Nutritional evaluation of Cucurbita pepo aerial parts as potential feedstuffs in laying hen diets

Varzaru, Iulia; Untea, A.; Ropotă, Mariana; Tudorache, M.; Van, Ilie

doi:10.1016/j.jbiotec.2015.06.249

Cited by 8 publications

(15 citation statements)

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“…The extraction of liposoluble compounds was performed according to the method previously described by [9], and included a saponification step and an extraction procedure with petroleum ether and ethanol.…”

Section: Extraction Technique For Liposoluble Compounds Analysis Of S...mentioning

confidence: 99%

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Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

et al. 2022

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The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n − 3 polyunsaturated fatty acids (PUFAs), while its n − 6/n − 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat.

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Section: Extraction Technique For Liposoluble Compounds Analysis Of S...mentioning

confidence: 99%

“…Lutein and zeaxanthin content of samples were analysed using the method described previously [9], with a high-performance liquid chromatograph HPLC series 200 (Perkin Elmer, Shelton, CT, USA) and a Nucleodur C18 column (Macherey-Nagel, Germany).…”

Section: Chemical Composition Analysismentioning

confidence: 99%

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

et al. 2022

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“…The preparation of the plants extract was carried out using the method previously described by Varzaru et al. [ 54 ] Before the extraction, a saponification was necessary and the samples were hydrolyzed with ethanolic potassium hydroxide solution. After weighing 2 g sample into a 300 mL conical flask, 130 mL ethanol, 100 mg BHT, 2 mL sodium ascorbate solution, 50 mg EDTA, and 25 mL potassium hydroxide solution 50% were added.…”

Section: Methodsmentioning

confidence: 99%

In Vitro Antioxidant Properties of Berry Leaves and Their Inhibitory Effect on Lipid Peroxidation of Thigh Meat from Broiler Chickens

Varzaru

Untea

Sărăcilă

2020

Euro J Lipid Sci & Tech

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The present study is designed to evaluate the antioxidant compounds from bilberry, cranberry, and raspberry leaves in connection with their radical scavenging activities, and their potential in inhibiting the lipid peroxidation of thigh meat from broiler chickens. For this purpose, plant extracts are analyzed regarding the content in bioactive compounds, antioxidant properties analysis including 1,1‐diphenyl‐2‐picrylhydrazyl, superoxide, hydrogen peroxide, and hydroxyl radical‐scavenging activities. Lipid peroxidation is induced by an Fe+3/ascorbic acid system and the inhibitory effects of plants extracts are assessed using thiobarbituric reactive substances (TBARS) as biomarkers for quantifying lipid oxidation in meat. The overview of the analyzed antioxidant compounds shows that cranberry leaves present the highest concentrations of vitamin E, β‐carotene, lutein and zeaxanthin, and polyphenols and a total antioxidant capacity with 52% higher than bilberry and 360% than raspberry. Bilberry leaves extract shows the strongest effect (p < 0.0001) in inhibiting meat lipid peroxidation. Practical Applications: The results demonstrate the positive effect of the selected berry leaves in the oxidative stability of broiler chicken meat under in vitro conditions, and may be suggested as an alternative source of natural antioxidants for animal nutrition, with benefits in inhibiting and delaying oxidation, and also enhancing the nutritional value of meat.

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“…Vitamin E determination in plants and meat was performed using a high-performance liquid chromatograph (HPLC Finningan Surveyor Plus, Thermo-Electron Corporation, Waltham, MA, USA) and a PDA-UV detector at a wavelength of 292 nm [19].…”

Section: Determination Of Vitamin E Lutein and Zeaxanthinmentioning

confidence: 99%

“…Lutein and zeaxanthin content were analyzed using a high-performance liquid chromatograph (Perkin Elmer 200 series, Shelton, CT, USA) with a UV detector (445 nm), and a Nucleodur C18 column (Macherey-Nagel, Dueren, Germany), as described here [19]. The results were expressed as mg/kg.…”

Section: Determination Of Vitamin E Lutein and Zeaxanthinmentioning

confidence: 99%

Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality

Vlaicu

Untea

Turcu

et al. 2022

Foods

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Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the health benefits. In this study, we investigated the chemical composition and the bioactive compounds of some herbal plants, namely basil, thyme, sage, and their functionality on broiler chicken thigh meat quality. Chemical composition, as well as total antioxidant activity, polyphenols, vitamin E lutein and zeaxanthin and the fatty acids of the plants, were analyzed. According to findings, total polyphenols was 21.53 mg gallic acid/g in basil, 31.73 mg gallic acid/g in thyme and 38.87 mg gallic acid/g in sage. The antioxidant capacity was 19.91 mM Trolox in basil, 54.09 mM Trolox in thyme and 54.09 mM Trolox in sage. Lutein and zeaxanthin from basil was 267.91 mg/kg, 535.79 mg/kg in thyme and 99.89 mg/kg, and vitamin E ranged from 291.71 mg/kg in basil to 379.37 mg/kg in thyme and 148.07 mg/kg in sage, respectively. After, we developed a trial on 120 unsexed broiler chickens (n = 30) which were separated into four groups with six replications of five chickens each: control (C); 1% basil (B); 1% thyme (T) and 1% sage (S). The B, T and S groups deposited significantly higher (p < 0.05) concentration of zinc, polyphenols, antioxidant capacity and vitamin E in meat samples compared with the C group. In the experimental groups, the proportion of total polyunsaturated fatty acids, the ratio of n-6 to n-3 fatty acids, and the ratio of polyunsaturated fatty acids to saturated fatty acids in the thigh muscles were significantly improved (p < 0.05). The tested plants exhibited a significant (p = 0.0007) hypocholesterolemic effect in the meat of the B (45.90 mg/g), T (41.60 mg/g) and S (48.80 mg/kg) experimental groups compared with the C (60.50 mg/g) group. These results support the application of the studied plants as natural sources of additives which could be effective in improving meat quality, from the human consumption perspective.

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Nutritional evaluation of Cucurbita pepo aerial parts as potential feedstuffs in laying hen diets

Cited by 8 publications

References 0 publications

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

In Vitro Antioxidant Properties of Berry Leaves and Their Inhibitory Effect on Lipid Peroxidation of Thigh Meat from Broiler Chickens

Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality

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