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The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil

The aim of this study was to determine the effect of vitamin E and polyphenols on the antioxidant potential and meat quality of broiler chickens fed diets supplemented with low-quality oil. The experimental materials comprised 120 male Ross 308 broilers (six treatments, 10 replications, two birds pe...

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Autores principales: Mazur-Kuśnirek, Magdalena, Antoszkiewicz, Zofia, Lipiński, Krzysztof, Kaliniewicz, Joanna, Kotlarczyk, Sylwia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Copernicus GmbH 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6852880/
https://www.ncbi.nlm.nih.gov/pubmed/31807639
http://dx.doi.org/10.5194/aab-62-287-2019
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author Mazur-Kuśnirek, Magdalena
Antoszkiewicz, Zofia
Lipiński, Krzysztof
Kaliniewicz, Joanna
Kotlarczyk, Sylwia
author_facet Mazur-Kuśnirek, Magdalena
Antoszkiewicz, Zofia
Lipiński, Krzysztof
Kaliniewicz, Joanna
Kotlarczyk, Sylwia
author_sort Mazur-Kuśnirek, Magdalena
collection PubMed
description The aim of this study was to determine the effect of vitamin E and polyphenols on the antioxidant potential and meat quality of broiler chickens fed diets supplemented with low-quality oil. The experimental materials comprised 120 male Ross 308 broilers (six treatments, 10 replications, two birds per replication). Dietary supplementation with vitamin E and/or polyphenols was applied in the following experimental design: group I (negative control) – without supplementation without low-quality oil; group II (positive control) – without supplementation [Formula: see text] low-quality oil; group III – supplementation with 100 mg kg [Formula: see text] of vitamin E [Formula: see text] low-quality oil; group IV – 200 mg kg [Formula: see text] of vitamin E [Formula: see text] low-quality oil; group V – 100 mg kg [Formula: see text] of vitamin E and 100 mg kg [Formula: see text] of polyphenols [Formula: see text] low-quality oil; group VI – 200 mg kg [Formula: see text] of polyphenols [Formula: see text] low-quality oil. Rapeseed oil oxidised under laboratory conditions was added to the diets of broiler chickens from groups II to VI. The applied antioxidants had no effect on the growth performance of chickens fed oxidised oil. Increased dietary inclusion levels of vitamin E and/or polyphenols improved the antioxidant status in the blood and increased the content of non-enzymatic antioxidants in the liver and breast muscles of broilers fed low-quality oil. The tested antioxidants had no influence on carcass quality parameters in chickens fed oxidised oil. However, birds fed diets with the addition of vitamin E were characterised by a higher gizzard weight and higher pH of gizzard digesta. Dietary supplementation with vitamin E and polyphenols or polyphenols alone contributed to a lighter colour and lower pH of breast muscles and an increase in the content of fat and ash in the breast muscles of broilers fed oxidised oil. The breast muscles of birds given 100 or 200 mg kg [Formula: see text] of supplemental vitamin E were characterised by higher concentrations of n-6 polyunsaturated fatty acids (PUFAs) and hypocholesterolemic fatty acids (DFAs), a more desirable [Formula: see text] ratio, and a lower atherogenicity index (AI). Polyphenols combined with vitamin E can be a valuable component of diets for broiler chickens when the problem of low-quality oil occurs.
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spelling pubmed-68528802019-11-26 The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil Mazur-Kuśnirek, Magdalena Antoszkiewicz, Zofia Lipiński, Krzysztof Kaliniewicz, Joanna Kotlarczyk, Sylwia Arch Anim Breed Original Study The aim of this study was to determine the effect of vitamin E and polyphenols on the antioxidant potential and meat quality of broiler chickens fed diets supplemented with low-quality oil. The experimental materials comprised 120 male Ross 308 broilers (six treatments, 10 replications, two birds per replication). Dietary supplementation with vitamin E and/or polyphenols was applied in the following experimental design: group I (negative control) – without supplementation without low-quality oil; group II (positive control) – without supplementation [Formula: see text] low-quality oil; group III – supplementation with 100 mg kg [Formula: see text] of vitamin E [Formula: see text] low-quality oil; group IV – 200 mg kg [Formula: see text] of vitamin E [Formula: see text] low-quality oil; group V – 100 mg kg [Formula: see text] of vitamin E and 100 mg kg [Formula: see text] of polyphenols [Formula: see text] low-quality oil; group VI – 200 mg kg [Formula: see text] of polyphenols [Formula: see text] low-quality oil. Rapeseed oil oxidised under laboratory conditions was added to the diets of broiler chickens from groups II to VI. The applied antioxidants had no effect on the growth performance of chickens fed oxidised oil. Increased dietary inclusion levels of vitamin E and/or polyphenols improved the antioxidant status in the blood and increased the content of non-enzymatic antioxidants in the liver and breast muscles of broilers fed low-quality oil. The tested antioxidants had no influence on carcass quality parameters in chickens fed oxidised oil. However, birds fed diets with the addition of vitamin E were characterised by a higher gizzard weight and higher pH of gizzard digesta. Dietary supplementation with vitamin E and polyphenols or polyphenols alone contributed to a lighter colour and lower pH of breast muscles and an increase in the content of fat and ash in the breast muscles of broilers fed oxidised oil. The breast muscles of birds given 100 or 200 mg kg [Formula: see text] of supplemental vitamin E were characterised by higher concentrations of n-6 polyunsaturated fatty acids (PUFAs) and hypocholesterolemic fatty acids (DFAs), a more desirable [Formula: see text] ratio, and a lower atherogenicity index (AI). Polyphenols combined with vitamin E can be a valuable component of diets for broiler chickens when the problem of low-quality oil occurs. Copernicus GmbH 2019-05-23 /pmc/articles/PMC6852880/ /pubmed/31807639 http://dx.doi.org/10.5194/aab-62-287-2019 Text en Copyright: © 2019 Magdalena Mazur-Kuśnirek et al. This work is licensed under the Creative Commons Attribution 4.0 International License. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/
spellingShingle Original Study
Mazur-Kuśnirek, Magdalena
Antoszkiewicz, Zofia
Lipiński, Krzysztof
Kaliniewicz, Joanna
Kotlarczyk, Sylwia
The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil
title The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil
title_full The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil
title_fullStr The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil
title_full_unstemmed The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil
title_short The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil
title_sort effect of polyphenols and vitamin e on the antioxidant status and meat quality of broiler chickens fed low-quality oil
topic Original Study
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6852880/
https://www.ncbi.nlm.nih.gov/pubmed/31807639
http://dx.doi.org/10.5194/aab-62-287-2019
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