Publications by authors named "Tatiana Dumitra Panaite"

7 Publications

  • Page 1 of 1

Effect of dietary pumpkin (Cucurbita moschata) seed meal on layer performance and egg quality characteristics.

Anim Biosci 2021 Jun 24. Epub 2021 Jun 24.

Department of Chemistry and Animal Nutrition Physiology, National Research and Development Institute for Animal Biology and Nutrition, Balotesti, Ilfov, 077015, Romania.

Objective: The objective of this study was to investigate the of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs.

Methods: Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% pumpkin seed meal (PSM), for a 6 week period.

Results: Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs. 0.21g/100g) and linoleic acid (20.65 vs. 18.37 g/100g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5°C) and room temperature (21°C) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh Unit in eggs stored 28 days at 21°C and lower albumen pH values for the overall storage time, both at 5°C and 21°C, proving the antioxidant effect of pumpkin.

Conclusion: Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective improving shelf life of eggs for 28 days storage time.
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http://dx.doi.org/10.5713/ab.21.0044DOI Listing
June 2021

Heat Stress in Broiler Chickens and the Effect of Dietary Polyphenols, with Special Reference to Willow ( spp Bark Supplements-A Review.

Antioxidants (Basel) 2021 Apr 27;10(5). Epub 2021 Apr 27.

National Research-Development Institute for Animal Biology and Nutrition (IBNA), Calea Bucuresti, 1, Balotesti, 077015 Ilfov, Romania.

Over the last decade, there has been a growing interest in the use of a wide range of phytoadditives to counteract the harmful effects of heat stress in poultry. Willow ( spp.) is a tree with a long history. Among various forms, willow bark is an important natural source of salicin, β-O-glucoside of saligenin, but also of polyphenols (flavonoids and condensed tannins) with antioxidant, antimicrobial, and anti-inflammatory activity. In light of this, the current review presents some literature data aiming to: (1) describe the relationship between heat stress and oxidative stress in broilers, (2) present or summarize literature data on the chemical composition of species, (3) summarize the mechanisms of action of willow bark in heat-stressed broilers, and (4) present different biological effects of the extract of species in different experimental models.
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http://dx.doi.org/10.3390/antiox10050686DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146860PMC
April 2021

Influence of Dietary Supplementation of Bark on Performance, Oxidative Stress Parameters in Liver and Gut Microflora of Broilers.

Animals (Basel) 2020 May 31;10(6). Epub 2020 May 31.

National Research-Development Institute for Animal Biology and Nutrition (IBNA), 1, Calea Bucuresti, Balotesti, 077015 Ilfov, Romania.

The paper aimed to analyse the effect of dietary bark powder (SAB) on broiler performance in terms of oxidative stress parameters in liver and gut microflora. One hundred and eighty Cobb 500 broiler chicks (14 days) were allotted to three homogeneous treatments (SAB 0%; SAB 0.025%; SAB 0.05%). The broilers were housed in an environmentally controlled space (10 replicates, six broilers/replicate). Compared to dietary control treatment (SAB 0%), the other treatments included 0.025% SAB (SAB 0.025%) and 0.05% SAB (SAB 0.05%). The results showed that SAB powder used in broiler diet had a high total phenolic content. Regarding the performance results, significant differences between experimental and control treatments were recorded only for average daily feed intake (35-42 days). The broilers fed with SAB powder had a significantly lower hepatic level of malondialdehide and glutathione, a higher total antioxidant capacity than those fed control treatment, and demonstrated a positive effect on the development of non-pathogenic bacteria () but a decrease in the population of pathogenic ones (, ). Our findings suggested that dietary 0.05% SAB powder could be an effective solution to impede the oxidative stress in broiler liver and to improve gut microflora.
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http://dx.doi.org/10.3390/ani10060958DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7341264PMC
May 2020

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality.

Animals (Basel) 2020 May 29;10(6). Epub 2020 May 29.

Faculty of Food Engineering, Ştefan cel Mare University, 720229 Suceava, Romania.

The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer's choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.
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http://dx.doi.org/10.3390/ani10060947DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7341520PMC
May 2020

Effects of Dietary Inclusion of Bilberry and Walnut Leaves Powder on the Digestive Performances and Health of Tetra SL Laying Hens.

Animals (Basel) 2020 May 9;10(5). Epub 2020 May 9.

Department of Biochemistry and Molecular Biology, University of Bucharest, 050095 Bucharest, Romania.

The purpose of this study was to examine the effects of dietary inclusion of two additives at the final concentration of 0.5% bilberry (E1) and 1% walnut (E2) leaves powder in the basal diet on digestive health of hens. A total number of 90 Tetra SL hens were divided into two experimental groups (E1 and E2) and one control group (C) consisting of 30 hens each. After four weeks, 10 hens of each group were sacrificed and tissue samples and intestinal content were taken from the duodenum, jejunum, and cecum in order to perform histological, enzymatic, and microbiota analyses. In groups E1 and E2, the histological analysis showed a significant increase of villus height, resulting probably in increased absorption of nutrients in duodenum and jejunum. A decrease in the specific activity of alpha-amylase and trypsin in E1 and E2 for both duodenum and jejunum compared to the control one was also recorded. In addition, the maltase and invertase specific activity in duodenum increased, a tendency that was kept for maltase but not for invertase in jejunum. The cecal microbiota of E1 and E2 individuals was characterized by an increase of and and a decrease of . In conclusion, our results indicate that bilberry and walnut leaves additives in feed may improve the health status of the poultry gastrointestinal tract.
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http://dx.doi.org/10.3390/ani10050823DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278370PMC
May 2020

The Effects of Dietary Inclusion of Bilberry and Walnut Leaves in Laying Hens' Diets on the Antioxidant Properties of Eggs.

Animals (Basel) 2020 Jan 22;10(2). Epub 2020 Jan 22.

Chemistry and Nutrition Physiology Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Ilfov, Romania.

The purpose of this study was to examine the effects of dietary inclusion of walnut and bilberry leaves (WL and BL), as sources of natural antioxidants in poultry diets, on the enrichment of antioxidant nutrients in the egg yolk and on the susceptibility of the yolk to lipid peroxidation during storage. The experiment was conducted on 32-week-old TETRA SL LL laying hens, which were assigned to three dietary treatments with 30 birds each. Each treatment was replicated 10 times with three chicks per replicate pen. Experimental dietary treatments differed from control diet (C) by addition of 0.5% BL supplement or 1% WL supplement. The phytoadditives were not significant contributors to the productive parameters. The addition of BL and WL in laying hens' diets significantly increased the total polyphenol content, and the zinc, lutein and zeaxanthin concentrations in the egg yolks. In regards to the oxidative stability parameters, a significant decrease in the concentrations of primary oxidation products formed in the egg yolk of experimental groups was seen, proving an efficient inhibition effect of the phytoadditives on peroxyl radical formation. A significant correlation was observed between primary oxidation products and total polyphenol content of the egg yolks, where zinc, lutein and zeaxanthin are the bioactive compounds that inhibit the formation of secondary oxidation products.
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http://dx.doi.org/10.3390/ani10020191DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070516PMC
January 2020

Flaxseed and dried tomato waste used together in laying hens diet.

Arch Anim Nutr 2019 Jun;73(3):222-238

a Laboratory of Chemistry and Nutrition Physiology, National Research Development Institute for Animal Biology and Nutrition , Balotesti , Romania.

The aim of this study was to investigate the effects of simultaneous supplementation of laying hens with dietary sources of n-3 polyunsaturated fatty acids (PUFA) and carotenoids on egg quality, fatty acids and carotenoid profile of the egg yolk and on feed and yolk lipid peroxidation. A 6-week experiment was carried out with 53-week old laying hens (96 Tetra SL) assigned to a control and three treatment groups supplemented with 5% flaxseeds and different levels of dried tomato waste (DTW, 2.5%, 5.0% and 10.0%). Hens from the groups supplemented with 5% and 7.5% DTW had a significantly lower average daily feed intake and laying percentage as compared to the control. Increased doses of dietary DTW enhanced yolk Roche colour score in direct correlation with the enrichment of egg yolk in carotenoids but decreased their transfer efficiency from feed to egg. After 4 weeks, egg yolk from hens fed with 5% flaxseeds and 7.5% DTW had increased lutein and zeaxanthin levels (by 29% and 24%, respectively) and the colour score was 3.5 fold higher compared to the control group. As a result of the dietary supplementation with flaxseed, the n-3 fatty acid content was 3.1-3.7-fold higher in egg yolk compared with the control and the n-6/n-3 ratio decreased from 18.3 (control) to 4.1-5.4 in supplemented diets. Dietary supplementation with 5% DTW effectively prevented lipid oxidation of eggs enriched with n-3 PUFA, but the increase in DTW content depressed the absorption and deposition of n-3 PUFA in egg yolk.
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http://dx.doi.org/10.1080/1745039X.2019.1586500DOI Listing
June 2019
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