Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

Abstract

This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, α,α'-diphenyl-β-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

Gıda Katkısı Olarak Moringa oleifera Kabukları ile Beslemenin Broiler Tavuklarda Performans ve Kan Parametreleri ile Göğüs Etinin Kimyasal Kompozisyonu ve Biyoaktif Bileşiklerine Etkisi

“…The significant reduction of cholesterol in broiler meat due to supplementation of Moringa oleifera pods meal in feed might be attributed to phytosterols (β-sitosterol) present in the Moringa plant tissues, which decreases the absorption of cholesterol from the intestine with an immediate release in the feces. Similar results haven reported in many other studies where diet was manipulated with antioxidants and plant tissue material and cholesterol level was lowered [37][38][39][40] . The linear increase in the selenium level of breast meat samples in commercial broilers may be attributed to the higher selenium content in Moringa pod meal supplemented feed.…”

Effect of Added Grape Seed and Skin on Chicken Thigh Patties during Chilled Storage

“…Polyphenol content observed in the control patties and in those formulated with grape by-products was similar to that found by other authors in patties enriched with fruit extracts (Devatkal et al, 2010) and in the thigh meat of broilers fed wild grapes (Yong et al, 2013). However, polyphenol content in the patties of this study was lower than that observed by other authors in low-salt meat pork emulsion containing seaweed (López-López et al, 2009) and walnut (Ayo et al, 2007).…”

The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat

“…The lack of differences in TBA values in pectoral muscles of chickens fed diets enriched with 3 and 6% of apple, BC, or strawberry pomace were previously reported by Colombino et al [20]. Also, Yong et al [44] indicated that feeding broilers diet with grape powder significantly extended total phenolic content in the leg meat, with no differences detected in breast meat.…”