Effect of pomegranate (Punica granatum L) peel powder meal dietary supplementation on antioxidant status and quality of breast meat in broilers

Akuru, Eunice Amaka; Oyeagu, C.E.; Mpendulo, C.T.; Rautenbach, Fanie; Oguntibeju, Oluwafemi Omoniyi

doi:10.1016/j.heliyon.2020.e05709

Cited by 21 publications

(31 citation statements)

References 71 publications

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“…The phenolic compounds of herbal products directly cleanse free radical species and improve the cell’s other defense systems, which activate antioxidant enzymes such as SOD and CAT in the body and increase antioxidant defense. Generally, it has been suggested that hepatic antioxidant enzymes such as SOD and CAT play an important role in oxidative stress protection, and these enzymes catalytically scavenge ROS in tissue, thereby increasing endogenous health mechanisms [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel

Ghasemi-Sadabadi¹,

Ebrahimnezhad²,

Maheri-Sis³

et al. 2021

J Anim Sci Technol

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The experiment was designed as a 3 × 3 × 2 factorial arrangement of treatments, including (i) pomegranate peel (zero, 4%, and 8 percent), (ii) oxidized soybean oil (zero, 2%, and 4 percent), and (iii) alpha-tocopherol (zero and 200 mg/kg). Supplementation of 8% pomegranate peel in diets significantly decreased the growth performance of broiler chickens. The supplementation of 4% oxidized oil in diets significantly reduced body weight gain and Feed intake whole experimental period (p < 0.05). The results showed that supplementation of 4% pomegranate peel in the diet was associated with low aspartate transaminase (AST), alanine transaminase, and malondialdehyde (MDA). However, 4% pomegranate peel increased the total antioxidant capacity (TAC) and superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities. The supplemental 4% oxidized oil increased the serum AST, alanine aminotransferase (ALT), and MDA concentrations. TAC, SOD, and Catalase (CAT) activities were affected by 4% oxidized oil and alpha-tocopherol. The use of oxidized oil and vitamin E decreased MDA concentration. The serum glucose and globulin concentrations were significantly lower in the 8% pomegranate peel. The results showed that supplementation with 4% pomegranate peel in diets reduced serum low-density lipoprotein (LDL). The inclusion of 4% oxidized oil in diets reduced serum glucose and increased the blood lipid concentration such as triglyceride, cholesterol and LDL. Vitamin E supplementation reduced the serum cholesterol and LDL concentrations. The use of 8% pomegranate peel reduced red blood cell (RBC), hemoglobin, and packed cell value (PCV). The results indicated that supplementation with 8% pomegranate peel and 4% oxidized oil in diets decreased the immunoglobulin concentration in broilers. In addition, it was found that the inclusion of 4% pomegranate peel in diets resulted in higher IgG, IgM and total immunoglobulin. Pomegranate peel supplementation significantly decreased meat MDA concentration. Supplementation of 4% oxidized oil increased MDA of meat (p < 0.05). Vitamin E supplementation (200 mg/kg) significantly decreased MDA of meat (p < 0.05). Consequently, the results of this experiment showed that supplementation with 4% pomegranate peel had beneficial effects on broiler chickens. It was also found that feeding 2% oxidized oil in diets had no adverse effect on broilers.

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Section: Resultsmentioning

confidence: 99%

Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel

Ghasemi-Sadabadi¹,

Ebrahimnezhad²,

Maheri-Sis³

et al. 2021

J Anim Sci Technol

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“…It is necessary to have a detailed understanding of the physical and chemical properties (e.g., pH, color), as well as the storage quality of meat to determine the quality of meat after slaughtering ( 34 ). The pH value of meat is an essential factor that influences the color, tenderness, cooking loss, shelf-life, and other physicochemical properties ( 35 ). After slaughtering, the breakdown of glycogen in the muscles results in the accumulation of a large amount of lactic acid which led to a pH reduction of the meat to an ultimate pH value at 24 h ( 36 ).…”

Section: Discussionmentioning

confidence: 99%

Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens)

Yang

Zhong

et al. 2021

Front. Vet. Sci.

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The effects of different dietary energy levels on the ruminal bacterial population, selected meat quality indices, and their relationship in yak longissimus thoracis (LT) muscle were assessed in this study. A total of 15 castrated yaks were randomly assigned to three groups with low- (NEg: 5.5 MJ/Kg, LE), medium- (NEg: 6.2 MJ/Kg, ME), and high- (NEg: 6.9 MJ/Kg, HE) dietary energy levels and occurred in the cold season (March to May). All yaks from each treatment group were humanely slaughtered and sampled on the day of completion of their feeding treatment. The results showed that the water content and crude fat levels of the LT muscle were markedly elevated in the HE group (P < 0.05), while the shear force was drastically reduced (P = 0.001). Methionine, aspartic acid, and glycine levels in the LT muscle were higher in the LE group compared with the ME and HE groups (P < 0.05). The glutamic acid level in the ME group was greater in comparison to the LE and HE groups (P < 0.05), while the histidine level in the ME group was higher than that in the HE group (P < 0.05). Additionally, the HE diet significantly elevated (P < 0.05) the abundance of carbohydrate metabolism-associated bacteria including Prevotella_1, Lachnospiraceae_NK4A136_group, U29_B03, Ruminiclostridium_6, and Ruminococcaceae_UCG_013 in the rumen. The results of the Spearman's rank correlation analysis showed that the abundance of uncultured_bacterium_f_vadinBE97 and uncultured_bacterium_f_Lachnospiraceae showed a significant influence on the indicator of IMF and SF. In conclusion, a high dietary energy level improved the meat quality in the LT muscle of yak mainly by increasing the relative abundance of ruminal amylolytic bacteria to provide substrates for fatty acid synthesis.

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“…The pomegranate peel is a promising feedstock for second generation ethanol production (Demiray et al, 2018). On the basis of one study, 2 g/kg supplementation of pomegranate peel powder meal may improve the water binding capacity of broiler breast meat because of reduced cooking loss of the meat (Akuru et al, 2020). Pomegranate peel and seed methanolic extracts have notable total flavonoid and phenolic contents and also antioxidant activity, which can protect the liver against histo-pathological and some enzymatic changes induced by the Methotrexate (MTX) in rats (Doostan et al, 2019).…”

Section: Pomegranate Nutritional Composition and Chemical Constituents Pomegranate Nutritional Composition And Chemical Constituents Pomementioning

confidence: 99%

Pomegranate, fruit of the desert, a functional food, and a healthy diet

2021

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Traditional medicinal plants contain various ranges of chemical contents and they have become popular because of effectiveness, frequently inadequate provision of modern medicine, preferences and cultural beliefs. Pomegranate belongs to the family of Punicaceae, and its various pharmacological activities are due to presence of wide range of bioactive compounds. The current searching was done by the keywords in main indexing systems including PubMed/MEDLINE, Scopus, and Institute for Scientific Web of Science as well as the search engine of Google Scholar. The keywords were traditional medicine, health benefits, pharmaceutical science, pomegranate, punicalin, punicalagin, and ellagitannins. Major polyphenols in peel and juice of pomegranate are flavonoids such as flavonols (catechin, epicatechin, gallocatechin), condensed tannins, phenolic acids such as gallic, ellagic and caffeic, hyrolysable tannins such as ellagitannins and gallotannins. The main organic acids in pomegranate juice are malic and citric, and in seed is fatty acids (punicic). The major alkaloids and lignans in peel are punigratane and isolariciresinol, respectively. Pomegranate fruit has been proven to act against various diseases like cancer, cardiovascular disorders, diabetes, AIDS, Alzheimer’s disease, male infertility, inflammation, coronary heart disease, and aging. The review summarizes the beneficial impacts of pomegranate which is recommended for consumption. Pomegranate is a high potential natural functional food due to its high pharmacological activities as an ancient efficacious natural drug.

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Effect of pomegranate (Punica granatum L) peel powder meal dietary supplementation on antioxidant status and quality of breast meat in broilers

Cited by 21 publications

References 71 publications

Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel

Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel

Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens)

Pomegranate, fruit of the desert, a functional food, and a healthy diet

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