Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens

Abstract

ObjectiveThis experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens.MethodsA total of 320 one-day-old Arbor Acres chickens were randomly divided into 5 groups with 8 replicates of 8 chickens each. The chickens of control group were fed with basal diet and other experimental groups were fed with basal diet supplemented with 0.075%, 0.15%, 0.30%, and 0.60% marigold extract respectively (the corresponding concentrations of lutein were 15, 30, 60, and 120 mg/kg).ResultsThe results showed that marigold extract supplementation increased the yellowness values of shank, beak, skin and muscle and the redness (a*) value of thigh muscle (linear, p<0.01). Marigold extract supplementation significantly increased the total antioxidant capacity, and the activities of superoxide dismutase in liver and thigh muscle (linear, p<0.01) and significantly decreased the malondialdehyde contents of liver and thigh muscle (linear, p<0.01). Marigold extract supplementation significantly decreased the drip loss and shear force of thigh muscles (linear, p<0.01). There was no significant effect on growth performance with marigold extract supplementation.ConclusionIn conclusion, dietary supplementation of marigold extract significantly increased the yellowness values of carcass, antioxidant capacity and meat quality in broiler chickens.

The Effects of Fucoxanthin Dietary Inclusion on the Growth Performance, Antioxidant Metabolism and Meat Quality of Broilers

“…In the present study, fucoxanthin supplementation to feeds had no effect on BW (except for days 10 and 17), BWG (except for days 3-10 and 11-17), FI, and FCR of broiler chicks ( Table 2). The results obtained in the present study are in agreement with a previous studies that showed that fucoxanthin (10 mg/day/animal) (Sasaki et al, 2010), marigold extract containing varying levels of several carotenoid types(added at percentages of 0.075%, 0.15%, 0.30%and 0.60% to the feed ration) (Wang et al, 2017), and astaxanthin-rich yeast (Phaffiarhodozyma) (added at concentrations of 10 and 20 mg/kg to the feed ration) did not affect BWG, FI and FCR of broiler chickens (Perenlei et al, 2014).…”

“…These results are consistent with a previous study in rats, where dietary fucoxanthin inclusion increased plasma and liver CAT and SOD activities (Sangeetha et al, 2008). In another study conducted by Wang et al (2017) in broiler chickens, the addition of lutein and zeaxanthin-containing marigold extract to the feed at a concentration of 0.60% not only significantly increased SOD activity and GSH levels in the liver and SOD activity in the thigh meat, but also decreased MDA levels in these two tissues. Furthermore, Sasaki et al (2010) reported that a daily dose of 10 mg of fucoxanthin per bird significantly decreased the plasma concentrations of thiobarbituric acid-reactive substances (TBARS) in broiler chickens.…”

“…capacity (Wang et al, 2017), where as astaxanthin-rich yeast (Phaffiarhodozyma) has not shown such effect (Perenlei et al, 2014).…”

“…It has also been reported that the addition of 200 mg/kg of fucoxanthin to chicken breast meat, before or after cooking, increased a* and b* values and decreased the L* value on 1 and 6 days of storage when the meat was stored at +4°C (Sasaki et al, 2008). Furthermore, it has been determined that, while the addition of marigold extract to broiler feed at percentages of 0.075%, 0.15%, 0.30% and 0.60%did not affect the L* value, the a* value was increased only by the addition of 0.60% of marigold extract, and the b* value was increased by the addition of 0.15%, 0.30% and 0.60% of marigold extract (Wang et al, 2017). In a study with broiler chickens, Perenlei et al (2014) determined that the addition of astaxanthin-rich yeast (Phaffiarhodozyma) to the feed at concentrations of 10 and 20 mg/kg did not have any effect on the L* value of breast meat at 0and 48 h, but its supplementation at a concentration of 20 mg/kg significantly increased both a* and b* values.…”

“…These results are consistent with the study of Perenlei et al (2014), who supplemented a broiler feed with 10 and20 mg/kg of astaxanthin-rich yeast (Phaffiarhodozyma) and did not observe any effect on the pH value of the breast meat at 0 and 48 h postslaughter. Furthermore, Wang et al(2017)reported that marigold extract had no effect on the pH value of chicken thigh meat at 45 min and 24 h post-slaughter.…”