Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat

Abstract

Dietary sources of bioactive compounds in animal diets, are the natural way to produce animal food products with improved nutritional quality. The present study aimed to test the hypothesis of a synergistic effect of bioactive compounds of cranberry leaf powder and walnut meal on the nutritional quality and antioxidant compounds of broiler meat. An experiment was conducted on 160 COBB 500 broiler chickens, housed in an experimental hall with permanent wood shave litter in boxes of 3 m2. The six dietary treatments were based on corn and soybean meal; three experimental groups were fed diets supplemented with cranberry leaves (CLs) with three inclusion rates (0% in the control group and CL 1% and CL 2%); two experimental groups were fed diets supplemented with walnut meal (WM) with two inclusion rates (0% and WM 6%); and two groups were fed diets with a combination of the selected supplements (CL 1% WM 6% and CL 2% WM 6%). The results show that the experimental groups registered higher concentrations of copper and iron compared with the control group. An antagonist effect was noticed on lipophilic compounds, and the lutein and zeaxanthin concentrations presented a dose-dependent increasing effect under CL influence, while vitamin E concentrations decreased in the same manner. The dietary WM positively influenced vitamin E deposits on breast tissue. The dietary supplements did not produce any effect on the primary oxidation products, but the secondary products were influenced, and the maximum effect on the TBARS values were recorded for the dietary combination of CL 1% and WM 6%.

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

“…UI was positively correlated with AI, TI, DFAs, UDFAs, ELI, and FLQ, and negatively correlated with NVI, HHR, EHI, and HPI, as well as with NVI and AI, TI, DFAs, and UDFAs. The index value was similar for the omega-3 and omega-6 series; thus, it is not very specific for dietary features, although it plays a role in determining oxidative feed stability in humans and animals and in establishing certain oxidative protective measures[ 41 , 76 ]. Here, the egg yolks from hens fed 5 or 10% FSCM had a higher UI value than those from control hens, indicating a higher probability of autoxidation of FAs, albeit a higher value of healthy lipids, from their egg yolks.…”

Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation

“…The analytical method used for the identification and quantification of polyphenolic compounds was previously described by [14]. Vanquish Core HPLC with a DAD system (Thermo Fisher Scientific, Bremen, Germany) was used to determine polyphenols.…”

Exploring the Antioxidant Potential of Blackberry and Raspberry Leaves: Phytochemical Analysis, Scavenging Activity, and In Vitro Polyphenol Bioaccessibility

“…The profile of polyphenols was assessed using a liquid chromatographic method [32], a Vanquish Core HPLC system equipped with a DAD manufactured by Thermo Fisher Scientific (Bremen, Germany), and a BDS HyperSil C18 column (250 × 4 mm, 5 µm particle size) from Thermo Fisher Scientific (Bremen, Germany). The chromatographic method involves a binary gradient comprising acetic acid (1%) in distilled water (v/v) as solvent A, methanol as solvent B, and acetonitrile as solvent C, with a flow rate of 0.5 mL/min, and an elution program as follows: 0-15 min: 5% solvent B, 5% solvent C; 15-20 min: 4% solvent B, 15% solvent C; 20-25 min: 3% solvent B, 25% solvent C; 25-40 min: 2% solvent B, 38% solvent C; 40-50 min: 5% solvent B, 5% solvent C. The standards of individual polyphenols were purchased from Sigma-Aldrich (Steinheim, Germany) and used for the identification and quantification of polyphenolic compounds.…”