Pomegranate peel shows
great promise in reducing heat stress in broilers.
PHOTO: MAXPIXEL
(lipogenesis and fatty acid oxidation regulatory enzyme). “The results indicate the peel improves meat quality in broiler chicks under heat stress, as evidenced by the improved oxidative stability and water holding capacity of the breast meat and thigh meat prior to and during frozen storage. This improvement is probably due to the ability of polyphenols in scavenging reactive oxygen species within the cell membranes, as well as their capacity to form complexes with iron and copper redox-active forms”, said the researchers. In addition, the peel reduced the malondialdehyde (marker for oxidative stress) content in both plasma and breast meat (during storage).
Intestinal morphology Heat stress may compromise the intestinal structure and function through several mechanisms. This necessitates a normal and stable microbiota for optimal GIT development and function during heat stress. In the current study, dietary
UTPP inclusion resulted in longer and thinner villi, deeper crypts, and higher villi to crypt ratio. Deeper crypts provide more functional epithelial cells that help to counteract the possible adverse effects of heat stress on the intestine. The researchers concluded that a large quantity of polyphe- nols that escapes digestion and absorption in the small intes- tine and accumulates in the hindgut may act as prebiotic substances, increasing the abundance of beneficial bacteria, while reducing the pathogenic bacteria. They also mentioned that the antioxidant polyphenols can protect the GIT from heat-induced oxidative stress. Table 1 shows the effect of feeding urea-treated peel on jejunal histomorphometry of broilers reared under heat stress.
Paper published in Animal Feed Science and Technology: Growth performance, carcass and blood traits, immunity, jejunal morphology and meat quality of heat-stressed broiler chickens fed urea-treated pomegranate (Punica granatum L.) peel.
▶ HEAT STRESS | MAY 2021 49
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