Maintaining intestinal microflora balance in heat-stressed broilers using dietary creeping wood sorrel (Oxalis corniculata) powder and chromium (chromium picolinate)

Sărăcilă, Mihaela; Panaite, Tatiana Dumitra; Tabuc, C.; Șoica, Cristina; Untea, Arabela Elena; Varzaru, Iulia; Criste, Rodica Diana

doi:10.5424/sjar/2020183-16146

Cited by 10 publications

(7 citation statements)

References 59 publications

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“…Creeping wood sorrel (CWS) is a well-known medicinal plant with versatile nutritional uses. Regarding the proximate chemical composition, CWS contains a low amount of crude protein and crude fat [6]. Phytochemical composition of CWS showed the presence of niacin, vitamin C and β-carotene, neutral lipids, glyoxylic acid, pyruvic acid, oxalic acid, vitexin and glycolipids [7,8].…”

Section: Introductionmentioning

confidence: 99%

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

et al. 2022

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The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n − 3 polyunsaturated fatty acids (PUFAs), while its n − 6/n − 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat.

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Section: Introductionmentioning

confidence: 99%

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

et al. 2022

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“…The chickens had free access to feed and water. Creeping wood sorrel was analyzed, and the data was published previously by Saracila et al [14]. The analysis revealed a concentration of 15.44% CP, 2.83% EE, 4.96 mg/g GAE total polyphenols, 31.60 mmol ascorbic acid equivalent antioxidant capacity and 11.77 mg/100 g vitamin C.…”

Section: Birds Diets and Treatmentsmentioning

confidence: 84%

“…Creeping wood sorrel (Oxalis corniculata) is a little-known plant, which contains an important amount of vitamin C [14] and phenolic compounds with strong free radical scavenging activity [15]. Previous studies demonstrated that including creeping wood sorrel in chicken diet (1%) and Cr picolinate (0.2 mg/kg diet) could counteract the effects of heat stress, resulting in unaffecting growth performance, improving lactobacilli populations and reducing pathogenic bacteria [14].…”

Section: Introductionmentioning

confidence: 99%

Dietary Supplementation of Some Antioxidants as Attenuators of Heat Stress on Chicken Meat Characteristics

et al. 2021

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The study evaluated the effect of dietary chromium and vitamin C, Zinc, and sorrel wood powder supplements on chicken health and the nutritional, textural, and sensorial quality of chicken meat. A total of 120 Cobb 500 chickens (heat stress, 32 °C) were assigned into four treatments: control diet (C) and three test diets including 200 µg/kg diet chromium picolinate and supplemented with: 0.25 g vitamin C(VC)/kg diet (E1), 0.025 g Zn/kg diet (E2), and 10 g creeping wood sorrel powder (CWS)/kg diet (E3). Crude protein concentration increased in the breast meat from the E3 group; crude fat decreased in E1 and E3 compared to those fed the C diet. Dietary combinations of CrPic with VC, Zn, and CWS increased redness and decreased the luminosity parameter of breast meat compared with the C group. Dietary combinations of CrPic with VC and CWS lowered the hardness of breast meat. Significant positive correlation was found between hardness–gumminess (r = 0.891), gumminess–cohesiveness (r = 0.771), cohesiveness–resilience-EE (r = 0.861; r = 0.585), ash-L* (r = 0.426), and a negative one between ash–a* (r = 0.446). In conclusion, a dietary combination of CrPic with VC, Zn, and CWS as antioxidant sources could have a beneficial effect on quality without affecting sensory attributes.

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“…Global poultry production is affected by environmental stressors causing economic losses due to its influence on health and productive parameters. Since antibiotics have been prohibited in animal nutrition, some additives with antioxidant potential and health enhancers were used as heat stress attenuators like chromium or vitamin C (Saracila et al, 2021, Shehata et al, 2022, natural products like creeping wood sorrel (Saracila et al, 2020), oregano (Vlaicu et al, 2018;Turcu et al, 2018), polyphenols from plants (Hu et al, 2019) and grapeseed or rosehip oils (Vlaicu et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary inulin on the antioxidant profile of broiler chickens’ meat raised in heat stress conditions

Untea

Panaite

Sărăcilă

et al. 2023

Archiva Zootechnica

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The study aimed to assess the effect of dietary inulin (1% dietary inclusion) supplements on broiler chickens’ meat antioxidant compounds. The experiment was carried out under heat-stress conditions, on 60 Ross 308 broiler chickens. The study took place in an experimental hall with digestibility pens and controlled humidity, ventilation and light regime. Each treatment (2 groups, C and E) was replicated 6 times with 5 chicks per replicate pen with ad libitum feeding and free water access. At 42 days old, 6 birds from each group were slaughtered and breast and thigh meat samples were collected. The presence of inulin in broiler chickens’ diets had a beneficial effect by increasing the iron and zinc concentrations in thigh samples. Regarding liposoluble antioxidants, the presence of inulin in diets from tissue samples had an antagonistic effect: increased concentrations of xanthophylls were registered in thigh meat and an adverse effect was noticed in breast meat while an inverse effect was noticed for vitamin E. At the thigh meat level, the antioxidant capacity was significantly improved under inulin influence. In conclusion, the nutritional quality of broilers meat (thigh meat) was improved, for the group fed with inulin-supplemented diets.

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Maintaining intestinal microflora balance in heat-stressed broilers using dietary creeping wood sorrel (Oxalis corniculata) powder and chromium (chromium picolinate)

Cited by 10 publications

References 59 publications

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

Dietary Supplementation of Some Antioxidants as Attenuators of Heat Stress on Chicken Meat Characteristics

Effect of dietary inulin on the antioxidant profile of broiler chickens’ meat raised in heat stress conditions

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