Oregano essential oil supplementation improves productive performance, oxidative stability, and lipid parameters in turkeys
DOI:
https://doi.org/10.17268/sci.agropecu.2020.02.05Palavras-chave:
Oregano essential oil, productive parameters, oxidative stability, lipidic profile, turkey.Resumo
The present study evaluated the effect of supplementation with oregano essential oil (OEO) on the productive parameters, oxidative stability, and lipid parameters of turkey meat. Eighty 1-d-old male turkeys were randomly distributed into four treatments groups and fed the following diets for 105 d: control diet without any supplementation or supplementation with 300 mg/kg lincomycin and spectinomycin, 100 mg/kg OEO, or 200 mg/kg OEO. Supplementation with 200 mg/kg OEO obtained the best body weight, average daily gain, feed conversion, and the lowest feed intake with respect to the other diets (p < 0.001), while 100 mg/kg OEO had the best oxidative stability (p < 0.001). Though OEO had no hypocholesterolemic effect, 200 mg/kg OEO produced the lowest concentration of triglycerides in the blood (p < 0.05). In conclusion, OEO supplementation improves productive parameters and increases oxidative stability in turkeys. Therefore, OEO has the potential to act as a growth promoter replacing antibiotics.
Referências
Adeyemi, K.D.; Olorunsanya, O.A. 2012. Comparative analysis of phenolic composition and antioxidant effect of four Cowpea (Vignna unguiculata) varieties on broiler meat. Iranian Journal of Applied Animal Science 2(4): 343-349.
Alagawany, M.; Abd El-Hack, M.E.; Farag, M.R.; et al. 2018. The usefulness of oregano and its derivatives in poultry nutrition. World’s Poultry Science Journal 74(3): 463-474.
Ardoino, S.M.; Toso, R.E.; Toribio M.S.; et al. 2017. Antimicrobianos como promotores de crecimiento (AGP) en alimentos balanceados para aves: uso, resistencia bacteriana, nuevas alternativas y opciones de reemplazo. Ciencia Veterinaria 19(1): 50-66.
Badiri, R.; Saber, S.N. 2016. Effects of dietary oregano essential oil on growth performance, carcass parameters and some blood parameters in Japanese male quail. International Journal of Pure & Applied Bioscience 4(5): 17-22.
Bampidis, V.A.; Christodoulou, V.; Florou-Paneri, P.; et al. 2005. Effect of dietary dried oregano leaves on growth performance, carcase characteristics and serum cholesterol of female early maturing turkeys. British Poultry Science 46(5): 595-601.
Botsoglou, N.A.; Grigoropoulou, S.H.; Botsoglou, E.; et al. 2003a. The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Science 65(3): 1193-1200.
Botsoglou, N.A.; Govaris, A.; Botsoglou, E.N.; et al. 2003b. Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored turkey meat. Journal of Agricultural and Food Chemistry 51(10): 2930-2936.
Botsoglou, N.A.; Florou-Paneri, P.; Christaki, E.; et al. 2002. Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science 43(2): 223-230.
Chan, J.T.Y.; Omana, D.A.; Betti, M. 2011. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chemistry 127(1): 109-117.
Chang-Song, R.; Xian-Ren, J.; Myong-Ho, K.; et al. 2017. Effects of dietary oregano powder supplementation on the growth performance, antioxidant status and meat quality of broiler chicks. Italian Journal of Animal Science 16(2): 246-252.
Cho, S.; Choi, Y.; Park, S.; et al. 2012. Carvacrol prevents diet-induced obesity by modulating gene expressions involved in adipogenesis and inflammation in mice fed with high-fat diet. The Journal of Nutritional Biochemistry 23(2): 192-201.
Domínguez, R.; Pateiro, M.; Gagaoua, M.; et al. 2019. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants (Basel) 8(10): 429.
Estévez, M. 2015. Oxidative damage to poultry: from farm to fork. Poultry Science 94(6): 1368-1378.
Félix, R.; Valentão, P.; Andrade, P.; et al. 2020. Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage. Antioxidants (Basel) 9(3): 231.
Florou-Paneri, P.; Palatos, G.; Govaris, A.; et al. 2005. Oregano herb versus oregano essential oil as feed supplements to increase the oxidative stability of turkey meat. International Journal of Poultry Science 4(11): 866-871.
Galal, A.; El-Araby, I.; Hassanin, O.; et al. 2016. Positive impact of oregano essential oil on growth performance, humoral immune responses and chicken interferon alpha signaling pathway in broilers. Advances in Animal and Veterinary Sciences 4: 57-65.
Gatica-Eguiguren, M.A.; Rojas, H. 2018. Gestión sanitaria y resistencia a los antimicrobianos en animales de producción. Revista Peruana de Medicina Experimental y Salud Publica 35(1): 118-25.
Govaris, A.; Botsoglou, N.; Papageorgiou, G.; et al. 2004. Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage. International Journal of Food Sciences and Nutrition 55(2): 115-123.
Hashemipour, H.; Kermanshahi, H.; Golian, A.; et al. 2013. Effect of thymol and carvacrol feed supplementation on performance, antioxidant enzyme activities, fatty acid composition, digestive enzyme activities, and immune response in broiler chickens. Poultry Science 92(8): 2059-2069.
Hcini, E.; Ben Slima, A.; Kallel, I.; et al. 2018. Does supplemental zeolite (clinoptilolite) affect growth performance, meat texture, oxidative stress and production of polyunsaturated fatty acid of Turkey poults? Lipids in health and disease 17(1): 177.
Kiarie, E.; Walsh, M.C.; Nyachoti. C.M. 2016. Performance, digestive function, and mucosal responses to selected feed additives for pigs. Journal of Animal Science 94: 169-180.
Lee, K.W.; Everts, H.; Kappert, H.J.; et al. 2003a. Effects of dietary essential oil Components on growth performance, digestive enzymes and lipid metabolism in female broiler chickens. British Poultry Science 44: 450-457.
Lee, K.W.; Everts, H.; Kappert, H.J.; et al. 2003b. Dietary carvacrol lowers body weight gain but improves feed conversion in female broiler chickens. Journal of Applied Poultry Research 12: 394-399.
Leygonie, C.; Britz, T.J.; Hoffman, L.C. 2012. Impact of freezing and thawing on the quality of meat: Review. Meat Science 91(2): 93-98.
Łuczaj, W.; Gęgotek, A.; Skrzydlewska, E. 2017. Antioxidants and HNE in redox homeostasis. Free Radical Biology and Medicine 111: 87-101.
Maraschiello, C.; Sarraga, C.; García, J. 1999. Glutathione peroxidase activity, TBARS, and α-Tocopherol in meat from chickens fed different diets. Journal of Agricultural Food and Chemistry 47: 867-872.
Min, B.; Ahn, D.U. 2005. Mechanism of lipid peroxidation in meat and meat products - a review. Food Science and Biotechnology 14(1): 152-163.
Mohiti-Asli, M.; Ghanaatparast-Rashti, M. 2017. Comparison of the effect of two phytogenic compounds on growth performance and immune response of broilers. Journal of Applied Animal Research 45(1): 603-608.
Papageorgiou, G.; Botsoglou, N.; Govaris, A.; et al. 2003. Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. Journal of Animal Physiology and Animal Nutrition 87(9-10): 324-335.
Peng, Q.Y.; Li, J.D.; Li, Z.; et al. 2016. Effects of dietary supplementation with oregano essential oil on growth performance, carcass traits and jejunal morphology in broiler chickens. Animal Feed Science and Technology 214: 148-153.
Perez, D.M.; Tatiyaborworntham, N.; Sifri, M.; et al. 2019. Hemolysis, tocopherol, and lipid oxidation in erythrocytes and muscle tissue in chickens, ducks, and turkeys. Poultry Science 98(1): 456-463.
Rodriguez-Garcia, I.; Silva-Espinoza, B.A.; Ortega-Ramirez, L.A.; et al. 2016. Oregano essential oil as an antimicrobial and antioxidant additive in food products. Critical Reviews in Food Science and Nutrition 56(10): 1717-1727.
Rostagno, H.; Teixeira, L.; Donzele, J.; et al. 2017. Tablas brasileñas para aves y cerdos. 4ta Edición. Universidad Federal de Viçosa. Viçosa, Brasil. 488 pp.
Salehi, B.; Mishra, A.P.; Shukla, I.; et al. 2018. Thymol, thyme, and other plant sources: Health and potential uses. Phytotherapy Research 32(9): 1688-1706.
Salih, A.M.; Price, J.F.; Simth, D.M.; et al. 1989. Lipid peroxidation in turkey meat as influenced by salt metal cations and antioxidants. Journal of Food Quality 12: 71-83
Skoufos, I.; Giannenas, I.; Tontis, D.; et al. 2016. Effects of oregano essential oil and attapulgite on growth performance, intestinal microbiota and morphometry in broilers. South African Journal of Animal Science 46(1): 77-88.
Stevanović, Z.D.; Bošnjak-Neumüller, J.; Pajić-Lijaković, I.; et al. 2018. Essential Oils as Feed Additives-Future Perspectives. Molecules 23(7): 1717.
Vaitukaityte, R.; Januškevičiene, G.; Gruzauskas, R.; et al. 2013. Malondialdehyde levels in fresh and frozen turkey meat. Veterinarija ir Zootechnika 62: 85-91.
Yanishlieva, N.V.; Marinova, E.; Pokorny, J. 2006. Natural antioxidants from herbs and spices. European Journal of Lipid Science and Technology 108: 776-793.
Xiong, W.; Sun, Y.; Zeng, Z. 2018. Antimicrobial use and antimicrobial resistance in food animals. Environmental Science and Pollution Research 25(19): 18377-18384.
Zidan, D.E.; Kahilo, K.A.; El-Far, A.; et al. 2016. Ginger (Zingiber officinale) and thymol dietary supplementation improve the growth performance, immunity and antioxidant status in broilers. Global Veterinaria 16(6): 530-538.
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Los autores que publican en esta revista aceptan los siguientes términos:
a. Los autores conservan los derechos de autor y conceden a la revista el derecho publicación, simultáneamente licenciada bajo una licencia de Creative Commons que permite a otros compartir el trabajo, pero citando la publicación inicial en esta revista.
b. Los autores pueden celebrar acuerdos contractuales adicionales separados para la distribución no exclusiva de la versión publicada de la obra de la revista (por ejemplo, publicarla en un repositorio institucional o publicarla en un libro), pero citando la publicación inicial en esta revista.
c. Se permite y anima a los autores a publicar su trabajo en línea (por ejemplo, en repositorios institucionales o en su sitio web) antes y durante el proceso de presentación, ya que puede conducir a intercambios productivos, así como una mayor citación del trabajo publicado (ver efecto del acceso abierto).
