Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens.

Shuhao Wang,Lin Zhang,Feng Gao,Jiahui Cong,Jiaolong Li,Guanghong Zhou

doi:10.5713/ajas.16.0075

Shuhao Wang, Lin Zhang + Show 4 more

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https://doi.org/10.5713/ajas.16.0075

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Abstract

ObjectiveThis experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens.MethodsA total of 320 one-day-old Arbor Acres chickens were randomly divided into 5 groups with 8 replicates of 8 chickens each. The chickens of control group were fed with basal diet and other experimental groups were fed with basal diet supplemented with 0.075%, 0.15%, 0.30%, and 0.60% marigold extract respectively (the corresponding concentrations of lutein were 15, 30, 60, and 120 mg/kg).ResultsThe results showed that marigold extract supplementation increased the yellowness values of shank, beak, skin and muscle and the redness (a*) value of thigh muscle (linear, p<0.01). Marigold extract supplementation significantly increased the total antioxidant capacity, and the activities of superoxide dismutase in liver and thigh muscle (linear, p<0.01) and significantly decreased the malondialdehyde contents of liver and thigh muscle (linear, p<0.01). Marigold extract supplementation significantly decreased the drip loss and shear force of thigh muscles (linear, p<0.01). There was no significant effect on growth performance with marigold extract supplementation.ConclusionIn conclusion, dietary supplementation of marigold extract significantly increased the yellowness values of carcass, antioxidant capacity and meat quality in broiler chickens.

Highlights

The color of skin and meat of chickens is an important factor in determining consumers’ preference in many countries
In order to cater to the market demand, pigments are usually added into poultry feeds to enhance the yellowness of poultry products in commercial production, so, the color of poultry products is mainly the result of the pigment deposited into the tissues of poultry [5]
Growth performance Compared with the control, there was no significant difference in feed intake (FI), body weight gain (BWG), and F/G of all test groups in all phases (Table 2)

Summary

Introduction

The color of skin and meat of chickens is an important factor in determining consumers’ preference in many countries. Meat quality is often evaluated based on the color [1,2]. Neither the broiler itself can synthesize pigment [3], nor typical corn and soybean based commercial diets provide adequate quantity and types of pigments to meet consumers’ preference for yellow chicken products [4]. In order to cater to the market demand, pigments are usually added into poultry feeds to enhance the yellowness of poultry products in commercial production, so, the color of poultry products is mainly the result of the pigment deposited into the tissues of poultry [5]. Most of the pigments used in the current poultry industry are synthetic pigments, which have been playing an important role in many countries for years. The need for carotenoid-enriched products is shaped [6] by the potential health promoting functions

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Results

Conclusion