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Effect of dietary supplementation of nanocurcumin on oxidant stability of ‎broiler chicken breast meat infected with Eimeria species

محل انتشار: گفتمان پژوهش دامپزشکی، دوره: 11، شماره: 2
سال انتشار: 1399
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 59

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لینک ثابت به این مقاله:
https://civilica.com/doc/1818526

شناسه ملی سند علمی:

JR_VRFAN-11-2_009

تاریخ نمایه سازی: 25 آبان 1402

چکیده مقاله:

Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry feed and also because of the concerns about antibiotic resistance and residues in poultry products, there is a need for research to discover natural alternatives. The effect of nanocurcumin on antioxidant profile (carotenoid and vitamin E contents, lipid oxidation and antioxidant capacity) and pH of broiler chicken breast meat infected with Eimeria species was investigated. Fifty, one-day-old male Ross ۳۰۸ broiler chickens were assigned to five treatments including non-infected and non-medicated control (NNC), infected non-supplemented control (INC), infected and medicated with nanocurcumin ۳۰۰ mg kg-۱ feed (NCRM۱), infected and medicated with nanocurcumin ۴۰۰ mg kg-۱ feed (NCRM۲) and infected and antibiotic medicated group. Infection with Eimeria acervulina, E. maxima, and E. tenella decreased vitamin E and carotenoid contents of chicken breast meat significantly. The NCRM۲ had significantly enhanced carotenoid and vitamin E levels in chicken breast meat, so there was no significant difference between NCRM۲ and NNC group. No significant change was observed in pH value among groups. Malondialdehyde value of breast meat was significantly lower in NCRM۱ and NCRM۲ than the INC group. The NCRM۲ and NCRM۱ showed the best antioxidant capacity even better than NNC. In conclusion, nanocurcumin could be a potential feed additive that can increase oxidant stability of broiler chicken breast meat.

کلیدواژه ها:

Antioxidant stability ، ‎ Broiler breast meat ، ‎ Coccidiosis ، ‎ Nanocurcumin

نویسندگان

Razieh Partovi

Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran

Saeed Seifi

Department of Clinical Sciences, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran

Mahdieh Pabast

Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Afsaneh Mohajer

Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Parisa Sadighara

Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran

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