Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products

Ahmed, Sonia Tabasum; Islam, Md. Manirul; Bostami, A. B. M. Rubayet; Mun, Hong-Seok; Kim, Ye-Jin; Yang, Chul-Ju

doi:10.1016/j.foodchem.2015.04.140

Cited by 113 publications

(79 citation statements)

References 32 publications

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“…Other authors [60] demonstrated that the antioxidant activity of polyphenols is determined by α-tocopherol levels in the diet, and that polyphenols can partially replace vitamin E or exert antioxidant effects independently. Recent study showed that dietary polyphenol-rich pomegranate by-product considerably reduced lipid oxidation of broilers meat [61]. Our findings suggest that polyphenols and their metabolites exert antioxidant effects on muscles (refer to lower TBARS values in the meat of turkeys fed SP), therefore vitamin E does not have to be accumulated at high concentrations in the body.…”

Section: Discussionmentioning

confidence: 52%

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

et al. 2017

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The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP—ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.

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Section: Discussionmentioning

confidence: 52%

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

et al. 2017

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“…In addition, polysaccharides of Ginkgo biloba extract and Citrus junos with Punica granatum along with probiotics might play synnergysm for the improvement of performance and immunity in birds. The combination of benficial microbes are able to improve the performance of broilers [17,24].…”

Section: Discussionmentioning

confidence: 99%

“…The diminishing of the unsaturated fatty acids will resulted on the compositional change in the membrane lipids which consequently will impact on the membrane lipid phase transition [64]. Ahmed et al [24] reported that, plant secondary metabolites of Punica granatum able to reduce the total SFA with different dose level in broiler breast and thigh meat. Bostami et al [26] reported that supplementation of medicinal plants (Salicornia herbacea and Houttuynia cordata) and multi-microbe probiotics is potential to ameliorate the fatty acids due to the presence of plant phenolic compounds and organic acids of fermented product.…”

Section: Discussionmentioning

confidence: 99%

“…The benefit of utilizing natural plants or their products along with fermentation is cost-effective, environmental friendly and performance enhancer [8,24]. Fermentation of plant materials (Punica granatum, Ginkgo biloba, Camellia sinensis, Alisma canaliculatum) and multimicrobe probiotics reported that it can enhance the performance as well as the meat quality in broilers [9,[21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

“…Among different plant materials utilized for the human and animal medicinal purpose in Korea, China and Japan, Alisma canaliculatum, Houyttunia cordata, Camelia sinensis, Citrus junos, Ginkgo biloba, Laminaria cordata, Salicornia herbacea, Glycyrrhiza glabra and so on are available and under research investigation. Where Ginkgo biloa is under the family of Ginkgoaceae; and Citrus junos is under the family of Rutaceae; Punica granatum is under the family of Lythraceae are composed of different bioactive compounds which are tested as single state in different separate studies with positive or neutral impact in poultry [24,25,31]. To the best of our knowledge, there is no study conducted yet on combination of these plant materials along with fermentation of multi-microbe probiotics.…”

Section: Introductionmentioning

confidence: 99%

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Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Kim¹,

Abm²,

Islam³

et al. 2017

J Nutr Food Sci

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Dietary Fermented Ginkgo biloba (FGLP) and Citrus junos Probiotics (FCJP) was evaluated on growth performance, immunity, cecal microbiology, meat composition and fatty acid profile in broilers. A total of 150 one day old Ross 308 broilers were randomly allocated to the 5 treatments (5 replicated pen of 6 birds/pen): 1) Control (corn-soybean meal based basal diet), 2) FGLP1: Corn-soybean meal based basal diet+5% FGLP, 3) FGLP2: Cornsoybean meal based basal diet+10% FGLP, 4) FCJP1: Corn-soybean meal based basal diet+5% FCJP, and 5) FCJP2: Corn-soybean meal based basal diet+10% FCJP. A significant increase in weight gain during starter (0-21 days), finisher (22-35 days) and overall period (0-35 days) was exhibited in FGLP2 supplemented group compared to control and other treatment groups (P<0.05); where better feed conversion efficiency was found after FCJP2 supplementation during finisher and overall period compared to control and other treatment groups (P<0.05). Serum IgG was elevated in FGLP and FCJP supplemented group relative to control birds (P<0.05). Meat composition data elucidated that, thigh meat crude protein and crude fat content was increased in FCJP1 supplemented group compared to control (P<0.05). There was found no significant differences in meat cholesterol content between control and treatment groups (P>0.05); however, among meat fatty acids, sum of SFA in thigh meat was diminished in FGLP group and sum of MUFA in breast meat was diminuted in FGLP and FCJP group compared to control (P<0.05). Sum of n-3 PUFA of breast and thigh meat was elevated after supplementation of FGLP and FCJP compared to control (P<0.05). To sum up, dietary FGLP and FCJP supplementation significantly improved performance and immunity, decreased SFA and elevated n-3 PUFA of broiler meat. Therefore, FGLP and FCJP probiotics could be supplemented as functional feed additives in broilers diet.

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Dietary enzymatically treated Artemisia annua L. improves meat quality, antioxidant capacity and energy status of breast muscle in heat‐stressed broilers

et al. 2018

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Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products

Cited by 113 publications

References 32 publications

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Dietary enzymatically treated Artemisia annua L. improves meat quality, antioxidant capacity and energy status of breast muscle in heat‐stressed broilers

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