1
|
Shu Y, Wu F, Yang W, Qi W, Li R, Zhang Z. Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat. Foods 2024; 13:2230. [PMID: 39063312 PMCID: PMC11275610 DOI: 10.3390/foods13142230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/13/2024] [Accepted: 07/14/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigated the dietary effect of curcumin (CUR) on amino acid, 5'-nucleotides, fatty acid, and volatile compound profiles of chicken meat. A total of 400 healthy 1-day-old broiler male chicks were divided into 4 groups (n = 10) and fed either a basal diet or a diet with the addition of CUR with concentrations of 100 mg/kg, 150 mg/kg, and 200 mg/kg for 43 days. The results show that the addition of CUR in chicken diets is conducive to promoting the deposition of amino acids and increasing the content of 5'-nucleotides in chicken meat, reducing the contents of saturated fatty acid (SFA) and C20:4 n6 but increasing the ratio between polyunsaturated fatty acid (PUFA) and SFA. In addition, the volatile compound profile shows that the main volatile compounds in chicken meat are aldehydes (including hexanal, heptanal, octanal, and nonanal), with significant increases in their contents observed among chickens in the CUR-intake group. Moreover, it has been found that (E, E)-2,4-nonadienal, trans-2-decenal, benzaldehyde, and trans-2-octenal in chicken meat can significantly increase its overall aroma, and the addition of CUR with 150 mg/kg had the best effect on improving nutritional quality and flavor of chicken meat. This study provides a basis for the comprehensive utilization of CUR as a feed additive with the potential to substitute antibiotics.
Collapse
Affiliation(s)
- Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Fengyang Wu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
| | - Wei Yang
- Institute of Animal Husbandry and Veterinary Medicine of Hebei Province, Dongguan Avenue, Baoding 071030, China;
| | - Wenhui Qi
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
| | - Runyang Li
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (Y.S.); (F.W.); (W.Q.); (R.L.)
| |
Collapse
|
2
|
Wei C, Wang S, Wang C, Zhao Y, Zhang Y. Meta-analysis of selenium effects on the meat quality of broilers. Poult Sci 2024; 103:103523. [PMID: 38387291 PMCID: PMC10900958 DOI: 10.1016/j.psj.2024.103523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/25/2024] [Accepted: 01/27/2024] [Indexed: 02/24/2024] Open
Abstract
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.
Collapse
Affiliation(s)
- Chunbo Wei
- Key Laboratory of Low-carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163316, China.
| | - Shuo Wang
- Key Laboratory of Low-carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163316, China
| | - Cuiping Wang
- Key Laboratory of Low-carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163316, China
| | - Yuming Zhao
- Key Laboratory of Low-carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163316, China
| | - Ying Zhang
- Key Laboratory of Low-carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163316, China
| |
Collapse
|
3
|
Pei Y, Guo X, Shu X, Han Y, Ai Y, Wang H, Hou W. Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky. Front Nutr 2024; 11:1309924. [PMID: 38389800 PMCID: PMC10882714 DOI: 10.3389/fnut.2024.1309924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
Introduction The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature. Methods The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky. Results and discussion The findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.
Collapse
Affiliation(s)
- Yamin Pei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Xingyue Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Xionghui Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
| | - Youwei Ai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
- Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China
| | - Hongxun Wang
- College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Wenfu Hou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
- Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China
| |
Collapse
|
4
|
Aderemi FA, Alabi OM. Turmeric ( Curcuma longa): an alternative to antibiotics in poultry nutrition. Transl Anim Sci 2023; 7:txad133. [PMID: 38111601 PMCID: PMC10727472 DOI: 10.1093/tas/txad133] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 11/29/2023] [Indexed: 12/20/2023] Open
Abstract
Turmeric, a common spice in many countries has been used for centuries in traditional medicine for its antimicrobial properties. Recent research has shown that turmeric can be a viable alternative to antibiotics in poultry production. Antibiotic overuse in poultry has led to the development of antibiotic-resistant bacteria, which poses a threat to both animal and human health. Turmeric contains curcumin, a compound that has been shown to have antimicrobial activity against a wide range of bacteria, including those resistant to antibiotics. In addition, turmeric has anti-inflammatory and immunomodulatory properties, which can help boost the immune system of poultry and reduce the need for antibiotics. Studies have shown that turmeric can improve growth performance, and gut health, and reduce the incidence of disease in poultry. Therefore, the use of turmeric as an alternative to antibiotics in poultry production has the potential to not only improve animal health and welfare but also contribute to the fight against antibiotic resistance. This review aims to provide an overview of the recent knowledge on the use of these plant extracts in poultry feeds as feed additives and their effects on poultry performance.
Collapse
Affiliation(s)
- Foluke Abimbola Aderemi
- Animal Science and Fisheries Management Unit, Agriculture Programme, Bowen University, Iwo, Nigeria
| | - Olufemi Mobolaji Alabi
- Animal Science and Fisheries Management Unit, Agriculture Programme, Bowen University, Iwo, Nigeria
| |
Collapse
|
5
|
Mao J, Wang Y, Duan T, Yin N, Dong C, Ren X, Liu N, An X, Qi J. Effect of fermented dandelion on productive performance, meat quality, immune function, and intestinal microbiota of broiler chickens. BMC Vet Res 2023; 19:178. [PMID: 37773158 PMCID: PMC10540353 DOI: 10.1186/s12917-023-03751-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Accepted: 09/22/2023] [Indexed: 10/01/2023] Open
Abstract
BACKGROUND Dandelion has a great potential to be used as feed additive. Using microbial fermentation technology to degrade cell walls is conducive to enable better release of bioactive compounds of dandelion. This study intended to explore the effect of fermented dandelion (FD) on production performance, meat quality, immune function, and intestinal microbiota of broiler chickens. One-hundred and twenty 1-day-old male Arbor Acres broiler chickens were randomly allotted into three treatments: CON (basal diet, control), LFD and HFD (basal diet with 500 and 1000 mg/kg FD, respectively), with five replicates of eight birds each. The experiment lasted for 42 days. RESULTS The results showed that birds in HFD group had increased ADG during 1-21 days (P < 0.05). On day 21, the bursa of Fabricius index of birds in LFD group was higher (P < 0.05), while the serum contents of IFN-γ and TNF-ɑ were lower in HFD group (P < 0.05). FD supplementation decreased the observed_species, shannon, chao1 and ace indexes (P < 0.05) as well as the abundance of Bacteroidota, Bacteroides, and Alistipes (P < 0.05). Birds in HFD group had higher abundance of Firmicutes and lower abundance of Verrucomicrobiota (P < 0.05). LFD group had lower abundance of unidentified_bacteria (P < 0.05). On day 42, the abdominal fat yield of HFD group was decreased (P < 0.05). Birds in LFD group had lower L* and b* values of breast muscle (P < 0.05), while higher spleen index. The CAT activities of breast muscle of FD groups were higher (P < 0.05). CONCLUSION In summary, dietary FD supplementation at 1000 mg/kg improved production performance and immune function and modulated microbiota composition in ileum of broiler chickens. FD can be supplemented in the diet to enhance performance and health of broiler chickens, of which 1000 mg/kg FD is more effective.
Collapse
Affiliation(s)
- Jinju Mao
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China
- Key Laboratory of Smart Animal Husbandry at Universities of Inner Mongolia Automomous Region, Hohhot, 010018, China
| | - Yuan Wang
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China.
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China.
- Key Laboratory of Smart Animal Husbandry at Universities of Inner Mongolia Automomous Region, Hohhot, 010018, China.
| | - Ting Duan
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China
- Key Laboratory of Smart Animal Husbandry at Universities of Inner Mongolia Automomous Region, Hohhot, 010018, China
| | - Na Yin
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China
- Key Laboratory of Smart Animal Husbandry at Universities of Inner Mongolia Automomous Region, Hohhot, 010018, China
| | - Chenlin Dong
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China
- Key Laboratory of Smart Animal Husbandry at Universities of Inner Mongolia Automomous Region, Hohhot, 010018, China
| | - Xuerong Ren
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China
| | - Na Liu
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China
- Key Laboratory of Smart Animal Husbandry at Universities of Inner Mongolia Automomous Region, Hohhot, 010018, China
| | - Xiaoping An
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China
- Key Laboratory of Smart Animal Husbandry at Universities of Inner Mongolia Automomous Region, Hohhot, 010018, China
| | - Jingwei Qi
- College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
- Inner Mongolia Herbivorous Livestock Feed Engineering Technology Research Center, Hohhot, 010018, China
- Key Laboratory of Smart Animal Husbandry at Universities of Inner Mongolia Automomous Region, Hohhot, 010018, China
| |
Collapse
|
6
|
Jiang JY, Wen H, Jiang M, Tian J, Dong LX, Shi ZC, Zhou T, Lu X, Liang HW. Dietary Curcumin Supplementation Could Improve Muscle Quality, Antioxidant Enzyme Activities and the Gut Microbiota Structure of Pelodiscus sinensis. Animals (Basel) 2023; 13:2626. [PMID: 37627417 PMCID: PMC10451759 DOI: 10.3390/ani13162626] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/05/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
This experiment aimed to assess the impact of different dietary curcumin (CM) levels on growth, muscle quality, serum-biochemical parameters, antioxidant-enzyme activities, gut microbiome, and liver transcriptome in Chinese soft-shelled turtles (Pelodiscus sinensis). Five experimental diets were formulated to include graded levels of curcumin at 0 (control, CM0), 0.5 (CM0.5), 1 (CM1), 2 (CM2) and 4 g/kg (CM4). Each diet was randomly distributed to quadruplicate groups of turtles (164.33 ± 5.5 g) for 6 weeks. Our findings indicated that dietary curcumin supplementation did not have a significant influence on growth performance (p > 0.05); however, it significantly improved the muscular texture profiles (p < 0.05). Serum total superoxide dismutase (SOD), liver catalase (CAT), and total antioxidant capacity (T-AOC) activities increased significantly as dietary curcumin levels rose from 0.5 to 4 g/kg (p < 0.05). Dietary curcumin supplementation improved gut microbiota composition, as evidenced by an increase in the proportion of dominant bacteria such as Lactobacillus and Flavobacterium. Liver transcriptome analysis revealed that curcumin altered metabolic pathways in the liver. In conclusion, based on the evaluation of the activities of SOD in serum and CAT in liver under current experimental design, it was determined that the appropriate dietary curcumin supplementation for Chinese soft-shelled turtles is approximately 3.9 g/kg.
Collapse
Affiliation(s)
- Jia-Yuan Jiang
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
| | - Hua Wen
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Ming Jiang
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Juan Tian
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Li-Xue Dong
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Ze-Chao Shi
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Tong Zhou
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Xing Lu
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Hong-Wei Liang
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| |
Collapse
|
7
|
Moniruzzaman M, Kim D, Kim H, Kim N, Chin S, Karthikeyan A, Han K, Min T. Evaluation of dietary curcumin nanospheres as phytobiotics on growth performance, serum biochemistry, nutritional composition, meat quality, gastrointestinal health, and fecal condition of finishing pigs. Front Vet Sci 2023; 10:1127309. [PMID: 36968462 PMCID: PMC10030798 DOI: 10.3389/fvets.2023.1127309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 02/10/2023] [Indexed: 03/11/2023] Open
Abstract
Curcumin is a bioactive functional feeding stimulant that is widely used as an additive in cuisine and animal feeds. Owing to its hydrophobic nature and low bioavailability, the nanoformulation of curcumin has recently received special attention from researchers. In this study, we investigated the effects of curcumin nanospheres (CN) on the growth performance, serum biochemistry, meat quality, intestinal immunohistochemistry, fecal malodors and microbes in finishing pigs. A total of 90 crossbred pigs (Duroc × [Yorkshire × Landrace]) with an average initial body weight of 73.77 ± 0.08 kg were randomized into 3 dietary groups in triplicate pens (10 pigs in each pen): control (CON) without supplementation of CN and the pigs in the remaining two groups were supplemented with CN at 1.0 (CN1) and 2.0 (CN2) mL/kg diet for a 40-day long experiment. The results showed that pigs fed the higher CN supplemented diet (CN2) had significantly higher final weight (FW) and weight gain (WG) than those fed the CON diet, and no significant differences were observed in the feed conversion ratio (FCR) and average daily feed intake (ADFI) after 28 days. At the end of the experiment, pigs fed the CN supplemented diet showed no significant difference in WG, ADFI or FCR compared to those on the CON diet. Overall, at the termination of the 40-day feeding trial, dietary CN had a significant effect on FW and WG, except for ADFI and FCR, in finishing pigs. After 40 days of the feeding trial, serum biochemical parameters such as glutamic-pyruvic transaminase, glutamic-oxaloacetic transaminase, triglycerides, and total cholesterol levels were significantly decreased in pigs fed the CN supplemented diet. However, high density lipoprotein levels were significantly increased in pigs fed the CN diets. Protein and lipid contents, as well as yellowness and lightness of the neck and longissimus dorsi muscles were not significantly affected by CN supplementation; however, there was a tendency to increase the redness of the longissimus dorsi muscle in pigs fed the CN2 supplemented diet compared to the CON diet. Meat grading and carcass weight significantly increased in pigs fed a higher CN supplemented diet. Fecal Escherichia coli and ammonia gas were significantly depleted in pigs fed CN diets. Histomorphological parameters, such as villus height, crypt depth and goblet cells in the jejunum of the intestine were significantly increased in pigs fed CN diet. Immunohistochemical staining showed that pro-inflammatory cytokine like tumor necrosis factor-α expression was reduced in pigs fed CN supplemented diets compared to the CON diet; however, antibodies such as immunoglobulin A and tight junction proteins such as claudin 3 were highly expressed in the intestine of pigs fed the CN diets. Overall, the results demonstrate the potential of dietary curcumin nanospheres as a nanobiotechnology tool as well as an effective feed additive for improving the performance and health status of finishing pigs.
Collapse
Affiliation(s)
- Mohammad Moniruzzaman
- Department of Animal Biotechnology, Jeju International Animal Research Center, Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea
| | - Dahye Kim
- Division of Animal Genetics and Bioinformatics, National Institute of Animal Science (NIAS), Rural Development Administration (RDA), Wanju, Republic of Korea
| | - Hyunsoo Kim
- Department of Animal Biotechnology, Jeju International Animal Research Center, Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea
| | - Nayoung Kim
- Department of Animal Biotechnology, Jeju International Animal Research Center, Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea
| | - Sungyeon Chin
- Department of Animal Biotechnology, Jeju International Animal Research Center, Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea
| | - Adhimoolam Karthikeyan
- Subtropical Horticulture Research Institute, Jeju National University, Jeju, Republic of Korea
| | - Kyuhyuk Han
- AT. Consulting, Hanlim-eup, Jeju, Republic of Korea
| | - Taesun Min
- Department of Animal Biotechnology, Bio-Resources Computing Research Center, Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea
- *Correspondence: Taesun Min ✉
| |
Collapse
|
8
|
Cui Y, Wang Q, Zhang X, Yang X, Shi Y, Li Y, Song M. Curcumin Alleviates Aflatoxin B 1-Induced Liver Pyroptosis and Fibrosis by Regulating the JAK2/NLRP3 Signaling Pathway in Ducks. Foods 2023; 12:foods12051006. [PMID: 36900523 PMCID: PMC10000391 DOI: 10.3390/foods12051006] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 03/02/2023] Open
Abstract
Aflatoxin B1 (AFB1) is a serious pollutant in feed and food which causes liver inflammation, fibrosis, and even cirrhosis. The Janus kinase 2 (JAK2)/signal transducers and activators of the transcription 3 (STAT3) signaling pathway is widely involved in inflammatory response and promotes the activation of nod-like receptor protein 3 (NLRP3) inflammasome, thus leading to pyroptosis and fibrosis. Curcumin is a natural compound with anti-inflammatory and anti-cancer properties. However, whether AFB1 exposure leads to the activation of the JAK2/NLRP3 signaling pathway in the liver and whether curcumin can regulate this pathway to influence pyroptosis and fibrosis in the liver remains unclear. In order to clarify these problems, we first treated ducklings with 0, 30, or 60 µg/kg AFB1 for 21 days. We found that AFB1 exposure caused growth inhibition, liver structural and functional damage, and activated JAK2/NLRP3-mediated liver pyroptosis and fibrosis in ducks. Secondly, ducklings were divided into a control group, 60 µg/kg AFB1 group, and 60 µg/kg AFB1 + 500 mg/kg curcumin group. We found that curcumin significantly inhibited the activation of the JAK2/STAT3 pathway and NLRP3 inflammasome, as well as the occurrence of pyroptosis and fibrosis in AFB1-exposed duck livers. These results suggested that curcumin alleviated AFB1-induced liver pyroptosis and fibrosis by regulating the JAK2/NLRP3 signaling pathway in ducks. Curcumin is a potential agent for preventing and treating liver toxicity of AFB1.
Collapse
Affiliation(s)
- Yilong Cui
- College of Animal Science and Technology, Inner Mongolia Minzu University, Tongliao 028000, China
| | - Qi Wang
- Key Laboratory of the Provincial Education, Department of Heilongjiang for Common Animal Disease Prevention and Treatment, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China
| | - Xuliang Zhang
- Key Laboratory of the Provincial Education, Department of Heilongjiang for Common Animal Disease Prevention and Treatment, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China
| | - Xu Yang
- College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, China
| | - Yun Shi
- Tongliao City Animal Quarantine Technical Service Center, Tongliao 028000, China
| | - Yanfei Li
- Key Laboratory of the Provincial Education, Department of Heilongjiang for Common Animal Disease Prevention and Treatment, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China
| | - Miao Song
- Key Laboratory of the Provincial Education, Department of Heilongjiang for Common Animal Disease Prevention and Treatment, College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China
- Correspondence:
| |
Collapse
|
9
|
Sureshbabu A, Smirnova E, Karthikeyan A, Moniruzzaman M, Kalaiselvi S, Nam K, Goff GL, Min T. The impact of curcumin on livestock and poultry animal's performance and management of insect pests. Front Vet Sci 2023; 10:1048067. [PMID: 36816192 PMCID: PMC9936197 DOI: 10.3389/fvets.2023.1048067] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 01/09/2023] [Indexed: 02/05/2023] Open
Abstract
Plant-based natural products are alternative to antibiotics that can be employed as growth promoters in livestock and poultry production and attractive alternatives to synthetic chemical insecticides for insect pest management. Curcumin is a natural polyphenol compound from the rhizomes of turmeric (Curcuma spp.) and has been suggested to have a number of therapeutic benefits in the treatment of human diseases. It is also credited for its nutritional and pesticide properties improving livestock and poultry production performances and controlling insect pests. Recent studies reported that curcumin is an excellent feed additive contributing to poultry and livestock animal growth and disease resistance. Also, they detailed the curcumin's growth-inhibiting and insecticidal activity for reducing agricultural insect pests and insect vector-borne human diseases. This review aims to highlight the role of curcumin in increasing the growth and development of poultry and livestock animals and in controlling insect pests. We also discuss the challenges and knowledge gaps concerning curcumin use and commercialization as a feed additive and insect repellent.
Collapse
Affiliation(s)
- Anjana Sureshbabu
- Department of Animal Biotechnology, Jeju International Animal Research Center (JIA) and Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea
| | - Elena Smirnova
- Department of Animal Biotechnology, Jeju International Animal Research Center (JIA) and Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea
| | - Adhimoolam Karthikeyan
- Subtropical Horticulture Research Institute, Jeju National University, Jeju, Republic of Korea
| | - Mohammad Moniruzzaman
- Department of Animal Biotechnology, Jeju International Animal Research Center (JIA) and Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea
| | - Senthil Kalaiselvi
- Department of Biochemistry, Biotechnology and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
| | - Kiwoong Nam
- DGIMI, Univ Montpellier, INRAE, Montpellier, France
| | - Gaelle Le Goff
- Université Côte d'Azur, INRAE, CNRS, ISA, Sophia Antipolis, France
| | - Taesun Min
- Department of Animal Biotechnology, Jeju International Animal Research Center (JIA) and Sustainable Agriculture Research Institute (SARI), Jeju National University, Jeju, Republic of Korea,*Correspondence: Taesun Min ✉
| |
Collapse
|
10
|
Yang H, Yu C, Yin Z, Guan P, Jin S, Wang Y, Feng X. Curcumin: a potential exogenous additive for the prevention of LPS-induced duck ileitis by the alleviation of inflammation and oxidative stress. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1550-1560. [PMID: 36208473 DOI: 10.1002/jsfa.12252] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/20/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Lipopolysaccharides (LPS) are the main pathogenic substances in Gram-negative bacteria. The aim of this study was to investigate the preventive effects of dietary curcumin (CUR) on LPS toxicity in the duck ileum. The duck diet was supplemented with CUR (0.5 g kg-1 ) for 28 days, while the birds were injected with LPS (0.5 mg kg-1 body weight per injection, administered as seven injections in the last week of the experimental period). RESULTS LPS significantly decreased the ileal villus-to-crypt ratio in the non-supplemented CUR group. Dietary CUR alleviated LPS-induced morphological damage to the ileum. Moreover, dietary CUR alleviated oxidative stress by increasing the levels of total superoxide dismutase (T-SOD) (P < 0.05) and glutathione S-transferase (GST) (P < 0.05) and decreasing the production of malonic dialdehyde (MDA) (P < 0.05) in control ducks and LPS-challenged ducks. Dietary CUR significantly inhibited the LPS-induced massive production of inflammatory factors (IL-1β, IL-6, and TNF-α) (P < 0.05). CUR induced the inhibition of TLR4 and activation of Nrf2 to reduce the expression of inflammation-related genes (TLR4, NF-κB, IKK, TXNIP, NLRP3, caspase-1, IL-1β, IL-6, and TNF-α). Moreover, dietary CUR ameliorated the decrease in claudin-1 and occludin expression (P < 0.05) and improved ZO-1 expression in the duck ileum (P < 0.05). CONCLUSION In conclusion, dietary CUR has beneficial effects on LPS-induced ileal damage, oxidative damage, and inflammatory response by inhibiting the TLR/NF-κB and activating the Nrf2 signaling pathways in ducks. This study provides valuable information regarding the therapeutic uses of CUR in duck ileitis. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hao Yang
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Chunting Yu
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Zesheng Yin
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Peiyue Guan
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Sanjun Jin
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Yingjie Wang
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| | - Xingjun Feng
- Laboratory of Molecular Nutrition, Institute of Animal Nutrition, Northeast Agricultural University, Harbin, China
| |
Collapse
|
11
|
Biesek J, Banaszak M, Grabowicz M, Wlaźlak S, Adamski M. Production Efficiency and Utility Features of Broiler Ducks Fed with Feed Thinned with Wheat Grain. Animals (Basel) 2022; 12:ani12233427. [PMID: 36496948 PMCID: PMC9738547 DOI: 10.3390/ani12233427] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 11/26/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to evaluate the production efficiency (economics), growth, and meat quality of ducks fed with feed partially replaced with wheat. A total of 200 ducks were reared for 49 days. Each group consisted of 50 ducks (5 pens with 10 birds). For slaughter, 10 birds per group were chosen. The control group (C) was provided with a complete feed. In the experimental groups, from 42 to 49 days, the feed was replaced with wheat grains at the level of 10% (W10), 20% (W20), or 40% (W40). In the W20 and W40 groups, the cost of feed was reduced. In the W40 group, the profit per 1 kg carcass was increased by PLN 3.34 (more than 24% higher than the C group profit). A higher percentage of pectoral muscles and intramuscular fat was observed in the W20 group, with lower water content. A lower water-holding capacity (WHC) was observed in the duck leg muscles in group W40. The muscles from the W20 group had higher protein, collagen, and water content, and the fat was highest in the W40 group. A lower toughness of cooked meat was observed in the W20 group, and lower shear force in the pectoral muscles of groups C and W40. Thinning feed with wheat grains could represent an alternative to conventional feeding of broiler ducks, owing to reduced feed costs, with no negative impact on utility features, including growth, except the share of pectoral muscle and water absorption traits.
Collapse
|
12
|
Liu X, Guan PY, Yu CT, Yang H, Shan AS, Feng XJ. Curcumin alleviated lipopolysaccharide-induced lung injury via regulating the Nrf2-ARE and NF-κB signaling pathways in ducks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6603-6611. [PMID: 35596659 DOI: 10.1002/jsfa.12027] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/17/2022] [Accepted: 05/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Under the intensive modern poultry farming system, the lung of duck is one of the main target organs for various bacterial and viral infections. Curcumin is a kind of natural polyphenol compound for which various beneficial biological functions exist, including being an anti-inflammatory, antioxidant, and antiviral. The aim of this work was to investigate the mechanism of curcumin-alleviated lipopolysaccharide (LPS)-induced lung damage by the nuclear erythroid 2-related factor 2 (Nrf2)-antioxidant reaction element (ARE) and nuclear factor kappa B (NF-κB) signaling pathway in ducks. RESULTS In total, 450 one-day-old male specific pathogen-free ducks were randomly assigned into three dietary treatments: CON, basal diet; LPS, basal diet + LPS treatment; LPS + CUR, basal diet + LPS + 500 mg kg-1 of curcumin. At the end of the experiment (21 days), ducks in LPS treatment were challenged with 5 mg LPS per kilogram of body weight and the other two treatments were injected with the same dose of phosphate-buffered saline solution. The results showed that LPS caused acute inflammation, oxidation stress, and lung injury. Dietary addition of curcumin significantly relieved the oxidation stress and inflammation parameters. Moreover, the results showed that remission may be through the signaling pathways of both Nrf2-ARE and NF-κB. CONCLUSION In conclusion, dietary supplementation of 500 mg kg-1 of curcumin exhibited a lung-protective effect in ducks. This experiment broadens the mode of metabolism actions of curcumin in the target organs and provides an insight for the application of curcumin in waterfowl feed. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiao Liu
- Institute of Animal Nutrition, College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Pei Yue Guan
- Institute of Animal Nutrition, College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Chun Ting Yu
- Institute of Animal Nutrition, College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Hao Yang
- Institute of Animal Nutrition, College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - An Shan Shan
- Institute of Animal Nutrition, College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| | - Xing Jun Feng
- Institute of Animal Nutrition, College of Animal Science and Technology, Northeast Agricultural University, Harbin, 150030, People's Republic of China
| |
Collapse
|
13
|
Pan S, Yan J, Xu X, Chen Y, Chen X, Li F, Xing H. Current Development and Future Application Prospects of Plants-Derived Polyphenol Bioactive Substance Curcumin as a Novel Feed Additive in Livestock and Poultry. Int J Mol Sci 2022; 23:ijms231911905. [PMID: 36233207 PMCID: PMC9570258 DOI: 10.3390/ijms231911905] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/16/2022] [Accepted: 09/30/2022] [Indexed: 11/23/2022] Open
Abstract
Curcumin (CUR) is a kind of natural orange-yellow phenolic compound mainly extracted from the stems and roots of turmeric plants and other species in the genus Curcuma, furthermore, it is also the most important active ingredient exerting pharmacological functions in turmeric. In recent years, CUR has been frequently reported and has attracted widespread attention from scholars all over the world due to its numerous biological functions and good application prospects, such as anti-inflammatory, anticancer, antioxidant and providing lipid-lowering effects, etc. In addition, adding a certain dose of CUR to livestock and poultry feed is important for animal growth and development, which plays a key role in animal metabolism, reproduction, immunity and clinical health care. This review aims to summarize, based on the published papers and our own observations, the physical and chemical properties and the biological functions of the plant-derived bioactive ingredient CUR, especially regarding the latest research progress in regulating intestinal health as well as its current development and future application prospects in livestock and poultry as a novel feed additive, so as to provide theoretical and practical references for the further study of the application of CUR as a novel feed additive and a potential new antibiotic substitute, thereby improving the research field of plant-derived bioactive ingredients and promoting the healthy development of livestock and poultry.
Collapse
Affiliation(s)
- Shifeng Pan
- College of Veterinary Medicine, Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou 225009, China
- Department of Animal Science, Washington State University, Pullman, WA 99163, USA
- Correspondence: ; Tel.: +86-5148-7979-274; Fax: +86-514-8797-2218
| | - Jie Yan
- College of Veterinary Medicine, Yangzhou University, Yangzhou 225009, China
| | - Xingyu Xu
- College of Veterinary Medicine, Yangzhou University, Yangzhou 225009, China
| | - Yongfang Chen
- College of Veterinary Medicine, Yangzhou University, Yangzhou 225009, China
| | - Xinyu Chen
- College of Veterinary Medicine, Yangzhou University, Yangzhou 225009, China
| | - Fei Li
- College of Veterinary Medicine, Yangzhou University, Yangzhou 225009, China
| | - Hua Xing
- College of Veterinary Medicine, Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou 225009, China
| |
Collapse
|
14
|
Wang B, Bai X, Du X, Pan N, Shi S, Xia X. Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum. Foods 2022; 11:1368. [PMID: 35564090 PMCID: PMC9099600 DOI: 10.3390/foods11091368] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 12/13/2022] Open
Abstract
The effects of vacuum thawing (VT), ultrasound thawing (UT) and microwave thawing (MT) on the quality, protein and lipid oxidation, internal temperature distribution and microstructure of porcine longissimus lumborum were compared. The results showed that a significant decrease (p < 0.05) in quality compared with those of fresh meat (FM) occurred for all of the thawing samples, especially for the MT samples. Changes in quality of the VT and UT samples were less significant than those of the MT samples. The increases in carbonyl content and TBARS value indicated that proteins and lipids in the thawing samples were oxidized. The decreases in uniform degrees of internal temperature distributions of muscles from the thawing samples were analysed by infrared thermography. Scanning electron microscopy images showed that the myofibril arrangements of thawing samples were looser than those of the FM samples with compact and ordered structure, which was proven by the obvious increase in the myofibril gap value of the thawing samples.
Collapse
Affiliation(s)
| | | | | | | | | | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (B.W.); (X.B.); (X.D.); (N.P.); (S.S.)
| |
Collapse
|
15
|
Escrivá L, Agahi F, Vila-Donat P, Mañes J, Meca G, Manyes L. Bioaccessibility Study of Aflatoxin B 1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin. Toxins (Basel) 2021; 14:toxins14010006. [PMID: 35050983 PMCID: PMC8779489 DOI: 10.3390/toxins14010006] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/13/2021] [Accepted: 12/20/2021] [Indexed: 01/12/2023] Open
Abstract
The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC-MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57-68% for AFB1, and between 11-20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.
Collapse
|