The effect of lycopene supplementation on lipid profile and meat quality of broiler chickens

Abstract

Lycopene is a carotenoid that is mostly present in vegetables and in some fruit species as a red pigment (pineapple, orange, grapefruit, tomato, sweet pepper, strawberry). Tomatoes and products from tomatoes are the main source of lycopene while the tomato skin is a rich source of lycopene. Lycopene is extraordinarily efficient in the control of degenerative diseases, it is a preventive against cardiovascular diseases and cancer of prostate gland, digestive tract, skin, it decreases a risk of the cancer of pancreas, uterine uvula, and it blocks the formation of noxious cholesterol. Many studies dealing with the importance of lycopene for human health and disease have been published. Blum et al. (2006) found that tomato-rich diet increased the HDL-cholesterol level. Napolitano et al. (2007) investigated the effects of lycopene on the induction of foam cell formation by modified LDL. Their findings suggest that lycopene may reduce the macrophage foam cell formation induced by modified LDL by decreasing lipid synthesis and downregulating the activity and expression of scavenger receptor activity. There exist few papers dealing with the effect of lycopene in poultry diet. The effect of lycopene on performance and quality of meat and eggs in Japanese quail was studied by AbstrAct: An experiment was conducted to determine the effect of lycopene on lipid profile and quality of meat of broiler chickens Ross 308 at a different form of selenium. 540 broiler cockerels were randomly divided into 6 groups: without lycopene supplement (groups C and E3), supplemented with 50 mg/kg lycopene (groups E1 and E4), supplemented with 100 mg/kg lycopene (groups E2 and E5) while the source of selenium was sodium selenite (groups C, E1, E2) and Se-enriched yeast (groups E3, E4, E5). The experimental period was from 14 to 35 days of broiler age and was terminated by slaughter. The organic form of dietary selenium increased (P ≤ 0.05) its content in breast meat (E3 -174.2 μg/kg, E4 -186.4 μg/kg, E5 -191.9 μg/kg) compared to selenite (C -125.4 μg/kg, E1 -123.3 μg/kg, E2 -128.5 μg/kg). The shear force of meat was higher (P ≤ 0.05) in groups receiving the organic form of Se (E3 -0.026 kN, E4 -0.025 kN, E5 -0.024 kN) in comparison with group C (0.017 kN), E1 (0.016 kN) and E2 (0.014 kN). Se in Se-enriched yeast reduced (P ≤ 0.05) the concentration of malondialdehyde in breast meat after 5 days of storage. There were no significant differences in concentrations of cholesterol, LDL cholesterol and lipase in plasma. The higher content of HDL cholesterol in plasma was recorded in groups supplemented with 50 mg of lycopene, followed by groups with 100 mg of lycopene and the lowest values were measured in groups without lycopene supplementation when the difference between group E1 (1.64 mmol/l) and E3 (1.51 mmol/l) was significant (P ≤ 0.05). Concentrations of LDL cholesterol showed an opposite trend. The lycopene supplement had a positive effect on the lipid profile of blood plasma of broiler chickens.

Anaerobic degradability of organic matter of cattle faeces and a possibility of its utilization

“…However, it is to note that our preliminary experiments aimed at the investigation of nutrient and energy utilization in pigs (Nitrayová et al, 2009) and at demonstration of the influence of physiologically active substances in broiler chickens Ševčíková et al, 2008) were not successful.…”

Effects of lycopene on abdominal fat deposition, serum lipids levels and hepatic lipid metabolism-related enzymes in broiler chickens

“…and cardiovascular disease by regulating lipid metabolism [8][9][10]. Lycopene or lycopene-enriched plant materials in poultry diet also showed positive regulation effect on serum lipids levels [11][12][13][14].…”

Effects of lycopene supplementation in both maternal and offspring diets on growth performance, antioxidant capacity and biochemical parameters in chicks

“…Lycopene is a carotenoid present in vegetables and ripe fruit and has been proved to be the most potent antioxidant among various common carotenoids (Di Mascio et al., ). Several dietary studies have shown that diets rich in lycopene were significantly correlated with antioxidants plasma level and associated with decreasing risk of diseases (Ševčíková et al., ; Mangiagalli et al., ).…”