Effects of phytobiotic feed additives on growth traits, blood biochemistry, and meat characteristics of broiler chickens exposed to Salmonella typhimurium

Aljumaah, Mashael R.; Suliman, Gamaleldin M.; Abdullatif, Abdulaziz A.; Abudabos, Alaeldein M.

doi:10.1016/j.psj.2020.07.033

Cited by 35 publications

(21 citation statements)

References 38 publications

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“…The pectoralis major muscle was cooked on a countertop grille till the geometric center temperature, which was checked with a thermocouple thermometer, reached 70 • C [35]. Cooking loss (CL) was determined as a ratio between the sample's initial and final weights.…”

Section: Performance Carcass and Meat Determinationsmentioning

confidence: 99%

Effects of Nano Emulsified Vegetable Oil and Betaine on Growth Traits and Meat Characteristics of Broiler Chickens Reared under Cyclic Heat Stress

Abudabos

Suliman

Alowaimer

et al. 2021

Animals

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The effects of nano-emulsified vegetable oil (NEVO) and betaine (BET) supplements on growth performance and meat qualities of broilers reared under cyclic heat stress (HS) were investigated. Two hundred and eighty-eight mixed-sex broilers at 21 d were randomly distributed to a 2 × 3 factorial arrangement of treatments formed by two environmental temperatures (thermoneutral (TN; 24 ± 1 °C) and cyclic high-temperature (HT; 35 ± 1 °C)) and three dietary treatments (control (CON), NEVO, and BET). The cumulative performance (21–35 d) revealed a reduction in average daily gain (ADG) (p < 0.05) in the CON compared to NEVO. NEVO and BET groups had a better feed conversion ratio (FCR) and performance efficiency factor (PEF) compared with the CON (p < 0.001, p < 0.01, respectively). The environmental temperature affected daily feed intake (DFI), ADG, FCR, and PEF. The addition of BET improved breast fillets yield, temperature, pH15min, and pH24hr (p < 0.05) in comparison with the CON. Moreover, the TN group had lower fillet temperature and higher pH15min compared to the HT. Moreover, HT increased shear force (SF), hardness, springiness, cohesiveness, and chewiness of the fillets compared to TN. In conclusion, dietary supplementation with BET and NEVO could effectively improve performance parameters and meat characteristics under HS conditions.

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Section: Performance Carcass and Meat Determinationsmentioning

confidence: 99%

Effects of Nano Emulsified Vegetable Oil and Betaine on Growth Traits and Meat Characteristics of Broiler Chickens Reared under Cyclic Heat Stress

Abudabos

Suliman

Alowaimer

et al. 2021

Animals

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“…Extracts obtained from several Allium species are rich in organosulfur compounds and they have been recognized as antimicrobial compounds, besides in other applications, such as for anti-inflammatory purposes [32]. In general, phytobiotics involve the use of herbs, spices, or extracted oils that have been reported to be useful to improve feed intake, stimulate the secretion of endogenous enzymes, and inhibit pathogens proliferation, improving nutrients absorption via increasing the permeability of cell membranes, or increasing the carcass quality and muscle yield in broiler, to name a few [33].…”

Section: Discussionmentioning

confidence: 99%

“…The inclusion of 500 g/Ton of Biotronic ® (a commercial blend of organic acids) improved the weight gain of young birds from zero to eight weeks [56], as well as the inclusion of 400 g/Ton of garlic in feed improved the start of production [35]. Other Phytobiotics have improved the feed conversion index in Ross chickens when challenged against Salmonella Typhimurium [33]. Active compounds in phytobiotic mixtures improve the conversion rate and egg production [57].…”

Section: Discussionmentioning

confidence: 99%

Allium-Based Phytobiotic for Laying Hens’ Supplementation: Effects on Productivity, Egg Quality, and Fecal Microbiota

et al. 2022

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The poultry industry is constantly demanding novel strategies to improve the productivity and health status of hens, prioritizing those based on the holistic use of natural resources. This study aimed to assess the effects of an Allium-based phytobiotic on productivity, egg quality, and fecal microbiota of laying hens. One hundred and ninety-two 14-week-old Lohmann Lite LSL hens were allocated into an experimental farm, fed with a commercial concentrate with and without the Allium-based phytobiotic, and challenged against Salmonella. Productivity, egg quality, and fecal microbiota were monitored for 20 weeks. Results showed that the phytobiotic caused an increase on the number of eggs laid (p < 0.05) and in the feed conversion rate (p < 0.05); meanwhile, egg quality, expressed as egg weight, albumin height, haugh units, egg shell strength, and egg shell thickness remained unchanged (p > 0.05), although yolk color was decreased. Fecal microbiota structure was also modified, indicating a modulation of the gut microbiota by increasing the presence of Firmicutes and Bacteroidetes but reducing Proteobacteria and Actinobacteria phyla. Predicted changes in the functional profiles of fecal microbiota suggest alterations in metabolic activities that could be responsible for the improvement and maintenance of productivity and egg quality when the phytobiotic was supplemented; thus, Allium-based phytobiotic has a major impact on the performance of laying hens associated with a possible gut microbiota modulation.

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“…Um Brazilian Journal of Development, Curitiba, v.7, n.6, p. 62781-62795 jun. 2021 sorotipo infeccioso em galinhas é Salmonella typhimurium, que pode causar salmonelose em humanos (ALJUMAAH et al, 2020).…”

Section: Salmonellaunclassified

Características microbiológicas da carne de frango: uma revisão narrativa / Microbiological characteristics of chicken meat: a narrative review

Brito¹,

Coelho²

2021

BJDV

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A carne de frango está amplamente disponível no mercado e é uma das mais consumidas no mundo, devido ao seu alto valor nutritivo e por ter um preço acessível. O consumo dessa proteína tem aumentado de forma constante nas últimas décadas, embora a preferência do consumidor por tipos de carne, incluindo bovina, suína e de frango, varie entre países, locais e indivíduos. É um alimento altamente perecível e muito suscetível à deterioração microbiana. Microrganismos de produtos de origem animal procedem de sua microbiota superficial, de seu trato respiratório e gastrointestinal, além disso, a carne de frango pode se tornar um veículo de transmissão de muitos deles, muitos dos quais são patogênicos, destacando-se Salmonella sp., Campylobacter sp. Escherichia coli enteropatogênica, Staphylococcus aureus, comumente associados a condições higiênicosanitárias insatisfatórias durante o processamento de aves e por estarem expostos a patógenos desde a criação, abate e manuseio de carcaças no mercado.

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Effects of phytobiotic feed additives on growth traits, blood biochemistry, and meat characteristics of broiler chickens exposed to Salmonella typhimurium

Cited by 35 publications

References 38 publications

Effects of Nano Emulsified Vegetable Oil and Betaine on Growth Traits and Meat Characteristics of Broiler Chickens Reared under Cyclic Heat Stress

Effects of Nano Emulsified Vegetable Oil and Betaine on Growth Traits and Meat Characteristics of Broiler Chickens Reared under Cyclic Heat Stress

Allium-Based Phytobiotic for Laying Hens’ Supplementation: Effects on Productivity, Egg Quality, and Fecal Microbiota

Características microbiológicas da carne de frango: uma revisão narrativa / Microbiological characteristics of chicken meat: a narrative review

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