The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil

Abstract

The aim of this study was to determine the effect of vitamin E and polyphenols on the antioxidant potential and meat quality of broiler chickens fed diets supplemented with low-quality oil. The experimental materials comprised 120 male Ross 308 broilers (six treatments, 10 replications, two birds per replication). Dietary supplementation with vitamin E and/or polyphenols was applied in the following experimental design: group I (negative control) – without supplementation without low-quality oil; group II (positive control) – without supplementation + low-quality oil; group III – supplementation with 100 mg kg-normal1 of vitamin E+ low-quality oil; group IV – 200 mg kg-normal1 of vitamin E + low-quality oil; group V – 100 mg kg-normal1 of vitamin E and 100 mg kg-normal1 of polyphenols + low-quality oil; group VI – 200 mg kg-normal1 of polyphenols + low-quality oil. Rapeseed oil oxidised under laboratory conditions was added to the diets of broiler chickens from groups II to VI. The applied antioxidants had no effect on the growth performance of chickens fed oxidised oil. Increased dietary inclusion levels of vitamin E and/or polyphenols improved the antioxidant status in the blood and increased the content of non-enzymatic antioxidants in the liver and breast muscles of broilers fed low-quality oil. The tested antioxidants had no influence on carcass quality parameters in chickens fed oxidised oil. However, birds fed diets with the addition of vitamin E were characterised by a higher gizzard weight and higher pH of gizzard digesta. Dietary supplementation with vitamin E and polyphenols or polyphenols alone contributed to a lighter colour and lower pH of breast muscles and an increase in the content of fat and ash in the breast muscles of broilers fed oxidised oil. The breast muscles of birds given 100 or 200 mg kg-normal1 of supplemental vitamin E were characterised by higher concentrations of n-6 polyunsaturated fatty acids (PUFAs) and hypocholesterolemic fatty acids (DFAs), a more desirable chemDFA/OFA ratio, and a lower atherogenicity index (AI). Polyphenols combined with vitamin E can be a valuable component of diets for broiler chickens when the problem of low-quality oil occurs.

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

“…Both types of antioxidants proved to stimulate the endogenous antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase) and to offer adequate protection against oxidative stress in plasma, detoxifying organs and muscle in other species. [47,48] Pastsart et al [49] also found that increased activities of antioxidant enzymes improved the protection against oxidative damage during raw meat shelf-life. These findings imply that the dietary supplementation with antioxidants enhances the total antioxidant status of the animal before the animal death.…”

“…The increase in the antioxidant environment may be thus related, not only to the direct activity of the bioactive compound on the cell but also to the metabolic induction of further biological activities. Both types of antioxidants proved to stimulate the endogenous antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase) and to offer adequate protection against oxidative stress in plasma, detoxifying organs and muscle in other species . Pastsart et al .…”

Enrichment of Broiler Chickens’ Meat with Dietary Linseed Oil and Lysine Mixtures: Influence on Nutritional Value, Carcass Characteristics and Oxidative Stress Biomarkers

“…In breast meat, the highest concentrations of MDA and 8-OHdG observed in birds fed 4% dietary linseed oil and optimal lysine mixture may be due to increased total PUFA content, in particular LNA, EPA and DHA. These fatty acids had low competence characteristics for deposition in muscle phospholipids, making them more susceptible to oxidative damage [ 64 ], and decreased the antioxidant capacity of animals [ 65 ]. These results were consistent with those of previous research on broilers [ 53 , 66 ].…”

Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins on Yield, Quality, and Oxidative Status of Poultry Products: A Review of the Literature of the Last 20 Years

“…In another similar trial, dietary supplementation with a combination of VitE (100 mg/kg) and PP (at 0.01 and 0.02%) increased (by 5.1 and 3.8%, respectively) broiler breast muscle pH at 15 h after slaughter in comparison with the basal diet, but not when compared with a diet containing VitE and low-quality oil [ 28 ]. On the other hand, the pH decreased (by 2.7%) 24 h after slaughter in poultry consuming the PP diet (at 0.02%) in comparison with the VitE (200 mg/kg) one [ 26 ].…”

“…However, the other color parameters were not affected. With respect to the fatty acid composition of breast muscle (BM), dietary supplementation with PP alone or in combination with VitE did not exert a positive effect on PUFA, hypocholesterolemic fatty acids (DFAs), neutral and hypocholesterolemic/hypercholesterolemic fatty acids ratio, or on the atherogenicity index, unlike VitE [ 28 ]. When broilers were fed experimental diets containing ochratoxin A and with the same doses of antioxidants given in the previous trial, PP and VitE were not effective in reducing the detrimental effect of the contaminated diet.…”