Effects of Saururus chinensis extract supplementation on growth performance, meat quality and slurry noxious gas emission in finishing pigs

Ao, Xiang; Yan, Lei; Meng, Q.W.; Zhou, T.X.; Wang, J.P.; Kim, H.J.; Cho, J.H.; Kim, I.H.

doi:10.1016/j.livsci.2010.12.029

Cited by 36 publications

(34 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It has been reported that the oxidative stability of muscle tissue depends on its anti-/pro-oxidant balance (Cardenia et al, 2011), and therefore dietary supplementation with antioxidants might increase the oxidative stability of meat lipids (Eder et al, 2005;Guo et al, 2006a;Ao et al, 2011). Although synthetic antioxidants, such as butylated hydroxytoluene and butyl hydroxy anisol, have been used extensively in the meat industry, consumers' concerns about the safety and toxicity of these products have initiated a search for natural sources of antioxidants (Nuala et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Zhang¹,

Wang²,

Zhou³

et al. 2012

SA J. An. Sci.

View full text Add to dashboard Cite

________________________________________________________________________________ AbstractThe objective of this study was to compare the effects of two esters of α-tocopherol, all-rac-α-tocopherol acetate (DL-α-TOA) and RRR-α-tocopherol succinate (D-α-TOS), on meat quality and the antioxidative status in chicks. A total of 320 day-old Arbor Acres broiler chicks were randomly allocated to 4 treatments, each consisting of 8 pens of 10 chicks per pen. Birds in the control group received the basal diet supplemented with 30 mg DL-α-TOA/kg diet. In the other treatments the diet was supplemented with D-α-TOS at 15 mg/kg, 30 mg/kg or 60 mg/kg (TOS1, TOS2 and TOS3 treatments), respectively. The trial lasted 42 days. Positive correlations existed between dietary D-α-TOS levels and plasma and hepatic α-tocopherol concentrations, and a negative correlation with malonaldehyde (MDA) concentrations. In comparison with the control group, 30 mg/kg and 60 mg/kg of dietary D-α-TOS supplementation resulted in an increase in glutathione peroxidase (GSH-Px) activity and glutathione (GSH) content of the breast and thigh muscle and total superoxide dismutase (T-SOD) activity in the thigh muscle. Furthermore, the muscle MDA and hepatic reactive oxygen species (ROS) levels were reduced. As for meat quality, 48 h drip loss and shear force of breast and leg muscle were lower in broilers in the TOS1, TOS2 treatments and also the cooking loss in leg muscle. The study suggests that 30 mg/kg to 60 mg D-α-TOS/kg of the diet could enhance the antioxidant capacity of broiler meat, and its water-holding capacity and tenderness, in association with the reduction in lipid peroxidation as measured as a decrease in MDA and ROS concentrations.________________________________________________________________________________

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Zhang¹,

Wang²,

Zhou³

et al. 2012

SA J. An. Sci.

View full text Add to dashboard Cite

show abstract

“…The reason for the beneficial effect on meat quality is possibly due to the antioxidant properties of HEM. Similarly, previous studies have suggested that the herbs, such as S. chinensis, H. cordata, T. officinale, Melissa officinalis L., Humulus upulus L. and Urtica dioica extracts could exhibit positive effects on meat color, LM area and fatty acid composition in finishing pigs (Szewczyk et al 2006;Hanczakowska & Swia˛tkiewicz 2006;Ao et al 2011;Yan et al 2011b). …”

Section: Meat Qualitymentioning

confidence: 69%

“…Yan et al (2011b) also demonstrated that a complex herbal extract powder has a positive effect on BW, ADG and ADFI in finishing pigs. In contrast, lack of effects of herbs or their extract supplementation on growth performance in finishing pigs was observed by Wang et al (2007) and Ao et al (2011). These inconsistency results may be due to the selection of particular herb materials, forms of their administration (herbal plants, herbal extracts or oils), the amount of herbs, as well as the interactive of different herbs (Frankič et al 2009).…”

Section: Growth Performancementioning

confidence: 99%

“…In addition, the positive effect of herbal extract has been observed in growing and finishing pigs (Wang et al 2007;Yan et al 2011aYan et al , 2011b. However, the inconsistent results of the experiments on various herbal materials have also been reported (Nofrarias et al 2006;Oetting et al 2006;Ao et al 2011;Costa et al 2011). This suggested that the health-related effects of herbs depend on their content of active principles.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Scutellaria baicalensis and Lonicera japonica extract mixture supplementation on growth performance, nutrient digestibility, blood profiles and meat quality in finishing pigs

Liu

Kim

2016

Italian Journal of Animal Science

View full text Add to dashboard Cite

A total of 135 [(Landrace Â Yorkshire) Â Duroc] finishing pigs with initial body weight (BW) of 44.2 ± 2.23 kg were used in this 12-wk trial to evaluate the effects of an herbal extract mixture (Scutellaria baicalensis and Lonicera japonica, HEM) supplementation on growth performance, nutrient digestibility, blood profiles and meat quality. The dietary treatments were supplemented with 0, 0.025% and 0.05% HEM, respectively. There were 9 replications per treatment with 5 pigs per pen. During 1-6 wk, the inclusion of HEM linearly increased (p < 0.05) the final BW and average daily gain (ADG). During 7-12 wk, dietary HEM supplementation led to a greater (linear, p < 0.05) final BW at the end of 12 wk. Throughout the experiment, the overall ADG and gain: feed ratio were increased (linear, p < 0.05) in pigs fed HEM supplemental diet. The administration of HEM improved (linear, p < 0.05) the nutrient digestibility of dry matter, nitrogen and energy. Providing HEM diet also reduced (linear, p < 0.05) the serum cortisol concentration. Furthermore, the inclusion of graded levels of HEM linearly increased (p < 0.01) the pH of meat, and the 2-thiobarbituric acid reactive substances (TBARS) were linearly decreased (p < 0.05) by HEM supplementation. Taken together, administration of HEM (0.025% and 0.05%) could improve growth performance and nutrient digestibility, decrease serum cortisol levels, as well as benefit the meat quality in finishing pigs. ARTICLE HISTORY

show abstract

“…Nevertheless, in addition to sanitary control, the different parts of the plants used to obtain the essential oil, the concentrations of the major components (AO et al, 2011), the extraction protocols, the diet composition, the level of dietary added to herbal extracts, sodium butyrate and nucleotides, the different procedures for obtaining and drying of yeast (which containing nucleotides) and possible antagonistic or synergistic effects between additives can influence pig performance.…”

Section: Resultsmentioning

confidence: 99%

Alternatives to antibiotic growth promoters for weanling pigs

et al. 2015

View full text Add to dashboard Cite

show abstract

Effects of Saururus chinensis extract supplementation on growth performance, meat quality and slurry noxious gas emission in finishing pigs

Cited by 36 publications

References 24 publications

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

Effects of Scutellaria baicalensis and Lonicera japonica extract mixture supplementation on growth performance, nutrient digestibility, blood profiles and meat quality in finishing pigs

Alternatives to antibiotic growth promoters for weanling pigs

Contact Info

Product

Resources

About