Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

Abstract

This study evaluated the effects of curcumin dietary supplementation on growth, physiology, carcass characteristics and meat quality in lambs. Thirty-two male Lacaune lambs (15.6 ± 0.63 kg, 60 ± 2.8 days of age) were randomly allocated in 16 pens (four treatments of four replicates with two lambs each) for 30 days. The animals were assigned to the following treatments: T0, T100, T200 and T300, representing 0, 100, 200 and 300 mg of curcumin/kg of concentrate, respectively. Curcumin dietary supplementation increased (P = 0.02) weight gain; on regression analysis, 315.1 mg curcumin/kg of concentrate was the dosage that provided the greatest weight gain. T200 and T300 lambs had lower (P = 0.04) erythrocytes numbers; T100 and T300 lambs had lower (P = 0.01) leukocyte numbers and T300 lambs had lower (P = 0.04) lymphocyte numbers, compared to T0 lambs. Globulin levels were significantly greater in the T200 group (P = 0.04) only on day 15 but not day 30; levels of total protein were significantly higher (P = 0.01) only in T200 and T300 group on day 15 and only in T200 group on d 30. Gamma-glutamyltransferase concentrations tended to be lower (P = 0.08) in T100, T200 and T300 group on d 15, and only in the T100 group on d 30. Curcumin dietary supplementation increased (P = 0.01) the serum activity of antioxidant enzymes and reduced (P = 0.01) levels of reactive oxygen species. In meat samples, T200 and T300 had greater total antioxidant capacity (P = 0.03) and lower (P = 0.01) lipoperoxidation rates. In carcasses, T300 lambs had greater (P ≤ 0.02) cooling weight losses and yields than did T0 lambs. Curcumin dietary supplementation also reduced (P ≤ 0.03) redness and yellowness. T200 and T300 lambs had fewer (P = 0.01) cooking losses and T200 lambs had greater (P = 0.03) water holding capacity than did T0 lambs. These findings suggest that curcumin dietary supplementation improves growth and antioxidant responses, as well as influencing meat quality in lambs.

Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

“…Physical characteristics determined on Ll muscles are shown in Table 7; muscle pH at 24 h post-mortem was affected by diet supplementation showing higher values (p = 0.023) on the L + O group compared to the C group (5.47 vs. 5.32). All pH 24 value recorded in this trial was lower than pH founded by Marcon et al [41], Pena-Bermudez et al [42], and Rant et al [43]. Meat color features were quite similar among the three supplementations studied, except for the a* index where the L group showed (p = 0.049) the lowest red value compared to the L + O group (10.42 vs. 9.41), while Rant et al [43] and Marino et al [44] recorded the intermediate value.…”

Effect of Adding Curcuma Longa L Powder on the Biochemical Characteristics and Growth of New-borns in Awassi ewe

“…These results agreed with [35] in An experiment on 16 pregnancies when adding turmeric to the components of the ration at rates of (0, 1, 1.5, 2)%, and in the two albums, it was noted that there were no differences. Significant among the treatments, and the values were (28.75, 29.42, and 31.17) mg / 100 ml, respectively, and these results agreed with [36] in an experiment on 32 pregnancies when adding turmeric to the components of the diet, while the second treatment was superior to the third treatment and did not differ significantly with The first treatment in globulin, and the values were (57.57, 61.04, and 50.52) mg / 100 ml, and the results did not agree with [36] when adding turmeric to the components of the diet in proportions (0, 100, 200, 300) mg / kg, and in urea, the superiority of the third treatment was noted Significant on the first treatment, which did not differ significantly with the second treatment, and the values were (50.00, 59.00, and 60.00) mg / 100 ml, respectively This study agreed with [31] when lambs were fed turmeric powder in proportions (0, 1, 2, 4) g/kg, while the AST and ALT decreased in the third treatment compared to the first treatment, which did not differ significantly with the second treatment, and the values in the AST were (63.00). And 58.60 and 53.00) international units / liter, respectively, and this study did not agree with [31] when adding turmeric in proportions (0, 1, 2, 4) g / kg.…”

“…In a study of 21 young goats, an increase was observed Significant in the percentage of total protein, and in the two albums, the third treatment was significantly superior to the second treatment, which did not differ with the first treatment, and the values reached (29.04, 26.54, and 30.97) mg / 100 ml, respectively. This study did not agree with [29] when adding turmeric to the components The diet was in proportions of (0, 100, 200, 300) mg / kg, while no significant differences were observed in globulin, and the values reached (48.62, 49.91, and 57.82) mg / 100 ml, and the results agreed with [30], as it was noted that there were no significant differences in globulin when Adding turmeric to the diet at a rate of (30 mg / kg feed). In urea and AST, the third treatment was superior to the first and second treatments, and the values in urea were (29.56, 27.53, and 46.73) mg / 100 ml, respectively, and these results agreed with [31] when fed Lambs were fed turmeric powder in proportions of (0, 1, 2, 4) g/kg, and the AST reached (62.20, 59.53, and 71.90) IU/L, respectively.…”

Effect of Adding Curcuma Longa L. Powder on the Colostrum, Milk Production and its Composition and Growth of Newborns in Awassi ewes

“…Turmeric is rich in curcuminoids, a polyphenolic compound that contains 70-77% curcumin, 18-20% and 7-10 of Bisdemethoxycurcumin [16], these ingredients are known to have a biological activity, including antibacterial and antifungal [17]. Curcumin supplementation works to reduce lipid peroxidations and increase antioxidants, thus generating redox stability in meat [18], curcumin supplementation has also been shown to increase milk production and the contents of unsaturated fatty acids (oleic acid) in sheep milk [19]. The addition of turmeric reduces the ratio of acetate to propionate in the rumen fluid and reduces rumen protozoa [20], which leads to an increase milk production [21].…”