IIBYT   23944
INSTITUTO DE INVESTIGACIONES BIOLOGICAS Y TECNOLOGICAS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Improvements in poultry feed stability when supplementing thymol.
Autor/es:
LUNA, A.; LEMA ALBA, R.; LABAQUE, M. C.; ZYGADLO, J. A.; MARIN R. H.
Lugar:
Louisville
Reunión:
Congreso; 2015 Poultry Science Association Annual Meeting; 2015
Institución organizadora:
Poultry Science Association
Resumen:
Additives are regularly supplemented in poultry feed to protect it fromlipid deterioration during storage. Recently the interest for the use ofnatural phytochemicals in the diets of farmed animals has been increased.Thymol (THY) has been proved as an effective antioxidant compoundimproving broiler meat quality during storage with similar action tobuthylhidroxytoluene (BHT), a synthetic antioxidant widely used in thePoult. Sci. 94 (E-Suppl. 1) 137industry. However, no studies have been performed to assess whetherthis compound can also protect poultry feed from lipid deterioration.Herein, we evaluated the usefulness of THY as a feed antioxidant andpotential related consequences on fatty acid (FA) balance. Feed mashwas assigned to 1 of 4 treatments, control (no additive), vehicle (ethanol96%), 400 mg BHT /kg feed and 400 mg THY /kg feed. BHT was usedas a positive control. Three replicates of each treatment were taken after0, 30 and 60 d of storage at room temperature (23 ± 2°C) and relativehumidity (40 ± 5%). After each period, feed samples were obtainedand maintained at −20°C until peroxide value (PV), titratable acidity(TA) and FA assessments (Methyl esters/GC-MS). Repeated measuresANOVAs and Fisher tests were used to detect differences at P < 0.05.As expected, there were no differences between treatments on PV, TA,or FA at 0 d of storage. However, after 30 and 60 d of storage, increasinglyhigher PV were detected in the CON and VEH treated samplesin comparison with feeds containing THY and BHT (CON = VEH >THY = BHT). Interestingly, THY and BHT samples stored during 60d showed similar values to samples stored 0 d. Reductions on polyunsaturatedFA were also observed through storage time with THY andBHT minimizing that effect. Results are consistent with similar THYand BHT protective effects on feedstuff lipid oxidation. While a slightincrease was also observed in TA through storage time, no particulartreatment effects were detected probably due to a low hydrolytic rancidityduring storage. Findings suggest that THY could be a useful naturalalternative to help sustain quality of poultry feed.