Hostname: page-component-cd9895bd7-lnqnp Total loading time: 0 Render date: 2024-12-27T12:17:26.809Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of dietary supplementation of grape seed extract on the growth performance, lipid profile, antioxidant status and immune response of broiler chickens

Published online by Cambridge University Press:  02 November 2016

M. H. Farahat ,
F. M. Abdallah ,
H. A. Ali  and
A. Hernandez-Santana
M. H. Farahat*
Affiliation:
Department of Nutrition and Clinical Nutrition, College of Veterinary Medicine, Zagazig University, 44519Zagazig, Egypt
F. M. Abdallah
Affiliation:
Department of Virology, College of Veterinary Medicine, Zagazig University, 44519Zagazig, Egypt
H. A. Ali
Affiliation:
Department of Biochemistry, College of Veterinary Medicine, Zagazig University, 44519Zagazig, Egypt
A. Hernandez-Santana
Affiliation:
Plantextrakt GmbH & Co. KG, 91487 Vestenbergsgreuth, Germany
*
†E-mail: drmahmoud3d@yahoo.com
Get access

Abstract

Grape seed extracts (GSE) contain several beneficial bioactive constituents; therefore, can be utilized as a potential feed additive in broiler chickens. An experiment was conducted to investigate the effect of supplementation of broiler chicken diets with GSE as a natural antioxidant at levels of 125, 250, 500, 1000 and 2000 ppm on the growth performance, serum lipid profile, liver glutathione-reduced, thigh muscle malondialdehyde and humoral immune response against Newcastle disease virus vaccines. This experiment was performed during the life-span of chickens from 0 to 42 days of age. The results of broilers fed on diet supplemented by GSE were compared with those fed on the basal diet (control) or the basal diet supplemented by butylated hydroxytoluene as a synthetic antioxidant (BHT, 125 ppm). No significant differences were observed in the growth performance, percent livability, total lipid, high and very low-density lipoprotein cholesterols when the use of GSE or BHT were compared with the control. Total cholesterol and low-density lipoprotein cholesterol were significantly decreased after intake of GSE compared with BHT in the feed diet. The glutathione-reduced level in liver tissues was significantly increased by inclusion of GSE, but not by BHT. Inclusion of GSE or BHT decreased significantly the malondialdehyde level found in meat tissue. The antibody titer against Newcastle disease virus vaccines was significantly elevated in 28 and 35-day-old broiler chickens fed with a diet supplemented with GSE or BHT, the former providing a higher response. It can be concluded that GSE can be used as an effective natural antioxidant and immunostimulant agent in broiler chicken diets, and that 125 to 250 ppm can be considered as the optimum dosage.

Keywords

grape seed extractperformanceantioxidantimmunitybroilers
Type
Research Article
Information
animal , Volume 11 , Issue 5 , May 2017 , pp. 771 - 777
Copyright
© The Animal Consortium 2016 

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

Allard, JP, Kurian, R, Aghdassi, E, Muggli, R and Royall, D 1997. Lipid peroxidation during n-3 fatty acid and vitamin E supplementation in humans. Lipids 32, 535–541.CrossRefGoogle ScholarPubMed
Analytical Software 2008. Statistix 9.0. Analytical Software, Tallahassee, FL, USA.Google Scholar
Association of Official Analytical Chemists (AOAC) 1990. Official methods of analysis, 15th edition. Association of Official Analytical Chemists International, Arlington, VA, USA.Google Scholar
Avanzo, JL, de Mendonca, CX Jr, Pugine, SM and de Cerqueira Cesar, M 2001. Effect of vitamin E and selenium on resistance to oxidative stress in chicken superficial pectoralis muscle. Comparative Biochemistry and Physiology – Part C: Toxicology & Pharmacology 129, 163–173.Google ScholarPubMed
Bagchi, D, Bagchi, M, Stohs, SJ, Das, DK, Ray, SD, Kuszynski, CA, Joshi, SS and Pruess, HG. 2000. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology 148, 187–197.CrossRefGoogle ScholarPubMed
Bartov, I and Bornstein, S 1977. Stability of abdominal fat and meat of broilers: relative effects of vitamin E, butylated hydroxytoluene and ethoxyquin. British Poultry Science 18, 59–68.CrossRefGoogle Scholar
Bartov, I and Bornstein, S 1981. Stability of abdominal fat and meat of broilers: combined effect of dietary vitamin E and synthetic antioxidants. Poultry Science 60, 1840–1845.CrossRefGoogle Scholar
Beutler, E, Duron, O and Kelly, BM 1963. Improved method for the determination of blood glutathione. Journal of Laboratory and Clinical Medicine 61, 882–890.Google ScholarPubMed
Brenes, A, Viveros, A, Chamorro, S and Arija, I 2016. Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Animal Feed Science and Technology 211, 1–17.CrossRefGoogle Scholar
Brenes, A, Viveros, A, Goni, I, Centeno, C, Saura-Calixto, F and Arija, I 2010. Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens. Spanish Journal of Agricultural Research 8, 326–333.CrossRefGoogle Scholar
Brenes, A, Viveros, A, Goni, I, Centeno, C, Sayago-Ayerdi, SG, Arija, I and Saura-Calixto, F 2008. Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens. Poultry Science 87, 307–316.CrossRefGoogle ScholarPubMed
Brugh, M Jr 1977. Butylated hydroxytoluene protects chickens exposed to Newcastle disease virus. Science 197, 1291–1292.CrossRefGoogle ScholarPubMed
Chamorro, S, Viveros, A, Centeno, C, Romero, C, Arija, I and Brenes, A 2013. Effects of dietary grape seed extract on growth performance, amino acid digestibility and plasma lipids and mineral content in broiler chicks. Animal 7, 555–561.CrossRefGoogle ScholarPubMed
El-Damrawy, SZ 2014. Effect of grape seed extract on some physiological changes in broilers under heat stress. Egyptian Poultry Science Journal 34, 333–343.Google Scholar
Friedewald, WT, Levy, RI and Fredrickson, DS 1972. Estimation of the concentration of low density lipoprotein cholesterol in plasma, without use of the preparative centrifuge. Clinical Chemistry 18, 499–502.CrossRefGoogle Scholar
Grashorn, MA 2007. Functionality of poultry meat. Journal of Applied Poultry Research 16, 99–106.CrossRefGoogle Scholar
Hamilos, DL, Zelarney, P and Mascali, JJ 1989. Lymphocyte proliferation in glutathione-depleted lymphocytes: direct relationship between glutathione availability and the proliferative response. Immunopharmacology 18, 223–235.CrossRefGoogle ScholarPubMed
Hayat, Z, Cherian, G, Pasha, TN, Khattak, FM and Jabbar, MA 2010. Oxidative stability and lipid components of eggs from flax-fed hens: effect of dietary antioxidants and storage. Poultry Science 89, 1285–1292.CrossRefGoogle ScholarPubMed
Hughes, RJ, Brooker, JD and Smyl, C 2005. Growth rate of broiler chickens given condensed tannins extracted from grape seed. Proceedings of the 17th Australian Poultry Science Symposium, 7–9 February 2005, Sydney, NSW, Australia, pp. 65–68.Google Scholar
Jansman, AJM, Frohlich, AA and Marquardt, RR 1994. Production of proline-rich proteins by the parotid glands of rats is enhanced by feeding diets containing tannins from faba beans (Vicia faba L). Journal of Nutrition 124, 249–258.CrossRefGoogle ScholarPubMed
Jin, LZ, Ho, YW, Abdullah, N and Jalaludin, S 1998. Growth performance, intestinal microbial populations and serum cholesterol of broilers fed diets containing Lactobacillus cultures. Poultry Science 77, 1259–1265.CrossRefGoogle ScholarPubMed
Katiyar, SK 2015. Proanthocyanidins from grape seeds inhibit UV–radiation-induced immune suppression in mice: detection and analysis of molecular and cellular targets. Photochemistry and Photobiology 91, 156–162.CrossRefGoogle ScholarPubMed
Khanal, RC, Howard, LR and Prior, RL 2009. Procyanidin composition of selected fruits and fruit byproducts is affected by extraction method and variety. Journal of Agriculture and Food Chemistry 57, 8839–8843.CrossRefGoogle ScholarPubMed
Lau, DW and King, AJ 2003. Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances. Journal of Agricultural and Food Chemistry 51, 1602–1607.CrossRefGoogle ScholarPubMed
Lin, CF, Asghar, A, Gray, JI, Buckley, DJ, Booren, AM, Crackel, RL and Flegal, CJ 1989. Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability. British Poultry Science 30, 855–864.CrossRefGoogle ScholarPubMed
Lopez-Oliva, ME, Agis-Torres, A, Goni, I and Munoz-Martınez, E 2010. Grape antioxidant dietary fibre reduced apoptosis and induced a pro-reducing shift in the glutathione redox state of the rat proximal colonic mucosa. British Journal of Nutrition 103, 1110–1117.CrossRefGoogle ScholarPubMed
Mielnik, MB, Olsen, E, Vogt, G, Adeline, D and Skrede, G 2006. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Science and Technology 39, 191–198.CrossRefGoogle Scholar
Mitsumoto, M, O’Grady, MN, Kerry, JP and Buckley, DJ 2005. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science 69, 773–779.CrossRefGoogle ScholarPubMed
National Research Council (NRC) 1994. Nutrient requirements of poultry, 9th revised edition. National Academies Press, Washington, DC, USA.Google Scholar
Niki, E, Yamamoto, Y, Komuro, E and Sato, K 1991. Membrane damage due to lipid oxidation. American Journal of Clinical Nutrition 53, 2015–2055.CrossRefGoogle ScholarPubMed
Ohkawa, H, Ohishi, N and Yagi, K 1979. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Analytical Biochemistry 95, 351–358.CrossRefGoogle ScholarPubMed
Panda, AK and Cherian, G 2014. Role of vitamin E in counteracting oxidative stress in poultry. The Journal of Poultry Science 51, 109–117.CrossRefGoogle Scholar
Roy, DM and Schneeman, BO 1981. Effect of soy protein, casein and trypsin inhibitor on cholesterol, bile acids and pancreatic enzymes in mice. The Journal of Nutrition 111, 878–885.CrossRefGoogle ScholarPubMed
Santos-Buelga, C and Scalbert, A 2000. Proanthocyanidins and tannin-like compounds – nature, occurrence, dietary intake and effects on nutrition and health. Journal of the Science of Food and Agriculture 80, 1094–1117.3.0.CO;2-1>CrossRefGoogle Scholar
Shahidi, F, Rubin, LJ and Wood, DF 1987. Control of lipid oxidation in cooked ground pork with antioxidants and dinitrosyl ferrohemochrome. Journal of Food Science 52, 564–567.CrossRefGoogle Scholar
Shi, J, Yu, J, Pohorly, JE and Kakuda, Y 2003. Polyphenolics in grape seeds – biochemistry and functionality. Journal of Medicinal Food 6, 291–299.CrossRefGoogle ScholarPubMed
Surai, PF 2002. Natural antioxidants in avian nutrition and reproduction. University Press, Nottingham, UK.Google Scholar
Surai, PF 2007. Natural antioxidants in poultry nutrition: new developments. Proceedings of the 16th European Symposium on Poultry Nutrition, 26–30 August 2007, Strasbourg, France, pp. 669–676.Google Scholar
Thompson, DC and Trush, MA 1988. Studies on the mechanism of enhancement of butylated hydroxytoluene-induced mouse lung toxicity by butylated hydroxyanisole. Toxicology and Applied Pharmacology 96, 122–131.CrossRefGoogle ScholarPubMed
Tietz, NW 1976. Fundamentals of clinical chemistry, 2nd edition. W. B. Saunders Co, Philadelphia, PA, USA.Google Scholar
Tsang, C, Auger, C, Mullen, W, Bornet, A, Rouanet, JM, Crozier, A and Teissedre, PL 2005. The absorption, metabolism and excretion of flavan-3-ols and procyanidins following the ingestion of a grape seed extract by rats. British Journal of Nutrition 94, 170–181.CrossRefGoogle ScholarPubMed
Viveros, A, Chamorro, S, Pizarro, M, Arija, I, Centeno, C and Brenes, A 2011. Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks. Poultry Science 90, 566–578.CrossRefGoogle ScholarPubMed
Vossen, E, Ntawubizi, M, Raes, K, Smet, K, Huyghebaert, G, Arnouts, S and De Smet, S 2011. Effect of dietary antioxidant supplementation on the oxidative status of plasma in broilers. Journal of Animal Physiology and Animal Nutrition 95, 198–205.CrossRefGoogle ScholarPubMed
Wang, ML, Suo, X, Gu, JH, Zhang, WW, Fang, Q and Wang, X 2008. Influence of grape seed proanthocyanidin extract in broiler chickens: effect on chicken coccidiosis and antioxidant status. Poultry Science 87, 2273–2280.CrossRefGoogle ScholarPubMed
Wang, YH, Yang, XL, Wang, L, Cui, MX, Cai, YQ, Li, XL and Wu, YJ 2010. Effects of proanthocyanidins from grape seed on treatment of recurrent ulcerative colitis in rats. Canadian Journal of Physiology and Pharmacology 88, 888–898.CrossRefGoogle ScholarPubMed
Webb, JE, Brunson, CC and Yates, JD 1972. Effects of feeding antioxidants on rancidity development in pre-cooked, frozen broiler parts. Poultry Science 51, 1601–1605.CrossRefGoogle Scholar
Young, DS 2001. Effects of disease on clinical laboratory tests, 4th edition. AACC Press, Washington, DC, USA.Google Scholar
Young, DS, Pestaner, LC and Gibberman, D 1975. Effects of drugs on clinical laboratory tests. Clinical Chemistry 21, 5.Google ScholarPubMed
Supplementary material: PDF

Farahat supplementary material

Figure S1

Download Farahat supplementary material(PDF)
PDF 21.6 KB