In addition, the quercetin is known to exert the strongest antioxidant potential especially for retarding the meat oxidation. Among those flavonoids, quercetin is the major flavonoid, whereby its content in yellow onion was reported as high as 347 mg/kg. Onion ( Allium cepa) contains several flavonoids including flavonols, flavones, quercetin and catechin. As a substitute for the synthetic antioxidants, many natural antioxidants have been evaluated as a feed supplement. Synthetic antioxidants are suspected to cause mutagenic and toxic effects on the body. Although synthetic antioxidants such as Butylated hydroxyl anisole (BHA), Tertiary-butyl hydroquinone (TBHQ), and Butylated hydroxyl toluene (BHT) are in use, concerns against synthetic substances have not been dissipated.
#HIGHER ED VERSION OF THE ONION FREE#
The dietary OE increased serum IgG level and meat anti-oxidation capacity.Īntioxidant has been used to prevent oxidation in broiler meat, due to the ability to scavenge free radical. This study showed that dietary OE improved broiler weight gain presumably by increasing feed intake and ATTR of both energy and ether extract. The meat color was also affected, with lower (p<0.01) redness score in meats from OE supplemented groups. The TBARS values of 10 d stored breast meat decreased linearly (p<0.01) and quadratically (p<0.01) with increasing dietary OE levels. Also, the weight of organ including immune organ was not different among the treatments.
No differences in carcass dressing weight and amount of abdominal fat by treatments were observed. Furthermore, serum IgG concentration increased linearly (p<0.01) and quadratically (p = 0.03) with increasing OE supplementation. However, no difference in ATTR of dry matter and crude protein was evident. The ATTRs of dietary energy (p<0.01) and ether extract (p = 0.04) linearly increased with increasing levels of dietary OE.
Overall weight gain of OE 7.5 g/kg group was higher (p = 0.04) than control group.
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