Effect of dietary Quillay polyphenols on the oxidative quality of broiler meat

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dc.contributor.authorFellenberg, M. A.
dc.contributor.authorPena, I.
dc.contributor.authorIbanez, R. A.
dc.contributor.authorVargas-Bello-Perez, E.
dc.date.accessioned2025-01-23T21:10:12Z
dc.date.available2025-01-23T21:10:12Z
dc.date.issued2019
dc.description.abstractThis study evaluated the effect of the dietary inclusion of Quillaja polyphenols on the antioxidant status of the animal and the oxidative quality of meat. One hundred and twenty-eight broiler chickens were assigned to the following experimental groups, T0: basal diet (control), T1: 500 mg/kg of extract 1 + basal diet, T2: 1000 mg/kg of extract 1 + basal diet, T3: 2000 mg/kg of extract 1 + basal diet, T4: 500 mg/kg of extract 2 + basal diet, T5: 1000 mg/kg of extract 2 + basal diet, T6: 2000 mg/kg of extract 2 + basal diet, and T7: 100 mg/kg of a-tocopherol (Vit E) + basal diet. Quillaja extract 1 was composed by 10% of extracts soluble in water, with 90% of particles smaller than an 80-mesh sieve, without additives. Quillaja extract 2 was composed by 8% total phenols, 2% of tannins and 0.2% of saponins. The animals were slaughtered on d 42 and samples of intra-cardiac blood and tissue samples (liver, breast and thigh) were taken and assigned to treatments of 0, 2, 4 and 6 d of refrigeration. Feed conversion and FRAP (Ferric Reducing Ability of Plasma) index were not affected by treatments. Compared with extract 1 treatments, control had higher lipid oxidation in liver (basal and induced oxidation) and thigh (induced and induced with Fe). Compared to extract 2 treatments, control induced higher lipid oxidation + Fe. Overall, the Quillay polyphenol extracts had the same protective effects against lipid oxidation as compared to those from Vit E group in broiler thigh tissue. This study is important for those producers looking to ameliorate lipid oxidation problems in meat.
dc.description.funderPontificia Universidad Catolica de Chile
dc.fuente.origenWOS
dc.identifier.doi10.1399/eps.2019.287
dc.identifier.issn1612-9199
dc.identifier.urihttps://doi.org/10.1399/eps.2019.287
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/100842
dc.identifier.wosidWOS:000491570300001
dc.language.isoen
dc.revistaEuropean poultry science
dc.rightsacceso restringido
dc.subjectLipid oxidation
dc.subjectpolyphenols
dc.subjectpoultry
dc.subjectQuillaja saponaria
dc.subjectvitamin E
dc.titleEffect of dietary Quillay polyphenols on the oxidative quality of broiler meat
dc.typeartículo
dc.volumen83
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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