The Effects of Fucoxanthin Dietary Inclusion on the Growth Performance, Antioxidant Metabolism and Meat Quality of Broilers

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Gumus R., Gelen U. S. , Koseoglu S., Ozkanlar S., Ceylan Z. G. , Imik H.

BRAZILIAN JOURNAL OF POULTRY SCIENCE, vol.20, no.3, pp.487-496, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 3
  • Publication Date: 2018
  • Doi Number: 10.1590/1806-9061-2017-0666
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.487-496
  • Keywords: Antioxidant, broiler, fucoxanthin, meat quality, performance, BLOOD PARAMETERS, LIPID OXIDATION, HEAT-STRESS, BROWN-ALGAE, LIPOIC ACID, COLOR
  • Sivas Cumhuriyet University Affiliated: Yes


Fucoxanthin is a major carotenoid found in marine brown algae. This study investigated the impact of fucoxanthin on the growth performance, antioxidant metabolism and meat quality of broilers. Overall, 180 one-day-old male broiler chicks (Ross 308) were assigned to one control group (CONT) and 2 treatment groups (FUCO1 and FUCO2), with six replicates of 10 birds each. The CONT, FUCO1 and FUCO2 birds were fed a basal diet supplemented with 0, 100 and 200 mg/kg of fucoxanthin, respectively. Average body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR) were similar among the groups. Fucoxanthin increased catalase (CAT) and superoxide dismutase (SOD) activities and glutathione (GSH) levels (p<0.01), and reduced malondialdehyde (MDA) levels (p<0.01) in the liver, breast and drumstick tissues. The effects of fucoxanthin on drumstick yellowness (b*) on day 3 and water activity (a(w)) on day 5 and breast lightness (L*) on day 3 b* values days 2 and 5 were limited and variable. While fucoxanthin showed antimicrobial effect against Staphylococcus spp. in the breast meat on days 5 and 6 of storage (p<0.05), its effects at different time periods and against other microorganisms varied. In conclusion, fucoxanthin did not affect performance parameters, but had a significant impact on antioxidant metabolism, and showed a limited effect on the microbial quality of meat.