The Influence of Naringin or Hesperidin Dietary Supplementation on Broiler Meat Quality and Oxidative Stability

Abstract

An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin or naringin, on growth performance, carcass characteristics, breast meat quality and the oxidative stability of breast and thigh meat. Two hundred and forty 1-day-old Ross 308 broiler chickens were randomly assigned to 6 groups. One of the groups served as a control (C) and was given commercial basal diets, whereas the other five groups were given the same diets further supplemented with naringin at 0.75 g/kg (N1), naringin at 1.5 g/kg (N2), hesperidin at 0.75 g/kg (E1), hesperidin at 1.5 g/kg (E2) and a-tocopheryl acetate at 0.2 g/kg (E). At 42 days of age, 10 chickens per treatment group were slaughtered for meat quality and oxidative stability assessment. No significant differences were observed among groups in final body weight, carcass weight and internal organs weights (P>0.05) apart from liver that decreased linearly with increased levels of naringin (P-linear<0.05). Regarding the breast meat quality parameters, only redness (a*) value was higher in E1 and N1 group compared to VE group (P<0.05), while all the others i.e. shear values (N/mm2), pH24, cooking loss (%) and L* and b* color parameters were not significantly different among groups (P>0.05). Measurement of lipid oxidation values showed that after hesperidin and naringin dietary supplementation, malondialdehyde values decreased in tissue samples in a dose depended manner (P-linear<0.05). In conclusion, hesperidin and naringin, positively influence meat antioxidative properties without negative implications on growth performance and meat quality characteristics in poultry, thus appearing as important additives for both the consumer and the industry.

Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α‐tocopheryl acetate supplemented diets

“…No effects on meat pH and color were also recorded after incorporation of a citrus fruit extract rich in flavonoids (mainly naringin, quercetin and rutin; 150 mg kg −1 ) in the diet of lambs . In broilers, no significant differences in meat pH and color were observed after addition of hesperidin, naringin or quercetin and rutin …”

“…Alfalfa flavonoid dietary inclusion (5–15 mg kg −1 ) also enhanced the final body weight (42 days) and the average daily gain in broilers; however, this effect was not observed after their addition (0.4–1.2 g kg −1 ) in the diet of rabbits . Inclusion of hesperidin (1.5–3 g kg −1 ) or naringin (0.75–1.5 g kg −1 ) or a mixture of quercetin and rutin (0.25–1 g kg −1 ) or soy isoflavone (20 mg kg −1 ) in the diet did not affect the feed intake, body weight and carcass traits in broilers.…”

“…Dietary supplementation with the lipid‐soluble antioxidant vitamin E increases the endogenous content of tissues and allows uniform incorporation of α ‐tocopheryl into the subcellular membranes, where it can effectively inhibit oxidative reactions at their localized sites and improve meat quality by delaying lipid oxidation . Moreover, the successful strategy of improving meat quality characteristics has also been demonstrated in lambs dietary supplemented with an extract from citrus fruits, broiler chickens after the addition of hesperidin and naringin in the diet, and rabbits as a result of the inclusion of alfalfa flavonoids in the feed …”

Dietary inclusion effects of phytochemicals as growth promoters in animal production

“…This last parameter, the final pH value in meat, is closely related to the antemortem glycolytic potential because a low glycolytic potential has been observed in other studies of antioxidants and has resulted in an increase in pH [133]. In contrast to the results observed by previous authors, Yang et al [134], Hong et al [90], Zhou et al [110], Kang et al [130], Rossi et al [112] and Goliomytis et al [98] reported similar effects between phytochemical treatments and control diets on color parameters, shear force, cooked weight loss, fat content, pH, drip loss, and WHC.…”

Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

“…Poultry meat, containing abundant polyunsaturated fatty acids (PUFAs), has played a crucial role in human history . However, PUFAs are more vulnerable to lipid oxidation and easily lead to pale, soft, exudative (PSE) meat .…”