Veterinary Research Forum
Vet Res Forum

Effect of dietary supplementation of nanocurcumin on oxidant stability of ‎broiler chicken breast meat infected with Eimeria species

Document Type : Original Article

Authors

Razieh Partovi 1
Saeed Seifi 2
Mahdieh Pabast 3
Afsaneh Mohajer 3
Parisa Sadighara 3

1 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran

2 Department of Clinical Sciences, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran

3 Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran

https://doi.org/10.30466/vrf.2018.86733.2125
Abstract
Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry feed and also because of the concerns about antibiotic resistance and residues in poultry products, there is a need for research to discover natural alternatives. The effect of nanocurcumin on antioxidant profile (carotenoid and vitamin E contents, lipid oxidation and antioxidant capacity) and pH of broiler chicken breast meat infected with Eimeria species was investigated. Fifty, one-day-old male Ross 308 broiler chickens were assigned to five treatments including non-infected and non-medicated control (NNC), infected non-supplemented control (INC), infected and medicated with nanocurcumin 300 mg kg-1 feed (NCRM1), infected and medicated with nanocurcumin 400 mg kg-1 feed (NCRM2) and infected and antibiotic medicated group. Infection with Eimeria acervulina, E. maxima, and E. tenella decreased vitamin E and carotenoid contents of chicken breast meat significantly. The NCRM2 had significantly enhanced carotenoid and vitamin E levels in chicken breast meat, so there was no significant difference between NCRM2 and NNC group. No significant change was observed in pH value among groups. Malondialdehyde value of breast meat was significantly lower in NCRM1 and NCRM2 than the INC group. The NCRM2 and NCRM1 showed the best antioxidant capacity even better than NNC. In conclusion, nanocurcumin could be a potential feed additive that can increase oxidant stability of broiler chicken breast meat.

Keywords

Antioxidant stability
‎ Broiler breast meat
‎ Coccidiosis
‎ Nanocurcumin

  1.  

    1. Zhang J, Hu Z, Lu C, et al. Effect of various levels of dietary curcumin on meat quality and antioxidant profile of breast muscle in broilers. J Agric Food Chem 2015;63(15): 3880-3886.
    2. Jang A, Liu XD, Shin MH, et al. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poult Sci2008; 87(11): 2382-2389.
    3. Abbas R, Colwell D, Gilleard J. Botanicals: An alternative approach for the control of avian coccidiosis. Worlds Poult Sci J2012; 68(2): 203-215.
    4. Rajput N, Ali S, Naeem M, et al. The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected by a coccidiosis challenge. Br Poult Sci2014; 55(4): 501-509.
    5. Arczewska-wlosek A, Swiatkiewicz S. The effect of a dietary herbal extract blend on the performance of broilers challenged with Eimeria oocysts. J Animal Feed Sci2012; 21(1): 133-142.
    6. Lillehoj HS, Lee KW. Immune modulation of innate immunity as alternatives to antibiotics strategies to mitigate the use of drugs in poultry production. Poult Sci 2012;91(6): 1286-1291.
    7. Lillehoj HS, Lee SH, Jang SI. Recent progress in understanding host mucosal response to avian coccidiosis and development of alternative strategies to mitigate the use of antibiotics in poultry production. Korean J Poult Sci 2011;38(4): 275-284.
    8. Kotake-nara E, Kushiro M, Zhang H, et al. Carotenoids affect proliferation of human prostate cancer cells. J Nutr2001;131(12): 3303-3306.
    9. Jayaprakasha G, Rao LJ, Sakariah K. Antioxidant activities of curcumin, demethoxycurcumin and bisde-methoxycurcumin. Food Chem2006; 98(4): 720-724.
    10. Negi P, Jayaprakasha G, Rao LJM, et al. Antibacterial activity of turmeric oil: A byproduct from curcumin manufacture. J Agric Food Chem 1999; 47(10): 4297-4300.
    11. Seyedzadeh MH, Safari Z, Zare A, et al. Study of curcumin immunomodulatory effects on reactive astrocyte cell function. Int J Immunopharmacol2014; 22(1): 230-235.
    12. Jurenka JS. Anti-inflammatory properties of curcumin, a major constituent of Curcuma longa: A review of preclinical and clinical research. Altern Med Rev2009;14(2): 141-153.
    13. Limtrakul P, Lipigorngoson S, Namwong O, et al. Inhibitory effect of dietary curcumin on skin carcino-genesis in mice. Cancer Lett1997; 116(2): 197-203.
    14. Wilken R, Veena MS, Wang MB, et al. Curcumin: A review of anti-cancer properties and therapeutic activity in head and neck squamous cell carcinoma. Mol Cancer2011;10(12): 1-19.
    15. Rukkumani R, Aruna K, Varma PS, et al. Comparative effects of curcumin and an analog of curcumin on alcohol and PUFA induced oxidative stress. J Pharm Pharm Sci 2004; 7(2): 274-283.
    16. Anand P, Kunnumakkara AB, Newman RA, et al. Bioavailability of curcumin: Problems and promises. Mol Pharm2017;4(6): 807-818.
    17. Shaikh J, Ankola D, Beniwal V, et al. Nanoparticle encapsulation improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin administered with piperine as absorption enhancer. Eur J Pharm Sci 2009; 37(3-4): 223-230.
    18. Aviagen website. Ross 308 broiler: Nutrition specifications. 2014. Available at: http://tmea.staging. aviagen.com/assets/Tech_Center/Ross_Broiler/Ross-308-Broiler-Nutrition-Specs-2014r17-EN.pdf. Accessed Sep 09, 2016‎.
    19. Thaipong K, Boonprakob U, Cisneros-Zevallos L, et al. Hydrophilic and lipophilic antioxidant activities of guava fruits. Southeast Asian J Trop Med Public Health 2005; 36(Suppl 4): 254-257.
    20. Sadighara P, Jahed Khaniki G, Baseri E, et al. Effect of bisphenol A on the quality characteristics of meat in a chicken embryo model. Sci Int 2013; 1(11): 375-378.
    21. Shah AA, Khand F, Khand TU. Effect of smoking on serum xanthine oxidase, malondialdehyde, ascorbic acid and α-tocopherol levels in healthy male subjects. Pak J Med Sci 2015; 31(1): 146-149.
    22. Fernande J, Jose A, Perez-Alvarez J, et al. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem 1997; 59(3): 345-353.
    23. Apak R, Guclu K, Ozyurek M, et al. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Mikrochim Acta 2008;160(4): 413-419.
    24. Min B, Ahn DU. Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin. J Food Sci 2009; 74(1): 41-48.
    25. Sepp T, Karu U, Blount JD, et al. Coccidian infection causes oxidative damage in greenfinches. PLoS One 2012;7(-5): 1-8.
    26. Attia YA, Al-Harthi MA, Hassan SS. Turmeric (Curcuma longa Linn.) as a phytogenic growth promoter alternative for antibiotic and comparable to mannan oligosaccharides for broiler chicks. Rev Mex Cienc Pecu 2017; 8(1): 11-21.
    27. Lee SH, Lillehoj HS, Jang SI, et al. Effect of dietary Curcuma, Capsicum, and Lentinus on enhancing local immunity against Eimeria acervulina infection. J Poult Sci 2010; 47(1): 89-95.
    28. Abbas RZ, Iqbal Z, Khan MN, et al. Anticoccidial activity of Curcuma longa L. in broilers. Braz Arch Biol Technol 2010; 53(1): 63-67.
    29. Fletcher D. Poultry meat quality. Worlds Poult Sci J2002; 58(2): 131-145.
    30. Ruiz JA, Perez-Vendrell AM, Esteve-Garcia E. Effect of β-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats. J Agric Food Chem 1999; 47(2): 448-454.
    31. Faustan C, Cassens R. The biochemical basis for discoloration in fresh meat: A review. J Muscle Foods 1990; 1(3): 217-243.
    32. Cheng JH, Wang ST, Ockerman HW. Lipid oxidation and color change of salted pork patties. Meat Sci 2007; 75(1): 71-77.
    33. Pandey A, Gupta RK, Srivastava R. Curcumin-the yellow magic. Asian J Appl Sci2011; 4(4): 343-354. doi: 10.3923/ajaps.2011.343.354.
    34. Baghban Kanani P, Daneshyar M, Aliakbarlu J, et al. Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition. Vet Res Forum 2017; 8(2): 163-169.
    35. Mancini S, Preziuso G, Dal Bosco A, et al. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers. Meat sci 2015; 110: 93-100.
Veterinary Research Forum
Volume 11, Issue 2
Spring 2020
Pages 159-163

  • Receive Date 13 June 2018
  • Revise Date 17 October 2018
  • Accept Date 03 November 2018

Home

Guide for Authors

Submit Manuscript

Reviewers

Contact Us