The effects of adding agrimony and sage extracts to water on blood biochemistry and meat quality of broiler chickens

The aim of our study was to determine the effects of supplementation of agrimony extract (Agrimonia eupatoria L.) and a combination of agrimony with sage extract (Salvia officinalis L.) to water during the fattening period of broiler chickens on selected biochemical and antioxidant indicators in blood, and on the nutritional composition and oxidative stability of meat. A total of 117 Cobb 500 chicks were randomly divided on the day of hatching into three groups (n = 39 in each) and fattened for 42 days. All groups were fed the same diets. In experimental group A water was supplemented with agrimony extract (0.2%). In experimental group AS water was supplemented with a combination of agrimony (0.1%) and sage (0.1%) extracts. Group C was control without supplementation. The total cholesterol, low density lipoproteins and malondialdehyde in serum were decreased (P < 0.05), dry matter and fat content in meat were increased (P < 0.05) in group A. The activity of superoxide dismutase in blood and the amount of thiobarbituric acid reactive substances in thigh meat on days 1 and 8 of storage under chilling conditions were lower (P < 0.05) in both experimental groups compared to control. Our results indicate that supplementation of agrimony and sage extract to water can beneficially influence the antioxidant status as well as oxidative stability of thigh meat and thus improve meat quality. This is a first similar study comparing addition of plant extracts to water in broiler nutrition.

Download Full-text

Influence of dietary combinations of Amphora coffeaeformis with linseed oil or sunflower oil on performance, fatty and amino acid profiles, oxidative stability and meat quality of broiler chickens

Italian Journal of Animal Science ◽

10.1080/1828051x.2021.1983736 ◽

2021 ◽

Vol 20 (1) ◽

pp. 1587-1600

Author(s):

Sabry M. El-Bahr ◽

Saad Al-Sultan ◽

Mohammed A. Alfattah ◽

Ahmed Shehab ◽

Islam Sabeq ◽

...

Keyword(s):

Amino Acid ◽

Oxidative Stability ◽

Meat Quality ◽

Sunflower Oil ◽

Broiler Chickens ◽

Linseed Oil ◽

Amino Acid Profiles ◽

Amphora Coffeaeformis

Download Full-text

Selenium content in tissues and meat quality in rabbits fed selenium yeast

Czech Journal of Animal Science ◽

10.17221/2319-cjas ◽

2008 ◽

Vol 52 (No. 6) ◽

pp. 165-169 ◽

Cited By ~ 22

Author(s):

A. Dokoupilová ◽

M. Marounek ◽

V. Skřivanová ◽

P. Březina

Keyword(s):

Glutathione Peroxidase ◽

Oxidative Stability ◽

Meat Quality ◽

Control Diet ◽

Thiobarbituric Acid ◽

Basal Diet ◽

Selenium Content ◽

Feed Conversion ◽

Thiobarbituric Acid Reactive Substances ◽

Selenium Yeast

Ten weaned rabbits were fed a basal (control) diet containing 0.12 mg Se/kg. In 10 rabbits the basal diet was supplemented with Se-enriched yeast to increase the Se concentration to 0.50 mg/kg. Rabbits were slaughtered at the age of 11 weeks. Samples of meat, liver and hair of 4 rabbits from each group were taken and analyzed. No effect of Se on growth, feed conversion and dressing out percentage was observed. Loin and hindleg meat, liver and hair of control rabbits contained 93, 98, 521 and 267 μg Se/kg, respectively (average values). In treated rabbits the corresponding Se concentrations were 400, 389, 1 414 and 914 μg/kg. Supranutritional Se supply had no effect on the activity of glutathione peroxidase in meat, and oxidative stability of meat expressed as production of thiobarbituric acid-reactive substances in meat stored for 3 and 6 days. Thus, the enrichment of meat with Se is the main benefit of Se supplementation of rabbit diets.

Download Full-text

Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef

Animal Production Science ◽

10.1071/an19215 ◽

2020 ◽

Vol 60 (5) ◽

pp. 713 ◽

Cited By ~ 2

Author(s):

A. Maggiolino ◽

J. M. Lorenzo ◽

A. Salzano ◽

M. Faccia ◽

F. Blando ◽

...

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Pinus Taeda ◽

Meat Quality ◽

Shear Force ◽

Control Diet ◽

Thiobarbituric Acid ◽

Control Group ◽

Thiobarbituric Acid Reactive Substances ◽

Aging Period

Context The inclusion of Pinus taeda hydrolysed lignin (PTHL) in beef diets could improve quality and stability of meat, but effects could vary through the aging period (AP). Aim The aim was to evaluate the effects of the PTHL inclusion in the diet of finishing beef cattle on meat quality, fatty acid composition and oxidative stability at Days 1, 8, 11 and 15 of aging. Methods Forty Limousin bulls (340 ± 42 kg) were fed ad libitum on a total mixed ration (TMR). The control group received exclusively TMR for 120 days, while the experimental group received the same TMR as the control group but supplemented with PTHL (Oxifenol, I-Green, Padua, Italy; 35 g/day per head at 1–90 days and 70 g/day per head at 91–120 days). Key results Diet did not influence the chemical composition, pH, cooking loss, Warner–Bratzler shear force and hydroperoxide content. The Warner–Bratzler shear force (P < 0.001) decreased, while lightness (P < 0.01) and hydroperoxides (P < 0.001) increased through the aging period. Thiobarbituric acid reactive substances were similar for both diets at 1 and 15 days. However, thiobarbituric acid reactive substances at 8 and 11 days were higher for control than for the PTHL diet (P = 0.023 for interaction). Protein carbonyls were higher for control than for the PTHL diet at 8 days (P = 0.003 for interaction), but similar for both diets for the other dates. Saturated, monounsaturated and polyunsaturated fatty acids varied through the AP with PTHL diet, while no changes were observed with control diet (P < 0.01 for interactions). At 11 days, the n-6:n-3 ratio passed from being the minimum value with the PTHL diet to be the maximum with control diet (P < 0.01 for interaction). Conclusions The effects of PTHL inclusion in bull finishing diets depends on the AP but, generally, may result in beef with meat with beneficial effects on human health. Implications Including PTHL in the diet of finishing bulls can be useful to improve meat quality, favouring the use of natural waste substances deriving from vegetal production.

Download Full-text

Evaluation of the Effect of Synbiotic in Piglets’ Diet on the Nutritional Quality of Pork

Archiva Zootechnica ◽

10.2478/azibna-2021-0014 ◽

2021 ◽

Vol 24 (2) ◽

pp. 67-75

Author(s):

Mihaela Saracila ◽

Arabela Elena Untea ◽

Tatiana Dumitra Panaite

Keyword(s):

Nutritional Quality ◽

Crude Protein ◽

Lipid A ◽

Thiobarbituric Acid ◽

Control Group ◽

Thiobarbituric Acid Reactive Substances ◽

Conventional Diet ◽

Organic Zn ◽

Experimental Group

Abstract The purpose of the study was to increase the nutritional quality of pork, and to investigate the effect of the synbiotic on the oxidative stability of lipid. A 4 weeks experiment was performed on 8 weaned piglets (age 47 days, TOPIGS), divided into 2 groups (C, E). The control group (C) received a conventional diet, while the experimental group (E) included a diet supplemented with organic Zn and 10 g/kg synbiotic mixture. The productive parameters were evaluated. After slaughtered, muscle (tenderloin, shoulder, loin, ham and belly) and organs samples (liver, spleen and kidney) were collected. The muscle and organs samples were analysed regarding the proximate chemical analysis (dry matter, crude protein, crude fat, and ash). The antioxidant capacity and thiobarbituric acid reactive substances (TBARS) were performed on shoulder and ham samples at first day of the trial, 4 and 7 days after refrigeration. The crude fat determined in the loin samples, recorded a significant increase in the E group compared to the C group. The ash was higher in the shoulder samples from C group than in E group. At 7 days of refrigeration, the MDA concentration was significantly lower in the shoulder and ham samples from E group than those from C group. The conclusion was that the diet supplemented with organic Zn and 10 g/kg synbiotic mixture contributed to the delay of the lipid oxidation process of the shoulder and ham samples during the refrigeration period.

Download Full-text

Meat quality of lambs supplemented with intramuscular vitamin E

Pesquisa Veterinária Brasileira ◽

10.1590/1678-5150-pvb-5128 ◽

2018 ◽

Vol 38 (4) ◽

pp. 679-684

Author(s):

Aline A. Morgado ◽

Giovanna R. Nunes ◽

Beatriz R. Villas Bôas ◽

Paola B.J. Carvalho ◽

Paulo H.M. Rodrigues ◽

...

Keyword(s):

Fatty Acid ◽

Vitamin E ◽

Meat Quality ◽

Live Weight ◽

Thiobarbituric Acid ◽

Alpha Tocopherol ◽

Thiobarbituric Acid Reactive Substances ◽

Muscle Ph ◽

Four Blocks

ABSTRACT: This study evaluated the effects of intramuscular alpha-tocopherol (vitamin E) supplementation on meat quality characteristics of Santa Inês and Dorper crossbreed lambs. All animals were feed with a high concentrated diet in feedlot. Eight days before slaughter, the animals were distributed into four blocks according to weight gain. At the seventh and fourth days before slaughter, they were intramuscularly treated with 0, 10 or 20 IU of DL-alpha-tocopherol per kg of metabolic body weight. At slaughter they had 138 days of age and 43.6 kg of live weight, in average. Carcasses were stored for 24 hours under refrigeration at 2°C. Longissimus thoracis muscle pH (pH24h) and color (lightness, yellowness and redness) were analyzed and its samples were collected for evaluation of shear force (SF), cooking loss (WLC), fatty acid composition (FA) and thiobarbituric acid reactive substances after one (TBARS1m) and after five months (TBARS5m) of freezing. Linearity deviation effect was observed for lightness (L*; P=0.0042) and yellowness (b*; P=0.0082). Intramuscular administration of 10 or 20 IU of alpha-tocopherol/kg of metabolic weight did not influence the conservation of fatty acid in the carcasses, but benefit L* and b* values.

Download Full-text

CHEMICAL COMPOSITION OF MEAT AND LIVER OF BROILER CHICKENS IN CASE OF USAGE OF «ZASLON 2+» ADDITIONAL NUTRITION COMPLEX IN THEIR RATION

Vestnik of Ulyanovsk state agricultural academy ◽

10.18286/1816-4501-2021-1-183-187 ◽

2021 ◽

Vol 212 ◽

pp. 183-187

Author(s):

V.I. Kotarev ◽

◽

N.N. Ivanova ◽

Keyword(s):

Chemical Composition ◽

Broiler Chickens ◽

Dry Matter ◽

Positive Influence ◽

Feed Additive ◽

Control Group ◽

Complex Action ◽

The Impact ◽

Experimental Group

The article presents results of the studies on chemical composition of femoral, pectoral muscles and liver of broiler chickens of Ross 308 cross when using “Zaslon 2+”additional nutrition complex to reduce the impact of toxins in the feed, since meat and liver quality of broilers is mainly determined by the content of protein and fat, the value of the resulting product depends these parametres. The tasks of the study included: specification of moisture, dry matter, protein, fat and leach in the muscles and liver of chickens. Broiler chickens of Ross 308 cross, which were raised up to 38 days were the object of the research. Two groups of 1-day old chickens were formed, 1000 heads in each, without gender division. The control group received the main diet, as for the experimental group, the main ration and a complex of additional nutrition were used at the dose of 0.5 kg per 1 ton of compound feed to reduce the effect of toxins in the feed. On the 14th, 21st and 38th days of the study, a control slaughter of chickens was carried out in order to study the chemical composition of bird muscles and liver. There was a decrease in the amount of moisture with an increase of dry matter, crude leach and protein, while the amount of fat in broiler chickens of the experimental group, where there was the main diet and “Zaslon 2+” deceased in comparison with the control group where only the main diet was used. It indicated positive influence of the studied feed additive of complex action on chemical composition of the muscle tissue and liver of broilers and improvement of dietary properties of the products

Download Full-text

Effect of Microbiota-Selenoprotein on Meat Selenium Content and Meat Quality of Broiler Chickens

Animals ◽

10.3390/ani10060981 ◽

2020 ◽

Vol 10 (6) ◽

pp. 981

Author(s):

Dalia A. Mohamed ◽

Awis Qurni Sazili ◽

Loh Teck Chwen ◽

Anjas Asmara Samsudin

Keyword(s):

Meat Quality ◽

Broiler Chickens ◽

Sodium Selenite ◽

Bacterial Species ◽

Thiobarbituric Acid ◽

Oxidative Capacity ◽

Negative Control ◽

Selenium Content ◽

Breast Meat

Selenium (Se) is able to transform from inorganic to organic forms via many bacterial species. This feature is being considered for delivering more bioavailable selenium compounds such as selenocysteine and selenomethionine for human and animal diet. This study investigated the effects of bacterial selenoprotein versus inorganic Se on the carcass characteristics, breast meat selenium content, antioxidant status, and meat quality of broiler chickens. One hundred and eighty chicks were randomly allotted to five treatments of a basal diet supplemented with no Se, sodium selenite, Enterobacter cloacae Selenium (ADS1-Se), Klebsiella pneumoniae-Selenium (ADS2-Se), and Stenotrophomonas maltophilia-Selenium (ADS18-Se). The results showed that bacterial selenoprotein has the ability to deposit more Se in the breast meat compared to sodium selenite. Both Se sources reduced breast meat drip loss, cooking loss, shear force, and 2-thiobarbituric acid reactive substances (TBARS) significantly. It also increased total antioxidant (TAC) and glutathione peroxidase (GSH-Px) in comparison with the negative control. The highest activity of (GSH-Px), catalase (CAT), and superoxide dismutase (SOD) was found in bacterial selenoprotein. In conclusion, bacterial selenoprotein is more efficient than sodium selenite in increasing the breast meat Se deposition and oxidative capacity of broiler chickens. Therefore, it can be effectively used to produce Se-rich meat as a functional food.

Download Full-text