Origanum vulgare L. and Rosmarinus officinalis L. Aqueous Extracts in Growing-finishing Pig Nutrition: Effects on Antioxidant Status, Immune Responses, Polyphenolic Content and Sensorial Properties

Beghelli, Daniela; Cosmo, Attilio de; Faeti, V.; Lupidi, Giulio; Bailetti, Lucia; Cavallucci, C.; Polidori, Paolo

doi:10.5539/jfr.v8n2p90

Cited by 3 publications

(2 citation statements)

References 31 publications

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“…In the next paragraphs some findings of supplementation of polyphenols to the diet of monogastric and ruminants especially focused on quality parameters of final products, are presented. In fact, it has been demonstrated that dietary polyphenols do not undergo substantial metabolic modifications, thus enriching meat [90,99,112,114,118] and dairy products [107,108,110,115,116,120,121] with bioactive molecules originated from the diet.…”

Section: Supplementation Of Polyphenols To Animal's Dietmentioning

confidence: 99%

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

Serra

Salvatori

Pastorelli

2021

Animals

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The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.

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Section: Supplementation Of Polyphenols To Animal's Dietmentioning

confidence: 99%

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

Serra

Salvatori

Pastorelli

2021

Animals

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“…Alternative feeding regimes supplemented with different forms of plant extracts or essential plant-oil derivatives have also led to reduced expression of inflammatory markers and improved digestion [ 200 , 231 , 232 , 233 , 234 , 235 ]. Polyphenol supplemented diets in pigs also tend to induce higher proportions of polyunsaturated fatty acids and other anti-oxidants (e.g., GSHPx, and Vitamin E) in muscle tissue, possibly by sparing those other anti-oxidants from oxidation reactions [ 236 , 237 , 238 , 239 , 240 ].…”

Section: Health Effects Of Dietary Polyphenols In Pigs and Other Animalsmentioning

confidence: 99%

Polyphenols: Bioavailability, Microbiome Interactions and Cellular Effects on Health in Humans and Animals

2022

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Polyphenolic compounds have a variety of functions in plants including protecting them from a range of abiotic and biotic stresses such as pathogenic infections, ionising radiation and as signalling molecules. They are common constituents of human and animal diets, undergoing extensive metabolism by gut microbiota in many cases prior to entering circulation. They are linked to a range of positive health effects, including anti-oxidant, anti-inflammatory, antibiotic and disease-specific activities but the relationships between polyphenol bio-transformation products and their interactions in vivo are less well understood. Here we review the state of knowledge in this area, specifically what happens to dietary polyphenols after ingestion and how this is linked to health effects in humans and animals; paying particular attention to farm animals and pigs. We focus on the chemical transformation of polyphenols after ingestion, through microbial transformation, conjugation, absorption, entry into circulation and uptake by cells and tissues, focusing on recent findings in relation to bone. We review what is known about how these processes affect polyphenol bioactivity, highlighting gaps in knowledge. The implications of extending the use of polyphenols to treat specific pathogenic infections and other illnesses is explored.

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The effect of substances isolated from an aqueous extract of oak bark on the concentration of chemical elements in the body of broiler chickens

Duskaev,

Kvan,

Sheida

et al. 2023

Agrarnaâ nauka

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Relevance. A comprehensive study of the properties of plants containing phytobiotic components will make it possible to widely use plant extracts in animal feeding as biologically active additives of the latest generation based on raw materials of natural origin. The aim of the work is to study the effect of substances isolated from an aqueous extract of oak bark (BBVECD) on mineral metabolism in the body of broiler chickens.Methodology. The object of the study are broiler chickens of the Smena-8 cross. 120 heads of broiler chickens were selected for the experiment, which were divided into 4 groups by the method of analogues (n = 30). The control group received the basic ration (RR), I experimental — RR + BBVECD (1 ml/kg of live weight.), II experimental — RR + BBVECD (2 ml/kg of live weight.), III experimental — RR + BBVECD (3 ml/kg of live weight). The analysis of chemical elements in the obtained ash of the studied samples was carried out using the «Elan 9000» mass spectrometer and the «Optima 2000 V» atomic emission spectrometer.Results. The results obtained in the context of the effect of BBECD on mineral metabolism in broiler chickens should be discussed in the context of already available data that a number of compounds found in plant extracts may have the ability to chelate transition metal ions, especially Fe (II) and Cu (II), which is important. During the experiment, it was shown that the introduction of oak bark extract into the diet of broiler chickens mainly led to the accumulation of macronutrients (potassium — from 0.8 to 6.24%, magnesium — from 1.02 to 7.14%, phosphorus — from 5.31 to 7.9%) and essential trace elements in muscles (cobalt — 1.5 times, chromium — 3.67 times, lithium — 1.67 times, nickel — 4 times, silicon — 1.34 times), as well as to reduce the content of toxic and conditionally toxic elements in them: aluminum — 1.62 times, lead — 2 times. In this case, the most appropriate is the use of oak bark extract in a dose of 1 ml/kg of live weight of poultry.

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Origanum vulgare L. and Rosmarinus officinalis L. Aqueous Extracts in Growing-finishing Pig Nutrition: Effects on Antioxidant Status, Immune Responses, Polyphenolic Content and Sensorial Properties

Cited by 3 publications

References 31 publications

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

Polyphenols: Bioavailability, Microbiome Interactions and Cellular Effects on Health in Humans and Animals

The effect of substances isolated from an aqueous extract of oak bark on the concentration of chemical elements in the body of broiler chickens

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