Use of natural phenols as feed supplements with antioxidant effects on poultry products

Autores
Marín, Raúl Héctor; Luna, Agustín; Lábaque, María C.; Zygadlo, Julio A.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Fil: Marín, Raúl Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Marín, Raúl Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil: Luna, Agustín. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Luna, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil Lábaque, María C. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Lábaque, María C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil: Zygadlo, Julio A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Zygadlo, Julio A. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
The oxidation of lipids is the main cause of nutritional and organoleptic deterioration of bird´s meat and eggs. This process originates compounds responsible for unpleasant odours, reduces the amount of polyunsaturated fatty acids, vitamins and pigments, decreases the acceptability on consumers and generates compounds that may present toxicity. Dietary supplementation is a simple strategy to include compounds in animal tissues. Synthetic antioxidants are regularly supplemented in poultry. However, recently, it has increased the search for replacing those compounds for others of a natural origin. This work evaluates the potential use of natural phenols (main components of essential oils) as diet supplement antioxidant agents. Firstly, we evaluated the effects of thymol and carvacrol on the delay of oxidative deterioration in domestic chicken muscle samples storage at 4°C for 0, 5 and 10 days, and in comparison with BHT (a synthetic antioxidant compound massively used). The results show that supplementation with the 3 compounds were equally effective to delay the lipid oxidation of peroneus longus samples with no significant effects on pectoralis major. Quail diet supplementation with thymol or isoeugenol did not show significant changes in meat samples, however, the oxidation levels of fresh egg-yolk samples were affected. Isoeugenol showed a yolk antioxidant effect of similar magnitude than BHT suggesting a protective effect of that phenol during the formation of the oocyte. Thymol showed intermediate effects. Results suggest that the level of lipid oxidation protection is dependent on the species and the type and age of the product. Secondly, we assess the effects of thymol and isoeugenol supplementation on liver and egg yolk fatty acid composition. Thymol increased total unsaturated liver fatty acids compared to isoeugenol, BHT and control samples. Isoeugenol increased palmitoleic acid in yolk samples compared to BHT and controls, with thymol showing intermediate results. Interestingly, BHT samples, showed a non expected increased in the saturated/unsaturated ratio. The results suggest the usefulness of natural phenols to delay lipid oxidation. The findings may be considered relevant from a human nutritional and avian biology point of view because phenol supplementation could affect reproductive and embryonic development.
Fil: Marín, Raúl Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Marín, Raúl Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil: Luna, Agustín. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Luna, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil Lábaque, María C. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Lábaque, María C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil: Zygadlo, Julio A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Zygadlo, Julio A. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Otras Ciencias Veterinarias
Materia
meat and egg lipid oxidation
antioxidant
feed supplementation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
Repositorio Digital Universitario (UNC)
Institución
Universidad Nacional de Córdoba
OAI Identificador
oai:rdu.unc.edu.ar:11086/21552
Acceder
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oai_identifier_str oai:rdu.unc.edu.ar:11086/21552
network_acronym_str RDUUNC
repository_id_str 2572
network_name_str Repositorio Digital Universitario (UNC)
spelling Use of natural phenols as feed supplements with antioxidant effects on poultry productsMarín, Raúl HéctorLuna, AgustínLábaque, María C.Zygadlo, Julio A.meat and egg lipid oxidationantioxidantfeed supplementationFil: Marín, Raúl Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.Fil: Marín, Raúl Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.Fil: Luna, Agustín. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.Fil: Luna, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.Fil Lábaque, María C. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.Fil: Lábaque, María C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.Fil: Zygadlo, Julio A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.Fil: Zygadlo, Julio A. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.The oxidation of lipids is the main cause of nutritional and organoleptic deterioration of bird´s meat and eggs. This process originates compounds responsible for unpleasant odours, reduces the amount of polyunsaturated fatty acids, vitamins and pigments, decreases the acceptability on consumers and generates compounds that may present toxicity. Dietary supplementation is a simple strategy to include compounds in animal tissues. Synthetic antioxidants are regularly supplemented in poultry. However, recently, it has increased the search for replacing those compounds for others of a natural origin. This work evaluates the potential use of natural phenols (main components of essential oils) as diet supplement antioxidant agents. Firstly, we evaluated the effects of thymol and carvacrol on the delay of oxidative deterioration in domestic chicken muscle samples storage at 4°C for 0, 5 and 10 days, and in comparison with BHT (a synthetic antioxidant compound massively used). The results show that supplementation with the 3 compounds were equally effective to delay the lipid oxidation of peroneus longus samples with no significant effects on pectoralis major. Quail diet supplementation with thymol or isoeugenol did not show significant changes in meat samples, however, the oxidation levels of fresh egg-yolk samples were affected. Isoeugenol showed a yolk antioxidant effect of similar magnitude than BHT suggesting a protective effect of that phenol during the formation of the oocyte. Thymol showed intermediate effects. Results suggest that the level of lipid oxidation protection is dependent on the species and the type and age of the product. Secondly, we assess the effects of thymol and isoeugenol supplementation on liver and egg yolk fatty acid composition. Thymol increased total unsaturated liver fatty acids compared to isoeugenol, BHT and control samples. Isoeugenol increased palmitoleic acid in yolk samples compared to BHT and controls, with thymol showing intermediate results. Interestingly, BHT samples, showed a non expected increased in the saturated/unsaturated ratio. The results suggest the usefulness of natural phenols to delay lipid oxidation. The findings may be considered relevant from a human nutritional and avian biology point of view because phenol supplementation could affect reproductive and embryonic development.Fil: Marín, Raúl Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.Fil: Marín, Raúl Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.Fil: Luna, Agustín. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.Fil: Luna, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.Fil Lábaque, María C. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.Fil: Lábaque, María C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.Fil: Zygadlo, Julio A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.Fil: Zygadlo, Julio A. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.Otras Ciencias Veterinarias2013info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfhttp://hdl.handle.net/11086/21552enginfo:eu-repo/semantics/openAccessreponame:Repositorio Digital Universitario (UNC)instname:Universidad Nacional de Córdobainstacron:UNC2025-11-06T09:36:36Zoai:rdu.unc.edu.ar:11086/21552Institucionalhttps://rdu.unc.edu.ar/Universidad públicaNo correspondehttp://rdu.unc.edu.ar/oai/snrdoca.unc@gmail.comArgentinaNo correspondeNo correspondeNo correspondeopendoar:25722025-11-06 09:36:36.834Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdobafalse
dc.title.none.fl_str_mv Use of natural phenols as feed supplements with antioxidant effects on poultry products
title Use of natural phenols as feed supplements with antioxidant effects on poultry products
spellingShingle Use of natural phenols as feed supplements with antioxidant effects on poultry products
Marín, Raúl Héctor
meat and egg lipid oxidation
antioxidant
feed supplementation
title_short Use of natural phenols as feed supplements with antioxidant effects on poultry products
title_full Use of natural phenols as feed supplements with antioxidant effects on poultry products
title_fullStr Use of natural phenols as feed supplements with antioxidant effects on poultry products
title_full_unstemmed Use of natural phenols as feed supplements with antioxidant effects on poultry products
title_sort Use of natural phenols as feed supplements with antioxidant effects on poultry products
dc.creator.none.fl_str_mv Marín, Raúl Héctor
Luna, Agustín
Lábaque, María C.
Zygadlo, Julio A.
author Marín, Raúl Héctor
author_facet Marín, Raúl Héctor
Luna, Agustín
Lábaque, María C.
Zygadlo, Julio A.
author_role author
author2 Luna, Agustín
Lábaque, María C.
Zygadlo, Julio A.
author2_role author
author
author
dc.subject.none.fl_str_mv meat and egg lipid oxidation
antioxidant
feed supplementation
topic meat and egg lipid oxidation
antioxidant
feed supplementation
dc.description.none.fl_txt_mv Fil: Marín, Raúl Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Marín, Raúl Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil: Luna, Agustín. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Luna, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil Lábaque, María C. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Lábaque, María C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil: Zygadlo, Julio A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Zygadlo, Julio A. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
The oxidation of lipids is the main cause of nutritional and organoleptic deterioration of bird´s meat and eggs. This process originates compounds responsible for unpleasant odours, reduces the amount of polyunsaturated fatty acids, vitamins and pigments, decreases the acceptability on consumers and generates compounds that may present toxicity. Dietary supplementation is a simple strategy to include compounds in animal tissues. Synthetic antioxidants are regularly supplemented in poultry. However, recently, it has increased the search for replacing those compounds for others of a natural origin. This work evaluates the potential use of natural phenols (main components of essential oils) as diet supplement antioxidant agents. Firstly, we evaluated the effects of thymol and carvacrol on the delay of oxidative deterioration in domestic chicken muscle samples storage at 4°C for 0, 5 and 10 days, and in comparison with BHT (a synthetic antioxidant compound massively used). The results show that supplementation with the 3 compounds were equally effective to delay the lipid oxidation of peroneus longus samples with no significant effects on pectoralis major. Quail diet supplementation with thymol or isoeugenol did not show significant changes in meat samples, however, the oxidation levels of fresh egg-yolk samples were affected. Isoeugenol showed a yolk antioxidant effect of similar magnitude than BHT suggesting a protective effect of that phenol during the formation of the oocyte. Thymol showed intermediate effects. Results suggest that the level of lipid oxidation protection is dependent on the species and the type and age of the product. Secondly, we assess the effects of thymol and isoeugenol supplementation on liver and egg yolk fatty acid composition. Thymol increased total unsaturated liver fatty acids compared to isoeugenol, BHT and control samples. Isoeugenol increased palmitoleic acid in yolk samples compared to BHT and controls, with thymol showing intermediate results. Interestingly, BHT samples, showed a non expected increased in the saturated/unsaturated ratio. The results suggest the usefulness of natural phenols to delay lipid oxidation. The findings may be considered relevant from a human nutritional and avian biology point of view because phenol supplementation could affect reproductive and embryonic development.
Fil: Marín, Raúl Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Marín, Raúl Héctor. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil: Luna, Agustín. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Luna, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil Lábaque, María C. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Lábaque, María C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Fil: Zygadlo, Julio A. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
Fil: Zygadlo, Julio A. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina.
Otras Ciencias Veterinarias
description Fil: Marín, Raúl Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales; Argentina.
publishDate 2013
dc.date.none.fl_str_mv 2013
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info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11086/21552
url http://hdl.handle.net/11086/21552
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.source.none.fl_str_mv reponame:Repositorio Digital Universitario (UNC)
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reponame_str Repositorio Digital Universitario (UNC)
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instname_str Universidad Nacional de Córdoba
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repository.name.fl_str_mv Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdoba
repository.mail.fl_str_mv oca.unc@gmail.com
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score 12.576249

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