Bioavailability of organic and inorganic sources of chromium in broiler chicken feeds

Kinal, S.; Król, Barbara; Bodarski, R.; Słupczyńska, Maja; Mońka, Martyna; Tronina, Wojciech

doi:10.5601/jelem.2016.21.1.1119

Cited by 5 publications

(5 citation statements)

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“…The combination of different sources of antioxidants administered in the diet of chickens has been reported to positively influence the proximate composition of broiler meat. In our study, the administration of Cr + CWS in the broiler's diet decreased the crude fat content in breast meat, as other authors concluded in previous studies [15,16]; however, in other reports [17] it was observed that Cr supplemented diets did not affect crude fat composition of broiler meat (33 • C). A possible explanation might be the synergistic action of chromium and other antioxidants in modifying the lipid profile of carcass [18], or that Cr can influence the fat deposition in tissues by decreasing the enzymatic activities of fatty acid synthase, acetyl-CoA carboxylase, hormone-sensitive lipase, and lipoprotein lipase [19].…”

Section: Discussionsupporting

confidence: 75%

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

et al. 2022

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The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n − 3 polyunsaturated fatty acids (PUFAs), while its n − 6/n − 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat.

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Section: Discussionsupporting

confidence: 75%

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

et al. 2022

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“…However, the obtained values were below 10%, which is rather normal considering different experimental models. What is important is that our in vitro model confirmed the results of Król et al experiments on animals [65], which may prove that in vitro models can be a cheap and fast method of initial evaluation of the bioavailability of various food components. The obtained results revealed that Cr bioavailability may be influenced not only by the chemical form and type of diet consumed but also by the quality of a given dietary supplement, its formulation, and, above all, the type of excipients influencing the release of individual ingredients.…”

Section: Discussionsupporting

confidence: 83%

“…In general, inorganic forms of Cr are characterized by the lowest values of bioavailability. Król et al [65] showed the relative bioavailability of inorganic forms of Cr at the level of 0.4-3%, which was very low in comparison to picolinate. On the other hand, studies conducted by Laschinsky et al on rats showed that inorganic Cr compounds, including chromium (III) chloride, may provide higher relative bioavailability values for this element compared to organic forms.…”

Section: Discussionmentioning

confidence: 99%

“…As already mentioned above, the bioavailability of Cr is generally very low, although significant differences between individual studies should be taken into account, resulting from different methodologies for assessing this parameter. Studies on the bioavailability of Cr from preparations containing various chemical forms of this element have shown that organic Cr compounds (including chromium picolinate) are better absorbable than inorganic compounds (e.g., chromium (III) chloride) and are within a range of 10-20% [65]. Also, other studies suggested that Cr in the form of picolinate is the most preferable to use as a supplement because of its high bioavailability in comparison to other Cr salts [23,57].…”

Section: Discussionmentioning

confidence: 99%

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In Vitro Evaluation of Bioavailability of Cr from Daily Food Rations and Dietary Supplements from the Polish Market

Bawiec,

Sawicki,

Łasińska-Pracuta

et al. 2024

Nutrients

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Only some of the nutrients consumed with food are able to be absorbed from the gastrointestinal (GI) tract and enter the systemic circulation (blood). Because some elements are essential minerals for humans, their beneficial effect on the body depends significantly on their bioavailable amount (the fraction that can be absorbed and used by the organism). The term bioavailability, which is very often used to describe the part of nutrients that is able to be absorbed, is influenced by various factors of exogenous and endogenous origin. The main purpose of the study was to assess the relative bioavailability of Cr from selected dietary supplements in the presence of various types of diets, which significantly influence the level of bioavailability. The research was performed using a previously developed and optimized two-stage in vitro digestion model using cellulose dialysis tubes of food rations with the addition of pharmaceutical products. Cr was determined using the ICP-OES and GF-AAS methods, depending on its concentration in particular fractions. The determined relative bioavailability ranged between 2.97 and 3.70%. The results of the study revealed that the type of diet, the chemical form of the molecule, and the pharmaceutical form of preparations have a significant influence on the bioavailability of Cr.

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“…Yeast containing chromium is considered an ideal microelement supplement [44]. A study by Krol et al [45] found that compared with chromium chloride, the addition of chromium-enriched yeast during chicken feeding could reduce the content of crude fat and dry matter in chicken chest and leg muscles. Another study carried out by Liu et al [28] compared the bioactivity of different chromium-based compounds by using insulin-resistant 3T3-L1 adipocytes and showed that GTF can improve glucose metabolism much more efficiently than other forms of chromium such as chromium pyridinate or chromium trichloride.…”

Section: Chromium Yeastmentioning

confidence: 99%

Accumulation and Enrichment of Trace Elements by Yeast Cells and Their Applications: A Critical Review

Sun

et al. 2022

Microorganisms

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Maintaining the homeostasis balance of trace elements is crucial for the health of organisms. Human health is threatened by diseases caused by a lack of trace elements. Saccharomyces cerevisiae has a wide and close relationship with human daily life and industrial applications. It can not only be used as fermentation products and single-cell proteins, but also as a trace elements supplement that is widely used in food, feed, and medicine. Trace-element-enriched yeast, viz., chromium-, iron-, zinc-, and selenium-enriched yeast, as an impactful microelements supplement, is more efficient, more environmentally friendly, and safer than its inorganic and organic counterparts. Over the last few decades, genetic engineering has been developing large-scaled genetic re-design and reconstruction in yeast. It is hoped that engineered yeast will include a higher concentration of trace elements. In this review, we compare the common supplement forms of several key trace elements. The mechanisms of detoxification and transport of trace elements in yeast are also reviewed thoroughly. Moreover, genes involved in the transport and detoxification of trace elements are summarized. A feasible way of metabolic engineering transformation of S. cerevisiae to produce trace-element-enriched yeast is examined. In addition, the economy, safety, and environmental protection of the engineered yeast are explored, and the future research direction of yeast enriched in trace elements is discussed.

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Bioavailability of organic and inorganic sources of chromium in broiler chicken feeds

Cited by 5 publications

References 0 publications

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

In Vitro Evaluation of Bioavailability of Cr from Daily Food Rations and Dietary Supplements from the Polish Market

Accumulation and Enrichment of Trace Elements by Yeast Cells and Their Applications: A Critical Review

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