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Flavonoids supplementation - An ideal approach to improve quality of poultry products

Published online by Cambridge University Press:  27 December 2018

A.A. KAMBOH ,
R.A. LEGHARI ,
M.A. KHAN ,
U. KAKA Open the ORCID record for U. KAKA [Opens in a new window] ,
M. NASEER ,
A.Q. SAZILI  and
K.K. MALHI
A.A. KAMBOH*
Affiliation:
Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam 70060, Pakistan
R.A. LEGHARI
Affiliation:
Department of Veterinary Medicine, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam 70060, Pakistan
M.A. KHAN
Affiliation:
Department of Food Science and Technology, University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, 63100 Bahawalpur, Pakistan
U. KAKA
Affiliation:
Institute of Tropical Agriculture and Food Security, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
M. NASEER
Affiliation:
Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam 70060, Pakistan
A.Q. SAZILI
Affiliation:
Institute of Tropical Agriculture and Food Security, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
K.K. MALHI
Affiliation:
Department of Veterinary Public Health, Shanghai Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Shanghai, China
*
Corresponding author: drasgharkamboh@yahoo.com
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Abstract

Supplementing flavonoids in poultry diets has shown the potential to progress the nutritional, sensorial and microbiological quality of poultry meat and eggs. In the last decade, several studies have determined the benefits of flavonoids for inhibition of lipid oxidation and microbial growth, check any pH-dependent deterioration and improve the colour stability of meat and related products. Flavonoids are typically absorbed in the ileum where pH is between 5-6.8. The various flavonoids vary in effective dose levels in poultry, but are typically included in levels ranging from 0.05-0.2%. Furthermore, flavonoid supplementation in the chicken diet has been reported to positively alter the fatty acid profile of meat and eggs by reducing the cholesterol and triglyceride content. Meat colour, in terms of lightness, can be improved by up to 5%. The aim of this review is to evaluate the use of various plant flavonoids as a substitute for synthetic feed additives in the poultry feed industry to satisfy consumer demands in terms of quality and safety of animal products. The results have stimulated interest in more research on the various flavonoid classes to determine the most effective compounds and their optimal doses for both broilers and laying hens.

Keywords

flavonoidssupplementationmeat qualityeggs
Type
Review
Information
World's Poultry Science Journal , Volume 75 , Issue 1 , March 2019 , pp. 115 - 126
Copyright
Copyright © World's Poultry Science Association 2018 

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