Abstract
This study was conducted to evaluate the effects of Ligustrum lucidum (LL) on growth performance, antioxidation, and meat quality in broilers. 270 birds (1 d old) were allotted to 3 treatments with 6 replicates per treatment. The feeding program included a starter diet from d 1 to 21 of age and a grower diet from d 22 to 42 of age. The birds were given a basal corn-soybean meal diet supplemented with 0 (the control), 5 or 10 g of LL/kg, respectively. The results showed that in the starter, grower and overall phase, broilers fed with 5 or 10 g of LL/kg had better (p<0.01) average daily gain, but there were no differences in feed: gain between treatments. In the starter and overall phase, average daily feed intake of LL groups was greater (p<0.05) than that of the control, but this difference was not observed in the grower phase. Supplementation of LL significantly increased (p<0.05) superoxide dismutase activity and total antioxidant capability in serum of chickens. In breast muscle, birds fed 5 g of LL/kg had an increase (p<0.05) in superoxide dismutase activity. The LL supplementation significantly decreased (p<0.05) malondialdehyde contents. Adding 5 or 10 g of LL/kg to the diet significantly increased pH value and reduced drip loss of meat (p<0.05). The results of this study indicated that dietary LL could improve growth performance, increase pH value and reduce drip loss of meat by decreasing lipid peroxidation and by improving antioxidative status in broilers.
Highlights
Oxidative rancidity represents one of the major causes of deterioration in food for human consumption
The average daily gain (ADG) of birds fed 5 and 10 g of Ligustrum lucidum (LL)/kg increased by 11.1%, 10.4%, and average daily feed intake (ADFI) was enhanced by 8.0%, 8.2%, respectively, compared with the control
The ADG of birds fed 5 and 10 g of LL/kg were 9.0 and 8.2% greater than that of the control (p
Summary
Oxidative rancidity represents one of the major causes of deterioration in food for human consumption. It is responsible for losses in flavor, texture, consistency, appearance and nutritional value of the meat (Gray et al, 1996; Valenzuela and Nieto, 1996). In living animals, oxidative stress constitutes an important mechanism that leads to biological damage, and is regarded as one of the causes of several pathologies that affect poultry growth (Avanzo et al, 2001). Great concern is being given for improving meat quality with antioxidant additives in broiler chickens. Natural antioxidants are currently receiving considerable attention in human and animal nutrition because of their association with food quality characteristics
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