Carcass characteristics, chemical and fatty acid composition and oxidative stability of meat from broiler chickens fed black cumin (<i>Nigella sativa</i>) seeds

Kumar, Pavan; Patra, Amlan Kumar; Mandal, G.P.; Debnath, B. C.

doi:10.1111/jpn.12880

Cited by 25 publications

(16 citation statements)

References 29 publications

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“…Black Saleh (2014) reported significant reductions in total SFA levels and increases in total monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels of breast meat fatty acid profiles in chickens that were fed a diet supplemented with 1 ml/kg of BCS oil compared with the control group. Kumar et al (2018) reported similar findings with the addition of BCS to the diet. The results of the current study support the findings of both Saleh (2014) and Kumar et al (2018).…”

Section: Fatty Acidssupporting

confidence: 58%

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Determining the effects of black cumin seed oil on performance and meat fatty acid profile of broiler chickens

Demırci¹,

Karsli²,

Aluç³

2019

SA J. An. Sci.

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This study was designed to investigate the effects of adding black cumin (Nigella sativa L.) seed (BCS) oil to diets for broiler chickens on their performance and the meat fatty acid profile of the meat. Broiler chicks were assigned to three groups. The unsupplemented control did not receive BCS oil. The two treated groups received 0.5% and 1% BCS oil. The live weight and live weight gain of the experimental groups were generally greater for the treated groups than for the control group. Feed consumption did not differ among groups, and thus the group that was fed the diet supplemented with 1% BCS oil was most efficient. Total saturated fatty acids were lower, and polyunsaturated fatty acids were greater in the treated groups, but monounsaturated fatty acids were greater in meat from the control group. As a result, it can be concluded that the addition of 0.5-1% BCS oil into the diets of broiler may improve the performance of chicks and enrich the meat quality by creating meaningful changes in meat fatty acid profiles, especially in terms of total polyunsaturated fatty acids.

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Section: Fatty Acidssupporting

confidence: 58%

“…Kumar et al (2018) reported similar findings with the addition of BCS to the diet. The results of the current study support the findings of both Saleh (2014) and Kumar et al (2018).…”

Section: Fatty Acidssupporting

confidence: 58%

Determining the effects of black cumin seed oil on performance and meat fatty acid profile of broiler chickens

Demırci¹,

Karsli²,

Aluç³

2019

SA J. An. Sci.

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“…In addition, phenolic compounds may react with free radicals during the initiation step of oxidative processes and transform them into stable products, by donating hydrogen to them, avoiding oxidative damage, which extends shelf life and improves the quality of food products (Chen et al, ; Kumar et al, ). In fact, the antioxidant potential of several extracts from fruits and medicinal plants has been demonstrated (Singh, Dixit, Sharma, & Sharma, ; Souza et al, ).…”

Section: Discussionmentioning

confidence: 99%

“…In addition, the fatty acid profile found in egg yolk and chicken meat may be prone to lipid oxidation (Abreu, Pereira, Freitas, Trevisan, & Costa, ). Therefore, the dietary inclusion of natural antioxidants compounds or ingredients containing these compounds could result in an increase of antioxidants in animal products (Fredriksson, Elwinger, & Pickova, ; Karadas, Grammenidis, Surai, Acamovic, & Sparks, ), retarding lipid peroxidation (Kumar, Patra, Mandal, & Debnath, ) and avoiding changes in their colour, flavour and aroma during storage (Bozkurt et al, ). These factors are of major importance in the poultry industry, since lipid oxidation is one of the first mechanisms of deterioration in eggs (Goliomytis et al, ).…”

Section: Introductionmentioning

confidence: 99%

Dietary inclusion of dehydrated bocaiuva pulp increases the antioxidant potential of quail eggs

Nunes

Eyng

Matumoto‐Pintro

et al. 2018

Animal Physiology Nutrition

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The aim of this study was to evaluate dietary supplementation of different levels of dehydrated bocaiuva pulp (DBP) on the productive performance of laying quails, and on lipid oxidation, and quality in their eggs. A total of 120 quails were distributed in a completely randomized design with six treatments (0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% of DBP), five replicates and four birds per experimental unit. To evaluate lipid oxidation, the eggs were collected on five consecutive days at the end of the trial and distributed in a completely randomized experimental design in a 6 × 5 factorial scheme (eggs from quails fed different levels of DBP × evaluated fresh and after 7, 14, 21 and 28 days). The antioxidant potential of diets was improved (p < 0.05) when the DBP was added estimated as 2,2'‐azinobis‐3‐ethylbenzothiazolin‐6‐sulfonic acid (ABTS) free radical scavenging capacity. No effect (p > 0.05) was observed on feed intake, hen‐day egg production and feed conversion (kg/kg and kg/dz). There were no changes (p > 0.05) in the egg weight, Haugh unit, yolk index or eggshell percentage. Although no difference was observed (p > 0.05), when comparing each level with the control, a negative linear effect (p < 0.05) on specific gravity was observed. In addition, only the treatment with 0.5% pulp exhibited lower (p < 0.05) eggshell thickness compared with the control (0%). Thiobarbituric acid reactive substances (TBARS) analysis showed that as the dietary pulp level was increased, malondialdehyde content decreased linearly (p < 0.05) in the egg yolks, regardless of the storage period. Inclusion of DBP in the diets had no effect (p > 0.05) on the concentration of conjugated dienes in the eggs. The diets containing DBP showed a potential antioxidant effect, reducing the degree of lipid oxidation in egg yolk. However, no beneficial effects were observed on performance and egg quality.

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“…Mix2 herbal mixture had lower concentrations of phenolic and flavonoids compounds than in the Mix1, which was not effective to affect lipid peroxidation in meat. Herbs or forages containing PSM with antioxidative properties also improved meat quality such as chemical composition, colour and lipid stability [69,70].…”

Section: Plos Onementioning

confidence: 99%

Ruminal fermentation, microbial population and lipid metabolism in gastrointestinal nematode-infected lambs fed a diet supplemented with herbal mixtures

et al. 2020

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The aim of this study was to evaluate the effects of medicinal herbal mixtures rich in phenolic, flavonoid and alkaloid compounds on ruminal fermentation and microbial populations, and fatty acid (FA) concentrations and lipid oxidation in tissues of lambs infected with the gastrointestinal nematode (GIN) parasite (Haemonchus contortus). Parallel in vitro and in vivo studies were performed using two different herbal mixtures (Mix1 and Mix2). The in vitro study was conducted in a 2 (infection status; non-infected versus infected) × 3 (diets; control, Mix1 and Mix2) factorial design. In the in vivo study, 24 lambs were equally divided into four treatments: non-infected lambs fed a control diet, infected lambs fed the control diet, infected lambs fed a diet with Mix1 and infected lambs fed a diet with Mix2. Herbal mixtures (100 g dry matter (DM)/d) were added to the basal diets of meadow hay (ad libitum) and a commercial concentrate (500 g DM/d). The experimental period lasted for 70 days. Ruminal fermentation characteristics and methane production were not affected by infection in vivo or in vitro. Both herbal mixture supplementation increased total volatile fatty acid (VFA) concentrations (P < 0.01) and DM digestibility (P < 0.01) in vitro. Archaea population was slightly diminished by both herbal mixtures (P < 0.05), but they did not lower methane production in vitro or in vivo (P > 0.05). Infection of H. contortus or herbal mixtures modulated FA proportion mainly in the liver, especially the long chain FA proportion. Concentrations of thiobarbituric acid reactive substances (TBARS) in serum were significantly higher after 70 days post-infection in the infected lambs. Herbal Mix1 supplementation reduced TBARS concentrations in meat after seven days of storage. In conclusion, supplementing of herbal mixtures to the diets of GIN parasite infected lambs did not affect the basic ruminal fermentation parameters. Herbal mixtures may improve few FA proportions mainly in liver as well as decrease lipid oxidation in meat.

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Carcass characteristics, chemical and fatty acid composition and oxidative stability of meat from broiler chickens fed black cumin (Nigella sativa) seeds

Cited by 25 publications

References 29 publications

Determining the effects of black cumin seed oil on performance and meat fatty acid profile of broiler chickens

Determining the effects of black cumin seed oil on performance and meat fatty acid profile of broiler chickens

Dietary inclusion of dehydrated bocaiuva pulp increases the antioxidant potential of quail eggs

Ruminal fermentation, microbial population and lipid metabolism in gastrointestinal nematode-infected lambs fed a diet supplemented with herbal mixtures

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