Effect of hesperidin addition to quail diets on fattening performance and quality parameters, microbial load, lipid peroxidation and fatty acid profile of meat

This study examines the effect of different doses of hesperidin added to quail diets on growth performance of birds as well as on lipid peroxidation, some microbiological and physicochemical properties, and fatty acid profile of thigh tissue. In total 300 (male and female) Japanese quail (Coturnix coturnix japonica) were divided into three groups: control (C) group fed only a basal ration, HES1 and HES2 groups fed basal diet with the addition of 1 and 2 g/kg hesperidin, respectively. It was observed that hesperidin addition to quail diets had no effect on the growth performance parameters, such as live weight, feed consumption and feed conversion ratio, regardless of examined dose. It was determined that hesperidin dose did not affect meat water activity (P&nbsp;&gt; 0.05) but influenced pH or colour parameters [brightness (L*), redness (a*), yellowness (b*)] of meat (P&nbsp;&lt; 0.05). Furthermore, the antibacterial effect of hesperidin supplementation was observed as counts of total mesophilic bacteria,&nbsp;Enterobacteriaceae,&nbsp;Lactobacillus&nbsp;spp.,&nbsp;Lactococcus&nbsp;spp.,&nbsp;Micrococcus/Staphylococcus&nbsp;and total psychrophilic aerobic bacteria were limited and variable (P&nbsp;&lt; 0.05). It was determined that hesperidin had a statistically significant effect on lipid peroxidation in meat on day 1 and 4 of storage. In addition, it was observed that the added hesperidin had a positive effect on n-3 polyunsaturated fatty acids (PUFA; such as α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid) in terms of the lipid profile in thigh tissue (P&nbsp;&lt; 0.05). So, it can be concluded that the hesperidin addition to quail diets exerted influence on microbiological properties and lipid peroxidation of meat, which can influence shelf life quality of quail meat; but also hesperidin addition had a health-promoting effect on the fatty acid profile of thigh meat increasing n-3 PUFA content.</p

Effects of Dietary Resveratrol and Curcumin Supplements on Meat Quality and Storage Time in Broilers

This study was conducted in order to determine the effects of different doses of resveratrol and curcumin added to the diet of broilers on the fatty acid profile of drumstick meat, and the microbial load and physicochemical criteria in drumstick and breast meat. In the study, a total of 200 male broiler chicks at the age of one days were equally distributed into five groups. The treatments consisted of a basal diet (Control) and the treatments, which added the following amounts of additives to the basal control diet: (R250) 250 mg kg-1 resveratrol, (R500) 500 mg kg-1 resveratrol, (C250) 250 mg kg-1 curcumin, and (C500) 500 mg kg-1 curcumin. It was found that resveratrol and curcumin significantly decreased the counts of total mesophilic aerobic bacteria (TMAB) (8th day), Lactobacillus spp. (6th day) and Lactococcus spp. (8th day) in drumstick meat. In breast meat, decreases were observed in the counts of Micrococcus/Staphylococcus (4th day) in the C500 group, and Enterobacteriaceae (8th day) in the R500 and C500 groups. The TBARS value in drumstick meat decreased significantly in the R250, R500 and C500 groups on the zeroth day. Myristic acid, myristoleic acid, γ-linolenic acid, unsaturated fatty acids (ΣUFA), and medium chain fatty acids (MCFA) percentages of total fatty acids in drumstick meat were found to increase in the R250 group according to other groups. In conclusion, it was observed that resveratrol and curcumin added to the diet at variable levels affected the meat in terms of microbial and fatty acid profiles, while the effect was limited effectiveness on physicochemical parameters

Probiotic bacteria attenuates cisplatin-induced nephrotoxicity through modulation of oxidative stress, inflammation and apoptosis in rats

Objective: To investigate the effects of probiotic bacteria on cisplatin (CP)-induced nephrotoxicity. Methods: In the present study, 50 Sprague-Dawley rats were used and randomly divided into five groups including control, CP, probiotic bacteria treatment groups with different doses (0.5 and 1 mL) and only probiotic bacteria group. After CP and probiotic administration on seven days, rats sacrificed under anesthesia on the eighth day. The serum urea, creatinine, and blood urea nitrogen levels were analyzed. In renal tissue, malondialdehyde levels, superoxide dismutase and glutathione activity, interleukin-8, interleukin-1β and tumor necrosis factor-alpha levels were determined and histopathological and immunohistochemical changes were also examined. Results: According to results, urea, creatinine and blood urea nitrogen levels as well as kidney weights increased in CP group. Also, CP induced inflammation, oxidative stress, DNA damage and apoptosis in kidney tissue and caused histopathological changes. Administration of the high dose of probiotic bacteria could prevent these changes and damages. Conclusions: This study reveals that probiotic bacteria has protective effects on CP-induced renal damage in rats

Effects of Lavender (Lavandula Angustifolia) Essential Oil on Fattening Performance, Meat Quality, Serum Antioxidant Enzymes, Gut Microbiota and Intestinal Histomorphology in Japanese Quails

Thisstudy examined theeffects of lavender essential oil on performance, meat quality, microbial load, fatty acid profile and gut microbiota in quails. In the study, 200 quails (Coturnix coturnix Japonica) were divided into 4 groups and 5 subgroups. The groups consisted of a control group (0 mg/ kg feed) and three lavender essential oil groups, namely Lav125 (125 mg/kg feed), Lav250 (250 mg/kg feed), and Lav500 (500 mg/kg feed). In terms of body weight change, Lav500 group had the best results after the control group (p>0.05). It was observed that, compared to the control group, pH levels were high (p<0.05) in Lav250 and Lav500 groups on the 9th day of storage. The effect of storage time on malondialdehyde (MDA) was used as a parameter of lipid peroxidation in meat, and the Lav250 and Lav500 groups presented lower concentrations as compared to the control group (p<0.05). In this study, the addition of lavender essential oil to the diet enriched the concentrations of n-3 and n-6 polyunsaturated fatty acids (PUFA). Moreover, the height of villi in the duodenum and jejunum, and consequently absorption, increased significantly in the Lav500 group as compared to the control group. The concentration of MDA, a blood serum antioxidant enzyme, decreased with the addition of lavender oil. Additionally, lavender essential oil added to quail diets was observed to increase the number of Lactobacillus spp. (probiotic bacteria) colonies (p<0.05)