Evaluation of essential oil or/and emulsifier in low energy density diets on growth performance, nutrient digestibility, blood cholesterol and meat quality in finishing pigs

Li, Tian Shui; Liu, Wen Chao; Zhao, P. Y.; Kim, In Ho

doi:10.1080/1828051x.2017.1325718

Cited by 9 publications

(8 citation statements)

References 31 publications

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“…Essential oils as antioxidants have been studied in detail to investigate their protective role for highly unsaturated lipids in animal tissues [31]. They shown their actions as hepatoprotective agents [32] and coincide with our results.…”

Section: Discussionsupporting

confidence: 86%

Options for reducing oxidative toxicity of L-dopa by combination with synthetic or natural radical protectors

Nikolova¹

2018

TJS

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Parkinson disease (PD) is a multifactorial disease that is not well-established. It takes a leading place among contemporary frequent diseases of the central nervous system (CNS). The levodopa (L-dopa) clinical effect is diminished by motor complications resulting from prolonged treatment. Due to the L-dopa neurotoxic effect in the disease treatment, the L-dopa administration is delayed as long as possible in order to avoid side effects. In addition, combining L-dopa therapy with antioxidants (from natural or synthetic origin), may decrease side-effects and provide symptomatic relief. The aim of the current research is through experimental model of healthy mice to explore the possibility to reduce the oxidative stress (OS) induced by the L-dopa drug after its combining with: an essential oil isolated from Rosa damascena Mill., the vitamin C and synthetic antioxidant 1-ethyl-3- [4- (2,2,6,6-tetramethylpiperidine-1-oxyl)] - 1-nitrosourea SLENU. The antioxidants protective effects against the L-dopa oxidative toxicity were evaluated through the oxidative stress indicators - the lipid and protein oxidation end products – measured as MDA, protein carbonyl content, and advanced glycation end products (AGEs) in blood plasma of experimental mice.

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Section: Discussionsupporting

confidence: 86%

Options for reducing oxidative toxicity of L-dopa by combination with synthetic or natural radical protectors

Nikolova¹

2018

TJS

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“…The effect of dietary lecithin on animal performance has received considerable attention over the last few years (Danek et al, 2005;Li, Liu, Zhao, & Kim, 2017;Soares & Lopez-Bote, 2002). In agreement with previous reports, adding SL to sows diet did not affect feed intake, weight loss, and BW gain or backfat thickness (Bontempo et al, 2004; Means within a row with different superscripts differ (P < 0.05).…”

Section: Discussionsupporting

confidence: 84%

Effects of dietary soybean lecithin oil on the immunoglobulin level and fat globule size of milk in lactating sows

Shi

Wang

Teng

et al. 2019

Food and Agricultural Immunology

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This study was conducted to investigate the effects of dietary soybean lecithin (SL) on immune function and milk quality in lactating sows. The dietary treatments included a control group and three groups that replace soybean oil with 1%, 2% and 3% SL respectively in the diets. The weight of piglets at weaning and the average daily gain (ADG) were increased by supplementation of 3% SL (P < 0.05). The content of phisphatidylcholine in milk was increased by supplementation of 2% and 3% SL (P < 0.05), and the average diameter of milk fat globule was decreased by supplementation of 1%, 2% and 3% SL (P < 0.05). The immunoglobulin levels of milk and plasma were enhanced when 2% or 3% SL was added (P < 0.05). Collectively, dietary SL decreased the milk fat globule size and improved the content of phospholipid in milk, as well as enhanced the immunoglobulin levels in milk and plasma of sows and piglets.

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“…The WHC affects a variety of properties, such as texture and meat color, and increases with changes in the protein structure and ionic level [28]. The experimental results of low-energy feed in broiler showed that the WHC was significantly decreased when emulsifiers were added [29]. The study by Upadhaya et al [30] also found that the supplementation of emulsifiers reduced the WHC of broiler meat.…”

Section: Meat Quality Characteristicsmentioning

confidence: 99%

Effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers

An¹,

Wang²,

Lee³

et al. 2020

J Anim Sci Technol

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This experiment was conducted to investigate the effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers. A total of 60 Ross 308 broilers were treated for two weeks. The three dietary treatments were: (CON) basal diet; (T1) basal diet + 0.1% exogenous emulsifier, and (T2) basal diet + 0.2% exogenous emulsifier. In Period 1 (0-7 days), broilers in the T2 group showed significantly higher body weight gain (BWG) (p < 0.05) and broilers in the T1 and T2 treatment groups had significantly lower feed conversion ratios (FCR) (p < 0.05). In Period 2 (8-14 days), broilers in the T2 treatment group had significantly higher feed intake (FI) (p < 0.05). Therefore, in this experiment (from days 0 to 19), BWG and FCR were affected (p < 0.05) by the T1 and T2 treatments. Additionally, the T1 and T2 treatments with added exogenous emulsifier in the broiler feed showed significantly higher energy digestibility (p < 0.05) than the CON treatment. Broilers fed the T2 diet had higher water-holding capacity (WHC) (p < 0.05) and cooking loss than the broilers fed the CON and T1 diets. Moreover, the shearing force in the meat was decreased (p < 0.05) in broilers fed the T2 diet. In conclusion, supplementation with exogenous emulsifier to broiler diets improved growth performance, energy digestibility, and meat quality. The optimal amount of exogenous emulsifier supplementation requires further investigation.

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Evaluation of essential oil or/and emulsifier in low energy density diets on growth performance, nutrient digestibility, blood cholesterol and meat quality in finishing pigs

Cited by 9 publications

References 31 publications

Options for reducing oxidative toxicity of L-dopa by combination with synthetic or natural radical protectors

Options for reducing oxidative toxicity of L-dopa by combination with synthetic or natural radical protectors

Effects of dietary soybean lecithin oil on the immunoglobulin level and fat globule size of milk in lactating sows

Effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers

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