Impact of adding natural bioactive mixture composed of lemon, onion, and garlic juice at different levels on productive performance, egg quality, and some blood parameters of commercial laying hens

Omer, H. A. A.; El-Mallah, G. M.; Abdel-Magid, Soha S.; Bassuony, Neamat; Ahmed, Samia A.; El-Ghamry, A. A.

doi:10.1186/s42269-019-0160-4

Cited by 10 publications

(11 citation statements)

References 47 publications

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“…The longissimus dorsi of the rabbit carcass is one of the parts that give more weight to the carcass due to the percentage of meat present in this muscle section (Barrón et al, 2005). Similar results were obtained by Omer et al (2015) by adding a mixture of garlic, onion, and lemon extracts to rabbit feed during fattening.…”

Section: Resultssupporting

confidence: 80%

“…Rabbit meat contains enough nutrients to facilitate microbial growth even at refrigeration temperatures, and has intrinsic and extrinsic factors (Koné et al, 2016); besides, the physiological status of the animal at slaughter and the ultimate pH of 6 (Nakyinsige et al, 2014) affect the microbial growth rate. Omer et al (2015) added a mixture of garlic, onion, and lemon as an additive in rabbit feed to improve the microbiological quality of the meat and demonstrated a decrease in the total viable count; likewise, Mancini et al (2016) reported a lower total bacterial count in rabbit burger patties supplemented with turmeric powder and ascorbic acid at day 0 of storage in refrigeration. Koné et al (2016) reported a lower concentration of mesophilic bacteria in the meat of rabbits fed with plant extracts and essential oils, stored under refrigeration and aerobic conditions.…”

Section: Resultsmentioning

confidence: 99%

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Effects of spearmint (Mentha spicata L.) infusion in drinking water during rabbit fattening on the microbial and physicochemical qualities of the end meat product

Vázquez¹,

Ayala-Martínez²,

Soto-Simental³

et al. 2021

IFRJ

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The objective of the present work was to evaluate the effects of the administration of spearmint (Mentha spicata L.) infusion into drinking water (0, 5, and 10 g.L-1) in rabbits during 28 days of fattening on the microbiological and lipid stability of the end meat product, as well as the evaluation of meat and carcass quality. The rabbits were sacrificed, and the quality of the carcass and meat was evaluated. Once the meat was obtained, burger patties were made, which were then subjected to microbiological and physicochemical evaluation through the application of various treatments for 14 days. The results did not show an effect on the quality of the carcass; however, for the infusion treatment with 5 g of spearmint, the previous portion corresponding to the skeletal muscle, longissimus dorsi, was greater than the control treatment. Regarding the meat quality, the hardness parameter of the texture profile analysis was higher in the control and treatment with 5 g of spearmint. The microbiological analysis on day 0 showed that there was no growth of Staphylococcus in the treatments with spearmint infusion as compared to the control; the enterobacterial count at day 7 was higher in the control group than in the treatments with spearmint infusion; and on day 14, the total viable count was higher in control than in the treatments with spearmint infusion. In the physicochemical analysis, only the colour (L*, a*, and b*) showed significant differences in the parameters at 0 and 14 days for the control. In conclusion, the spearmint infusion in drinking water for fattening rabbits could influence the physicochemical and microbiological characteristics of the end meat product, and could be considered as an alternative for improving the lipid and microbiological stability of rabbit meat products.

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Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Effects of spearmint (Mentha spicata L.) infusion in drinking water during rabbit fattening on the microbial and physicochemical qualities of the end meat product

Vázquez¹,

Ayala-Martínez²,

Soto-Simental³

et al. 2021

IFRJ

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“…As porcentagens de albúmen e gema estão dentro do esperado para galinhas poedeiras de 55 semanas de idade e corroboram os resultados encontrados em outros estudos (Omer et al, 2019;Seidavi et al, 2020). Alguns estudos apontam diferentes resultados no uso de plantas fitogênicas na alimentação das aves.…”

Section: Discussionunclassified

Vida De Prateleira De Ovos De Poedeiras Com Extrato De Acácia Negra Na Dieta Em Sistema Orgânico De Produção

Viana,

Vieira,

Pinto

et al. 2023

Zootecnia: Tópicos Atuais Em Pesquisa - Volume 4

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O ovo é um produto perecível e o processo de perda da qualidade interna começa após a postura. A perda de qualidade é inevitável e ocorre de forma contínua. Existem legislações vigentes no Brasil quanto à temperatura e estocagem de ovos comerciais, no entanto, ainda são necessárias pesquisas sobre a vida de prateleira de ovos provenientes do sistema orgânico. O extrato de acácia negra possui atividade antioxidante que pode contribuir para melhorar a vida de prateleira dos ovos e pode ser utilizado em sistema orgânico. O objetivo desse estudo foi avaliar o efeito da adição extrato de acácia negra na dieta de poedeiras em sistema orgânico sobre a vida de prateleira de ovos. Os 60 ovos foram coletados em uma propriedade com certificação de produção orgânica, onde 40 aves marrons de 51 semanas de idade receberam extrato de acácia negra (Acacia mearnsii) na dieta (0, 150, 300 e 450 mg/kg de tanino condensado) durante 28 dias. As avaliações de qualidade foram realizadas nos dias: 0, 7, 14, 21 e 28 dias de armazenamento em sala com controle de umidade e temperatura. Utilizou-se um fatorial 5 (dias de armazenamento) x 4 (níveis de tanino) com 12 repetições cada. Foi analisada a espessura da casca, gravidade específica, porcentagem de casca, gema e albúmen, altura de Albúmen e unidade Haugh. Não houve interação significativa entre os fatores testados nas características de qualidade de ovos avaliadas. A adição de extrato de acácia negra na dieta não afetou a qualidade externa e interna dos ovos. O tempo de armazenamento afetou significativamente a qualidade dos ovos, que apresentaram perdas à medida que aumentou o tempo, com prejuízo na gravidade específica, altura de albúmen e unidade Haugh. Conclui-se que a adição de extrato de acácia negra na dieta das aves não apresentou efeitos prejudiciais na vida de prateleira dos ovos. A vida de prateleira dos ovos diminuiu com o tempo de armazenamento estando aptos para o consumo até 14 dias de avaliação considerando gravidade específica, altura de albúmen e unidade Haugh adequadas.

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“…Antibiotics have commonly been used as growth promoters (1) However, to meet regulations requirements, organic poultry systems avoid using antibiotics and tend to replace them with natural additives. Studies have shown that natural additives could be a better substitute for antibiotic additives in broilers (2) as well as in laying hens (3) . Using plant-based additives presents numerous advantages, including safety for birds, humans, and the environment; limiting drug resistance, and diminishing antibiotic residues in poultry products (4) .…”

Section: Introductionmentioning

confidence: 99%

The Effect of Natural Additives in Drinking Water on Broiler Production Performances: The Case of Green Anise and Fenugreek

Beghoul¹,

Abdeldjelil²,

Abdelghani³

et al. 2022

IJST

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Background: Natural additives supplementation in broiler feed is intended to produce organic meat and minimize the use of chemical drugs that have harmful effects on humans, animals, and the environment. Using locally available plants such as fenugreek and green anise is a much safer and inexpensive alternative Methods: 318 broiler chicks were randomly assigned to three different experimental groups: birds of the first group considered as the control group received an enrofloxacin-based antistress drug; birds of the second group received an aqueous extract of fenugreek; birds of the third group received an aqueous extract of aniseed. Both natural products were used in gradual levels according to the following dosages and duration of treatment:7 grams/liter of water during the period from day15 to day 21 of age; 14 grams/liter of water from day 22 to day 28 and 28 grams/liter of water from day 29 to day 35. For each group, the following zootechnical parameters and carcass characteristics were recorded: mortality rates; Feed Intake (FI), Feed Conversion Ratio (FCR); live weight at slaughter; carcass yield and the weights of the liver, gizzard, and abdominal fat. Findings: Fenugreek was found to have the lowest mortality rate (6,60%) compared to 9,34% for the "control" group and 8,41% for the "anise group. Both Fenugreek and aniseed aqueous extracts had similar results to the synthetic antistress on the zootechnical and carcass variables studied. There was no significant difference between the three experimental groups (p> 0,05). Novelty: Supplementation of fenugreek and anise aqueous extracts in broilers' drinking water has no adverse effect on their zootechnical performance or carcass characteristics. Both natural products could replace synthetic enrofloxacin-based antistress, allowing organic broiler production with reduced costs.

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Impact of adding natural bioactive mixture composed of lemon, onion, and garlic juice at different levels on productive performance, egg quality, and some blood parameters of commercial laying hens

Cited by 10 publications

References 47 publications

Effects of spearmint (Mentha spicata L.) infusion in drinking water during rabbit fattening on the microbial and physicochemical qualities of the end meat product

Effects of spearmint (Mentha spicata L.) infusion in drinking water during rabbit fattening on the microbial and physicochemical qualities of the end meat product

Vida De Prateleira De Ovos De Poedeiras Com Extrato De Acácia Negra Na Dieta Em Sistema Orgânico De Produção

The Effect of Natural Additives in Drinking Water on Broiler Production Performances: The Case of Green Anise and Fenugreek

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