engleski

Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Various studies have been conducted to evaluate the effect of phenolic compounds on production animals. The animal diet supplementation with phytogenic compounds such as different essential oils and polyphenols could improve animal productivity as well as the chemical composition and oxidative stability of food derived from those animals. During the trial, 80 male broilers of the Ross 308 strain were allocated to four dietary groups: control and three groups supplemented with thymol, tannic acid and gallic acid. Feed utilization was improved in all experimental groups and tannic acid also improved final body weight. Gallic acid significantly increased n3 long chain polyunsaturated fatty acids. Hypocholesterolemic effect was noticed in all groups in liver, but not in muscle. The glucose lowering effect in serum was noticed in tannic group in comparison to other experimental groups. Oxidative susceptibility was improved by tannic acid in liver and breast and by gallic acid in breast muscle. The inclusion of phenolic compounds enhanced growth performance, decreased lipid oxidation, decreased cholesterol value and increased beneficial fatty acids content. Positive effects varied depending on phenolic compound used and, therefore, it would be interesting to further investigate synergistic effects of investigated phenolic compound.

phenolic compounds; TBARS; meat quality; hypocholesterolemic effect

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