Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens

• Main Authors: Shuhao Wang, Lin Zhang, Jiaolong Li, Jiahui Cong, Feng Gao, Guanghong Zhou
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2017-01-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Marigold Extract; Lutein; Pigmentation; Antioxidant Capacity; Meat Quality; Broiler Chickens
• Online Access: http://www.ajas.info/upload/pdf/ajas-30-1-71.pdf
• ISSN: 1011-2367; 1976-5517

Objective This experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens. Methods A total of 320 one-day-old Arbor Acres chickens were randomly divided into 5 groups with 8 replicates of 8 chickens each. The chickens of control group were fed with basal diet and other experimental groups were fed with basal diet supplemented with 0.075%, 0.15%, 0.30%, and 0.60% marigold extract respectively (the corresponding concentrations of lutein were 15, 30, 60, and 120 mg/kg). Results The results showed that marigold extract supplementation increased the yellowness values of shank, beak, skin and muscle and the redness (a*) value of thigh muscle (linear, p<0.01). Marigold extract supplementation significantly increased the total antioxidant capacity, and the activities of superoxide dismutase in liver and thigh muscle (linear, p<0.01) and significantly decreased the malondialdehyde contents of liver and thigh muscle (linear, p<0.01). Marigold extract supplementation significantly decreased the drip loss and shear force of thigh muscles (linear, p<0.01). There was no significant effect on growth performance with marigold extract supplementation. Conclusion In conclusion, dietary supplementation of marigold extract significantly increased the yellowness values of carcass, antioxidant capacity and meat quality in broiler chickens.