Effects of broccoli stem and leaf meal on broiler performance, skin pigmentation, antioxidant function, and meat quality

Hu, Caihong; Wang, D. G.; Pan, H.Y.; Zheng, Wen-Bin; Zuo, A. Y.; Liu, J. X.

doi:10.3382/ps.2012-02142

Cited by 25 publications

(29 citation statements)

References 27 publications

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“…Liu et al (2014) also found that quercetin supplementation could improve the performance, and this is because of quercetin could modulate the intestinal environment and liver superoxide dismutase content in laying hens. In this study, we found that inclusion of AF in the diet increased drip loss; Hu et al (2012) found that broccoli stem and leaf meal (enriches quercetin and xanthophylls) improved the shank a value (redness) and decreased L values (lightness), also improved the b values (yellowness) in the shank and breast skin. Zhao et al (2012) found that supplementation of flavones from sea buckthorn leaves increased the IMF content in thigh muscle and increased the dressed percentage.…”

Section: Discussionmentioning

confidence: 78%

Effects of alfalfa flavonoids on broiler performance, meat quality, and gene expression

Ouyang

Jiang

et al. 2016

Can. J. Anim. Sci.

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Two hundred and forty 1-d-old Arbor Acre female broilers were used to study the effects of alfalfa flavonoids (AF) on broiler performance, meat quality, and gene expression. Chicken were fed with basal diet supplemented with AF at 0, 5, 10, or 15 mg kg −1 diet for a period of 42 d. Growth performance, meat quality, antioxidant effect and lipoprotein lipase (LPL), adipose triglyceride lipase (ATGL), peroxisome proliferator-activated receptor γ (PPARγ), and fatty acid synthase (FAS) gene expressions were investigated. Results showed that AF inclusion in the diet enhanced the body weight (BW) at 42 d of age and the average daily gain from 0 to 42 d, decreased the total cholesterol (TC) and low-density lipoprotein cholesterol (LDL) levels and increased HDL level in the serum, enhanced the superoxide dismutase (SOD), catalase (CAT), total antioxidant capacity (T-AOC), and glutathione peroxidase (GSH-Px), and decreased the malondialdehyde (MDA) concentrations in the serum. Also, AF supplementation decreased the abdomen fat rate, marble, and the drip loss and storage loss after the storage for 96 h. Gene expressions' results showed that AF inclusion decreased the FAS expression and increased the LPL, PPARγ, and ATGL expressions in the liver and adipose tissues, especially when the AF inclusion level was 15 mg kg −1 diet. These results indicate that AF were found to be effective for average daily gain and breast percentage promoting, meat quality and antioxidant activity improvement via upregulating the LPL, ATGL, PPARγ, and downregulating the FAS expression in adipose and liver tissues.

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Section: Discussionmentioning

confidence: 78%

Effects of alfalfa flavonoids on broiler performance, meat quality, and gene expression

Ouyang

Jiang

et al. 2016

Can. J. Anim. Sci.

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“…Dietary supplementation of broilers with broccoli stem and leaf meal (BSLM) improved the quality of poultry products with more skin pigmentation and less drip loss of breast meat (Hu et al . ). The skin pigmentation was mainly related to the high content of xanthophylls and decreased drip loss may have been caused by antioxidant properties of BSLM.…”

Section: Discussionmentioning

confidence: 97%

Growth performance, carcass traits and meat quality of yellow‐feathered broilers fed graded levels of alfalfa meal with or without wheat

Jiang

Gou

et al. 2017

Animal Science Journal

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The effects of 0, 40 and 80 g/kg alfalfa meal on growth performance, carcass traits and meat quality of Chinese yellow-feathered broilers fed diets containing or lacking wheat (0 or 200 g/kg) as part of the energy source, were examined using random design with a 2 × 3 factorial arrangement of treatments. Dressing percentage and semi-eviscerated proportion were lower, and meat color a* (redness) value was higher in birds fed diets containing wheat than diets lacking wheat (P < 0.05). Drip loss was reduced by the addition of alfalfa meal to diets containing or lacking wheat (P < 0.05). Average sensory score of breast meat was higher in chickens fed corn-based diets than in those fed wheat (P < 0.05). Meat from those supplemented with 40 g/kg alfalfa meal had better taste than the other two levels (P < 0.05). The inclusion of wheat significantly reduced the activities of creatine kinase and calpain of breast muscle (P < 0.05). In conclusion, Chinese yellow-feathered broilers fed diets containing wheat had better meat color and lower drip loss than those fed the diets without wheat, and adding 40 g/kg alfalfa meal generally improved meat quality and taste.

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“…However, its residues (stems and leaves), which account for a major section of its total yield, are seldom used. Studies have shown that dried broccoli floret residues improved the growth performance and meat quality of broilers, providing more intense skin pigmentation and lower breast meat drip loss (Hu et al, 2012;Mustafa & Baurhoo, 2016). In addition of being a protein source, broccoli residues fermented with probiotics (BF) present high contents of probiotics, organic acids, and small molecular proteins (Parvez et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Broccoli Residues Fermented with Probiotics on the Growth Performance and Health Status of Broilers Challenged with Clostridium Perfringens

Liu

Deng

Chen

et al. 2018

Braz. J. Poult. Sci.

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This study aimed at investigating the effects of broccoli residues fermented with probiotics (BF) on the growth performance, immunity, and gut health in broilers challenged with Clostridium perfringens (C. perfringens). A total of 600 broilers (one day old) were randomly allotted into five treatments with six replicates of 20 birds each and were reared until 42 days of age. The treatments included a positive control (PC, fed a basal diet and reared on uncontaminated litter), a negative control (NC, birds reared on litter contaminated with C. perfringens and fed a basal diet), and NC plus BF at 25, 50 or 75 g/kg of diet. The BF contained yeast 3.1 × 10 7 cfu/g, lactic acid bacteria 9.5 × 10 6 cfu/g and Bacillus subtilis 3.5 × 10 6 cfu/g. Birds in the NC group showed lower (p<0.05) feed intake and body weight gain, whereas BF supplementation recovered (p<0.05) the growth performance to the levels of PC group. Dietary BF at 50and 75 g/kg reduced (p<0.05) broiler mortality. Similarly, compared to the NC group, BF increased (p<0.05) immune organ weights and serum immunoglobulins A, G, and M to the levels of PC group. The ileal populations of Escherichia coli and Gram-negative bacteria were decreased (p<0.05) by BF to the levels of PC, and C. perfringens was also decreased (p<0.05) by BF. The serum profiles of mono-and di-amine oxidase were decreased (p<0.05) by BF. BF at 75 g/kg reduced (p<0.05) monoamine oxidase compared with the other BF doses. The results suggest that broccoli residues fermented with probiotics can be a novel biological feed additive to protect the performance and health of broilers against C. perfringens infection.

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Effects of broccoli stem and leaf meal on broiler performance, skin pigmentation, antioxidant function, and meat quality

Cited by 25 publications

References 27 publications

Effects of alfalfa flavonoids on broiler performance, meat quality, and gene expression

Effects of alfalfa flavonoids on broiler performance, meat quality, and gene expression

Growth performance, carcass traits and meat quality of yellow‐feathered broilers fed graded levels of alfalfa meal with or without wheat

Effect of Broccoli Residues Fermented with Probiotics on the Growth Performance and Health Status of Broilers Challenged with Clostridium Perfringens

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