Effects of flavonoids dietary supplementation on egg yolk antioxidant capacity and cholesterol level

An experiment was conducted to examine the effects of supplementing laying hen feed with different levels of hesperidin or naringin, bioflavonoids that are abundant and inexpensive by-products of citrus cultivation, on the yolk antioxidant capacity and cholesterol level. Seventy-two laying hens, approximately twelve months old, were assigned into 6 experimental groups of twelve hens each. One of the groups served as control (C) and was given a commercial basal diet, without bioflavonoid supplementation, whereas the other five groups were given the same diet further supplemented with hesperidin at low (750mg/kg of feed) (H1) or high (1500mg/kg) (H2) concentration or naringin at low (750mg/kg) (N1) or high (1500mg/kg) (N2) concentration or α-tocopheryl acetate (200mg/kg) (E). Measurements of yolk antioxidant capacity were performed on 8 eggs from each dietary group, at 0, 4, 7, 28 and 63 days after the beginning of the experiment. Yolk cholesterol level was determined on the final day (63th) of the experimental period. Oxidative stability of egg yolk, expressed as ng MDA/g yolk, was significantly improved in the hesperidin and naringin groups even from the first four days of the supplementation period (P<0.001). However, no flavonoids effect on yolk cholesterol level (mg/g) was observed. Antioxidant properties of flavonoids seem to be a promising natural agent for improving the health status and the shelf life of laying hens’ egg

The effects of dietary hesperidin and naringin supplementation on lamb performance and meat characteristics

An experiment was conducted to examine the effects of supplementing feed with hesperidin or naringin, bioflavonoids that are abundant and inexpensive by-products of citrus cultivation, on lambs’ growth performance, carcass and meat characteristics. Fourty-four male Chios lambs were randomly assigned to 4 groups. One of the groups served as control (C) and was given a basal diet, whereas the other 3 groups were given the same diet further supplemented with hesperidin at 2500 mg (H), or naringin at 2500 mg (N), or α-tocopheryl acetate at 200 mg (E) per kg feed. At the end of the experiment (35th day), lambs were fasted, weighed and slaughtered. After overnight chilling, samples of longissimus thoracis muscle were taken and were used for meat quality evaluation. No significant differences were observed in final body weight, body weight gain and edible organ weights among the four experimental groups. pH, colour parameters (L, a*, b*), water holding capacity and shear force value of longissimus thoracis muscle were also not significantly influenced by the dietary treatments. Measurement of lipid oxidation values showed that hesperidin or naringin supplementation positively influenced meat antioxidant properties during the refrigerated storage at 4°C for up to 8 days, however to a lesser extent compared to α-tocopheryl acetate. Nowadays, there is a strong interest in isolating antioxidants from natural sources and using them in animal nutrition with the intention to minimize lipid oxidation in meat products. According to the findings of the present study, flavonoids appeared as a great alternative, since they resulted in an improvement of meat antioxidant capacity leading to a prolongation of its shelf-life and an increase of its acceptability in the market

The influence of naringin or hesperidin dietary supplementation on broiler meat quality and oxidative stability

An experiment was conducted to examine the effects of supplementing broiler feed with hesperidin or naringin, on growth performance, carcass characteristics, breast meat quality and the oxidative stability of breast and thigh meat. Two hundred and forty 1-day-old Ross 308 broiler chickens were randomly assigned to 6 groups. One of the groups served as a control (C) and was given commercial basal diets, whereas the other five groups were given the same diets further supplemented with naringin at 0.75 g/kg (N1), naringin at 1.5 g/kg (N2), hesperidin at 0.75 g/kg (E1), hesperidin at 1.5 g/kg (E2) and a-tocopheryl acetate at 0.2 g/kg (E). At 42 days of age, 10 chickens per treatment group were slaughtered for meat quality and oxidative stability assessment. No significant differences were observed among groups in final body weight, carcass weight and internal organs weights (P>0.05) apart from liver that decreased linearly with increased levels of naringin (P-linear0.05). Measurement of lipid oxidation values showed that after hesperidin and naringin dietary supplementation, malondialdehyde values decreased in tissue samples in a dose depended manner (P-linear<0.05). In conclusion, hesperidin and naringin, positively influence meat antioxidative properties without negative implications on growth performance and meat quality characteristics in poultry, thus appearing as important additives for both the consumer and the industry

Quality and oxidative stability of broiler meat as affected by dietary supplementation of the bioflavonoids naringin and hesperidin

Naringin and hesperidin are natural occurring flavonoids well known for their antioxidant properties. They are abundant in citrus fruits, especially in pulp, a by-product of the citrus processing industry, which often is treated as waste. Hesperidin concentration in orange peels is between 13 and 24 g/kg, whereas naringin concentration in grapefruit peels is between 0.7 and 17 g/kg. In the present study we evaluated the effect of dietary supplementation with naringin and hesperidin on broiler meat quality parameters and oxidative stabilit

Effect of hesperidin dietary supplementation on growth performance, carcass traits and meat quality of rabbits

[EN] An experiment was conducted to examine the dose effects of hesperidin dietary supplementation on fattening rabbits’ growth performance, as well as carcass and meat quality characteristics. Forty-eight Hyla hybrid male weaned (35 d old) rabbits were purchased and randomly assigned to 3 dietary groups of 16 rabbits each and fed diets supplemented with the antioxidant hesperidin at 0, 1 and 2 g/kg feed. At 80 d of age, the rabbits were slaughtered and samples of Longissimus lumborum (LL) muscle were used to estimate meat quality traits. No significant differences were observed in body weight at the age of 80 d, feed conversion rate (35 to 80 d), or organ weights among the 3 groups. The pH, colour, percentage of released water, shear force values and intramuscular fat content of LL muscle were not significantly influenced by the dietary treatment. Hesperidin dietary supplementation at both levels reduced the polyunsaturated fatty acids (PUFAs), mainly arachidonic (C20:4n-6), docosapentaenoic (C22:5n-3) and eicosapentaenoic (C20:5n-3) (only at 2 g/kg), and PUFA/SFA ratio (P<0.01). Based on the malondialdehyde (MDA) values, hesperidin inclusion did not influence meat antioxidant status during the 9-d refrigerated storage at 4°C. Thus, we may conclude that dietary supplementation with hesperidin at the selected concentration levels did not generally influence growth performance, carcass traits, meat quality or antioxidant capacity in fattening rabbits, although meat values for PUFAs appeared to be decreased.Simitzis, P.; Babaliaris, C.; Charismiadou, M.; Papadomichelakis, G.; Goliomytis, M.; Symeon, G.; Deligeorgis, S. (2014). Effect of hesperidin dietary supplementation on growth performance, carcass traits and meat quality of rabbits. World Rabbit Science. 22(2):113-121. doi:10.4995/wrs.2014.1760.SWORD113121222Alasnier, C., & Gandemer, G. (1998). Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibre. Meat Science, 48(3-4), 225-235. doi:10.1016/s0309-1740(97)00096-xCastellini, C., Dal Bosco, A., Bernardini, M., & Cyril, H. . (1998). Effect of Dietary Vitamin E on the Oxidative Stability of Raw and Cooked Rabbit Meat. Meat Science, 50(2), 153-161. doi:10.1016/s0309-1740(98)00026-6Dalle Zotte, A., & Szendrő, Z. (2011). The role of rabbit meat as functional food. Meat Science, 88(3), 319-331. doi:10.1016/j.meatsci.2011.02.017De Blas, C., Mateos, G.G., 1998. Feed formulation. In: de Blas, C., Wiseman, J. (Eds.), The Nutrition of the Rabbit. Wallingford, UK. CAB International, 241-253.Fundacion Espa-ola para el Desarrollo de la Nutricion Animal (FEDNA), 2003. In: de Blas, C., Mateos, G.G., Rebollar, P.G. (Eds.), Tablas FEDNA de composicion y valor nutritivo de alimentos para la fabricacion de piensos compuestos. 2nd ed. FEDNA, Madrid, Spain.Folch J., Lees M., Stanley S.G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497-509.Sas Institute INC. 2005. Statistical analysis systems user's guide. Version 9.1.3. SAS Institute, Inc., Cary, NC.Wenk C. 2003. Herbs and botanicals as feed additives in monogastric animals. Asian-Austr. J. Anim. Sci., 16: 282-289

Effects of flavonoids dietary supplementation on milk antioxidant capacity in sheep

Hesperidin and naringin are bioflavonoids known for their antioxidant properties. They are abundant in inexpensive by-products of citrus cultivation such as citrus pulp which often are treated as waste. An experiment was conducted to examine the effects of dietary hesperidin or naringin supplementation on lactating ewes’ milk antioxidant capacity

Use of quercetin in animal feed : effects on the P-gp expression and pharmacokinetics of orally administrated enrofloxacin in chicken

Modulation of P-glycoprotein (P-gp, encoded by Mdr1) by xenobiotics plays central role in pharmacokinetics of various drugs. Quercetin has a potential to modulate P-gp in rodents, however, its effects on P-gp modulation in chicken are still unclear. Herein, study reports role of quercetin in modulation of P-gp expression and subsequent effects on the pharmacokinetics of enrofloxacin in broilers. Results show that P-gp expression was increased in a dose-dependent manner following exposure to quercetin in Caco-2 cells and tissues of chicken. Absorption rate constant and apparent permeability coefficient of rhodamine 123 were decreased, reflecting efflux function of P-gp in chicken intestine increased by quercetin. Quercetin altered pharmacokinetic of enrofloxacin by decreasing area under curve, peak concentration, and time to reach peak concentration and by increasing clearance rate. Molecular docking shows quercetin can form favorable interactions with binding pocket of chicken xenobiotic receptor (CXR). Results provide convincing evidence that quercetin induced P-gp expression in tissues by possible interaction with CXR, and consequently reducing bioavailability of orally administered enrofloxacin through restricting its intestinal absorption and liver/kidney clearance in broilers. The results can be further extended to guide reasonable use of quercetin to avoid drug-feed interaction occurred with co-administered enrofloxacin or other similar antimicrobials.Peer reviewedFinal Published versio