Combination of herbal components (curcumin, carvacrol, thymol, cinnamaldehyde) in broiler chicken feed: Impacts on response parameters, performance, fatty acid profiles, meat quality and control of coccidia and bacteria

Galli, Gabriela M.; Gerbet, Roger R.; Griss, Luiz Gustavo; Fortuoso, Bruno F.; Petrolli, Tiago Goulart; Boiago, Marcel Manente; Souza, Carine F.; Baldissera, Matheus D.; Mesadri, Juliana; Wagner, Róger; Rosa, Gilnéia da; Mendes, Ricardo E.; Gris, Anderson; Silva, Aleksandro S. Da

doi:10.1016/j.micpath.2019.103916

Cited by 95 publications

(77 citation statements)

References 57 publications

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“…The lower values of "redness" and "yellowness" parameters in the meat of lambs treated with curcumin may be related to the lower oxidation of meat caused by the antioxidant effects of curcumin. As opposed to observations in our study, Galli et al (2020) observed a significant increase of yellowness in broiler chicken fed with 50 min curcumin/kg diet because of the presence of carotenoids.…”

Section: Discussioncontrasting

confidence: 99%

“…According to the literature, there are other benefits to meat when animals are supplemented with curcumin; for example, a study conducted by Galli et al (2020) showed that meat of broilers supplemented with curcumin diet has lower content of saturated fatty acids, a class of fatty acids associated with negative effects on human health. 83.3 84.5 1 Premix composition: phosphorus (min 55g/kg), calcium (min 215 g/kg, max 225 g/kg), sulphur (min 12 g/kg), sodium (min 80 g/kg), cobalt (min 60 mg/kg), chromium (min 12 mg/kg), iron (min 1420 mg/kg); iodine (min 100 mg/kg), magnesium (min 14 mg/kg), manganese (min 1550 mg/kg), selenium (min 22 mg/kg), vitamin A (min 20000 IU/kg), vitamin D (min 40000 IU/kg), vitamin E (min 550 IU/kg), and fluorine (max 550 mg/kg).…”

Section: Discussionmentioning

confidence: 99%

“…However, we are not aware of any study that evaluated the effects of curcumin on growth, physiology, carcass characteristics and meat quality of post-weaning lambs. The effect of curcumin on broiler meat quality has already been demonstrated (Salah et al, 2019;Galli et al, 2020), as studies show that curcumin dietary supplementation is able to reduce lipid peroxidation, increase antioxidants and thus generate redox stability of meat has been reported. Our hypothesis is that something similar occurs in ruminant meat, but as the digestion process is different, it needs to be investigated.…”

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confidence: 96%

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Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

Marcon

Souza

Baldissera

et al. 2021

Annals of Animal Science

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This study evaluated the effects of curcumin dietary supplementation on growth, physiology, carcass characteristics and meat quality in lambs. Thirty-two male Lacaune lambs (15.6 ± 0.63 kg, 60 ± 2.8 days of age) were randomly allocated in 16 pens (four treatments of four replicates with two lambs each) for 30 days. The animals were assigned to the following treatments: T0, T100, T200 and T300, representing 0, 100, 200 and 300 mg of curcumin/kg of concentrate, respectively. Curcumin dietary supplementation increased (P = 0.02) weight gain; on regression analysis, 315.1 mg curcumin/kg of concentrate was the dosage that provided the greatest weight gain. T200 and T300 lambs had lower (P = 0.04) erythrocytes numbers; T100 and T300 lambs had lower (P = 0.01) leukocyte numbers and T300 lambs had lower (P = 0.04) lymphocyte numbers, compared to T0 lambs. Globulin levels were significantly greater in the T200 group (P = 0.04) only on day 15 but not day 30; levels of total protein were significantly higher (P = 0.01) only in T200 and T300 group on day 15 and only in T200 group on d 30. Gamma-glutamyltransferase concentrations tended to be lower (P = 0.08) in T100, T200 and T300 group on d 15, and only in the T100 group on d 30. Curcumin dietary supplementation increased (P = 0.01) the serum activity of antioxidant enzymes and reduced (P = 0.01) levels of reactive oxygen species. In meat samples, T200 and T300 had greater total antioxidant capacity (P = 0.03) and lower (P = 0.01) lipoperoxidation rates. In carcasses, T300 lambs had greater (P ≤ 0.02) cooling weight losses and yields than did T0 lambs. Curcumin dietary supplementation also reduced (P ≤ 0.03) redness and yellowness. T200 and T300 lambs had fewer (P = 0.01) cooking losses and T200 lambs had greater (P = 0.03) water holding capacity than did T0 lambs. These findings suggest that curcumin dietary supplementation improves growth and antioxidant responses, as well as influencing meat quality in lambs.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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confidence: 96%

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Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

Marcon

Souza

Baldissera

et al. 2021

Annals of Animal Science

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“…Partovi et al [32] found that dietary nanocurcumin (300 mg/kg) signi cantly prevented the occurrence of lipid oxidation (decreased TBARS values) in the breast muscle of chicken infected with Eimeria than those subjected to Eimeria without medication. Galli et al [33] also found that TBARS values were lower in meat of chicken in the curcumin group (50 mg/kg curcumin in the basic feed) than that in the control (fed basic feed) group. Similarly, dietary curcumin given to the quail in the cold stress decreased the TBARS values in the eggs [34].…”

Section: Discussionmentioning

confidence: 92%

Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

Jin¹,

Yang²,

Liu³

et al. 2020

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Background: With increasing of duck meat among consumers, the demand for growth performance and the meat quality health of ducks in increasing. Dietary curcumin altered the growth performance and meat quality. However, study on the effect of dietary curcumin on the growth performance, serum antioxidation and meat quality of ducks. This study invested effects of dietary curcumin given to ducks on the growth performance, antioxidation capacity in plasma, meat quality, lipid oxidation and the concentration of volatile compounds in duck breast muscle. A total of 600 healthy ducks with similar body weight were randomly allotted into 4 groups with 10 replicates per group and 15 ducks per replicate. Ducks were fed experimental diets which the curcumin supplemental levels were 0, 300, 400 and 500 mg curcumin/kg basic fed, respectively. The experiment lasted for 10 weeks. Results: Results showed that dietary supplementation of curcumin at levels 300, 400 and 500 mg/kg dietary (P < 0.05) improved the average final body weight. The ducks fed the basal diet without curcumin supplementation had the lowest FI (P > 0.05) and highest FCR (P > 0.05) among all ducks. Feeding ducks on diets supplemented with curcumin at each level significantly increased (P < 0.05) plasma activity of T-SOD and GSH-Px, and significantly reduced plasma MDA concentration compared to the control group. The dietary curcumin significantly increased the growth performance and the antioxidation capacity in plasma of ducks. Dietary curcumin improved the meat quality of ducks by significantly increasing pH45, pH24 (P < 0.05) and color of duck meat (P < 0.05), and significantly decreasing cooking loss (P < 0.05), shear force (P < 0.05), and the lipid oxidation of duck meat. 56 volatile compounds were identified and quantified. Interestingly, cantharidin among volatile compounds was firstly found in duck muscle, and only existed in the group of 500 mg curcumin/kg diet. Conclusions: In conclusion, the supplementation of duck diets with curcumin at 300, 400, and 500 mg/kg diet improved growth performance, antioxidant status and meat quality of ducks. The cantharidin was firstly found in duck breast muscle when the dietary curcumin inclusion of 500 mg/kg.

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“…2020). Among these strategies, various essential oils, including carvacrol and cinnamaldehyde extracted from oregano and cinnamon, respectively, have become prominent due to these substances possess antimicrobial activity and may, therefore, substitute antibioticbased growth promoters (Petrolli et al 2012, Bastos-Leite et al 2016, Reis et al 2018, Zhai et al 2018, Galli et al 2020, in addition to their antioxidant actions, anti-inflammatory and analgesic properties (Suntres et al 2015). Zeng et al (2015) reported carvacrol acts on intestinal flora balance and stimulates intestinal mucosa to increase mitosis in villus crypts, increasing the number of cells and consequently increasing villus size, resulting in improved nutrient absorption.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulated carvacrol and cinnamaldehyde replace growth-promoting antibiotics: Effect on performance and meat quality in broiler chickens

Bosetti

Griebler

Aniecevski

et al. 2020

An. Acad. Bras. Ciênc.

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The aim was to evaluate the use of mixture of microencapsulated carvacrol and cinnamaldehyde as a replacement for growth-promoting antibiotics in broiler diets on performance, intestinal quality, organ development, carcass yields and cuts, and meat quality. In the trial were used 600 male chicks, allocated in a completely randomized design, with fi ve treatments and eight replicates of 15 birds, reared up to 41 days of age. The treatments were: Negative Control (NC), Positive Control (PC) 30 mg/kg of virginiamycin, NC+100 mg/kg of essential oils, NC+200 mg/kg of essential oils and NC+400 mg/kg of essential oils. Essential oils were composed by a micro-encapsulated blend, with of 60% cinnamaldehyde, 30% carvacrol and 10% carrier. Birds received essential oils achieved performance equivalent to those birds received PC diets, having better development than NC broilers. No differences were found on relative organ weight, intestinal mucosa and meat quality parameters, however, higher villus:cript ratio was found in PC, NC+200 and NC+400 groups. Meat crude protein and yellowness were infl uenced by inclusion of carvacrol and cinnamaldehyde. It was concluded microencapsulated carvacrol and cinnamaldehyde can replace growth-promoting antibiotic in broiler diets, ensuring performance, intestinal integrity and broiler meat quality.

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Combination of herbal components (curcumin, carvacrol, thymol, cinnamaldehyde) in broiler chicken feed: Impacts on response parameters, performance, fatty acid profiles, meat quality and control of coccidia and bacteria

Cited by 95 publications

References 57 publications

Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

Microencapsulated carvacrol and cinnamaldehyde replace growth-promoting antibiotics: Effect on performance and meat quality in broiler chickens

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