Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers: Performance, Meat Quality, and Thiobarbituric Acid-Reactive Substances

Tekce, Emre; Çinar, Kübra; Bayraktar, Bülent; Takma, Çiğdem; Gül, Mehmet

doi:10.3382/japr/pfz030

Cited by 18 publications

(9 citation statements)

References 33 publications

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“…In agreement with this finding, the researchers observed that alpha-tocopherol supplementation decreased the MDA concentrations in birds [ 36 , 40 ]. Tekce et al [ 55 ] demonstrated that the supplementation of phenolic compounds (essential oil) in the water had not affected thiobarbituric acid reactive substance (TBARS) values in the broiler. Alpha-tocopherol is the main antioxidant that protects against peroxidation.…”

Section: Resultsmentioning

confidence: 99%

Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel

Ghasemi-Sadabadi¹,

Ebrahimnezhad²,

Maheri-Sis³

et al. 2021

J Anim Sci Technol

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The experiment was designed as a 3 × 3 × 2 factorial arrangement of treatments, including (i) pomegranate peel (zero, 4%, and 8 percent), (ii) oxidized soybean oil (zero, 2%, and 4 percent), and (iii) alpha-tocopherol (zero and 200 mg/kg). Supplementation of 8% pomegranate peel in diets significantly decreased the growth performance of broiler chickens. The supplementation of 4% oxidized oil in diets significantly reduced body weight gain and Feed intake whole experimental period (p < 0.05). The results showed that supplementation of 4% pomegranate peel in the diet was associated with low aspartate transaminase (AST), alanine transaminase, and malondialdehyde (MDA). However, 4% pomegranate peel increased the total antioxidant capacity (TAC) and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities. The supplemental 4% oxidized oil increased the serum AST, alanine aminotransferase (ALT), and MDA concentrations. TAC, SOD, and Catalase (CAT) activities were affected by 4% oxidized oil and alpha-tocopherol. The use of oxidized oil and vitamin E decreased MDA concentration. The serum glucose and globulin concentrations were significantly lower in the 8% pomegranate peel. The results showed that supplementation with 4% pomegranate peel in diets reduced serum low-density lipoprotein (LDL). The inclusion of 4% oxidized oil in diets reduced serum glucose and increased the blood lipid concentration such as triglyceride, cholesterol and LDL. Vitamin E supplementation reduced the serum cholesterol and LDL concentrations. The use of 8% pomegranate peel reduced red blood cell (RBC), hemoglobin, and packed cell value (PCV). The results indicated that supplementation with 8% pomegranate peel and 4% oxidized oil in diets decreased the immunoglobulin concentration in broilers. In addition, it was found that the inclusion of 4% pomegranate peel in diets resulted in higher IgG, IgM and total immunoglobulin. Pomegranate peel supplementation significantly decreased meat MDA concentration. Supplementation of 4% oxidized oil increased MDA of meat (p < 0.05). Vitamin E supplementation (200 mg/kg) significantly decreased MDA of meat (p < 0.05). Consequently, the results of this experiment showed that supplementation with 4% pomegranate peel had beneficial effects on broiler chickens. It was also found that feeding 2% oxidized oil in diets had no adverse effect on broilers.

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Section: Resultsmentioning

confidence: 99%

Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel

Ghasemi-Sadabadi¹,

Ebrahimnezhad²,

Maheri-Sis³

et al. 2021

J Anim Sci Technol

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“…Some of the alternatives to antibiotics to overcome such problems are plant secondary metabolites such as tannins, flavonoids, saponins and essential oils [6]. These natural plant compounds have been reported to be able to replace antibiotics without negatively interfering with the main production parameters of broiler [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary flavonoids on performance, blood constituents, carcass composition and small intestinal morphology of broilers: a meta-analysis

et al. 2021

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Objective: This study aims to evaluate the influence of dietary flavonoids on the growth performance, blood and intestinal profiles, and carcass characteristics of broilers by employing a meta-analysis method.Methods: A database was built from published studies which have reported on the addition of various levels of flavonoids from herbs into broiler diets and then monitored growth performance, blood constituents, carcass proportion and small intestinal morphology. A total of 42 articles were integrated into the database. Several forms of flavonoids in herbs were applied in the form of unextracted and crude extracts. The database compiled was statistically analyzed using mixed model methodology. Different studies were considered as random effects, and the doses of flavonoids were treated as fixed effects. The model statistics used were the p-values and the Akaike information criterion. The significance of an effect was stated when its p-value was <0.05.Results: Dietary flavonoids increased (quadratic pattern; p<0.05) the average daily gain of broilers in the finisher phase. There was a reduction (p<0.01) in the feed conversion ratio of the broilers both in the starter (linear pattern) and finisher phases (quadratic pattern). The mortality rate tended to decrease linearly (p<0.1) with the addition of flavonoids, while the carcass parameter was generally not influenced. A reduction (p<0.001) in cholesterol and malondialdehyde concentrations (both linearly) was observed, while super oxide dismutase activity increased linearly (p<0.001). Increasing the dose of flavonoids increased (p<0.01) the villus height (VH) and villus height and crypt depth (VH:CD) ratio (p<0.05) in the duodenum. Similarly, the VH:CD ratio was elevated (p<0.001) in the jejunum following flavonoid supplementation.Conclusion: Increasing levels of flavonoids in broilers diet leads to an improvement in growth performance, blood constituents, carcass composition and small intestinal morphology.

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“…Todavia, b* indica a coloração azul e amarela. A mudança na coloração pode ser resultado da oxidação lipídica (Rimini, et al, 2014;Salueña, et al, 2019), variação na concentração de mioglobina e ainda ser afetada, pelo pigmento de hemoglobina presente nos músculos conforme descrito por Tekce, et al, (2020). Figura 3 -Valor de L* durante o armazenamento 20 minutos, 4 e 7 dias de armazenamento, de amostras de carne controle e tratadas com 10 µL/g de óleo copaíba bálsamo (Copaifera officinalis).…”

Section: Valores De Ph E Cor Durante O Armazenamentounclassified

“…De acordo com Cardoso (2011), estas variações podem ocorrer em filmes biodegradáveis por se tornam menos translúcidos e mais suscetíveis a perda do brilho. No entanto,Tekce, et al (2020) descreve que os antioxidantes presentes no próprio óleo quando em contato com a água podem alterar o brilho da carne. O tempo de armazenamento também tem sido relatado como fator capaz de interferir negativamente os valores L* (…”

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Revestimento bioativo à base de fécula de mandioca (Manihot esculenta) e beterraba acrescido de óleo de copaíba bálsamo (Copaifera officinalis) para conservação de carne bovina in natura

Souza

Lima

Silva

2021

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O mercado agropecuário brasileiro tem crescido e ocupado cada vez mais espaço na economia mundial. O Brasil é o segundo maior produtor e consumidor de carne bovina, atrás apenas dos Estados Unidos. Os fatores intrínsecos da carne contribuem para a proliferação microbiana e rápida deterioração, surgindo a necessidade produzir uma alternativa natural para a conservação de alimentos, sendo acessível e com baixo custo para a população. O trabalho teve por objetivo avaliar o potencial de conservação do gel da Manihot esculenta adicionado óleo essencial de copaíba (Copaifera officinalis) e extrato de beterraba (Beta vulgaris L.) na extensão da vida de prateleira da carne bovina. O potencial antimicrobiano do óleo de copaíba foi determinado com a difusão em disco, determinação das concentrações inibitórias e bactericidas mínimas do óleo por microdiluição, composição química, vida de prateleira através da cor, pH e microbiota durante o período de armazenamento das amostras controles e tratamento. Dentre os resultados, o pH inicial da amostra controle foi 5,25 ± 0,05 e final 5,93 ± 0,03, a amostra OCB 5,28 ± 0,01 ao final 5,37 ± 0,008 e a amostra BET entre 5,21 ± 0,08 a 5,39 ± 0,05. Já, a análise microbiológica inicial da amostra controle dos mesófilos aos 20 minutos de 3,06 para 5,27 log UFC/g no 7º dia, a amostra OCB iniciou 3,26 para 5,14 log UFC/g e a amostra BET, partiu de 3,39 a 4,73 log UFC/g. Os resultados obtidos despertam próximos estudos para exploração de novas dosagens nesta matriz.

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Effects of an Essential Oil Mixture Added to Drinking Water for Temperature-Stressed Broilers: Performance, Meat Quality, and Thiobarbituric Acid-Reactive Substances

Cited by 18 publications

References 33 publications

Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel

Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel

Effects of dietary flavonoids on performance, blood constituents, carcass composition and small intestinal morphology of broilers: a meta-analysis

Revestimento bioativo à base de fécula de mandioca (Manihot esculenta) e beterraba acrescido de óleo de copaíba bálsamo (Copaifera officinalis) para conservação de carne bovina in natura

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