Next Article in Journal
Antioxidant Effects of Korean Propolis in HaCaT Keratinocytes Exposed to Particulate Matter 10
Next Article in Special Issue
Two Novel Lipophilic Antioxidants Derivatized from Curcumin
Previous Article in Journal
Natural Polyphenols May Normalize Hypochlorous Acid-Evoked Hemostatic Abnormalities in Human Blood
Previous Article in Special Issue
Evaluation of Phenolic Profile and Antioxidant Activity of Eleven Pistachio Cultivars (Pistacia vera L.) Cultivated in Andalusia
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Antioxidants
Volume 11
Issue 4
10.3390/antiox11040780
antioxidants-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

by
Mihaela Saracila
1,*,
Arabela Elena Untea
1,
Tatiana Dumitra Panaite
2,
Iulia Varzaru
1,
Alexandra Oancea
1,
Raluca Paula Turcu
1 and
Petru Alexandru Vlaicu
2
1
Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania
2
Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania
*
Author to whom correspondence should be addressed.
Antioxidants 2022, 11(4), 780; https://doi.org/10.3390/antiox11040780
Submission received: 1 March 2022 / Revised: 8 April 2022 / Accepted: 11 April 2022 / Published: 14 April 2022
(This article belongs to the Special Issue Antioxidants in Foods II)
Browse Figures
Versions Notes

Abstract

The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n − 3 polyunsaturated fatty acids (PUFAs), while its n − 6/n − 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat.
Keywords: broiler; chromium picolinate; creeping wood sorrel; meat quality; oxidative stability broiler; chromium picolinate; creeping wood sorrel; meat quality; oxidative stability
Graphical Abstract

Share and Cite

MDPI and ACS Style

Saracila, M.; Untea, A.E.; Panaite, T.D.; Varzaru, I.; Oancea, A.; Turcu, R.P.; Vlaicu, P.A. Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat. Antioxidants 2022, 11, 780. https://doi.org/10.3390/antiox11040780

AMA Style

Saracila M, Untea AE, Panaite TD, Varzaru I, Oancea A, Turcu RP, Vlaicu PA. Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat. Antioxidants. 2022; 11(4):780. https://doi.org/10.3390/antiox11040780

Chicago/Turabian Style

Saracila, Mihaela, Arabela Elena Untea, Tatiana Dumitra Panaite, Iulia Varzaru, Alexandra Oancea, Raluca Paula Turcu, and Petru Alexandru Vlaicu. 2022. "Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat" Antioxidants 11, no. 4: 780. https://doi.org/10.3390/antiox11040780

APA Style

Saracila, M., Untea, A. E., Panaite, T. D., Varzaru, I., Oancea, A., Turcu, R. P., & Vlaicu, P. A. (2022). Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat. Antioxidants, 11(4), 780. https://doi.org/10.3390/antiox11040780

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop