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

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...

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Bibliographic Details
Published in:Veterinary research forum 2020-03, Vol.11 (2), p.159-163
Main Authors: Partovi, Razieh, Seifi, Saeed, Pabast, Mahdieh, Mohajer, Afsaneh, Sadighara, Parisa
Format: Article
Language:English
Subjects:
Antibiotics
Antioxidants
Bioavailability
Carotenoids
Dietary supplements
Drinking water
Drug resistance
Fatty acids
Infections
Lipid peroxidation
Lipids
Meat
Nanoparticles
Original
Oxidants
Parasitic diseases
Poultry
Variance analysis
Vitamin E
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Summary: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.
ISSN:2008-8140
2322-3618
DOI:10.30466/vrf.2018.86733.2125