Influence of dietary supplementation of irradiated or non-irradiated olive pulp on biochemical profile, antioxidant status and immune response of Japanese quails

El-Moneim, Abd El-Moneim Eid Abd; Sabic, E. M.; Abu-Taleb, AM

doi:10.1080/09291016.2019.1630919

Cited by 22 publications

(13 citation statements)

References 30 publications

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“…The strong antioxidant effect of methanolic extract appears to be associated with its high total phenolic content. Several previous studies ( Abd El-Hack et al, 2019 , Abd El-Hack et al, 2020a , Abd El-Moneim and Sabic, 2019 , Abd El-Moneim et al, 2019 , Abdel-Moneim et al, 2020c , Elbaz et al, 2021 ) proposed synergetic effect between the bioactive compounds, particularly polyphenols, flavonoids, pigments, polysaccharides, chlorophyll, and polyunsaturated fatty acids. Despite the strong antioxidant activity of polyphenols and flavonoids, the total carotenoid content showed a higher positive correlation with the antioxidant activity than the total phenolic and flavonoid content in some extracts of Spirulina products ( Park et al, 2018 ).…”

Section: Discussionmentioning

confidence: 94%

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Abdel-Moneim

El‐Saadony

Shehata

et al. 2022

Saudi Journal of Biological Sciences

152

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Section: Discussionmentioning

confidence: 94%

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Abdel-Moneim

El‐Saadony

Shehata

et al. 2022

Saudi Journal of Biological Sciences

152

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“…Two recent studies with Japanese quail (Coturnix coturnix japonica) fed with olive pulp from oil extraction and oleuropein indicated a significant increase in the antioxidant status. In the case of olive pulp (50 and 100 g/kg), both GSH and GSR levels were improved but no significant effect was reported for UA and TBARS levels in the blood after 6 weeks of supplemented diet [81]. Likewise, the addition of oleuropein (200 mg/kg) was also associated with increased antioxidant capacity and reduced oxidative stress in the liver of Japanese quail [82].…”

Section: Antioxidant Activity In Vivo In Meat-producing Animalsmentioning

confidence: 91%

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

et al. 2020

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Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.

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“…Poultry fat was assessed for Escherichia coli and Salmonella spp., and it was incorporated into the diets only after confirming the absence of these pathogens. Metabolizable energy, peroxide value, and fatty acids profile of SO and PF were determined according to the procedures described by AOAC [ 15 ], Abd El-Moneim and Sabic [ 1 ], and Abd El-Moneim, et al [ 16 ]. Values of the thrombogenic and atherogenic indexes were estimated following the equations of Ulbricht and Southgate [ 17 ]:

where OA = oleic acid (C18:1), MUFA = monounsaturated FAs, PUFA = polyunsaturated FAs.…”

Section: Methodsmentioning

confidence: 99%

Soybean Oil Replacement by Poultry Fat in Broiler Diets: Performance, Nutrient Digestibility, Plasma Lipid Profile and Muscle Fatty Acids Content

Saleh

Alharthi

Alhotan

et al. 2021

Animals

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Continuous genetic improvements of commercial broiler strains has led to the necessity of using fats in their rations to fulfill a large portion of the energetic requirements. Several fat sources have been introduced in poultry nutrition, such as rendering poultry fat (PF) an available and cheap lipid source compared to conventional sources such as soybean oil (SO). The present study investigated the effect of partial or full replacement of SO by PF on performance, nutrient digestibility, blood lipids, and fatty acids (FAs) content of pectoral muscle. Four hundred and eighty one-day-old male Ross-308 chicks were distributed into four experimental groups (12 replicates each): the first group (control) was fed a diet formulated with soybean oil as a fat source while the second to fourth groups (PF25, PF50, and PF100) were fed diets formulated with 25, 50 and 100% of PF as a fat source instead of SO. Results revealed no synergistic effect between SO and PF in any of the studied parameters. Replacing SO by PF did not alter birds’ growth, carcass characteristics, and plasma indices of birds. Abdominal fat% was increased (p < 0.01) in PF50 and PF100. Dry matter digestibility was improved (p < 0.05) in PF50 and PF100, while crude fat and protein digestibility was not affected. Contents of palmitic and docosahexaenoic acids in the pectoral muscle of PF50 and PF100 were reduced (p < 0.01) while concentrations of oleic and linolenic acids, total unsaturated FAs, and polyunsaturated FAs/Saturated FAs ratio were elevated (p < 0.05) in the same groups. Liver thiobarbituric acid reactive substances (TBARS) and muscle vitamin E contents were not altered. The dietary addition of PF greatly improved economic parameters. In conclusion, PF can be used as a lipid source in broiler diets to produce inexpensive meat while maintaining its growth performance.

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Influence of dietary supplementation of irradiated or non-irradiated olive pulp on biochemical profile, antioxidant status and immune response of Japanese quails

Cited by 22 publications

References 30 publications

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

Soybean Oil Replacement by Poultry Fat in Broiler Diets: Performance, Nutrient Digestibility, Plasma Lipid Profile and Muscle Fatty Acids Content

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