Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Abstract

Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-life of meat through lipid oxidation due to the lack of antioxidants in the meat. In this regard, the efficacy of dietary sea buckthorn leaves (Hippophaë rhamnoides L.) together with Chromium on the nutritional quality of meat and lipid oxidative stability was investigated. An experiment (28 days long) was carried out on 90 Cobb 500 chickens assigned into three treatments: a control treatment based on corn and soybean meal, without Chromium (T0) and two treatments supplemented either with 0.00002% Chromium (T1) or with 0.00002% Chromium and 2% sea buckthorn leaves (T2). Dietary supplementation of SBL and Cr improved the PUFA/MUFA ratio, DHA concentration and decreased the n-6/n-3 ratio compared to the other treatments. Moreover, the breast and thigh meat belonging to T1 and T2 treatments showed a higher concentration of lutein and zeaxanthin, Fe and Zn and expressed a higher antioxidant capacity compared to those from T0. Furthermore, n-6 and n-3 PUFA deposited preferentially in the thigh meat rather than in the breast meat. The results from the study showed that dietary SBL and Cr significantly improved the fatty acid pattern and the oxidative stability of chicken breast meat, lowering the TBARS level after storage. In conclusion, SBL and Cr are promising dietary bioactive compounds with beneficial effects to obtain nutrient-enriched meat products.

The effect of different levels of vitamin C and chromium on growth performance, carcass characteristics, digestive organs, immunity, blood constituents, liver enzymes, cecal microflora, meat sensory taste and fatty acid profile of breast meat in broilers

“…The treatment had no significant effect (p > 0.05). These results do not agree with some reports (Lohakare, Kim, et al, 2005;Saracila et al, 2022;Tavakoli et al, 2021). However, Kucuk et al showed that under natural situations, VC has a non-significant effect on these parameters, which is consistent with the findings of the present trial (Kucuk et al, 2003).…”

“…The treatment had no significant effect ( p > 0.05). These results do not agree with some reports (Lohakare, Kim, et al., 2005; Lohakare, Ryu, et al., 2005; Saracila et al., 2022; Tavakoli et al., 2021). However, Kucuk et al.…”

“…Also, Saracila et al. reported that the simultaneous use of Cr and sea buckthorn leaves as a natural antioxidant source in a broiler diet with a reduction in n‐6/n‐3 ratio improved the fatty acid pattern of breast meat (Saracila et al., 2022). Han et al.…”

“…reported that the simultaneous use of Cr and sea buckthorn leaves as a natural antioxidant source in a broiler diet with a reduction in n-6/n-3 ratio improved the fatty acid pattern of breast meat (Saracila et al, 2022). Han et al (2021) showed that a diet supplemented with organic their synergic effect, the number of traits that are affected and their interactions increase (del Barrio et al, 2020).…”

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

“…The feed supplementation strategy, a crucial connection between animal production, food technology, and human nutrition, has been identified as one of the primary factors influencing the parameters of meat quality ( Mendonca et al, 2020 ). Many studies have found that natural agents also have a role in changing meat quality, for instance, adding sea buckthorn leaves ( Saracila et al, 2022 ) to the diet in combination with Cr could significantly improve the fatty acid profile and the oxidative stability of chicken breast meat. We hypothesized that the utilization of DOL as a feed additive may have an impact on broiler meat quality.…”