Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products
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Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy
2
Department of Medicine and Sciences for Health “V. Tiberio”, University of Molise, Via Francesco De Sanctis 1, 86100 Campobasso, Italy
*
Authors to whom correspondence should be addressed.
Academic Editors: Susana Chamorro and Carlos Romero
Animals 2021, 11(2), 401; https://doi.org/10.3390/ani11020401
Received: 23 December 2020
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Revised: 30 January 2021
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Accepted: 2 February 2021
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Published: 5 February 2021
(This article belongs to the Special Issue Polyphenols in Animal Nutrition: Biological Effects)
Simple Summary
Polyphenols are secondary plant metabolites mainly known for their antioxidant properties. Their use as feed additives in the nutrition of farm animals is becoming increasingly popular as they are particularly exposed to oxidative stress which is reflected in a lipoperoxidation of the final product. For this reason, it is essential to preserve the quality and the safety of meat and milk products by attenuating oxidative deterioration. Moreover, polyphenols present the advantage of being more acceptable to the consumers than synthetic counterparts, as they are considered to be “non-toxic”. The present review presents an overview of several studies focused on the dietary supplementation of polyphenols to monogastric and ruminants, as well as their direct addition to meat and dairy products, with particular emphasis on their antioxidant effects on the final product.
The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.
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Keywords:
polyphenols; antioxidants; feed additives; food-producing animals; pig; poultry; ruminants; animal product quality
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MDPI and ACS Style
Serra, V.; Salvatori, G.; Pastorelli, G. Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products. Animals 2021, 11, 401. https://doi.org/10.3390/ani11020401
AMA Style
Serra V, Salvatori G, Pastorelli G. Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products. Animals. 2021; 11(2):401. https://doi.org/10.3390/ani11020401
Chicago/Turabian StyleSerra, Valentina, Giancarlo Salvatori, and Grazia Pastorelli. 2021. "Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products" Animals 11, no. 2: 401. https://doi.org/10.3390/ani11020401
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