184
Views
31
CrossRef citations to date
0
Altmetric
Reviews

The potential of using plant antioxidants to stimulate antioxidant mechanisms in poultry

, , , &
Pages 291-298 | Received 20 Oct 2015, Accepted 10 Dec 2015, Published online: 23 Sep 2019

References

  • AO, X., YOO, J.S., ZHOU, T.X., WANG, J.P., MENG, Q.W., YAN, L., CHO, J.H. and KIM, I.H. (2011) Effects of fermented garlic powder supplementation on growth performance, blood profiles and breast meat quality in broilers. Livestock Science 141: 85–89.
  • BAGH, M.B., THAKURTA, I.G., BISWAS, M., BEHERA, P. and CHAKRABARTI, S. (2011) Age-related oxidative decline of mitochondrial functions in rat brain is prevented by long term oral antioxidant supplementation. Biogerontology 12: 119–131.
  • BOTES, L., VAN DER WESTHUIZEN, F.H. and LOOTS, D.T. (2008) Phytochemical Contents and Antioxidant Capacities of Two Aloe greatheadii var. davyana Extracts. Molecules 13: 2169–2180.
  • BOTSOGLOU, N.A., GRIGOROPOULOU, S.H., BOTSOGLOU, E., GOVARIS, A. and PAPAGEORGIOU, G. (2003) The effects of dietary oregano essential oil and alpha-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Science 65: 1193–1200.
  • BRENES, A., VIVEROS, A., GOÑI, I., CENTENO, C., SÁYAGO-AYERDY, S.G., ARIJA, I. and SAURA-CALIXTO, F. (2008) Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens. Poultry Science 87: 307–316.
  • BREWER, M.S. (2011) Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Comprehensive Reviews in Food Science and Food Safety 10: 221–247.
  • CARLSEN, M.H., HALVORSEN, B.L., HOLTE, K., BØHN, S.K., DRAGLAND, S., SAMPSON, L., WILLEY, C., SENOO, H., UMEZONO, Y., SANADA, C., BARIKMO, I., BERHE, N., WILLETT, W.C., PHILLIPS, K.M., JACOBS, D.R. Jr and BLOMHOFF, R. (2010) The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal 9: 3.
  • CAILLET, S., YU, H., LESSARD, S., LAMOUREUX, G., AJDUKOVIC, D. and LACROIX, M. (2007) Fenton reaction applied for screening natural antioxidants. Food Chemistry 100: 42–552.
  • CZECH, A., OGNIK, K. and GRELA, E. (2012) Efficacy of a mixture of synthetic antioxidant and protein-xanthophyll alfalfa concentrate in turkey hens feeding. Archiv für Geflügelkunde 76: 105–112.
  • DRAGLAND, S., SENOO, H., WAKE, K., HOLTE, K. and BLOMHOFF, R. (2003) Several Culinary and Medicinal Herbs Are Important Sources of Dietary Antioxidants. Nutrition Journal 133: 1286–1290.
  • GIANNENAS, I.A., FLOROU-PANERI, P., BOTSOGLOU, N.A., CHRISTAKI, E. and SPAIS, A.B. (2005) Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat. Journal of Animal and Feed Sciences 14: 521–535.
  • GLADINE, C., MORAND, C., ROCK, E., BAUCHART, D. and DURAND, D. (2007) Plant extracts rich in polyphenols (PERP) are efficient antioxidants to prevent lipoperoxidation in plasma lipids from animals fed n−3 PUFA supplemented diets. Animal Feed Science and Technology 136: 281–296.
  • GOVARIS, A., BOTSOGLOU, E., MOULAS, A. and BOTSOGLOU, N. (2010) Effect of dietary olive leaves and rosemary on microbial growth and lipid oxidation of turkey breast during refrigerated storage. South African Journal of Animal Science 40: 145–155.
  • HASHEMI, S.R. and DAVOODI, H. (2011) Herbal plants and their derivatives as growth and health promoters in animal nutrition. Veterinary Research Communications 35: 169–180.
  • HASHEMI, S.R., ZULKIFLI, I., DAVOODI, H., ZUNITA, Z. and EBRAHIMI, M. (2012) Growth performance, intestinal microflora, plasma fatty acid profile In broiler chickens fed herbal plant (Euphorbia hirta) and mix of acidifiers. Animal Feed Science and Technology 178: 167–174.
  • HASHEMIPOUR, H., KERMANSHAHI, H., GOLIAN, A. and VELDKAMP, T. (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: 2059–2069.
  • KAMBOH, A.A. and ZHU, W.Y. (2013) Effect of increasing levels of bioflavonoids in broiler feed on plasma anti-oxidative potential, lipid metabolites, and fatty acid composition of meat. Poultry Science 92: 454–461.
  • KAVAS, G.O., AYRAL, P.A. and ELHAN, A.H. (2013) The effects of resveratrol on oxidant/antioxidant systems and their cofactors in rats. Advances in Clinical and Experimental Medicine 22: 151–155.
  • KOWALSKI, C., POMORSKA, M., GŁÓD, B.K. and KONIOR, A. (2006) Total antioxidant potential measurement using improved fluorometric assay. Annales UMCS 61 sec. DD: 55–59 (in Polish).
  • LÓPEZ-BOTE, C.J., GRAY, J.I., GOMAA, E.A. and FLEGAL, C.J. (1998) Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. British Poultry Science 39: 235–240.
  • LUNA, A., LÁBAQUE, M.C., ZYGADLO, J.A. and MARIN, R.H. (2010) Effects of thymol and carvacrol feed sup-plementation on lipid oxidation in broiler meat. Poultry Science 89: 366–370.
  • MOTTRAM, D.S. (1998) Flavour formation in meat and products. Food Chemistry 62: 415–424.
  • NASIR, Z. and GRASHORN, M.A. (2010) Effects of intermittent application of different Echinacea purpurea juices on broiler performance and some blood parameters. Archiv für Geflügelkunde 74: 36–42.
  • OGNIK, K. and SEMBRATOWICZ, I. (2007) Influence of Biostymina and Bioaron C on some anti-oxidation and immune indices of turkey-hens' blood. Polish Journal of Environmental Studies 16: 209–212.
  • OGNIK, K. and CZECH, A. (2010a) The effect of diversified doses of Aloes plus planet preparation on the level of antioxidant indices in the blood of turkey hens. Journal of Applied Animal Research 38: 45–48.
  • OGNIK, K. and CZECH, A. (2010b) Influence of protein-xanthophyll concentrate of alfalfa (Medicago sativa) additive on antioxidant potential of male turkeys' blood. Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego 3: 77–85 (in Polish).
  • OGNIK, K., CZECH, A. and BARAN, M. (2012) The importance of antioxidants in the formation of oxidation-reduction reactions in animals. The use of flax and inulin in nutrition and food production. Monografia pod red. Anny Czech i Renaty Klebaniuk, ISBN 978-83-927698-6-6: 101–125 (in Polish).
  • OGNIK, K. and WERTELECKI, T. (2012) Effect of different vitamin E sources and levels on selected oxidative status indices in blood and tissues as well as on rearing performance of slaughter turkey hens. The Journal of Applied Poultry Research 21: 259–271.
  • OGNIK, K. (2013) The possibility of using natural antioxidants in feeding of slaughter poultry as inhibitors of lipid peroxidation. Rozprawy Naukowe Uniwersytetu Przyrodniczego w Lublinie 370, ISSN 1899-2374: 1–146 (in Polish).
  • OGNIK, K., SEMBRATOWICZ, I., CZECH, A., KULAK, E. and MERSKA, M. (2015) Effect of an aloe preparation and 5-oxo-1,2,4-triazineon the redox profile of the blood of turkey hens subjected to stress. Annals of Animal Science 15: 93–105.
  • ROOFCHAE, A. IRANI, M., EBRAHIMZADEH, M.A. and AKBARI, M.R. (2011) Effect of dietary oregano (Origanum vulgare L.) essential oil on growth performance, cecal microflora and serum antioxidant activity of broiler chickens. African Journal of Biotechnology 10: 6177–6183.
  • RUIZ, J.A., PEREZ-VENDRELL, A.M. and ESTEVE-GARCIA, E. (1999) Effect of beta-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats. Journal of Agricultural and Food Chemistry 47: 448–454.
  • SAHIN, K., AKDEMIR, F., ORHAN, C., TUZCU, M., HAYIRLI, A. and SAHIN, N. (2010) Effects of dietary resveratrol supplementation on egg production and antioxidant status. Poultry Science 89: 1190–1198.
  • SHIRZADEGAN, K. and FALAHPOUR, P. (2014) The physicochemical properties and antioxidative potential of raw thigh meat from broilers fed a dietary medicinal herb extract mixture. Open Veterinary Journal 4: 69–77.
  • TANG, S.Z., KERRY, J.P., SHEEHAN, D., BUCKLEY, D.J. and MORRISSEY, P.A. (2001) Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. Meat Science 57: 331–336.
  • TUZCU, M., SAHIN, N., KARATEPE, M., CIKIM, G., KILINC, U. and SAHIN, K. (2008) Epigallocatechin-3-gallate supplementation can improve antioxidant status in stressed quail. British Poultry Science 49: 643–648.
  • VOLJČ, M., LEVART, A., ŽGUR, S. and SALOBIR, J. (2013) The effect of α-tocopherol, sweet chestnut wood extract and their combination on oxidative stress in vivo and furnished and battery cages on egg production and physiological parameters in White Leghorn hens. Poultry Science 88: 2042–2051.
  • WALLACE, R.J., OLESZEK, W., FRANZ, C., HAHN, I., BASER, K.H.C., MATHE, A. and TEICHMANN, K. (2010) Dietary plant bioactives for poultry health and productivity. British Poultry Science 51: 461–487.
  • WANG, L., PIAO, X.L., KIM, S.W., PIAO, X.S., SHEN, Y.B. and LEE, H.S. (2008) Effects of Forsythia suspensa extract on growth performance, nutrient digestibility, and antioxidant activities in broiler chickens under high ambient temperature. Poultry Science 87: 1287–1294.
  • WINDISCH, W., SCHEDLE, K., PLITZNER, C. and KROISMAYR, A. (2008) Use of phytogenic products as feed additives for swine and poultry. Journal of Animal Science 86 (E. suppl): 140–148.
  • XIE, Z., HUANG, J., XU, X. and JIN, Z. (2008) Antioxydant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chemistry 111: 370–376.
  • YASIN, M., ASGHAR, A., ANJUM, F.M., BUTT, M.S., KHAN, M.I., ARSHAD, M.S., SHAHID, M., EL-GHORAB, A.H. and SHIBAMOTO, T. (2012) Oxidative stability enhancement of broiler bird meats with α-lipoic acid and α-tocopherol acetate supplemented feed. Food Chemistry 131: 768–773.
  • YOUNG, J.F., STAGSTED, J., JENSEN, S.K., KARLSSON, A.H. and HENCKEL, P. (2003) Ascorbic acid, alphatocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality. Poultry Science 82: 1343–1351.
  • ZHENG, W. and WANG, S.Y. (2001) Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 49: 5165–5170.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.