AI Summary & Key Takeaways
AI InsightIn general, essential fatty acids such as α-linolenic acid (n-3 C18:3), arachidonic acid (n-6C20:4), eicosapentaenoic acid (n-3 C20:5), and docosahexaenoic acid (n-3 C22:6) were greater in breast meat of broiler chickens fedsupplemental GSE (100, 200, or 400 ppm) while overall UFA concentration in breast meat remained unaffected.
📌 3 Key Takeaways
Abstract
A study was conducted to evaluate the changes in serum biochemical and lipid profile, and fatty acid composition of breastmeat of broiler chickens fed supplemental grape seed extract (GSE). A total of 240 1-day-old male broiler chickens were randomlyallocated to 4 groups, each consisting of 4 replicate pens having 15 birds/replicate pen. One group served as control group fed basaldiets and other groups received 100, 200, and 400 ppm GSE supplemented to the basal diets. Liver weight was greater in broilersfed 200 ppm GSE compared to the other groups (P = 0.004, L = 0.024, C = 0.010). Serum AST and ALT levels decreased (P < 0.001)whereas ALP levels increased with increasing dietary GSE levels (P < 0.001). Serum albumin and total protein levels were lower incontrol in comparison with other groups (P < 0.001). Serum cholesterol, triglyceride, and LDL levels declined (P < 0.001) while HDLlevels increased with increasing supplemental GSE levels (P < 0.001). MUFA levels were greater in breast meat of broiler chickens feddiets supplemented with 100 ppm GSE. On the other hand, PUFA (including n-3 and n-6) were greater in broiler chickens fed controldiets or 400 ppm GSE supplemented diets. In general, essential fatty acids such as α-linolenic acid (n-3 C18:3), arachidonic acid (n-6C20:4), eicosapentaenoic acid (n-3 C20:5), and docosahexaenoic acid (n-3 C22:6) were greater in breast meat of broiler chickens fedsupplemental GSE (100, 200, or 400 ppm) while overall UFA concentration in breast meat remained unaffected. In conclusion, findingsof this study suggest that dietary supplementation of up to 400 ppm GSE in broilers may improve serum biochemical and lipid profile. Itmay also improve the fatty acid composition of breast meat to varying extent despite no effect on overall UFA concentration.