Search

This study aimed to investigate the nutritional effects of phytosomal green tea on growth performance, lipid parameters, immune responses, antioxidant status, ileum bacterial population, and gamma interferon gene expression in compared to green tea extract. 375 male broiler chickens (ROSS 308)were randomly assigned to 5 treatments, with 5 replications and 15 chickens per cage. Treatments included 1- basal diet (negative control), 2- basal diet + 0.10 g/kg avilamycin, 3- basal diet + 0.60 g/kg salinomycin, 4- basal diet + 400 ml/kg green tea extract and 5-basal diet + 300 ml/kg green tea phytosome. Experimental treatments did not affect growth and carcass performance (P>0.05). Malondialdehyde, triglycerides, low density lipoprotein cholesterol in plasma affected by phytosomal extract decreased compared to control (P<0.05). Antibody levels against red blood cells, immunoglobulin G and immunoglobulin M increased in chickens fed phytosome supplement in comparison to the form of green tea extract at 28 days (P<0.05). The use of green tea extract reduced the population of Escherichia coli in comparison to avilamycin and increased the population of lactobacilli cmpared to salinomycin (P<0.05). The expression of interferon gamma gene in the spleen of chickens that received the phytosomal green tea extract was higher compared to the consumption of green tea extract (P<0.05). Conclusion is that, green tea extract -phospholipid complexes showed the same efficiency compared to green tea extract on the evaluated parameters and can be considered as an alternative in order to reduce the consumption of plant extracts in poultry nutrition. [ABSTRACT FROM AUTHOR]

The aim of the present research was to encapsulate cumin essential oil with phosphatidylcholine to overcome the fortification difficulties such as low water solubility and bioavailability and was protected umin essential oil from degradation in the presence of oxygen, light and temperatures. Cumin essential oil loaded nanophytosome (60 mg phosphatidylcholine- 30 mg cumin essential oil) was prepared by thin layer hydration method. physicochemical properties of nanophytosome such as particle size, polydispersity index, encapsulation efficiency turbidity and zeta potential were investigated. Cumin essential oil nanophytosome showed excellent characteristics i.e. sub 100 nm particle sizes, low size distribution (PDI<0.3). and encapsulation efficiency 94/46 %. The turbidity of cumin essential oil loaded nanophytosome were remained unchanged and zeta potential changed from +9 mV in blank nanophytosome to -19 mV in cumin essential oil loaded nanophytosome. The release rate increased gradually by increasing time. About 60% of free cumin essential oil were released in phosphate buffer during 6 hours while 50 % of encapsulated cumin essential oil were released during 24 houre. In vitro release of essential oil was followed an exponential equation (first order Q (t) = a × (1-exp (-k×t))). This study indicates that the release of bioactive compounds from liposomes can be reduced by capsulated with phosphatidylcholine, allowing an application of with a nanophytosome controlled release of Cumin essential oil in water-based foods. [ABSTRACT FROM AUTHOR]