Abstract In our experiment we studied the effect of dietary orange peel (OP) and grapefruit peel (GP) on broilers health and thigh meat quality. The experiment was conducted on 126 Cobb 500 broiler chicks, assigned to three dietary treatments with 42 broilers per group. Each treatment was conducted in 3 experimental growth boxes, corresponding to 6 replicate pens per treatment and 7 broilers per pen. The growth boxes had identical size with a capacity of 3.5 m2 per box. Experimental dietary treatments differed from control diet (C) by addition of 2% OP or 2% GP supplement. A significant increase in body weight was exhibited in OP group compared to GP group (p < .05). Serum energetic profile (glucose, cholesterol and triglyceride) were lowered in both OP and GP supplemented groups compared to C birds (p < .05). Among fatty acids in thigh meat, OP group has increased the sum of PUFA compared to GP group. Dietary OP and GP have effectively reduced the oxidation process occurring during storage measured by the thiobarbituric acid–reactive substances (TBARS) values in thigh meat. Therefore, lipid oxidation was delayed by incorporating the two citrus peels in broiler diet. Monitoring the antimicrobial effect of OP and GP on intestinal and caecal microbiota population, the supplements reduced the growth of pathogenic Escherichia coli and Staphylococcus spp., proving their antimicrobial effect, while the beneficial bacteria, Lactobacillus spp. was significantly improved. Highlights The use of vegetable residues in the animal diets is an important economic and environmental factor. The positive effects were observed on thigh meat lipid oxidation, serum energetic profile and intestinal microflora of broiler chickens. Citrus peel in broilers feeding can act as natural antioxidant and feed additive.

中文翻译：

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日粮橙柚皮对肉鸡生长性能、健康状况、肉质及肠道菌群的影响

摘要 在我们的实验中，我们研究了日粮橙皮 (OP) 和葡萄柚皮 (GP) 对肉鸡健康和大腿肉质量的影响。该实验在 126 只 Cobb 500 肉鸡上进行，被分配到三个日粮处理中，每组 42 只肉鸡。每个处理在 3 个实验生长箱中进行，对应于每个处理 6 个重复围栏和每个围栏 7 只肉鸡。生长箱具有相同的尺寸，每箱容量为 3.5 平方米。通过添加 2% OP 或 2% GP 补充剂，实验饮食处理与对照饮食 (C) 不同。与 GP 组相比，OP 组的体重显着增加（p < .05）。与 C 鸟类相比，OP 和 GP 补充组的血清能量分布（葡萄糖、胆固醇和甘油三酯）均降低（p < .05）。在大腿肉的脂肪酸中，与GP组相比，OP组增加了PUFA的总和。通过大腿肉中的硫代巴比妥酸反应物质 (TBARS) 值测量，膳食 OP 和 GP 有效地减少了储存期间发生的氧化过程。因此，通过在肉鸡日粮中加入两种柑橘皮，可以延缓脂质氧化。监测 OP 和 GP 对肠道和盲肠微生物群的抗菌作用，这些补充剂减少了致病性大肠杆菌和葡萄球菌的生长，证明了它们的抗菌作用，而有益细菌乳杆菌属。得到了显着改善。亮点 在动物饲料中使用植物残渣是一个重要的经济和环境因素。观察到对大腿肉脂质氧化的积极作用，肉鸡血清能量谱和肠道菌群。肉鸡饲喂中的柑橘皮可作为天然抗氧化剂和饲料添加剂。