The use of dietary chromium associated with vitamins and minerals (synthetic and natural source) to improve some quality aspects of broiler thigh meat reared under heat stress condition

Untea, Arabela Elena; Varzaru, Iulia; Turcu, Raluca Paula; Panaite, Tatiana Dumitra; Sărăcilă, Mihaela

doi:10.1080/1828051x.2021.1978335

Cited by 6 publications

(10 citation statements)

References 38 publications

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“…In the current study, the ADFI and ADG significantly increased in the 0.4 mg/kg supplemented group compared with the HT group, indicating that dietary supplementation with 0.4 mg/kg Cr as Cr-Pic can reduced the severity of impaired performance under heat stress. This corresponds with previous results indicating that Cr-Pic has a positive effect on growth performance in broilers under heat stress [ 25 , 26 ].…”

Section: Discussionsupporting

confidence: 92%

Effects of Dietary Chromium Picolinate on Gut Microbiota, Gastrointestinal Peptides, Glucose Homeostasis, and Performance of Heat-Stressed Broilers

Wang

Zhou

et al. 2022

Animals

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The current research was devoted to evaluating the effects on gut microbiota, gastrointestinal peptides, and glucose homeostasis of chromium picolinate applied to heat-stressed broilers. In a 14 d experiment, 220 28-day-old AA broilers were randomly assigned into one thermal-neutral and three high-temperature groups dietary-supplemented with 0, 0.4, or 0.8 mg/kg of chromium as chromium picolinate. The temperature for the thermal-neutral group was set at 21 °C, while that for the other three groups (high temperature) was set at 31 °C. The results showed that the average daily gain and average daily feed intake of the 0.4 mg/kg chromium-supplemented group significantly increased compared with the high-temperature groups (p < 0.05). The content of cholecystokinin in the 0.4 mg/kg group significantly decreased, and the gastric inhibitory polypeptide level was significantly elevated in jejunum (p < 0.05). The cecal microbiota of heat-stressed broilers was substantially different from that of the thermal-neutral group. After diet-supplemented chromium, compared to the high-temperature groups, the 0.4 mg/kg chromium supplemented group was characterized by a reduction of Actinobacteriota and Proteobacteria at the phylum level. The Bacilli were elevated, while proportions of Coriobacteria and Gammaproteobacteria were reduced significantly at the class level. The proportions of Lactobacillaceae, Christensenellaceae, and Erysipelotrichaceae were elevated significantly, while that of Clostridiaceae was reduced significantly at the family level. The proportion of Turicibacter was elevated significantly and the proportions of Olsenella and Ruminococcus were reduced significantly at the genus level (p < 0.05). Compared to the high-temperature groups, in the 0.4 mg/kg chromium-supplemented group, the insulin concentration and insulin resistance index were reduced (p < 0.05), and sodium-glucose transporter 1 expression was up-regulated in jejunum (p < 0.05). Performance, microbiota, gastrointestinal peptides, or serum parameters of the 0.8 mg/kg group were almost unaffected by chromium compared with the high-temperature groups. In conclusion, diet supplemented with 0.4 mg/kg Cr improved performance, insulin resistance and sodium-glucose transporter 1 expression and altered gut microflora structure and secretion of gastrointestinal peptides, thus showing that supplementation with chromium is beneficial to maintain glucose homeostasis and alleviate heat stress.

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Section: Discussionsupporting

confidence: 92%

Effects of Dietary Chromium Picolinate on Gut Microbiota, Gastrointestinal Peptides, Glucose Homeostasis, and Performance of Heat-Stressed Broilers

Wang

Zhou

et al. 2022

Animals

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“…A similar trend was observed by [ 29 ] when feeding minerals and medicinal plant extracts. Others [ 69 ] also showed a positive effect of Cr on Fe and Zn deposition. Feeding Cr alone increased Mn level but decreased Zn content in thigh meat compared to basal treatment.…”

Section: Discussionmentioning

confidence: 91%

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

et al. 2022

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Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-life of meat through lipid oxidation due to the lack of antioxidants in the meat. In this regard, the efficacy of dietary sea buckthorn leaves (Hippophaë rhamnoides L.) together with Chromium on the nutritional quality of meat and lipid oxidative stability was investigated. An experiment (28 days long) was carried out on 90 Cobb 500 chickens assigned into three treatments: a control treatment based on corn and soybean meal, without Chromium (T0) and two treatments supplemented either with 0.00002% Chromium (T1) or with 0.00002% Chromium and 2% sea buckthorn leaves (T2). Dietary supplementation of SBL and Cr improved the PUFA/MUFA ratio, DHA concentration and decreased the n-6/n-3 ratio compared to the other treatments. Moreover, the breast and thigh meat belonging to T1 and T2 treatments showed a higher concentration of lutein and zeaxanthin, Fe and Zn and expressed a higher antioxidant capacity compared to those from T0. Furthermore, n-6 and n-3 PUFA deposited preferentially in the thigh meat rather than in the breast meat. The results from the study showed that dietary SBL and Cr significantly improved the fatty acid pattern and the oxidative stability of chicken breast meat, lowering the TBARS level after storage. In conclusion, SBL and Cr are promising dietary bioactive compounds with beneficial effects to obtain nutrient-enriched meat products.

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“…The literature is controversial regarding the interaction between Cr and Fe. Some authors have shown that Cr and Fe are antagonistic minerals, and Cr supplementation affects Fe absorption (Pechova and Pavlata, 2007) while others have shown that Cr supplementation increases Fe and Zn levels in chicken meat (Untea et al, 2021). However, the Fe levels were significantly lower in the liver from Cr-CWS group compared to the other groups.…”

Section: Resultsmentioning

confidence: 97%

“…Contrary to our findings on liver crude fat, other authors have shown different results on deposit tissues (breast and thigh). For example, some authors showed that Cr-Zn and Cr-VC supplementation to the diet of heat stressed broiler decreased the content of crude fat in breast (Untea et al, 2021) and thigh meat (Saracila et al, 2021a).…”

Section: Resultsmentioning

confidence: 99%

“…Creeping wood sorrel (Oxalis corniculata, CWS) contains a wide range of phytochemicals with antioxidant properties such as flavonoids, tannins, phytosterols, polyphenols, glycosides (Sharma & Kumari, 2014). Recent studies (Saracila et al, 2020;2021a;Untea et al, 2021) have shown that diet supplemented with Cr picolinate and CWS had a positive effect on meat quality from heat-stressed broilers.…”

Section: Introductionmentioning

confidence: 99%

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Effect of dietary supplementation of some antioxidant combinations on nutrient digestibility in heat-stressed broilers

Sărăcilă

Panaite

Untea

et al. 2022

Archiva Zootechnica

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The paper investigated the effect of some dietary antioxidant’s combinations on nutrient digestibility in heat-stressed broilers. The experimental study was conducted for 28 days on 120 Cobb 500 broilers (14 days of age) assigned into 4 groups (30 chicks/group) in cages and exposed to heat stress conditions (32 °C). The control group was fed a control diet (C) and the experimental groups were fed diets including 200 µg/kg diet chromium picolinate and: 0.25 g vitamin C (VC)/kg diet (Cr-VC), 0.025 g Zn/kg diet (Cr- Zn), and 10 g creeping wood sorrel powder (CWS)/kg diet (Cr-CWS). Our results showed that dietary combinations of supplemented antioxidants for chickens under heat stress had a positive effect on the digestibility of nutrients and nutrient deposits in liver tissue. Dietary combined effect of Cr and vitamin C or Cr and Zn potentiates the Fe deposition in broilers’ liver while Cr-Zn improved the apparent digestibility of crude protein, crude fat, Fe and Zn.

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The use of dietary chromium associated with vitamins and minerals (synthetic and natural source) to improve some quality aspects of broiler thigh meat reared under heat stress condition

Cited by 6 publications

References 38 publications

Effects of Dietary Chromium Picolinate on Gut Microbiota, Gastrointestinal Peptides, Glucose Homeostasis, and Performance of Heat-Stressed Broilers

Effects of Dietary Chromium Picolinate on Gut Microbiota, Gastrointestinal Peptides, Glucose Homeostasis, and Performance of Heat-Stressed Broilers

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Effect of dietary supplementation of some antioxidant combinations on nutrient digestibility in heat-stressed broilers

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