Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-22T14:42:04.023Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of dietary supplementation of 4-O-methyl-glucuronoarabinoxylan on growth performance, thigh meat quality and development of small intestine in female Partridge-Shank broilers

Published online by Cambridge University Press:  05 May 2020

Q. C. Ren Open the ORCID record for Q. C. Ren [Opens in a new window] ,
J. J. Xuan ,
X. C. Yan ,
X. J. Deng ,
Z. Z. Fan  and
Z. Z. Hu
Q. C. Ren*
Affiliation:
College of Animal Science, Anhui Science and Technology University, Fengyang Campus 233100, People's Republic of China Anhui Province Key Laboratory of Animal Nutritional Regulation and Health, Anhui Science and Technology University, Fengyang 233100, People's Republic of China
J. J. Xuan
Affiliation:
College of Animal Science, Anhui Science and Technology University, Fengyang Campus 233100, People's Republic of China Anhui Province Key Laboratory of Animal Nutritional Regulation and Health, Anhui Science and Technology University, Fengyang 233100, People's Republic of China
X. C. Yan
Affiliation:
College of Animal Science, Anhui Science and Technology University, Fengyang Campus 233100, People's Republic of China Anhui Province Key Laboratory of Animal Nutritional Regulation and Health, Anhui Science and Technology University, Fengyang 233100, People's Republic of China
X. J. Deng
Affiliation:
College of Animal Science, Anhui Science and Technology University, Fengyang Campus 233100, People's Republic of China Anhui Province Key Laboratory of Animal Nutritional Regulation and Health, Anhui Science and Technology University, Fengyang 233100, People's Republic of China
Z. Z. Fan
Affiliation:
College of Animal Science, Anhui Science and Technology University, Fengyang Campus 233100, People's Republic of China Anhui Province Key Laboratory of Animal Nutritional Regulation and Health, Anhui Science and Technology University, Fengyang 233100, People's Republic of China
Z. Z. Hu*
Affiliation:
College of Animal Science, Anhui Science and Technology University, Fengyang Campus 233100, People's Republic of China Anhui Province Key Laboratory of Animal Nutritional Regulation and Health, Anhui Science and Technology University, Fengyang 233100, People's Republic of China
*
Author for correspondence: Z. Z. Hu, E-mail: [email protected] and Qing-Chang Ren, E-mail: [email protected]
Author for correspondence: Z. Z. Hu, E-mail: [email protected] and Qing-Chang Ren, E-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Recently, Echinacea purpurea and its extracts have gained much interest due to their improvement on meat quality, but little information is available on the application of the purified Echinacea purpurea polysaccharide (4-O-methyl-glucuronoarabinoxylan, 4OMG). Thus, this trial aimed at assessing the effects of dietary supplementation of 4OMG on growth performance, thigh meat quality and small intestine development of broilers. A total of 240 1-day-old female broiler chicks were randomly distributed to four groups with three replicates of 20 within each group. Each group received either 0, 15, 20 or 25 g 4OMG/kg DM of diet. During the entire experiment, broilers had ad libitum access to water and feed, and the feed intake was recorded daily. All broilers were weighed before and end of the experiment. For each group, three pens with a total of 20 broilers were randomly selected to slaughter after 30 days. Increasing dietary supplementation of 4OMG linearly increased final live weight and daily body weight gain (P = 0.013) of broilers, Gain-to-Feed ratio (P < 0.001), muscle pH (P = 0.024) and redness (P = 0.001), but decreased drip loss (P = 0.033), shear force value (P = 0.004) and hardness (P = 0.022) of the thigh meat. Broilers fed diet with higher 4OMG had greater weight index, villus height and ratio of villus height to crypt depth in both duodenum and jejunum. These results indicated that increasing dietary supplementation of 4OMG was beneficial for growth performance, meat quality and development of the small intestine of broilers.

Keywords

4-O-methyl-glucuronoarabinoxylanbroilersgrowth performancemeat qualitysmall intestine
Type
Animal Research Paper
Information
The Journal of Agricultural Science , Volume 158 , Issue 1-2 , March 2020 , pp. 143 - 149
Check for updates
Copyright
Copyright © Cambridge University Press 2020

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

AOAC International (2012) Official Methods of Analysis, 19th Edn. Gaithersburg, MD: AOAC International.Google Scholar
Battula, V, Schilling, MW, Vizzier-Thaxton, Y, Behrends, JM, Williams, JB and Schmidt, TB (2008) The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Poult Science 87, 1202–1210.10.3382/ps.2007-00454CrossRefGoogle ScholarPubMed
Bauer, R (1998) Echinacea: biological effects and active principles. In Lawson, LD, Bauer, R (eds), ‘Chemistry and Biological Activity’. Washington, DC: American Chemical Society, Phytomedicines of Europe, pp. 140–157.Google Scholar
Bendall, JR and Swatland, HJ (1988) A review of the relationships of pH with physical aspects of pork quality. Meat Science 24, 85–126.10.1016/0309-1740(88)90052-6CrossRefGoogle ScholarPubMed
Bourassa, MW, Alim, I, Bultman, SJ and Ratan, RR (2016) Butyrate, neuroepigenetics and the gut microbiome: can a high fiber diet improve brain health? Neuroscience letters 625, 56–63.10.1016/j.neulet.2016.02.009CrossRefGoogle ScholarPubMed
Bruneton, J (1995) ‘Pharmacognosy, Phytochemistry, Medicinal Plants.’. Paris: Lavoisier Publishers.Google Scholar
Buzby, J and Farah, H (2006) Chicken Consumption Continues Longrun Rise. Washington, DC, U.S: Amber Waves, Department of Agriculture.Google Scholar
Colindres, P and Brewer, SM (2011) Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants. Journal of the Science of Food and Agriculture 91, 963–968.10.1002/jsfa.4274CrossRefGoogle ScholarPubMed
Dehkordi, SH and Fallah, V (2011) Enhancement of broiler performance and immune response by Echinacea purpurea supplemented in diet. African Journal of Biotechnology 10, 11280–11286.Google Scholar
Faridi, H and Ahmadi, E (2015) Rheological evaluation of chicken meat parts under various antibiotic treatments prior and post cooking process. Journal of Food Measurement and Characterization 9, 195–205.10.1007/s11694-015-9224-9CrossRefGoogle Scholar
Fusco, D, Liu, X, Savage, C, Taur, Y, Xiao, W, Kennelly, E, Yuan, J, Cassileth, B, Salvatore, M and Papanicolaou, GA (2010) Echinacea purpurea aerial extract alters course of influenza infection in mice. Vaccine 28, 3956–3962.10.1016/j.vaccine.2010.03.047CrossRefGoogle ScholarPubMed
Goel, V, Lovlin, R, Chang, C, Slama, JV, Barton, R, Gahler, R, Bauer, R, Goonewardene, L and Basu, R (2005) A proprietary extract from the Echinacea Plant (Echinacea purpurea) enhances systemic immune response during a common cold. Phytotherapy Research 19, 689–694.10.1002/ptr.1733CrossRefGoogle ScholarPubMed
Hanczakowska, E and Switkiewicz, M (2012) Effect of herbal extracts on piglet performance and small intestinal epithelial villi. Czech Journal Animal Science 57, 420–429.CrossRefGoogle Scholar
Huff-Lonergan, E and Lonergan, SM (2005) Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Science 71, 194–204.10.1016/j.meatsci.2005.04.022CrossRefGoogle ScholarPubMed
Jinap, S, Mohd-Mokhtar, MS, Farhadian, A, Hasnol, NDS, Jaafar, SN and Hajeb, P (2013) Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay. Meat Science 94, 202–207.10.1016/j.meatsci.2013.01.013CrossRefGoogle ScholarPubMed
Le, A, Cooper, CR, Gouw, AM, Dinavahi, R, Maitra, A, Deck, LM, Royer, RE, Vander Jagt, DL, Semenza, GL and Dang, CV (2010) Inhibition of lactate dehydrogenase A induces oxidative stress and inhibits tumor progression. Proceedings of the National Academy of Sciences 107, 2037–2042.CrossRefGoogle ScholarPubMed
Lee, TT, Chen, CL, Shieh, ZH, Lin, JC and Yu, B (2009) Study on antioxidant activity of Echinacea purpurea L. extracts and its impact on cell viability. African Journal of Biotechnology 8, 5097–5105.Google Scholar
Lee, TT, Ciou, JY, Chen, CL and Yu, B (2013) Effect of Echinacea purpurea L. on oxidative status and meat quality in Arbor Acres broilers. Journal of the Science of Food and Agriculture 93, 166–172.CrossRefGoogle Scholar
Liu, XL, Guo, SN, Shi, DY and Wu, H (2008) Effects of Echinacea Compound prescription on blood biochemical indexes in broilers. Journal of Traditional Chinese Veterinary Medicine 27, 30–32.Google Scholar
Livingston, DJ and Brown, WD (1982) The chemistry of myoglobin and its reactions. Food Technology 35, 244–252.Google Scholar
Llames, CR and Fontaine, J (1994) Determination of amino acids in feeds: collaborative study. Journal of Association of Official Analytical Chemists 77, 1362–1402.Google Scholar
Lohmann-Matthes, ML and Wagner, H (1989) Macrophage activation by plant polysaccharides. Zeitschrift fur Phytotherapie 10, 52–59.Google Scholar
Maddock, KR, Huff-Lonergan, E, Rowe, LJ and Lonergan, SM (2005) Effect of pH and ionic strength on μ- and m-calpain inhibition by calpastatin. Journal of Animal Science 83, 1370–1376.CrossRefGoogle ScholarPubMed
Mancini, RA and Hunt, MC (2005) Current research in meat color. Meat Science 71, 100–121.CrossRefGoogle ScholarPubMed
Mekbungwan, A, Yamauchi, KE and Thongwittaya, N (2002) Intestinal morphology and enteral nutrient absorption of pigeon pea seed meal in piglets. Animal Science Journal 73, 509–516.CrossRefGoogle Scholar
Naji, TA, Amadou, I and Abbas, S (2013) Phytosterol supplementation improves antioxidant enzymes status and broiler meat quality. Pakistan Journal of Food Science 23, 163–171.Google Scholar
Nasir, Z and Grashorn, MA (2010) Effects of intermittent application of different Echinacea purpurea juices on broiler performance and some blood parameters. Archiv für Geflügelkunde 74, 36–42.Google Scholar
NRC (1994) ‘Nutrient Requirements of Poultry.’9th edn. Washington, DC: National Academy Press.Google Scholar
Offer, G and Knight, P (1988) The structural basis of water-holding capacity in meat. Part 2: drip losses. In Lawrie, R (ed.), ‘Developments in Meat Science’. London: Elsevier Science Publications, Vol. 4. pp. 173–243.Google Scholar
Proksch, A and Wagner, H (1987) Structural analysis of 4-o-methyl-glu-curonrarabinoxylan with immunostimulating activity from Echinacea purpurea. Phytochemistry 26, 1989–1993.CrossRefGoogle Scholar
Randolph, RK, Gellenbeck, K, Stonebrook, K, Brovelli, E, Qian, Y, Bankaitis-Davis, D and Cheronis, J (2003) Regulation of human immune gene expression as influenced by a commercial blended echinacea product: preliminary studies. Experimental Biology and Medicine 228, 1051–1056.10.1177/153537020322800910CrossRefGoogle ScholarPubMed
Ren, QC, Xuan, JJ, Yan, XC, Hu, ZZ and Wang, F (2019) Effects of dietary supplementation of guanidino acetic acid on growth performance, thigh meat quality and development of small intestine in Partridge-Shank broilers. The Journal of Agricultural Science 156, 1130–1137.10.1017/S0021859618001156CrossRefGoogle Scholar
Roesler, J, Steinmuller, C, Kiderlen, A, Emmendorffer, A, Wagner, H and Lohmann-Matthes, ML (1991) Application of purified polysaccharides from cell cultures of the plant Echinacea purpurea to mice mediates protection against systemic infections with Listeria monocytogenes and Candida albicans. International Journal of Immunopharmacology 13, 27–37.10.1016/0192-0561(91)90022-YCrossRefGoogle ScholarPubMed
Roth-Maier, DA, Böhmer, BM, Maaß, N, Damme, K and Paulicks, BR (2005) Efficiency of Echinacea purpurea on performance of broilers and layers. Archiv fur Geflugelkunde 69, 123–127.Google Scholar
Rowe, LJ, Maddock, KR, Lonergan, SM and Huff-Lonergan, E (2004) Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain. Journal of Animal Science 82, 3254–3266.10.2527/2004.82113254xCrossRefGoogle ScholarPubMed
Stimpel, M, Proksch, A, Wagner, H and Lohmann-Matthes, ML (1984) Macrophage activation and induction of macrophage cytotoxicity by purified polysaccharide fractions from the plant Echinacea purpurea. Infection and Immunity 46, 845–849.10.1128/IAI.46.3.845-849.1984CrossRefGoogle ScholarPubMed
Swiatkiewicz, M and Hanczakowska, E (2006) Effect of crude fiber concentrate supplementation on some characteristics of piglet intestine. Polish Journal of Natural Sciences 3(Suppl), 377–382.Google Scholar
Taylor, RG, Geesink, GH, Thompson, VF, Koohmaraie, M and Goll, DE (1995) Is Z-disk degradation responsible for postmortem tenderization? Journal of Animal Science 73, 1351–1367.10.2527/1995.7351351xCrossRefGoogle ScholarPubMed
Toldra, F (2003) Muscle foods: water, structure and functionality. Food Science & Technology International 9, 173–177.10.1177/1082013203035048CrossRefGoogle Scholar
Wagner, H and Proksch, A (1981) An immunostimulating active principle from Echinacea purpurea. Z Angew Phytother 2, 166–171.Google Scholar
Wagner, H, Stuppner, H, Schafer, W and Zenk, M (1988) Immunologically active polysaccharides of Echinacea purpurea Cell cultures. Phytochemistry 27, 119–126.CrossRefGoogle Scholar
Wang, XS, Shi, QM, Zhang, TY, Gao, GS, Shen, P, Gao, GP, Liang, JW, Li, YY, Lu, HP, Guo, YL and Wu, N (2014) Effects of Echinacea purpurea polysaccharide on IEC-6 cell proliferation. Agricultural Science & Technology 15, 1876–1878.Google Scholar
Winger, RJ and Pope, CG (1981) Osmotic properties of post-rigor beef muscle. Meat Science 5, 355–369.10.1016/0309-1740(81)90034-6CrossRefGoogle ScholarPubMed
Wu, H, Nardone, A and Lacetera, N (2010) Effect of Echinacea extract on proliferation of peripheral blood mononuclear cells of cows. Journal of Anhui Agricultural Sciences 38, 5660–5661.Google Scholar
Zhang, YM and Sun, XL (2008) Nutritional value and function of chicken. Meat Industry 8, 32.Google Scholar