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An extra-virgin olive oil rich in polyphenolic compounds has antioxidant effects in meat-type broiler chickens

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Abstract

The aim of this study was to extend the knowledge on the antioxidant effect of extra-virgin olive oil (EVOO) in the liver of broiler chickens not subjected to any form of insult. A total of 120 male broiler chickens (Hubbard strain) were divided into three groups and fed ad libitum with three isoenergetic diets from hatching until slaughter age (49 days) on a completely randomized design. The dietary treatments consisted of 2.5 % added oil or fat from three sources as follows: diet containing sunflower oil (SFO); diet containing lard (LRD), and diet containing extra-virgin olive oil (EVOO). The activity of the main antioxidative enzymes, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GS-Px) and glutathione S-transferase (GST), and lipid peroxidation as thiobarbituric acid-reactive substances (TBARS) content, was measured in the liver of chickens. The susceptibility to undergo lipid peroxidation was assessed by exposing liver homogenate to 30 °C or to an ascorbate/iron mixture as pro-oxidant system. Dietary oil or fat type improved significantly (P < 0.05) the body weight and gain as well as feed efficiency in birds fed EVOO compared to those fed with the other treatments. Supplementing EVOO in the diet significantly (P < 0.05) reduced lipid peroxidation by increasing antioxidant defense system. These findings, besides adding more results on the antioxidant effect of extra-virgin olive oil on liver of other experimental model other than rats and humans, could be significant for animal welfare, with consequent benefits for both producers and consumers.

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Acknowledgments

The Authors are thankful to “Azienda Agricola Dr. Giuseppe Colia; Olearia AIPO Puglia Società Cooperativa Agricola, Andria (BT), Italy” for the supply of the Coratina cultivar extra-virgin olive oil to carry out this work.

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Authors and Affiliations

  1. Department of Emergency and Organ Transplantation (DETO), Section of Veterinary Science and Animal Production, University of Study of Bari ‘Aldo Moro’, Valenzano, 70010, Bari, Italy

    Vincenzo Tufarelli & Vito Laudadio

  2. Department of Veterinary Medicine, University of Bari ‘Aldo Moro’, Valenzano, 70010, Bari, Italy

    Elisabetta Casalino

Authors
  1. Vincenzo Tufarelli
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  2. Vito Laudadio
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  3. Elisabetta Casalino
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Correspondence to Elisabetta Casalino.

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Responsible editor: Philippe Garrigues

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Tufarelli, V., Laudadio, V. & Casalino, E. An extra-virgin olive oil rich in polyphenolic compounds has antioxidant effects in meat-type broiler chickens. Environ Sci Pollut Res 23, 6197–6204 (2016). https://doi.org/10.1007/s11356-015-5852-1

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  • DOI: https://doi.org/10.1007/s11356-015-5852-1

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