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Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality

The hypothesis of this experiment was that a liquid rich in hydroxytyrosol (HT) obtained from “alperujo”, an olive oil by-product, could replace part of the added vitamin E (VE) as an antioxidant in poultry diets. There were five diets that differed exclusively in the substitution of supplemental VE...

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Autores principales: Corrales, Nereida L., Sevillano, Fernando, Escudero, Rosa, Mateos, Gonzalo G., Menoyo, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669133/
https://www.ncbi.nlm.nih.gov/pubmed/38001793
http://dx.doi.org/10.3390/antiox12111940
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author Corrales, Nereida L.
Sevillano, Fernando
Escudero, Rosa
Mateos, Gonzalo G.
Menoyo, David
author_facet Corrales, Nereida L.
Sevillano, Fernando
Escudero, Rosa
Mateos, Gonzalo G.
Menoyo, David
author_sort Corrales, Nereida L.
collection PubMed
description The hypothesis of this experiment was that a liquid rich in hydroxytyrosol (HT) obtained from “alperujo”, an olive oil by-product, could replace part of the added vitamin E (VE) as an antioxidant in poultry diets. There were five diets that differed exclusively in the substitution of supplemental VE (0 to 40 mg/kg, with differences of 10 mg/kg) by HT (30 to 0 mg/kg, with differences of 7.5 mg/kg). The basal diet was based on corn and soybean meal and provided 10 mg VE/kg. From 0 to 39 d of age, the growth performance of the birds was not affected by diet. The birds were slaughtered at 39 d of age to evaluate the quality of the breast, and malonaldehyde concentration, pH, color, and drip loss were measured. In terms of meat lipid oxidation, the combination of 22.5 mg HT/kg and 10 mg of added VE/kg equalized to a diet supplemented with 40 mg VE/kg. Meat color improved in broilers fed 7.5 mg HT/kg and 30 mg VE/kg. It is concluded that once the nutritional requirements of the birds in VE are satisfied, the dietary supplementation with the olive oil by-product rich in HT can be used as a strategy to spare VE in broiler diets.
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spelling pubmed-106691332023-10-31 Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality Corrales, Nereida L. Sevillano, Fernando Escudero, Rosa Mateos, Gonzalo G. Menoyo, David Antioxidants (Basel) Article The hypothesis of this experiment was that a liquid rich in hydroxytyrosol (HT) obtained from “alperujo”, an olive oil by-product, could replace part of the added vitamin E (VE) as an antioxidant in poultry diets. There were five diets that differed exclusively in the substitution of supplemental VE (0 to 40 mg/kg, with differences of 10 mg/kg) by HT (30 to 0 mg/kg, with differences of 7.5 mg/kg). The basal diet was based on corn and soybean meal and provided 10 mg VE/kg. From 0 to 39 d of age, the growth performance of the birds was not affected by diet. The birds were slaughtered at 39 d of age to evaluate the quality of the breast, and malonaldehyde concentration, pH, color, and drip loss were measured. In terms of meat lipid oxidation, the combination of 22.5 mg HT/kg and 10 mg of added VE/kg equalized to a diet supplemented with 40 mg VE/kg. Meat color improved in broilers fed 7.5 mg HT/kg and 30 mg VE/kg. It is concluded that once the nutritional requirements of the birds in VE are satisfied, the dietary supplementation with the olive oil by-product rich in HT can be used as a strategy to spare VE in broiler diets. MDPI 2023-10-31 /pmc/articles/PMC10669133/ /pubmed/38001793 http://dx.doi.org/10.3390/antiox12111940 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Corrales, Nereida L.
Sevillano, Fernando
Escudero, Rosa
Mateos, Gonzalo G.
Menoyo, David
Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality
title Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality
title_full Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality
title_fullStr Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality
title_full_unstemmed Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality
title_short Replacement of Vitamin E by an Extract from an Olive Oil By-Product, Rich in Hydroxytyrosol, in Broiler Diets: Effects on Growth Performance and Breast Meat Quality
title_sort replacement of vitamin e by an extract from an olive oil by-product, rich in hydroxytyrosol, in broiler diets: effects on growth performance and breast meat quality
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669133/
https://www.ncbi.nlm.nih.gov/pubmed/38001793
http://dx.doi.org/10.3390/antiox12111940
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