belgium
| | - A Golian
- Centre of Excellence in the Animal Science Department, Ferdowsi University of Mashhad, PO Box 91775-1163, Mashhad, Iran
| | - J Buyse
- Laboratory of Livestock Physiology, Department of Biosystems, Catholic University Leuven, Kasteelpark Arenberg 30, 3001 Leuven, Belgium
| | - Y Wang
- Laboratory of Livestock Physiology, Department of Biosystems, Catholic University Leuven, Kasteelpark Arenberg 30, 3001 Leuven, Belgium
| | - S De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, 9090 Melle, Belgium
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Pekel A, Demirel G, Midilli M, Yalcintan H, Ekiz B, Alp M. Comparison of broiler meat quality when fed diets supplemented with neutralized sunflower soapstock or soybean oil. Poult Sci 2012; 91:2361-9. [DOI: 10.3382/ps.2012-02272] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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