title: Wheat germ oil and α-lipoic acid predominantly improve the lipid profile of broiler meat.
abstract: In response to recent assertions that synthetic antioxidants may have the potential to cause toxic effects and to consumers' increased attention to consuming natural products, the poultry industry has been seeking sources of natural antioxidants, alone or in combination with synthetic antioxidants that are currently being used by the industry. The present study was conducted to determine the effect of α-lipoic acid, α-tocopherol, and wheat germ oil on the status of antioxidant enzymes, fatty acid profile, and serum biochemical profile of broiler blood. One-day-old (180) broiler birds were fed six different feeds varying in their antioxidant content: no addition (T1), natural α-tocopherol (wheat germ oil, T2), synthetic α-tocopherol (T3), α-lipoic acid (T4), α-lipoic acid together with natural α-tocopherol (T5), and α-lipoic acid together with synthetic α-tocopherol (T6). The composition of saturated and unsaturated fatty acids in the breast and leg meat was positively influenced by the different dietary supplements. The content of fatty acid was significantly greater in broilers receiving T2 both in breast (23.92%) and in leg (25.82%) meat, whereas lower fatty acid levels was found in broilers receiving diets containing T6 in the breast (19.57%) and leg (21.30%) meat. Serum total cholesterol (113.42 mg/dL) and triglycerides (52.29 mg/dL) were lowest in the group given natural α-tocopherol and α-lipoic acid. Wheat germ oil containing natural α-tocopherol alone or with α-lipoic acid was more effective than synthetic α-tocopherol in raising levels of antioxidant enzymes superoxide dismutase, catalase, and glutathione reductase while lowering plasma total cholesterol, low-density lipoprotein, and triglycerides and raising high-density lipoprotein and plasma protein significantly. It was concluded that the combination of wheat germ oil and α-lipoic acid is helpful in improving the lipid profile of broilers.
authors.affiliation: National Institute of Food Science and Technology and ‡Department of Chemistry and Biochemistry, University of Agriculture , Faisalabad, Pakistan.
authors.forename: Muhammad Sajid
authors.initials: MS
authors.lastname: Arshad
authors.forename: Faqir Muhammad
authors.initials: FM
authors.lastname: Anjum
authors.forename: Muhammad Issa
authors.initials: MI
authors.lastname: Khan
authors.forename: Muhammad
authors.initials: M
authors.lastname: Shahid
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D002645:Chickens / Q000378:metabolism*; D003296:Cooking; D019587:Dietary Supplements / Q000032:analysis; D006358:Hot Temperature; D050356:Lipid Metabolism; D008055:Lipids / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism; D010938:Plant Oils / Q000378:metabolism*; D008063:Thioctic Acid / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D008055:Lipids; D010938:Plant Oils; C050055:wheat germ oil; D008063:Thioctic Acid