Effects of Dietary Supplementation of Pomegranate Peel with Xylanase on Egg Quality and Antioxidant Parameters in Laying Hens

Lioliopoulou, Styliani; Papadopoulos, Georgios A.; Giannenas, Ιlias; Vasilopoulou, Konstantina; Squires, Clare; Fortomaris, P.; Mantzouridou, Fani Th.

doi:10.3390/antiox12010208

Cited by 7 publications

(4 citation statements)

References 53 publications

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“…Olive byproducts contain high concentrations of phenolic compounds, which are bioactive metabolites derived from plant species [ 66 ]. It was assumed that the phenolic compounds found in olive leaf extract could be transferred to the tissues of broiler chickens and enrich the nutritional value of meat.…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Supplementation of a Resin-Purified Aqueous-Isopropanol Olive Leaf Extract on Meat and Liver Antioxidant Parameters in Broilers

Vasilopoulou,

Papadopoulos,

Lioliopoulou

et al. 2023

Antioxidants

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Olive leaves are byproducts οf the agro-industrial sector and are rich in bioactive compounds with antioxidant properties. They could be supplemented in poultry diets powdered or less frequently as extracts to improve performance, health and product quality. The objective of this study was to investigate the possible beneficial effects of an aqueous isopropanol olive leaf extract—purified through filtration (250–25 µm) and a resin (XAD-4)—when supplemented in broiler chickens’ diets, on meat quality parameters, focusing mainly on antioxidant parameters as there is limited published information. For this purpose, four-hundred-and-eighty-day-old broilers were randomly assigned to four dietary treatments: T1 (control: basal diet); T2 (1% olive leaf extract); T3 (2.5% olive leaf extract); T4 (positive control: 0.1% encapsulated oregano oil commercially used as feed additive). At the end of the experimental period (day 42), the birds were slaughtered, and samples from breast, thigh meat and liver were collected for antioxidant parameters evaluation. On day 1, after slaughter, in thigh meat, Malondialdehyde (MDA) was lower in T2 compared to T3, and total phenolic content (TPC) was higher in T2 compared to T3 and T4. Total antioxidant capacity (TAC) was increased in T2 and T4 breast meat compared to the control. In liver, T4 treatment resulted in higher TPC. The lack of dose-dependent effect for olive leaf extract may be attributed to the pro-oxidant effects of some bioactive compounds found in olive leaves, such as oleuropein, when supplemented at higher levels. In summary, it can be inferred that the inclusion of 1% olive leaf extract in the feed of broilers has the potential to mitigate oxidation in broiler meat and maybe enhance its quality.

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Section: Discussionmentioning

confidence: 99%

Effects of Dietary Supplementation of a Resin-Purified Aqueous-Isopropanol Olive Leaf Extract on Meat and Liver Antioxidant Parameters in Broilers

Vasilopoulou,

Papadopoulos,

Lioliopoulou

et al. 2023

Antioxidants

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“…Literature about the deposition of total phenolic compounds in egg yolk is scarce. It has been shown that phenolic compounds found in poultry feed can be transferred and deposited in egg yolk [82,83], but the circumstances and the factors that are involved in phenolics' bioavailability and deposition in egg yolk are still under investigation. In the present study, T4 feed samples had similar TPC to T1, but TPC was more than 2.5-fold higher in T2 diet and almost 5-fold higher in T3 diet in comparison with T1.…”

Section: Discussionmentioning

confidence: 99%

Effects of Enriched-in-Oleuropein Olive Leaf Extract Dietary Supplementation on Egg Quality and Antioxidant Parameters in Laying Hens

Papadopoulos,

Lioliopoulou,

Nenadis

et al. 2023

Foods

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The objective of the present study was to evaluate the effects of an olive leaf extract obtained with an up-to-date laboratory method, when supplemented at different levels in laying hens’ diets, on egg quality, egg yolk antioxidant parameters, fatty acid content, and liver pathology characteristics. Thus, 96 laying hens of the ISA-Brown breed were allocated to 48 experimental cages with two hens in each cage, resulting in 12 replicates per treatment. Treatments were: T1 (Control: basal diet); T2 (1% olive leaf extract); T3 (2.5% olive leaf extract); T4 (Positive control: 0.1% encapsulated oregano oil). Eggshell weight and thickness were improved in all treatments compared to the control, with T2 being significantly higher till the end of the experiment (p < 0.001). Egg yolk MDA content was lower for the T2 and T4 groups, while total phenol content and Haugh units were greater in the T2. The most improved fatty acid profile was the one of T3 yolks. The α-tocopherol yolk content was higher in all groups compared to T1. No effect was observed on cholesterol content at any treatment. Based on the findings, it can be inferred that the inclusion of olive leaf extract at a concentration of 1% in the diet leads to enhancements in specific egg quality attributes, accompanied by an augmentation of the antioxidant capacity.

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“…The findings of this study are contrary to those reported by Lokaewmanee et al [9], who observed no significant difference in the specific gravity of quail eggs fed on dietary mango peels. Lioliopoulou et al [20] observed a significant (p < 0.05) effect on egg specific gravity on layer hens fed pomegranate peels.…”

Section: Specific Gravitymentioning

confidence: 96%

Effects of Inclusion of Mango Peel Waste in Diets of Layer Chickens on Performance and Egg Quality in Kenya

Nawiri,

Maina,

Atela

et al. 2024

Agriculture

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Alternative ingredients for the manufacture of poultry feeds need to be identified to meet the growing demand. A 42-day feeding trial was conducted to investigate the effects of the inclusion of mango peel waste in layer chicken diets on performance and egg quality. This study involved one hundred and fifty Isa Brown layer chickens aged 60 weeks. These chickens were assigned to five treatments with graded levels of mango peels: 0% (Treatment 1), 3.5% (Treatment 2), 7% (Treatment 3), 14% (Treatment 4) and 28% (Treatment 5), using a completely randomized design (CRD). Daily egg production was recorded, and weekly measurements included feed intake, specific gravity, egg weight, shell weight and shell thickness. Notably, Treatment 5 exhibited the highest feed conversion ratio (3.09) and Roche yolk color (RYC) fan score (14.3), which was significantly (p < 0.05) different from Treatment 1, with values of 2.36 and 12.4, respectively. Layer chicken fed on T1 had the highest egg weight and egg thickness (6.6 g and 0.44 mm, respectively), differing significantly (p < 0.05) from Treatment T5 eggs (6.3 g and 0.41 mm). It was concluded that mango peels could substitute maize in layer chicken diets up to 7% without affecting production and egg quality. Mango peels are recommended for partial substitution of maize in layer chicken diets and as natural egg yolk pigment to impart the yellow yolk desired by consumers.

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Effects of Dietary Supplementation of Pomegranate Peel with Xylanase on Egg Quality and Antioxidant Parameters in Laying Hens

Cited by 7 publications

References 53 publications

Effects of Dietary Supplementation of a Resin-Purified Aqueous-Isopropanol Olive Leaf Extract on Meat and Liver Antioxidant Parameters in Broilers

Effects of Dietary Supplementation of a Resin-Purified Aqueous-Isopropanol Olive Leaf Extract on Meat and Liver Antioxidant Parameters in Broilers

Effects of Enriched-in-Oleuropein Olive Leaf Extract Dietary Supplementation on Egg Quality and Antioxidant Parameters in Laying Hens

Effects of Inclusion of Mango Peel Waste in Diets of Layer Chickens on Performance and Egg Quality in Kenya

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