The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality—Invited Review

Abstract

The biological effects of oxidative stress and associated free radicals on farm animal performance, productivity, and product quality may be managed via dietary interventions—specifically, the provision of feeds, supplements, and forages rich in antioxidants. To optimize this approach, it is important first to understand the development of free radicals and their contributions to oxidative stress in tissue systems of farm animals or the human body. The interactions between prooxidants and antioxidants will impact redox homeostasis and, therefore, the well-being of farm animals. The impact of free radical formation on the oxidation of lipids, proteins, DNA, and biologically important macromolecules will likewise impact animal performance, meat and milk quality, nutritional value, and longevity. Dietary antioxidants, endogenous antioxidants, and metal-binding proteins contribute to the ‘antioxidant defenses’ that control free radical formation within the biological systems. Different bioactive compounds of varying antioxidant potential and bio-accessibility may be sourced from tailored feeding systems. Informed and successful provision of dietary antioxidants can help alleviate oxidative stress. However, knowledge pertaining to farm animals, their unique biological systems, and the applications of novel feeds, specialized forages, bioactive compounds, etc., must be established. This review summarized current research to direct future studies towards more effective controls for free radical formation/oxidative stress in farm animals so that productivity and quality of meat and milk can be optimized.

Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review

“…In order to stop the propagation response during the oxidation process, antioxidants are substances that can provide hydrogen (H·) radicals for combining with other free radicals that are already present. This efficiently reduces rancidity and delays lipid oxidation while preserving the sensory and nutritional qualities of meat products, hence preserving their quality and shelf life [ 75 , 76 ].…”

“…In some studies, regarding the addition of vitamin E to the livestock diet, the effect was notable in beef, where delayed discolouration and lipid oxidation are the principal effects. In addition, it was concluded that a threshold level of α-tocopherol in muscle ensures a noticeable effect and that the dietary methods for achieving this must take into account the tocopherol status of calves entering the feed yard as well as the length and amount of supplementing [ 62 , 76 , 101 ].…”

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

“…Hence, coconut milk is stored at 10 °C -15 °C temperature to minimize the microbial growth in processing facilities. During storage coconut milk can undergo auto-oxidation and lipid oxidation which will eventually lead to change in composition of coconut milk (Ponnampalam et al, 2022). Formation of organic fatty acids and breakdown of existing organic compounds could be the net result of biological and chemical reactions in coconut milk during storage (Tiravibulsin et al, 2021).…”

Determination of the Antioxidant Capacity of Puerarin and Its Effect on Cholinesterases by in vitro and in silico Methods

“…Antioxidants are special compounds that can protect other molecules from oxidation. From a nutritional perspective, an antioxidant is defined as a compound that acts against oxidation [27] . When these compounds come into contact with oxidizable substances, they can significantly slow or prevent the oxidation of these substances, even at low concentrations [28] …”