Effects of dietary turmeric supplementation on plasma lipoproteins, meat quality and fatty acid composition in broilers

Abstract

An experiment with 200 day-old male broiler chickens was conducted to investigate the effect of the dietary supplementation of turmeric rhizome powder (TRP) on plasma lipoprotein concentrations, and the meat quality and fatty acid composition of the thigh muscle of the broilers. The four treatments were 0% (F.TRP), 0.25% (L.TRP), 0.50% (M.TRP) and 0.75% (H.TRP) TRP in the diets. The pH and the fat, protein, dry matter and ash concentrations of thigh meat did not show significant differences between treatments. There were no significant differences between treatments in the concentrations of plasma triglyceride, total cholesterol and very low-density lipoprotein-cholesterol (VLDL-c) at three weeks, and for plasma lowdensity lipoprotein (LDL-c) at three and six weeks of age. At week 6, the M.TRP-and H.TRP-fed birds showed lower plasma triglyceride and VLDL-c concentrations than the birds in the other treatments. At weeks 3 and 6 the concentration of plasma high-density lipoprotein-cholesterol (HDL-c) of the M.TRP-and H.TRP-fed birds was significantly higher than that of the F.TRP-fed birds. At week 6, the H.TRP-fed birds had significantly lower concentrations of saturated fatty acids (SFA) in the thigh and total cholesterol in the plasma than the F.TRP-fed birds and the other birds. Moreover, a significantly higher thigh vaccenic acid concentration was indicated for the H.TRP-fed birds compared with the L.TRP-and F.TRP-fed birds. In orthogonal comparisons, TRP consumption reduced the concentration of plasma triglycerides and dry matter of thigh meat, as well as triglyceride, palmitic acid and total SFA concentrations, but increased the thigh meat protein and plasma HDL-c concentrations significantly, compared with the control. In conclusion, supplementation of TRP in broiler chickens diets can decrease the concentrations of SFAs and triglycerides in thigh meat and improve the meat quality as a result.________________________________________________________________________________

Effects of dietary supplementation with nanocurcumin on quality and safety of meat from broiler chicken infected with Eimeria species

“…Both two levels of nanocurcumin used in dietary supplementation increased protein content as compared with Group 2, significantly. Daneshyar et al reported that dietary supplementation with turmeric rhizome powder could not cause any significant differences regarding fat and ash content of broiler thigh meat (Daneshyar, Ghandkanlo, Bayeghra, Farhangpajhoh, & Aghaei, ). As mentioned earlier, coccidiosis can decrease the efficiency of nutrients digestion and absorption (Ruff & Fuller, ).…”

“…As mentioned earlier, coccidiosis can decrease the efficiency of nutrients digestion and absorption (Ruff & Fuller, ). Daneshyar et al reported that dietary supplementation with turmeric rhizome powder in broiler chickens could increase the crude protein of broiler thigh meat (Daneshyar et al, ). Curcumin may have digestive stimulant activity due to choleretic action and the ability to increase pancreatic digestive enzymes secretion (Al‐Sultan & Gameel, ; Platel & Srinivasan, ).…”

Effects of epigallocatechin gallate on lipid metabolism and its underlying molecular mechanism in broiler chickens

“…Too much fat deposition is also undesirable to consumers who are increasingly concerned with the nutritional quality of food. For these reasons, many studies have recently focused on the lipid-lowering effects of natural compounds added to chicken feed (Kobayashi et al, 2002;Huang et al, 2007;Wongsuthavas et al, 2008;Daneshyar et al, 2011).…”

Impact of curcumin supplementation in monochromatic light on lipid serum profile of sexually mature female Magelang ducks

“…Additionally, the highest of serum HDL in the experimental duck supplemented with curcumin at dose of 36 mg/duck/day in the green or blue light indicated that curcumin in monochromatic light involed in the HDL cholesterol metabolism. Moreover, the increase in bioavailability of curcumin can effectively increase the concentration of HDL (Daneshyar et al, 2011;Chandrakala and Tekulapally, 2014;Mirzabeigi et al, 2015).…”