Feed addition of curcumin to laying hens showed anticoccidial effect, and improved egg quality and animal health

Galli, Gabriela M.; Silva, Aleksandro S. Da; Biazus, Angelisa H.; Reis, João H.; Boiago, Marcel M.; Topazio, Josué P.; Migliorini, Marcos José; Guarda, Naiara S.; Moresco, Rafael Noal; Ourique, Aline Ferreira; Santos, Cayane Genro; Lopes, Leandro Sâmia; Baldissera, Matheus D.; Stefani, Lenita M.

doi:10.1016/j.rvsc.2018.01.022

Cited by 78 publications

(52 citation statements)

References 30 publications

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“…The increase of lipid peroxidation in egg yolk leads to the production of oxidizing molecules, including malondialdehyde (MDA), which is mutagenic to mammalian cells (Pearson, Gray, Wolzak, & Horenstein, ; Valko, Izakovic, Mazur, Rhodes, & Telser, ), suggesting that selenium alone in feed is insufficient to prevent oxidative damage. Decreased LPO levels and increased levels of TAC were found in another study using curcumin in bird diets (Galli et al, ), similar to what we observed in the present study. In the case of industrial foods, it is important to note that synthetic antioxidants are used to increase the shelf life of foods (Tiveron et al, ); in this study, an essential mineral was used directly in animal feed, and therefore we obtained similar results.…”

Section: Discussionsupporting

confidence: 92%

“…We found that Haugh units decreased after storage, whereas Rutz et al () found no difference between groups for this variable. These two results showed negative impacts on egg quality that are difficult to explain, because in these eggs, there was an increase of total antioxidants and reduction of lipid peroxidation, possibly giving greater internal stability to the egg and thereby maintaining fresh egg properties as reported in another study examining supplementation in chicken diets, in that case curcumin, a molecule with antioxidant properties (Galli et al, ).…”

Section: Discussionmentioning

confidence: 82%

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Selenomethionine as a dietary supplement for laying hens: Impacts on lipid peroxidation and antioxidant capacity in fresh and stored eggs

et al. 2019

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The objective of this study was to determine whether supplementing the diets of laying hens with selenomethionine (SM, 1% selenium) improves performance and egg quality. We supplemented diets with SM as follows: T0 control (without SM); T5, T10, T15, and T20 were supplemented with 5, 10, 15, and 20 mg of SM/kg of feed, respectively (equal to 0.05, 0.10, 0.15, and 0.20 mg selenium/kg of feed). T5 and T10 hens showed better feed conversion per kg of egg, percentage of laying, higher daily feed intake, and higher average egg weight. The eggs of hens supplemented with SM had lower levels of lipoperoxidation (LPO) in fresh (T15 and T20) and stored eggs (T20). Glutathione peroxidase (GPx) and superoxide dismutase (SOD) activities, as well as total antioxidant capacity were greater in egg yolks after storage (T10; T15; T20 compared to T0). Hens supplemented with SM had elevated GPx and SOD activities and decreased oxidative reactions. Practical applications Selenium has several nutraceutical properties, with beneficial effects on the health of the animal and the food produced from them (eggs, in this case). Selenomethionine supplementation in the diet of laying hens improves productive efficiency, stimulates the antioxidant system and reduces lipid peroxidation in the egg yolk. Egg‐laying hens that received selenomethionine showed minimized lipid peroxidation in stored eggs, possibly improving shelf life of the eggs.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 82%

Selenomethionine as a dietary supplement for laying hens: Impacts on lipid peroxidation and antioxidant capacity in fresh and stored eggs

et al. 2019

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“…Specific gravity (Freitas, Sakomura, Gonzalez, & Barbosa, 2004), shell and albumen height was evaluated using a tripod micrometer (Galli et al, 2018). Albumen and yolk pH were measure using a digital pH meter.…”

Section: Chemical-physical Egg Compositionmentioning

confidence: 99%

“…Natural products have been considered as compelling approaches to improve egg quality as well as health of the hen. Galli et al () found that use of curcumin in hens maintained egg quality after storage. Kaya, Kaya, Celebi, and Macit () demonstrated that use of diets with essential oils and vitamin E improved egg quality, reducing the levels of oxidants.…”

Section: Introductionmentioning

confidence: 99%

Impacts of the supplementation of açai lump flour in the diet of laying hens on productive performance, and fatty acid profiles and antioxidant capacity in the fresh and stocked eggs

Fortuoso¹,

Gebert²,

Oliveira³

et al. 2019

J Food Biochem

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The aim of this study was to evaluate whether the supplementation with açaí flour in the feed of laying hens at the end of the production cycle has beneficial effects on the health and performance of the birds and on the quality of the eggs. Groups received basal diets supplemented with 0%, 0.25%, 0.5%, 1.0%, and 2.0% açaí lump flour. We observed better productivity linked to oviposition and egg mass in a dose‐dependent manner. We also observed higher shell resistance in stored eggs and higher % albumen and peel in fresh eggs. Lower levels of lipoperoxidation were observed in fresh eggs (2.0%). In stored eggs, lipoperoxidation levels were lower in all supplemented groups. The antioxidant capacity levels in fresh or stored eggs was higher (2.0%). We also observed a higher content of monounsaturated fatty acids in the supplemented groups, whereas saturated fatty acids were lower in the egg yolks. Practical applications Based on a regression analysis, we verified that 1.47% of açaí flour is ideal in terms of productive efficiency. Dietary supplementation with açaí flour improved performance, egg quality, and had positive effects on the health of hens. Supplementation with açaí flour increased egg shelf life, reducing lipid peroxidation, biochemical reaction responsible for egg putrefaction.

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“…), little is known about the influence of feed additives on the functional properties of EWP . Supplementation with curcumin in the diet of laying hens has been reported to increase antioxidant levels in eggs, reduce lipid peroxidation in fresh and stored eggs, and improve egg quality . Fathi et al showed that a diet supplemented with probiotics has a beneficial effects on eggshell quality and resistance to breaking.…”

Section: Introductionmentioning

confidence: 99%

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

et al. 2019

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BACKGROUND Understanding the interactions between feed additives and the functional properties of egg white protein (EWP) may offer novel insights into the effects of feed additives on laying hens and may provide an alternative for modification of the functional properties of EWP by using laying hens as bioreactors. Glycerol monolaurate (GML) is widely used in the food industry as an effective antibacterial emulsifier. In this work, the effects of three doses of dietary GML supplementation (150, 300, and 450 mg kg−1 hen) on the functional properties of EWP were investigated. RESULTS The hardness of EWP gels was significantly improved by 300 and 450 mg kg−1 GML supplementation. Foaming capacity (FC) and foaming stability (FS) were increased after GML treatment; 450 mg kg−1 GML supplementation showed the most significant improvements, with 44.82% in FC and 23.39% in FS. Stabilization of EWP‐oil emulsions was also improved, supported by a slowed creaming process and the formation of smaller oil droplets. The heat denaturation temperature and rheological properties were also modified by dietary GML supplementation, implying improved thermal stability. CONCLUSION Our study demonstrated that GML supplementation has the potential to modify the functional properties of EWP, broadening the application of GML and providing a new perspective for evaluation of the efficacy of feed additives. © 2019 Society of Chemical Industry

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Feed addition of curcumin to laying hens showed anticoccidial effect, and improved egg quality and animal health

Cited by 78 publications

References 30 publications

Selenomethionine as a dietary supplement for laying hens: Impacts on lipid peroxidation and antioxidant capacity in fresh and stored eggs

Selenomethionine as a dietary supplement for laying hens: Impacts on lipid peroxidation and antioxidant capacity in fresh and stored eggs

Impacts of the supplementation of açai lump flour in the diet of laying hens on productive performance, and fatty acid profiles and antioxidant capacity in the fresh and stocked eggs

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

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