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Comparison the effects of different levels of chicory (Cichorium Intybus L.) and Zizaphora (Zizaphora Tenuior L.) medicinal plants on carcass characteristics of male and female broilers
Abstract
Two experiments were conducted to investigate the effects of using different levels of chicory and zizaphora medicinal plants on carcass characteristic of male and female broilers. In each of these experiments 300 broilers (Ross 308) from 1- 42 days of age in two breeding periods starter (1-21) and grower (22-42) days of age were used in a completely randomized design in 5 treatments and 3 replicates (with 20 birds in each replicate). The amounts of each medicinal plant powder were 0-2 per cent from control until 5 experiment groups. The results showed that there were significant difference between treatments in experiments about the carcass characteristics (P<0.05). By using chicory in male broilers, the lowest per cent of abdominal fat (2.16%) was observed in group 3, whereas the highest per cent (3.61%) was observed in group 2, the highest and lowest (27.70) and (25.37%) per cents of thigh were obtained in 4 and 5 groups. Different levels of chicory could not affect significantly the carcass traits of female broilers. In using different levels of zizaphora in male broilers, the lowest and the highest per cents of gizzard (2.54% and 3.1%) were observed in control and 5 groups, in female broilers, the lowest (2.54%) and the highest (5.30%) per cents of abdominal fat were resulted in group 5 and control. It was concluded the use different levels of chicory in male broilers and different levels of zizaphora in male and female broilers have positive effects on their carcass parts.
... The exiting study in the same line with Mimica-Dukiae et al. (2003) discovered that the medicinal effects of mint oil and other bioactive components could increment intestinal microbiota, total bile secretion, and increment growth production and diet consumption. Additionally, Nobakht (2011) reported that carvacrol enhancing pancreatic secretions with increase the enzymes which enhance absorption of more nutrients such as amino acids and increasing digestion in the digestive tract. The role of oils being in the modulation of gut microbiota and that increment nutrient utilization and enhancing production in poultry (Bento, et al., 2013). ...
... This can be explained by more intense protein anabolism [112]. The relative weights of most organs were not affected by the inclusion of nettles to the diet, which is in agreement with the findings by Nobakht [113]. ...
The controversy and ambiguity related with chemical additives, allied to sporadic scares, have paved the way for natural additives to gain interest and funding. Today, most consumers prefer foods added with natural additives, rather than artificial ones, which is seen by the food industry as an opportunity to find new and more efficient natural-based solutions, while fighting to reduce the overall use of additives, producing minimally processed goods. The benefits of natural additives are endless, their synergy and effectiveness are a great leap over artificial additives that carry out, in most
cases, only one effect over the food.
The plant and fungi kingdoms are great sources of bioactive compounds, that can be
used to develop natural food ingredients. These natural compounds can be added as extracts, taking advantage of the synergistic effects between compounds, or as individual molecules, after purification, thus adding the most bioactive ones to the foodstuff. Although quite promising, natural additives still face some drawbacks and limitations, availability of natural resources, exhaustive and not very efficient extraction methods, and several intrinsic and extrinsic factors that can affect the stability, availability, and bioactivity of natural compounds. Therefore, an important research topic is the discovery of new alternative sources of natural additives fulfilling the different classes: preservatives (antimicrobials, antioxidants, and anti-brownings), nutritional additives, coloring agents, flavoring agents, texturizing agents, and miscellaneous agents.
In order to address the advantages and challenges the use of natural additives in foods, an enormous amount of work, divided into three review and 15 original articles, involving diverse expert teams of from different parts of the world, embodied this book “Natural Additives in Foods”, where current issues on natural additives are discussed and explored. Briefly, topics on alternatives for sustainable obtaining of bioactive molecules from agro-food byproducts, an important cheap source of added value compounds, which can contribute to total exploration of natural source, and for reduction of environmental impact, are presented and discussed in some studies. Likewise, optimized extraction techniques, aiming at greater extraction efficiency with less use of natural resources, are proposed by for some authors. Several potential natural colorants to replace artificial
ones are covered in topics that discuss their main sources and bioactivities; and the sustainable production methods and the chemical stability of these compounds for later commercial use. In addition, interesting studies approach the valorization of wild species to obtain molecules with biological proprieties, both for human health and for addition in foods. And, finally, the production of foodstuff healthier than the traditional, is proposed through the use of natural ingredients rich in phytochemicals and through processes that aim to minimize the absorption of compounds harmful to health.
... This can be explained by more intense protein anabolism [112]. The relative weights of most organs were not affected by the inclusion of nettles to the diet, which is in agreement with the findings by Nobakht [113]. ...
Nettles (genus Urtica, family Urticaceae) are of considerable interest as preservatives in foods for both human and animal consumption. They have also been used for centuries in traditional medicine. This paper reviews the properties of nettles that make them suitable for wider applications in the food and pharmaceutical industries. Nettles contain a significant number of biologically-active compounds. For example, the leaves are rich sources of terpenoids, carotenoids and fatty acids, as well as of various essential amino acids, chlorophyll, vitamins, tannins, carbohydrates, sterols, polysaccharides, isolectins and minerals. Extracts from the aerial parts of nettles are rich sources of polyphenols, while the roots contain oleanol acid, sterols and steryl glycosides. Due to the variety of phytochemicals and their proportions they contain, nettles show noticeable activity against both Gram-positive and Gram-negative bacteria. These properties make nettles suitable for a range of possible applications, including functional food, dietary supplements and pharmacological formulations. Despite these benefits, the nettle is still an underestimated plant source. This paper provides a unique overview of the latest research on nettle plants focusing on the possibilities for transforming a common weed into a commercial plant with a wide range of applications. Special attention is paid to the antimicrobial activity of the active compounds in nettles and to possible uses of these valuable plants in food and feed formulations.
... In agreement with the results of our study, Basmacio lu et al. (2004) and Sarica et al. (2005) found no beneficial effect of dietary supplementation of oregano essential oil and thyme powder, respectively, on the carcass yield of broiler chickens. Relative weights of most organs were not affected by addition of nettle to the diet in this experiment, which is in agreement with findings by Nobakht (2011). It has been suggested that the presence of antioxidant activity in nettle may induce a decrease in relative weight of liver (Toldy et al., 2005). ...
The aim of the present study was to evaluate the effect of two alternative housing systems and dietary supplementation of fresh nettle in broiler diets on the carcass traits and fatty acid profile of Redbro chickens. A total of 400 chickens were reared in a poultry house. When chickens were 4 weeks old they were divided into 4 groups with 4 subgroups (25 chickens) each. Two groups of chickens were reared in free range system with (group A) or without (group B) added fresh cut nettle. The other two groups were reared extensively in a poultry house with (group C) or without (group D) added fresh cut nettle. At the end of the experiment, 48 birds (6 males and 6 females from each group) were slaughtered for determination of carcass traits and fatty acid composition of breasts with skin. The dietary supplementation of fresh nettle and poultry system had no effects on carcass weight, dressing percentage, abdominal fat and percent of parts of broiler chicken carcass. Nettle and pasture intake had significant effect on percent of liver (P≤0.01) and gizzard (P≤0.05). In the group A reared outdoor with added fresh nettle the proportion of MUFA (P≤0.01) was significantly lower compared to other groups and the proportion of PUFA (P≤0.001) was significantly higher in groups A and C. Moreover, supplementation of fresh nettle increased linoleic (C18:2 n-6, P≤0.01) and linolenic acid (C18:3n-3, P≤0.001) and reduced the ratio n-6/n-3 (P≤0.05) in breast muscle. It can be concluded that dietary supplementation of fresh nettle can improve the quality of chicken breast meat better than pasture intake.
A research study was conducted to find the effect of Zingiber officinale, Carum apticum, withania somnifera, Trigonella Foenum Graecum, Silybum marianum, Allium sativum and Berberis lyceum, on the growth performance of broiler chicks. A total of 240 day old chicks were purchased and were reared for 35 days in summer month. Feed and water were provided ad libitum. Total numbers of chicks were divided into four groups (A, B, C and D) each having 60 chicks. Each group was further subdivided into three groups (replicates) each having 20 chicks. Aqueous extract of these plants was mixed at the rate of 5, 10 and 15 ml/lit with water offered to group B, C and D, respectively while group A served as a control. Mean weight gain, dressing percentage, breast weight and leg weight were significantly high (P
The essential oil from fresh leaves of Thymus vulgaris L. from Rio de Janeiro State, Brazil, was isolated by hydrodistillation and analyzed through a combination of GC and GC/MS. Compounds representing 95.1 % of the oil were identified. Thirty-nine constituents were detected, of which twenty-eight were identified according to their chromatographic retention indices and mass spectra. The major constituents of the oil were thymol (44.7 %), p-cymene (18.6 %) and g-terpinene (16.5 %).
This study was conducted to identify the effect of using cumin ( Cuminum cyminum ) on the performance and some blood traits of broilers. Two hundred one day-old unsexed broiler chicks (Arbor-Acres) were divided into four groups of 50 birds each and assigned to four feeding treatments. Group 1 is considered as a control group where there was no addition of Cuminum cyminum . Group 2, 3 and 4 involved the addition of 0.5, 1 and 1.5% of Cuminum cyminum respectively. The results showed that group 2 and group 3 performed significantly higher (p<0.05) in the average live weight, weekly weight gain, feed consumption, mortality rate and feed conversion ratio. Results showed that chicks in treatment 3 developed a significant decrease in the level of cholesterol in blood serum compared to other treatments.