The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature
| Autor: | Magdalena Mazur-Kuśnirek, Przemysław Żukowski, Krzysztof Lipiński, Joanna Kaliniewicz, Sylwia Kotlarczyk, Zofia Antoszkiewicz |
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| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
animal structures Antioxidant Meat medicine.medical_treatment medicine.disease_cause Antioxidants 03 medical and health sciences medicine Animals Vitamin E Food science Animal nutrition 030109 nutrition & dietetics General Veterinary Chemistry Fatty Acids 0402 animal and dairy science Broiler food and beverages Polyphenols 04 agricultural and veterinary sciences General Medicine 040201 dairy & animal science Animal Feed Diet Polyphenol Animal Science and Zoology Composition (visual arts) Animal Nutritional Physiological Phenomena medicine.symptom Weight gain Chickens Oxidative stress |
| Zdroj: | Archives of animal nutrition. 73(2) |
| ISSN: | 1477-2817 |
| Popis: | The aim of this study was to determine the effect of a polyphenol product (PP) (Proviox) and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature. The experimental materials comprised 120 ROSS 308 broilers (6 treatments, 10 replications, 2 birds per replication). Dietary supplementation with vitamin E and PP was applied in the following experimental design: group I (negative control) - without supplementation; group II (positive control) - without supplementation; group III - supplementation with 100 mg vitamin E/kg; group IV - 200 mg vitamin E/kg; group V - 100 mg vitamin E/kg and 100 mg PP/kg; group VI - 200 mg PP/kg. In groups II-VI, broiler chickens aged 21-35 d were exposed to increased temperature (34°C for 10 h daily). In chickens exposed to high temperature, dietary supplementation with antioxidants, mostly PP, improved growth performance parameters, including body weight, body weight gain and feed intake until 28 d of age. Vitamin E added to broiler chicken diets at 200 mg/kg and vitamin E combined with PP was most effective in improving the total antioxidant status of birds, enhancing blood antioxidant enzyme activities and increasing vitamin E concentrations in the liver and breast muscles. Broilers fed diets supplemented with 200 mg/kg of vitamin E alone and vitamin E in combination with PP were characterised by a higher percentage content of breast muscles in the carcass. Dietary supplementation with antioxidants improved the water-holding capacity of meat, reduced natural drip loss and increased the crude ash content of meat. The breast muscles of chickens fed diets supplemented with PP had a lower contribution of yellowness. The breast muscles of chickens receiving diets with 100 mg vitamin E/kg(group III) and diets supplemented with PP (groups V and VI) were characterised by the highest concentrations of polyunsaturated fatty acids. The PP can be a valuable component of diets for broiler chickens exposed to high temperature. |
| Databáze: | OpenAIRE |
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