Effects of Feeding Dried Fruit Pomaces as Additional Fibre-Phenolic Compound on Meat Quality, Blood Chemistry and Redox Status of Broilers

Abstract

The present study investigated the effects of apple (A), blackcurrant (B) and strawberry (S) dried pomaces on meat quality, blood chemistry and redox status of broiler chickens. A total of 480 Ross-308 male broilers were divided into 8 dietary treatments containing 3% and 6% of cellulose preparation (C), A, B or S. Six birds/group were slaughtered at 35 days of age and blood samples were collected. Carcass traits and meat quality were determined on the Pectoralis major muscles, recording nonsignificant differences. Antioxidant activity was evaluated in serum, liver and breast muscle. In serum, fruit pomaces lowered triglycerides, creatinine and atherogenic index (p < 0.05). Regarding redox status, in serum, ACW (antioxidant capacity of water-soluble substances) and ACL (antioxidant capacity of lipid-soluble substances) were greater in A (p < 0.001). In breast, ACW and ACL were higher in B and S compared to C (p < 0.05). In liver, ACL was greater in B and S compared to C (p < 0.001) and in higher dosage compared to low (p = 0.036). GSSG (oxidized glutathione) concentration was lower in A, whereas A, B and S presented a higher GSH (reduced glutathione)/GSSG ratio. The results showed that fruit pomaces could represent promising feed ingredients for broilers, improving serum, meat and tissue antioxidant parameters.

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

“…In the experiment, no significant differences were noted in percentages of the weight of liver, heart, gizzard, and abdominal fat in carcass of chickens fed different levels of RO and BC compared to control group. These results were consistent with the data reported by other authors [20,41]. In turn, Ghazalah and Ali [15] noted a significant tendency to decrease the gizzard percentages as the level of RO leaves meal in the diet increased, but no significant effect of RML supplementation was found on other slaughter parameters.…”

“…With the respect to BC extract, the main performance traits of broiler chickens were not affected by dietary BC inclusion, which agrees with our previous study [26] when the same BC extract was used. Similar findings have been reported in chickens fed 3 or 6% of apple, BC, strawberry [20], and chokeberry pomace [40].…”

“…The protective effect of RO and BC extracts against lipid peroxidation of the breast meat was, however, not found in our study. 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.…”

“…Despite the effects of dietary rosemary byproducts on improving meat quality [14][15][16] and microbial balance in the gut of chickens [17,18], applications of potential polyphenols sources obtained from the byproducts of fruit processing for animal diets are still under investigation. Recent data included the enrichment of poultry diets with apple, blackcurrant, strawberry [19,20], and grape pomace [21] that have been shown to represent promising feed additives to improve tissue antioxidative traits and meat quality parameters. However, little is known about the use of highly purified polyphenolic extracts, obtained from fruit by-products, such as blackcurrant, used in juice processing [22].…”

Dietary Fruit By-Products Improve the Physiological Status of Nile Tilapias (Oreochromis niloticus) and the Quality of Their Meat

“…Phenolic compounds are single molecules or polymers made up of an aromatic ring linked to one or more hydroxyl groups, originated from the secondary metabolism of plants [ 11 , 12 ]. Many phenolic compounds have antioxidant activity due to their ability to capture and stabilize free radicals involved in oxidative processes [ 13 ].…”