Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

Zdanowska‐Sąsiadek, Żaneta; Michalczuk, Monika; Poławska, Ewa; Damaziak, Krzysztof; Niemiec, J.; Radzik-Rant, A.

doi:10.1139/cjas-2015-0103

Cited by 14 publications

(6 citation statements)

References 33 publications

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“…Atherogenic index (AI) and thrombogenic index (TI) are based on the FA profile and indicate the risk of atherosclerosis and thrombotic diseases emergence related to consumption of food products characterised by them. In dried jerky ostrich and chicken meat, these indexes were on a very low level compared to beef meat ( Table 5 ), as has been confirmed by previous studies on raw meat [ 40 ].…”

Section: Resultssupporting

confidence: 79%

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

et al. 2018

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The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens), beef (m. semimembranosus), and broiler chicken meat (m. pectoralis major). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat). The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

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Section: Resultssupporting

confidence: 79%

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

et al. 2018

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“…Thus, in the present study we found that both hesperidin and naringin had significant and dose-dependent beneficial effects on various factors of fat quality related to human health, mainly in the breast muscle and fat pad. Consistently with previous reports, many of these effects were also observed following vitamin E supplementation [ 38 , 39 ], but they were more pronounced in the case of the two flavanones.…”

Section: Discussionsupporting

confidence: 92%

Hesperidin and Naringin Improve Broiler Meat Fatty Acid Profile and Modulate the Expression of Genes Involved in Fatty Acid β-oxidation and Antioxidant Defense in a Dose Dependent Manner

Hager-Theodorides

Massouras

Simitzis

et al. 2021

Foods

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The beneficial properties of the flavanones hesperidin and naringin as feed additives in poultry have lately been under investigation. In broilers, both flavanones have been shown to exhibit antioxidant properties while their individual effects on fatty acid (FA) composition and the underlying molecular mechanisms of their activity have not been explored. Here, we studied their effects on broiler meats’ FA profiles and on the expression of genes related to lipid metabolism, antioxidant defense and anti-inflammatory function. The experimental design comprised six treatment groups of broilers, each supplemented from day 11 until slaughter at 42 days with hesperidin, naringin or vitamin E, as follows: the E1 group received 0.75 g of hesperidin per kg of feed, E2 received 1.5 g hesperidin/kg feed, N1 received 0.75 g naringin/kg feed, N2 received 1.5 g naringin/kg feed, vitamin E (VE) received 0.2 g a-tocopheryl acetate/kg feed, and the control group was not provided with a supplemented feed. The VE treatment group served as a positive control for antioxidant activity. An analysis of the FA profiles of the abdominal adipose tissue (fat pad), major pectoralis (breast) and biceps femoris (thigh) muscles showed that both hesperidin and naringin had significant effects on saturated FA (SFA), polyunsaturated FA (PUFA) and omega n-6 content. Both compounds reduced SFA and increased PUFA and n-6 content, as well as reducing the atherogenicity and thrombogenicity indices in the breast muscle and fat pad. The effects on the thigh muscle were limited. An analysis of gene expression in the liver revealed that naringin significantly increased peroxisome proliferator-activated receptor alpha (PPARα), Acyl-CoA oxidase 1 (ACOX1) and glutathione disulfide reductase (GSR) expression. In the breast muscle, both hesperidin and naringin increased fatty acid synthase (FASN) expression and hesperidin increased the expression of adiponectin. In brief, both hesperidin and naringin supplementation beneficially affected FA profiles in the breast meat and fat pad of broiler chicken. These effects could be attributed to an increase in FA β-oxidation since the increased expression of related genes (PPARα and ACOX1) was observed in the liver. Furthermore, the antioxidant activity of hesperidin and naringin previously observed in the meat of broilers could be attributed, at least partly, to the regulation of antioxidant defense genes, as evidenced by the increased GSR expression in response to naringin supplementation.

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“…Our results regarding serum total cholesterol levels confirmed that dietary garlic products reduced the blood cholesterol level in broilers (Choi et al, 2010;Moradi et al, 2013). This may be explained by the fact that garlic is effective in the regulation of lipid and cholesterol metabolism (Karim et al, 2017), similarly to the effect of dietary vitamin E (Zdanowska-Sąsiadek et al, 2016). The increase in both FI and BW gain in FGE fed birds may be attributed to FGE's growth promoting effects and antioxidant and hypocholesterolemic activities in the regulation of lipid metabolism (Choi et al, 2010) and to a lowering of the animal's physiological and metabolic stress, by contributing to animal welfare (Kim et al, 2009).…”

Section: Discussionsupporting

confidence: 79%

The Effect of Fresh and Aged Garlic Extract-Enriched Diets on the Growth Performance of Broilers and the Oxidative Rancidity and Customer Acceptance of Chicken Meat

Öztürk

Doğan

2019

Turkish JAF Sci.Tech.

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In renewable system, to improve growth performance and enhance the stability of broiler meat may be alternative dietary garlic and its derivatives. The effects of dietary fresh garlic extract (FGE) or aged garlic extract (AGE) supplementation on performance, serum cholesterol and meat thiobarbituric acid (TBA) values and the organoleptic traits of cooked meats were investigated using 540 one-day-old Ross 308 broilers. Treatments: negative control (NC, basal diet), positive control (E200, basal diet + 200 mg vitamin E kg-1), FGE (FGE10, basal diet + 10 ml FGE kg-1) and graded levels of AGE (AGE5, AGE10 and AGE15, basal diet + 5, 10 and 15 ml AGE kg-1, respectively). Sensory appraisal was used to establish the consumer acceptability of boiled, grilled or roasted meats. FGE10 increased weight gain compared to NC, AGE5 and AGE10, whereas FGE10, E200 and AGE decreased serum cholesterol and meat TBA levels compared to NC. The alleviating effects of FGE10, AGE5 and AGE10 were higher than that of vitamin E. All garlic extracts did not affect the colour and nutritional quality of raw meat. Overall consumer acceptance of meat increased by FGE10, while it decreased by AGE10 and AGE15 compared to NC. Sensory scores of grilled meat were higher than for boiled and roasted meats. These results indicate that FGE proved an advantage for sustainable broiler production due to improve in the growth performance and consumer acceptance of cooked meat.

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Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

Cited by 14 publications

References 33 publications

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Hesperidin and Naringin Improve Broiler Meat Fatty Acid Profile and Modulate the Expression of Genes Involved in Fatty Acid β-oxidation and Antioxidant Defense in a Dose Dependent Manner

The Effect of Fresh and Aged Garlic Extract-Enriched Diets on the Growth Performance of Broilers and the Oxidative Rancidity and Customer Acceptance of Chicken Meat

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