Effects of dietary onion (Allium cepa) extract supplementation on performance, apparent total tract retention of nutrients, blood profile and meat quality of broiler chicks

Abstract

ObjectiveThis study was conducted to investigate the effect of dietary onion (Allium cepa) extract (OE) supplementation on growth performance, apparent total tract retention (ATTR), blood profile, carcass characteristics and meat quality in broilers.MethodsFour hundred male broiler chicks (Ross 308, 3-d old) were randomly allocated to four dietary treatments for 28 d feeding trial. Each treatment has five replications with 20 birds each. Four dietary treatments were designated according to the OE supplementation levels (0 as control, 5, 7.5, and 10 g of OE per kg of basal diet respectively). On d 28, a total of 20 birds from each treatment were subjected for ATTR, serum biochemical assay, carcass characteristic and organ weight measurement.ResultsOverall weight gain of OE 7.5 g/kg group was higher (p = 0.04) than control group. The ATTRs of dietary energy (p<0.01) and ether extract (p = 0.04) linearly increased with increasing levels of dietary OE. However, no difference in ATTR of dry matter and crude protein was evident. Furthermore, serum IgG concentration increased linearly (p<0.01) and quadratically (p = 0.03) with increasing OE supplementation. No differences in carcass dressing weight and amount of abdominal fat by treatments were observed. Also, the weight of organ including immune organ was not different among the treatments. The TBARS values of 10 d stored breast meat decreased linearly (p<0.01) and quadratically (p<0.01) with increasing dietary OE levels. The meat color was also affected, with lower (p<0.01) redness score in meats from OE supplemented groups. This study showed that dietary OE improved broiler weight gain presumably by increasing feed intake and ATTR of both energy and ether extract. The dietary OE increased serum IgG level and meat anti-oxidation capacity.ConclusionThis study implies that the recommended level of dietary OE supplementation could be beneficial for improving broiler performance and meat quality.

Effects of Phenolic-Rich Onion (Allium cepa L.) Extract on the Growth Performance, Behavior, Intestinal Histology, Amino Acid Digestibility, Antioxidant Activity, and the Immune Status of Broiler Chickens

“…Moreover, onions contain non-digestible prebiotic and fructooligosaccharide (FOS) components, which are fermented by bifidobacteria to further maintain intestinal and colon health (63). Another reason for the improved AID ratio of amino acids (26) and increased feed consumption (17, 64) could be the increased retention of the total pathway of energy and ether extract. The increased feed consumption is due to the favorable taste and flavor of onion extract (65).…”

“…Aditya et al (26) demonstrated that BWG is generally higher in broiler chickens fed with 7.5 g/kg of onion extract, and the feed intake was increased by supplementing 5, 7.5, and 10 g of onion FIGURE 2 | A representative photomicrograph of 40× magnification H&E stained small intestine sections of the broiler chickens. The sections from the duodenal segments from PROE0group showed separate tall and arranged intestinal villi with (arrow) free lumen (A), the duodenal segments from PROE1 group showed apparently separated tall and arranged intestinal villi with free lumen (B), the duodenal segments from PROE2 group revealed marked active intestinal villi and crypts which characterized by limited goblet cells metaplasia (star)' increased sizes and rows of enterocytes (thick arrow) with arranged lamina propria beside some desquamated villi (small arrow) (C).…”

“…One of the studies (23)(24)(25) has shown the positive effect of synthetic quercetin on the egg quality and laying performance of hens. Further, a diet supplemented with quercetin reduced the thiobarbituric acidreactive substance (TBARS) value in broiler meat (26) and pork pie (27). In ruminant nutrition, onion extract improved the feed intake and had a beneficial effect on the leptin and ghrelin concentrations, total antioxidant capacity, and the lambs performance (28).…”

The Genus Allium as Poultry Feed Additive: A Review

“…The inclusion of alliums in poultry diets has also been reported to improve color stability, fatty acid composition [63], sensory properties [14,111], and the anti-oxidative ability of meat [64,66,79]. Choi et al [63] reported the color stability of meat (highest redness and yellowness) by the incremental levels of garlic powder (1-5%) dietary supplementation and the effect was ascribed to the reduced metmyoglobin formation and oxidation in thigh muscle of chicks.…”

“…However, Abdullah et al [122] reported no effects of garlic supplementation on the meat quality such as cooking loss percentage, shear force, color coordinates). The improved anti-oxidative capability of chicken meat by the dietary allium supplementation was attributed to the accumulation of antioxidant compounds such as flavonoids and OSCs [66,79]. Indeed, the utilization of dietary alliums to improve the quality of poultry products should be done carefully because high doses of the allium may reduce overall acceptability with altered taste and odor.…”