EFFECT OF NATURAL AND SYNTHETIC ANTIOXIDANT AS FEED ADDITIVES ON BROILER CHICKENS AND CONSUMER HEALTH | ||
| Journal of the Egyptian Veterinary Medical Association | ||
| Volume 79, Issue 1, March 2019, Pages 231-258 PDF (3.86 M) | ||
| Document Type: Original Research Articles | ||
| Abstract | ||
| This study was carried out to investigate the potential effect of natural antioxidant (edible mushroom Agaricus bisporus and vitamin E & Selenium Se) and synthetic antioxidant butylated hydroxytoluene (BHT) as dietary supplementation to broiler chicken on growth performance, meat lipid profiles and residual detection of BHT in raw and cooked meat (liver, thigh and breast tissues) by boiling as well as the histopathological changes of these antioxidants on chicken liver and muscles. One hundred one - day old unsexed broiler chickens, divided randomly after one-week age into four equal groups. The first group (Gp1) kept as control fed on basal diet without any supplementation, the second group (Gp2) fed on basal diet supplemented with dried mushroom at a dose 1.5 gm / kg ration, the third group (Gp3) fed on basal diet supplemented with vitamin E and Selenium (Vit. E & Se) in a dose 100 mg/kg ration and the forth group (Gp4) fed on basal diet supplemented with butylated hydroxytoluene (BHT) at a dose 100 mg/kg ration. Two types of specimens were taken from liver, thigh and breast tissues of all groups at slaughter time (42 day of age). Data obtained on growth performance were significantly increased in mushroom and vit E&Se supplemented groups and significantly decreased in BHT supplemented group. The lipid profile of meat showed significantly decreased in all experimental groups while significantly increased in liver cholesterol and low-density lipoprotein (LDL) of (BHT) supplemented group compared with control. Residual detection of BHT was high and significantly difference in raw tissues (liver, thigh and breast) than the cooked tissues whichundergo boiled at 80OC for 30 minutes, and the reduction percent of BHT in cooked meat (liver, thigh and breast) were 46.80, 54.74 and 94.53, respectively. No obvious pathological alteration observed in mushroom and vit. E&Se supplemented groups. Congestion of hepatic blood vessels with portal and interstitial round cells aggregation were observed in liver, in addition hyaline degeneration with interstitial edema were also seen in skeletal muscles in (BHT) supplemented group. Therefore, antioxidants can be added to the ration to revert the deleterious effects of lipid oxidation in poultry production which affects both feedstuffs and poultry.in vivo; subsequently, oxidation affects the quality and shelf life of poultry products for human consumption.It seems also that mushroom and vit,E&Se may be beneficial components as natural antioxidants in broiler diet than the synthetic antioxidant BHT | ||
| Keywords | ||
| Broiler; Mushroom; Vitamin E and Selenium (Se); Butylated hydroxytoluene (BHT); liver and muscles tissue | ||
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