Effects of Rhus coriaria on nutrient composition, thiobarbituric acid reactive substances and colour of thigh meat in heat-stressed broilers

Abstract

Heat stress negatively affects the meat quality in broiler chickens, as indicated by lipid peroxidation. The aim of this study was to investigate the effects of 0.0, 2.5, 5.0 and 10 g sumac fruit powder/kg of the diet, along with 100 mg α-tocopherol acetate (AT)/kg as antioxidants, on meat characteristics of broilers under heat stress conditions. Consumption of 5.0 g sumac/kg decreased the thiobarbituric acid reactive substance (TBARS) concentration in thigh meat. The thigh meat pH increased only as a result of AT consumption. Dietary inclusion of both AT and 10 g sumac/kg decreased the fat content of the meat. None of the meat colour indices, lightness (L*), redness (a*) and yellowness (b*), was affected by dietary treatments. It was concluded that dietary sumac consumption improved the TBARS and pH, and decreased thigh meat fat in broilers under heat stress.

Evaluation of Dietary Medicinal Plants and algae in Laying Japanese Quails

“…Sumac's antioxidant properties are reported because of Phenolic compounds. This is probably due to the reduction of quail egg cholesterol by sumac due to the compounds present in this plant (Sharbati et al, 2015). Similar results were found by Habibi and Ghahtan (2019) who reported that the dietary addition of 20 g/kg R. coriaria powder reduced cholesterol levels on quail.…”

“…Higher levels will have a negative effect on egg production and quality in layers as shown by increased cholesterol level (Saki et al, 2014a). P. granatum and R. coriaria are medicinal plants with antioxidant properties (Sharbati et al, 2015;Yassein et al, 2015). It seems that an increase in yolk quality by S. cristafolium is due to antioxidative properties of S. cristafolium.…”

“…36380/jwpr.2019.10 recommended the use of dietary antioxidants to reduce lipid peroxidation in the feeding animal and to preserve product quality. Punica granatum and R. coriaria are medicinal plants with antioxidant properties (Sharbati et al, 2015;Yassein et al, 2015). In one study, it was found that diet supplemented with 15 g PPP/kg (pomegranate peel powder) led to improve in production, physiological parameters as well as meat shelf-life in Japanese quails (Yassein et al, 2015).…”

Physiochemical properties and medicinal, nutritional and industrial applications of Lebanese Sumac (Syrian Sumac - Rhus coriaria): A review

“…To overcome this problem, different levels of Sumac were used as a feed supplement for the chicken and compared to Alpha tocopherol acetate as a control. At the end of the experiment, the pH of thigh meat was measured with a digital pH meter and TBARS was determined using trichloroacetic acid (TCA) and measuring absorbance using a spectrophotometer (Sharbati et al, 2015). The birds treated with a medium level of sumac showed the lowest thigh TBARS compared to the non-treated birds.…”

Chinese Herbal Medicines as Potential Agents for Alleviation of Heat Stress in Poultry

“…Studies on feed and food supplementation of polyphenols showed increased antioxidant capacity in blood and in several organs [ 16 ]. Antioxidative effects of the dietary supplementation with phenolic compounds from various sources had been extensively studied in sheep [ 19 ], broilers [ 20 – 22 ], rabbits [ 23 ], and turkeys [ 24 ]. More recently, Akbarian et al [ 25 ] examined the effects of dietary essential oils (rich in simple phenolic compounds) on mRNA levels of heat shock protein 70 (HSP70) and antioxidant enzymes, oxidative status, and meat oxidative stability of heat stressed broilers.…”