Addition of yellow strawberry guava leaf extract in the diet of laying hens had antimicrobial and antioxidant effect capable of improving egg quality

Santos, Ariane F.A. dos; Silva, Aleksandro S. Da; Galli, Gabriela M.; Paglia, Eduarda Baggio; Dacoreggio, Marina Volpato; Kempka, Aniela Pinto; Souza, Carine F.; Baldissera, Matheus D.; Rosa, Gilnéia da; Boiago, Marcel M.; Paiano, Diovani

doi:10.1016/j.bcab.2020.101788

Cited by 14 publications

(15 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several studies have supported the nutritional value of plant extracts as natural feed additives in layer diets [ 3 – 5 , 8 ]. In this study, egg production, egg weight, egg mass, and FCR were not affected with or without dietary supplementation of SPA, suggesting that there was no toxicity of the phytogenic used up to the level of 0.3 g/kg of diet.…”

Section: Discussionmentioning

confidence: 99%

“…In this context, phytogenic feed additives (PFA) comprising a wide variety of herbs, spices, and plant-derived extract have received considerable attention in poultry diets over other commonly used non-antibiotic growth promoters, such as organic acids and probiotics due to their safe and environmentally friendly nature [ 3 – 6 ]. PFA contain several bioactive compounds such as polyphenols, essential oils, saponins, and terpenoids [ 7 ], which are reported to have digestion stimulating effects [ 3 ], antimicrobial and antioxidant properties [ 5 ], and anti-inflammatory potential [ 8 ]. Several recent studies indicated that the dietary supplementation of PFA improves productive performance, egg quality, digestibility of nutrients, some blood biochemical constituents, and immune activity in laying hens [ 3 – 6 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of dietary supplementation of a phytogenic blend containing Schisandra chinensis, Pinus densiflora, and Allium tuberosum on productivity, egg quality, and health parameters in laying hens

Moon

Lee

et al. 2021

Anim Biosci

View full text Add to dashboard Cite

Objective: This study was conducted to investigate the supplementary effect of a phytogenic blend (SPA: a mixture containing fermented Schisandra chinensis pomace, fermented Pinus densiflora needle extract, and Allium tuberosum powder in the ratio of 2:2:1) on egg production, egg quality, blood constituents, and visceral organs in laying hens.Methods: A total of 135 Hy-line brown laying hens (48-wk-old) were randomly allocated to three dietary treatments with 5 replicates of 9 hens. The control group (CON) was fed a basal diet (no exogenous SPA addition) and the experimental groups were fed the basal diet containing SPA at the level of 0.1% and 0.3% for 6 weeks.Results: The feed intake was significantly improved in SPA supplemented groups as compared with the control (p<0.05). However, egg production, daily egg mass, and feed conversion ratio were not different among the dietary treatments (p>0.05). For egg quality traits, only Haugh unit (HU) was significantly improved in SPA (0.3%) (p<0.05) as compared with other groups. However, HU was not affected during 4-wk of storage at 18°C among the dietary treatments (p>0.05). Furthermore, SPA supplementation did not affect the blood biochemical constituents except for the phosphate content, which was significantly higher in SPA groups than the CON group (p<0.05). There were no significant differences in visceral organ characteristics and immune indicators (immunoglobulin A [IgA], IgG, and IgM) in SPA or CON groups.Conclusion: This study suggested that the supplementation of SPA may have beneficial effects on feed intake and egg quality in laying hens.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of dietary supplementation of a phytogenic blend containing Schisandra chinensis, Pinus densiflora, and Allium tuberosum on productivity, egg quality, and health parameters in laying hens

Moon

Lee

et al. 2021

Anim Biosci

View full text Add to dashboard Cite

show abstract

“…Furthermore, a recent report that studied herbal tea also stated that guava tea showed no interaction with medicine [ 104 ]. Another study on the addition of yellow strawberry GLs with abundant phenolic and flavonoid compounds in the diet of laying hens showed antimicrobial and antioxidant effects which could enhance the quality of eggs through the mechanism of inhibiting the pathways of the enzyme cyclooxygenase (COX), which plays a fundamental role as an inflammatory mediator [ 105 ]. In addition, the natural antioxidants present in GLs after fortification in fresh pork sausage were found to be effective in decelerating the process of lipid oxidation in the fresh pork sausage [ 63 ].…”

Section: Gls As a Functional Food Ingredientmentioning

confidence: 99%

Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

Kumar

Tomar

Amarowicz

et al. 2021

Foods

170

View full text Add to dashboard Cite

Psidium guajava (L.) belongs to the Myrtaceae family and it is an important fruit in tropical areas like India, Indonesia, Pakistan, Bangladesh, and South America. The leaves of the guava plant have been studied for their health benefits which are attributed to their plethora of phytochemicals, such as quercetin, avicularin, apigenin, guaijaverin, kaempferol, hyperin, myricetin, gallic acid, catechin, epicatechin, chlorogenic acid, epigallocatechin gallate, and caffeic acid. Extracts from guava leaves (GLs) have been studied for their biological activities, including anticancer, antidiabetic, antioxidant, antidiarrheal, antimicrobial, lipid-lowering, and hepatoprotection activities. In the present review, we comprehensively present the nutritional profile and phytochemical profile of GLs. Further, various bioactivities of the GL extracts are also discussed critically. Considering the phytochemical profile and beneficial effects of GLs, they can potentially be used as an ingredient in the development of functional foods and pharmaceuticals. More detailed clinical trials need to be conducted to establish the efficacy of the GL extracts.

show abstract

“…On the other hand, oils for food use, besides presenting fatty acids, have a large amount of protective or bioactive components such as phytosterols, phytoestrogens, flavonols, carotenes, and tocopherols, which are described as antioxidants because they help prevent diseases and have an important nutritional contribution [9]. Also, the lack of antioxidants in human metabolism facilitates the development of degenerative, cardiovascular, and nervous system diseases; an alternative to improve the components of the diet and therefore the health of the population is the addition of antioxidants of plant origin in the production of different types of food [10].…”

Section: Methods For Evaluating the Stability Of Edible Oilsmentioning

confidence: 99%

Edible Oil Parameters during Deterioration Processes

Flores

Avendaño

Bravo

et al. 2021

International Journal of Food Science

View full text Add to dashboard Cite

With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.

show abstract

Addition of yellow strawberry guava leaf extract in the diet of laying hens had antimicrobial and antioxidant effect capable of improving egg quality

Cited by 14 publications

References 31 publications

Effect of dietary supplementation of a phytogenic blend containing Schisandra chinensis, Pinus densiflora, and Allium tuberosum on productivity, egg quality, and health parameters in laying hens

Effect of dietary supplementation of a phytogenic blend containing Schisandra chinensis, Pinus densiflora, and Allium tuberosum on productivity, egg quality, and health parameters in laying hens

Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

Edible Oil Parameters during Deterioration Processes

Contact Info

Product

Resources

About