Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickens
ABSTRACT: Exposure to air and light lowers the meat quality of chickens, which is mainly determined by the color alteration and accumulation of detrimental products from lipid oxidation. This study tests the effects of 2 supplements rich in polyphenols, Oxilem (OX) and OxiGem (OG), on broiler Ross 3...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579123009410 |
| _version_ | 1827338943571427328 |
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| author | Andrea Serra Giulia Foggi Arianna Buccioni Roxana E. Amarie Sara Tinagli Federica Scicutella Laura Casarosa Giulia Secci Alberto Mantino Marcello Mele Federica Mannelli |
| author_facet | Andrea Serra Giulia Foggi Arianna Buccioni Roxana E. Amarie Sara Tinagli Federica Scicutella Laura Casarosa Giulia Secci Alberto Mantino Marcello Mele Federica Mannelli |
| author_sort | Andrea Serra |
| collection | DOAJ |
| description | ABSTRACT: Exposure to air and light lowers the meat quality of chickens, which is mainly determined by the color alteration and accumulation of detrimental products from lipid oxidation. This study tests the effects of 2 supplements rich in polyphenols, Oxilem (OX) and OxiGem (OG), on broiler Ross 308 performance and meat quality in comparison to a control group (C). A total of 105 one-day-old Ross 308 male chicks were allocated to 21 pens and randomly assigned to 1 of the 3 treatments. The trial lasted 42 d. Individual live weight and feed intake per pen were recorded. Proximate analysis, color, cholesterol content and cholesterol oxidation products (COPs), fatty acids (FAs), volatile aldehydes profile, and secondary oxidation products of meat FAs were determined, with analyses for detecting oxidative alterations conducted on breast burgers preserved for 7 d at 4°C. Birds fed OG grew 7 g/d more than those receiving OX, reaching a higher final weight. After slaughtering, meat from the OX group had a higher yellow index compared to C. After 7 d of air and light exposure, the influence on the color parameters of the OG and OX burgers was significantly less pronounced than that of C. Secondary oxidation products of the FAs of the burgers were not significantly affected by the diet regimens. In addition, OX and OG burgers exhibited lower amounts of volatile aldehydes, triol and COPs. These results confirm the effectiveness of OX and OG supplementation against lipid oxidation at the inclusion level used in this trial. |
| first_indexed | 2024-03-07T19:43:49Z |
| format | Article |
| id | doaj.art-cd1c13bcc0224d7285502af5e8c1ca99 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-03-07T19:43:49Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-cd1c13bcc0224d7285502af5e8c1ca992024-02-29T05:17:19ZengElsevierPoultry Science0032-57912024-03-011033103421Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickensAndrea Serra0Giulia Foggi1Arianna Buccioni2Roxana E. Amarie3Sara Tinagli4Federica Scicutella5Laura Casarosa6Giulia Secci7Alberto Mantino8Marcello Mele9Federica Mannelli10Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, 56124 Pisa, Italy; Corresponding author:Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, ItalyDepartment of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Firenze, Italy; Multidisciplinary Centre of Reseacrh on Food Science, Univeristy of Florence, 50134 Florence, ItalyDepartment of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, ItalyDepartment of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, ItalyDepartment of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Firenze, Italy; Multidisciplinary Centre of Reseacrh on Food Science, Univeristy of Florence, 50134 Florence, ItalyDepartment of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, ItalyDepartment of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Firenze, Italy; Multidisciplinary Centre of Reseacrh on Food Science, Univeristy of Florence, 50134 Florence, ItalyDepartment of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, 56124 Pisa, ItalyDepartment of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, 56124 Pisa, ItalyDepartment of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Firenze, Italy; Multidisciplinary Centre of Reseacrh on Food Science, Univeristy of Florence, 50134 Florence, ItalyABSTRACT: Exposure to air and light lowers the meat quality of chickens, which is mainly determined by the color alteration and accumulation of detrimental products from lipid oxidation. This study tests the effects of 2 supplements rich in polyphenols, Oxilem (OX) and OxiGem (OG), on broiler Ross 308 performance and meat quality in comparison to a control group (C). A total of 105 one-day-old Ross 308 male chicks were allocated to 21 pens and randomly assigned to 1 of the 3 treatments. The trial lasted 42 d. Individual live weight and feed intake per pen were recorded. Proximate analysis, color, cholesterol content and cholesterol oxidation products (COPs), fatty acids (FAs), volatile aldehydes profile, and secondary oxidation products of meat FAs were determined, with analyses for detecting oxidative alterations conducted on breast burgers preserved for 7 d at 4°C. Birds fed OG grew 7 g/d more than those receiving OX, reaching a higher final weight. After slaughtering, meat from the OX group had a higher yellow index compared to C. After 7 d of air and light exposure, the influence on the color parameters of the OG and OX burgers was significantly less pronounced than that of C. Secondary oxidation products of the FAs of the burgers were not significantly affected by the diet regimens. In addition, OX and OG burgers exhibited lower amounts of volatile aldehydes, triol and COPs. These results confirm the effectiveness of OX and OG supplementation against lipid oxidation at the inclusion level used in this trial.http://www.sciencedirect.com/science/article/pii/S0032579123009410TBARSCOPsoxidationpolyphenoladditive |
| spellingShingle | Andrea Serra Giulia Foggi Arianna Buccioni Roxana E. Amarie Sara Tinagli Federica Scicutella Laura Casarosa Giulia Secci Alberto Mantino Marcello Mele Federica Mannelli Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickens Poultry Science TBARS COPs oxidation polyphenol additive |
| title | Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickens |
| title_full | Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickens |
| title_fullStr | Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickens |
| title_full_unstemmed | Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickens |
| title_short | Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickens |
| title_sort | dietary supplementation with natural antioxidants assessment of growth performance and meat quality in broiler chickens |
| topic | TBARS COPs oxidation polyphenol additive |
| url | http://www.sciencedirect.com/science/article/pii/S0032579123009410 |
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