Citrus Peel Oils Supplementation in Broiler Diet: Effects on Performance, Jejunum Microflora and Jejunum Morphology

Erhan, M. Kuddusi; ., S. Canan Bolukbasi

doi:10.1590/1806-9061-2016-0274

Cited by 18 publications

(10 citation statements)

References 24 publications

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“…According to [21] the observed increase in broiler weight gain was due to the opening properties of plant extracts by increasing gastric digestive juices and establishing a more balanced intestinal flora with their antimicrobial effect [1,21,22] . In contrast, [23] found that rations with orange peel oil did not affect broiler body weight. Carcass weight, breast meat and breast meat protein mass in ducks increased with the supplementation of 3-6% CLF in the diet.…”

Section: Discussionmentioning

confidence: 79%

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2021

Int. J. Fauna Biol. Stud.

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Since the use of antibiotics is prohibited to improve the quality of animal products, as well as increase product yields, researchers have begun to focus on the use of phytogenic compounds as non-antibiotic growth promoters. So this research is important to do to examine the effect of giving carrot leaf meal (CLF) in the ration to increase the quantity and quality of carcass in Bali ducks. This study used 240 male Bali ducks aged two weeks with homogeneous body weight in a completely randomized design with 4 treatments and 6 replications. The four treatments were a group of ducks fed without CLF as a control (A); ration with 3% CLF (B); ration with 6% CLF (C); and rations with 9% CLF (D). The results showed that giving 3-6% CLF in the diet significantly (P< 0.05) increased feed consumption, body weight, carcass weight, carcass percentage, breast meat, and protein mass of duck meat compared to control (A) and 9% CLF(D). The percentage of abdominal fat and serum cholesterol levels in ducks that received treatment B, C, and D, decreased significantly (P< 0.05) compared to treatment A. It can be concluded that the use of 3-6% carrot leaf flour in the ration can increase the percentage carcass and meat protein mass. On the other hand, it reduces abdominal fat and serum cholesterol levels in Bali ducks.

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Section: Discussionmentioning

confidence: 79%

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2021

Int. J. Fauna Biol. Stud.

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“…Tecnológico Herbicida/Alelopatia de óleo essencial da casca da laranja (Ribeiro et al, 2012) Extrato aquoso de casca de laranja como inibidor de corrosão em metais (Rezzadori et al, 2009;Rocha et al, 2014;Rocha et al, 2017) Casca de laranja como material bioadsorvente (Mafra et al, 2013;Pinzón-Bedoya et al, 2009;Souza et al, 2015;Tovar et al, 2015) Resíduos sólidos de laranja convertidos a carvão vegetal e aos subprodutos da carbonização e utilizados na geração de energia térmica (Rezzadori et al, 2009) Uso de óleo essencial de casca de laranja podem atuar na inibição de tumores cancerígenos induzidos em ratos, camundongos e hamsters (Rezzadori et al, 2009) Produção de tinta com resíduos de casca de laranja (Schneider et al, 2017) Biofiltro (Dávila-Martinez et al, 2017) Produção de carbonos ativados a partir da pirólise de casca de laranja (Peña et al, 2012) Biotecnológico Produção de ácido cítrico por fermentação em estado sólido (SSF) utilizando como substrato casca de laranja (Torrado et al, 2011) Uso de casca de laranja como coadjuvante na produção de enzimas (Ohara et al, 2018;Pinheiro et al, 2017;Rezzadori et al, 2009) Nutricional Farelo de casca de laranja usado como complemento em ração animal (Rezzadori et al, 2009) Farinha de resíduos do processamento de laranja (Aparecido et al, 2016;Clemente et al, 2013) Óleo essencial da casca de laranja como suplemento de dieta animal (Erhan et al, 2017) Culinário Substituição de gordura por fibra de casca de laranja (Boff et al, 2013;Stoll et al, 2015) Casca de laranja desidratada com cobertura de chocolate (Pinzon et al, 2013) Preparação de "snack" utilizando resíduos em pó, provenientes da indústria processadora de suco de laranja (Sáenz et al, 2007) Produto funcional a partir de casca de laranja desidratada (Restrepo Duque et al, 2011) Bolo de laranja com casca (Storck et al, 2013) Farmacêutico Óleo essencial da casca de laranja como insumo para produção de cosméticos (Rezzadori et al, 2009) Fonte: Dados obtidos na pesquisa bibliográfica…”

Section: Classificação De Uso Estratégia Referênciaunclassified

Avaliação de desperdício em restaurantes comerciais do tipo self-service total na Universidade do Estado do Rio de Janeiro (UERJ)

Souza

Santos

Nogueira

et al. 2020

RSD

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The control of food losses and wastage is relevant from the economic point of view, in relation to combating hunger and improving food security. The objective of this study was to evaluate the food waste and to identify and quantify fruit and vegetable processing waste in self-service commercial restaurants at Rio de Janeiro State University, to compare the data of this research with other studies, and to present strategies for the minimization and reutilization of residues. For the analysis of the discarded leftovers, gastronorms with food were weighed, discounting the value of the container. For food scraps quantification the remaining food on the plate was quantified. Residues from fruit and vegetable (which ones?) processing was weighed separately. To evaluate the monetary value lost with the leftover, food weight price charged to consumers (R$/kg) was multiplied by leftover value. Data were analyzed by analysis of variance (ANOVA) followed by Tukey's post-test (p≤0.05), using software Excel 365 (Microsoft®) and PAST 3.2. The three restaurants presented intact per capita intake within the usual values. However, the surplus discarded per capita was higher than what is recommended and Restaurant 1 presented greater monetary loss with this surplus. In Restaurant 1, the sum of fruit and vegetable waste accounts for more than 50% of total organic waste. The food waste represents a worrisome scenario from a social, economic and environmental point of view. In this sense, public policies are necessary to increase conditions to access food, to stimulate whole food utilization and to reduce food waste.

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“…A few studies have proven that citrus peel EOs, alone or in combination with other EOs, can be potential natural growth promoters for broiler chickens, since positive effects on gut microbiota and microbial metabolites, as well as in gut morphology were found (Hong et al, 2012 ; Erhan et al, 2017 ). Similarly, in-feed citrus peel extracts have led to an enhanced growth performance (Ebrahimi et al, 2014 ) and proximal intestinal morphology of broiler chickens (Akbarian et al, 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Exploring the effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota

Ambrosio

Alvim²,

Wen

et al. 2022

Front. Microbiol.

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Essential oils (EOs) have emerged as a potential alternative to antibiotics in pig breeding due to their antimicrobial properties. Citrus EOs, a common by-product of the orange juice industry, can be an interesting alternative from a financial perspective due to their huge offer in the global market. Thus, the effect of a citrus EO, and specifically different formulations of Brazilian Orange Terpenes (BOT), on pig gut microbiota was evaluated by means of an in vitro fermentation model simulating different sections of the pig gut (stomach, ileum, and colon). Treatments consisted in: BOT in its unprotected form (BOT, 1.85 and 3.70 mg/mL), microencapsulated BOT (MBOT, 3.50 and 7.00 mg/mL), colistin (2 μg/mL), and a control. BOT and MBOT altered in a similar way the total bacterial 16S rRNA gene copies in the stomach only from 18 h of incubation onwards, and no metabolite production in terms of short-chain fatty acids (SCFAs) was detected. In ileal and colonic fermentations, BOT and MBOT affected ileal and colonic microbiota in terms of total bacterial 16S rRNA gene copies, reduced phylogenetic diversity, and altered composition (p < 0.05) as evidenced by the significant reduction of certain bacterial taxa. However, more pronounced effects were found for MBOT, indicating its higher antimicrobial effects compared to the unprotected BOT, and suggesting that the antibacterial efficiency of the unprotected BOT was probably enhanced by microencapsulation. Furthermore, MBOT stimulated lactate production in ileal fermentations and greatly stimulated overall SCFA production in colonic fermentations. This indicates that besides the shifts in ileal and colonic microbiota by the delivered EO (BOT), the wall material of microcapsules (chitosan/modified starch) might have worked as an additional carbon source with prebiotic functioning, stimulating growth and metabolic activity (SCFAs) of colonic bacteria.

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Citrus Peel Oils Supplementation in Broiler Diet: Effects on Performance, Jejunum Microflora and Jejunum Morphology

Cited by 18 publications

References 24 publications

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Avaliação de desperdício em restaurantes comerciais do tipo self-service total na Universidade do Estado do Rio de Janeiro (UERJ)

Exploring the effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota

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