title: Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds.
abstract: BACKGROUND
  Various studies have been conducted to evaluate the effect of phenolic compounds on production animals. Supplementation of animal diets with phytogenic compounds, such as different essential oils and polyphenols, could improve animal productivity as well as the chemical composition and oxidative stability of food derived from those animals.
  
  
  RESULTS
  During the trial, 80 male broilers of the Ross 308 strain were allocated to four dietary groups: control and three groups supplemented with thymol, tannic acid and gallic acid. Feed utilisation was improved in all experimental groups and tannic acid also improved final body weight. Gallic acid significantly increased n-3 long-chain polyunsaturated fatty acids. A hypocholesterolaemic effect was noticed in all groups in liver, but not in muscle. The glucose lowering effect in serum was noticed in the tannic acid group in comparison to other experimental groups. Oxidative susceptibility was improved by tannic acid in liver and breast and by gallic acid in breast muscle.
  
  
  CONCLUSIONS
  The inclusion of phenolic compounds enhanced growth performance, decreased lipid oxidation, decreased cholesterol value and increased beneficial fatty acids content. Positive effects varied depending on phenolic compound used and, therefore, it would be interesting to further investigate synergistic effects of investigated phenolic compound.
authors.affiliation: Department of Animal Husbandry, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia.
authors.forename: Kristina
authors.initials: K
authors.lastname: Starčević
authors.forename: Luka
authors.initials: L
authors.lastname: Krstulović
authors.forename: Diana
authors.initials: D
authors.lastname: Brozić
authors.forename: Maja
authors.initials: M
authors.lastname: Maurić
authors.forename: Zvonko
authors.initials: Z
authors.lastname: Stojević
authors.forename: Željko
authors.initials: Ž
authors.lastname: Mikulec
authors.forename: Miroslav
authors.initials: M
authors.lastname: Bajić
authors.forename: Tomislav
authors.initials: T
authors.lastname: Mašek
mesh_terms: D000821:Animal Feed; D000818:Animals; D000924:Anticholesteremic Agents / Q000494:pharmacology; D001835:Body Weight / Q000187:drug effects*; D001940:Breast / Q000187:drug effects / Q000378:metabolism; D002645:Chickens / Q000097:blood / Q000254:growth & development / Q000378:metabolism; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000097:blood; D005707:Gallic Acid / Q000494:pharmacology; D006801:Humans; D007004:Hypoglycemic Agents / Q000494:pharmacology; D015227:Lipid Peroxidation / Q000187:drug effects*; D008099:Liver / Q000187:drug effects / Q000378:metabolism; D008297:Male; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000187:drug effects / Q000378:metabolism; D009753:Nutritive Value; D010936:Plant Extracts / Q000494:pharmacology*; D059808:Polyphenols / Q000494:pharmacology*; D013634:Tannins / Q000494:pharmacology; D013943:Thymol / Q000494:pharmacology
chemical_list: D000924:Anticholesteremic Agents; D015525:Fatty Acids, Omega-3; D007004:Hypoglycemic Agents; D010936:Plant Extracts; D059808:Polyphenols; D013634:Tannins; D013943:Thymol; D005707:Gallic Acid
keywords: TBARS; hypocholesterolaemic effect; meat quality; phenolic compounds