Supplementation with curcuminoids and tuna oil influenced skin yellowness, carcass composition, oxidation status, and meat fatty acids of slow-growing chickens

Abstract

The present study aimed to determine the effects of dietary curcuminoids combined with tuna oil on the growth performance, meat quality, thiobarbituric acid reactive substances (TBARS) values in the plasma and raw meat, and fatty acid profile of chicken meat. A total of 480 21-day-old mixed-sex slow-growing chickens was assigned to a completely randomized design model with 6 treatments and 4 replicates (pens) per treatment. The basal diet based on corn-soybean and 4% tuna oil was used as the negative control. The experimental diets comprised the basal diet supplemented with curcumin removed turmeric oleoresin to provide 20, 40, 60, or 80 mg/kg curcuminoids (CUR-20, CUR-40, CUR-60, and CUR-80, respectively) or dl-α-tocopheryl acetate at 200 ppm as the positive control (E-200). Finally, the vacuum-packed carcasses were stored frozen at -20°C for 3 mo to examine the effect of curcuminoids on changes in the TBARS values and fatty acid composition of the breast and thigh meat. Increasing the levels of curcuminoids tended to improve the feed conversion ratio (linear, P = 0.065) and significantly increased the proportion of breast fillet (linear, P = 0.037) and the yellowness of the skin of both the breast (linear, P = 0.016) and the thigh (linear, P = 0.023). The curcuminoids exhibited antioxidant properties, but their effect was not dose dependent. The CUR-20 and CUR-40 treatments increased the linoleic acid content but decreased the C22:6n-3 (DHA) content of the breast meat. The CUR-60 treatment inhibited oxidation (measured by TBARS) in the chicken meat similarly to dl-α-tocopheryl acetate but had no effect on the proportion of DHA in the breast or thigh meat. Auto-oxidation occurred in the breast meat but not in the thigh meat during the 3 mo of frozen storage. The present study showed that a suitable level of curcuminoids in the diet of slow-growing chickens was 60 mg/kg.

The Influence of Turmeric Powder (Curcuma longa) on Fatty Acid Composition and Shelf Life of Broiler Chicken Meat

“…It was observed that the total omega-3 and omega-3/omega-6 rates were affected by the addition of turmeric at a significant level (P<0.05) and these rates reached peak values at 6 g/kg level. Similarly, these findings, Hang et al (2018) reported that supplementation of curcumin (20 mg/kg curcuminoids) to broiler diets significantly increased the linoleic acid and total n-6 PUFA contents in the breast meats. The enzyme Δ-6 desaturase promotes the desaturation of linoleic acid into arachidonic acid and α-linolenic into docosohexaenoic acid (DHA) and eicosapentaenoic acids (EPA) (Pereira et al 2011).…”

“…Salah et al (2019) reported that supplementation of 100 mg curcumin /kg broiler diet significantly decreased SFA contents in the breast meat. However, Hang et al (2018) reported that no significant changes in the SFA contents of breast and thigh meats of chickens were fed curcuminoids-supplemented diets.…”

Dietary Curcumin Improves Energy Metabolism, Brain Monoamines, Carcass Traits, Muscle Oxidative Stability and Fatty Acid Profile in Heat-Stressed Broiler Chickens

“…Similarly, Nouzarian et al [ 39 ] reported a significant decrease abdominal fat in broilers fed diets supplemented with turmeric powder (38.28 mg/kg curcumin content). Other researchers suggested that the different levels of curcuminoids in the broiler diets significantly reduced the percentage of abdominal fat [ 36 ]. Rajput et al [ 22 ] did not report significant effects on the percentage of abdominal fat, when added up to 150 mg/kg pure curcumin in the broiler diets.…”

“…Similar findings were reported by Daneshyar et al [ 44 ], who stated that the addition of curcuma powder (0.75%) to broiler diets decreased the levels of saturated FAs in thigh muscles. Meanwhile, others suggested that curcuminoids supplementation did not alter the levels of saturated FAs in the breast and thigh muscles of Korat chickens [ 36 ]. Herein, the current study demonstrated the ability of dietary curcumin to restore the levels of MUFAs and PUFAs in the breast and thigh muscles of heat-stressed broiler chickens.…”

Efecto de la sustitución de bacitracina con ajo, arándano o cúrcuma en la dieta sobre el desempeño en crecimiento, características de carcasa, contenido lipídico y estado antioxidante de la carne de pavos

“…Los resultados en el contenido lipídico de la carne podrían deberse al contenido de altas cantidades de polifenoles, flavonoides y fibra del ajo, arándano y cúrcuma que pueden mediar un aumento en la excreción de ácidos biliares y la capacidad de la fibra para disminuir el contenido lipídico (Kim et al, 2009). En particular, los niveles de MDA en los tratamientos ARP y CCP fueron más bajos que en los otros tratamientos, resultados concordantes con los encontrados por Hang et al (2018), quienes redujeron los niveles de TBARS en carne de pollo con curcuminoides, atribuyendo estos bajos niveles a la posible ruptura significativa de los hidroperóxidos inmediatamente de producido el sacrificio de las aves.…”