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Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds
Author(s) -
Starčević Kristina,
Krstulović Luka,
Brozić Diana,
Maurić Maja,
Stojević Zvonko,
Mikulec Željko,
Bajić Miroslav,
Mašek Tomislav
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6805
Subject(s) - gallic acid , tannic acid , food science , chemistry , broiler , polyphenol , polyunsaturated fatty acid , antioxidant , fatty acid , biochemistry , organic chemistry
BACKGROUND Various studies have been conducted to evaluate the effect of phenolic compounds on production animals. Supplementation of animal diets 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. RESULTS 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 utilisation was improved in all experimental groups and tannic acid also improved final body weight. Gallic acid significantly increased n ‐3 long‐chain polyunsaturated fatty acids. A hypocholesterolaemic effect was noticed in all groups in liver, but not in muscle. The glucose lowering effect in serum was noticed in the tannic acid 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. CONCLUSION 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. © 2014 Society of Chemical Industry