Oregano essential oil in the diet of laying hens in winter reduces lipid peroxidation in yolks and increases shelf life in eggs

Migliorini, Marcos José; Boiago, Marcel Manente; Stefani, Lenita M.; Zampar, Aline; Roza, Lenilson F; Barreta, Marcos Henrique; Arno, Alessandra; Robazza, Weber da Silva; Giuriatti, Jessica; Galvão, Alessandro Cazonatto; Boscatto, Carla; Paiano, Diovani; Silva, Aleksandro S. Da; Tavernari, F. de C.

doi:10.1016/j.jtherbio.2019.102409

Cited by 16 publications

(19 citation statements)

References 25 publications

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“…Lipid oxidation induces oxidative stress by the production of free radicals 22 , 23 , which likewise induces an antioxidant response. Among the discriminating metabolites we identified in the yolk at E0, some of them, like histidine, were more abundant in pHu+.…”

Section: Discussionmentioning

confidence: 99%

Nutrient sources differ in the fertilised eggs of two divergent broiler lines selected for meat ultimate pH

Petit

Réhault-Godbert

Nadal-Desbarats

et al. 2022

Sci Rep

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The pHu+ and pHu− lines, which were selected based on the ultimate pH (pHu) of the breast muscle, represent a unique model to study the genetic and physiological controls of muscle energy store in relation with meat quality in chicken. Indeed, pHu+ and pHu− chicks show differences in protein and energy metabolism soon after hatching, associated with a different ability to use energy sources in the muscle. The present study aimed to assess the extent to which the nutritional environment of the embryo might contribute to the metabolic differences observed between the two lines at hatching. Just before incubation (E0), the egg yolk of pHu+ exhibited a higher lipid percentage compared to the pHu− line (32.9% vs. 27.7%). Although 1H-NMR spectroscopy showed clear changes in egg yolk composition between E0 and E10, there was no line effect. In contrast, 1H-NMR analysis performed on amniotic fluid at embryonic day 10 (E10) clearly discriminated the two lines. The amniotic fluid of pHu+ was richer in leucine, isoleucine, 2-oxoisocaproate, citrate and glucose, while choline and inosine were more abundant in the pHu− line. Our results highlight quantitative and qualitative differences in metabolites and nutrients potentially available to developing embryos, which could contribute to metabolic and developmental differences observed after hatching between the pHu+ and pHu− lines.

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Section: Discussionmentioning

confidence: 99%

Nutrient sources differ in the fertilised eggs of two divergent broiler lines selected for meat ultimate pH

Petit

Réhault-Godbert

Nadal-Desbarats

et al. 2022

Sci Rep

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“…In ovo injection of black cumin ( Nigella sativa ) extract improved post-hatch performance of thermally challenged broiler chickens during incubation [ 72 ]. Similarly, 59-week-old cold-stressed laying hens supplemented with oregano EO showed improved FCR and egg production from week 9 to 12 of a 12-week feeding trial [ 73 ].…”

Section: Effects Of Phytogenic Feed Additives On Chickensmentioning

confidence: 99%

Phytogenic Feed Additives in Poultry: Achievements, Prospective and Challenges

Abdelli

Solà-Oriol

Pérez

2021

Animals

105

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Phytogenic feed additives have been largely tested in poultry production with the aim to identify their effects on the gastrointestinal function and health, and their implications on the birds’ systemic health and welfare, the production efficiency of flocks, food safety, and environmental impact. These feed additives originating from plants, and consisting of herbs, spices, fruit, and other plant parts, include many different bioactive ingredients. Reviewing published documents about the supplementation of phytogenic feed additives reveals contradictory results regarding their effectiveness in poultry production. This indicates that more effort is still needed to determine the appropriate inclusion levels and fully elucidate their mode of actions. In this frame, this review aimed to sum up the current trends in the use of phytogenic feed additives in poultry with a special focus on their interaction with gut ecosystem, gut function, in vivo oxidative status and immune system as well as other feed additives, especially organic acids.

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“…Hydrolysis of albumen proteins yields peptides with strong antioxidant capacity. Alcalase peptide with the sequence (Tyr-Ala-Glu-Glu-Arg-Tyr-Pro-Ile-Leu) has a high antioxidant capacity and free radical scavenging ability (21,43). In addition, peptides with the sequence (Try-Leu-Gly-Ala and Lys) and (Gly-Gly-Leu-Glu-Pro-Ile-Phe-Glu) exhibited significant antioxidant effects in 2,2diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH) and lipid peroxidation inhibition assays (44).…”

Section: Beneficial Effects Of Albumen On Human Health and The Food I...mentioning

confidence: 99%

“…The use of natural-source feed such as natural products with antioxidant and antimicrobial properties derived from plants and animals are advantageous because they pose no residue effect, pollution, or toxicity risk. Natural products including antimicrobial peptides (16), purified amino acids from animal blood (17), small peptide synthesized from corn (18), prebiotics (19), probiotics (20), essential oil (21) and organic trace elements in the form of chelates or amino acid complexes (22) have been reported to influence albumen quality. The improvement in albumen quality with natural products are associated with their high bioavailability, antioxidant function and capacity to maintain gut microflora, which is important for animal health and bio-fortification of animal products.…”

Section: Introductionmentioning

confidence: 99%

Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs

et al. 2022

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Albumen quality is recognized as one of the major yardsticks in measuring egg quality. The elasticity of thick albumen, a strong bond in the ovomucin-lysozyme complex, and excellent biological properties are indicators of high-quality albumen. The albumen quality prior to egg storage contribute to enhance egg’s shelf life and economic value. Evidence suggests that albumen quality can deteriorate due to changes in albumen structure, such as the degradation of β-ovomucin subunit and O-glyosidic bonds, the collapse of the ovomucin-lysozyme complex, and a decrease in albumen protein-protein interaction. Using organic minerals, natural plants and animal products with antioxidant and antimicrobial properties, high biological value, no residue effect and toxicity risk could improve albumen quality. These natural products (e.g., tea polyphenols, marigold extract, magnolol, essential oils, Upro (small peptide), yeast cell wall, Bacillus species, a purified amino acid from animal blood, and pumpkin seed meal) are bio-fortified into eggs, thus enhancing the biological and technological function of the albumen. Multiple strategies to meeting laying hens’ metabolic requirements and improvement in albumen quality are described in this review, including the use of amino acids, vitamins, minerals, essential oils, prebiotics, probiotics, organic trace elements, and phytogenic as feed additives. From this analysis, natural products can improve animal health and consequently albumen quality. Future research should focus on effects of these natural products in extending shelf life of the albumen during storage and at different storage conditions. Research in that direction may provide insight into albumen quality and its biological value in fresh and stored eggs.

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Oregano essential oil in the diet of laying hens in winter reduces lipid peroxidation in yolks and increases shelf life in eggs

Cited by 16 publications

References 25 publications

Nutrient sources differ in the fertilised eggs of two divergent broiler lines selected for meat ultimate pH

Nutrient sources differ in the fertilised eggs of two divergent broiler lines selected for meat ultimate pH

Phytogenic Feed Additives in Poultry: Achievements, Prospective and Challenges

Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs

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