Carotenoids in Aviculture

Surai, Peter F.; Kochish, Ivan I.

doi:10.1007/978-3-030-50971-2_20

Cited by 3 publications

(3 citation statements)

References 128 publications

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“…An opportunity to use nutritional/pharmacological means to modulate NF-κB expression and activity should be exploited further to deal with inflammation-associated poultry disorders/diseases, including gut health problems associated with antibiotic-free poultry production. In fact, various nutrients, including taurine [ 391 ], carnitine [ 392 , 393 , 394 ], silymarin [ 352 ], vitamin E [ 21 ], selenium [ 13 , 20 ], carotenoids [ 22 ], and others [ 26 ], have been shown to affect antioxidant defenses and vitagenes, helping maintain the redox balance in various chicken tissues. There is a need for further research related to interactions of the antioxidant defense network with vitagenes and transcription factors, including NF-κB and Nrf2, which are responsible for the maintenance of redox homeostasis and stress adaptation under the commercial conditions of poultry production.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, the detrimental effects of heavy metals (e.g., As) on redox imbalance in chickens have been reported [ 19 ]. Nutritional modulation of the antioxidant capacities and redox homeostasis in poultry by selenium [ 13 , 20 ], vitamin E [ 21 ], and carotenoids [ 22 ], including astaxanthin [ 23 ], has been described. Recently, the vitagene concept of stress adaptation was developed, and questions related to redox balance maintenance in poultry under various stress conditions were addressed [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

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Redox Homeostasis in Poultry: Regulatory Roles of NF-κB

2021

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Redox biology is a very quickly developing area of modern biological sciences, and roles of redox homeostasis in health and disease have recently received tremendous attention. There are a range of redox pairs in the cells/tissues responsible for redox homeostasis maintenance/regulation. In general, all redox elements are interconnected and regulated by various means, including antioxidant and vitagene networks. The redox status is responsible for maintenance of cell signaling and cell stress adaptation. Physiological roles of redox homeostasis maintenance in avian species, including poultry, have received limited attention and are poorly characterized. However, for the last 5 years, this topic attracted much attention, and a range of publications covered some related aspects. In fact, transcription factor Nrf2 was shown to be a master regulator of antioxidant defenses via activation of various vitagenes and other protective molecules to maintain redox homeostasis in cells/tissues. It was shown that Nrf2 is closely related to another transcription factor, namely, NF-κB, responsible for control of inflammation; however, its roles in poultry have not yet been characterized. Therefore, the aim of this review is to describe a current view on NF-κB functioning in poultry with a specific emphasis to its nutritional modulation under various stress conditions. In particular, on the one hand, it has been shown that, in many stress conditions in poultry, NF-κB activation can lead to increased synthesis of proinflammatory cytokines leading to systemic inflammation. On the other hand, there are a range of nutrients/supplements that can downregulate NF-κB and decrease the negative consequences of stress-related disturbances in redox homeostasis. In general, vitagene–NF-κB interactions in relation to redox balance homeostasis, immunity, and gut health in poultry production await further research.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Redox Homeostasis in Poultry: Regulatory Roles of NF-κB

2021

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“…On combining these results with the RM significant effect on the color parameter a* (responsible for red-green spectra), it could be concluded that the meat's fat appearance was influenced, inducing a darker nuance. It is very likely that xanthophylls present in the RM dietary supplement were very quickly metabolized, and deposited in the body fat, due to the fact that carotenoids mainly conjugate with fatty acids and esters, forming chylomicrons [49,50].…”

Section: Discussionmentioning

confidence: 99%

Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts

et al. 2023

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The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving two dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 and 1.3 g/kg) and Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. The broilers’ 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), and meat sensorial evaluation were performed at the end of the trial. Dietary SC supplementation had a significant effect on fat deposits (p < 0.05), thigh meat protein content (p < 0.05), and breast meat lightness (p < 0.05). Meanwhile, RM dietary supplementation positively affected all meat color parameters (p < 0.05). Considerable interactions (SC × RM) were obtained on the broilers’ breast and thigh meat moisture and yellowing index. Dietary lyophilizes lysates yeasts supplementation had an effect on meat color and proximate chemical composition. Furthermore, investigation is needed to elucidate the effects of microbial pigment supplements on broiler meat biochemistry and its pigment metabolism.

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