Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

Valentina Serra; Giancarlo Salvatori; Grazia Pastorelli

doi:10.3390/ani11020401

journal article Open Access Feb 05, 2021

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

Valentina Serra

Giancarlo Salvatori Grazia Pastorelli

Animals Vol. 11 No. 2 pp. 401 · MDPI AG

View at Publisher Save 10.3390/ani11020401

Abstract

The growing interest in producing healthier animal products with a higher ratio of polyunsaturated to saturated fatty acids, is associated with an increase in lipoperoxidation. For this reason, it is essential to attenuate oxidative deterioration in the derived products. Natural antioxidants such as polyphenols represent a good candidate in this respect. The first part of the review highlights the occurrence, bioavailability, and the role of polyphenols in food-producing animals that, especially in intensive systems, are exposed to stressful situations in which oxidation plays a crucial role. The second part offers an overview of the effects of polyphenols either supplemented to the diet of monogastric and ruminants or added directly to meat and dairy products on the physicochemical and sensorial properties of the product. From this review emerges that polyphenols play an important, though not always clear, role in the quality of meat and meat products, milk and dairy products. It cannot be ruled out that different compounds or amounts of polyphenols may lead to different results. However, the inclusion of agro-industrial by-products rich in polyphenols, in animal feed, represents an innovative and alternative source of antioxidants as well as being useful in reducing environmental and economic impact.

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References

Details

Published: Feb 05, 2021
Vol/Issue: 11(2)
Pages: 401
License: View

Authors

V

Valentina Serra

Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy

G

Giancarlo Salvatori

Department of Medicine and Sciences for Health “V. Tiberio”, University of Molise, Via Francesco De Sanctis 1, 86100 Campobasso, Italy

G

Grazia Pastorelli

Department of Veterinary Medicine, University of Milano, Via dell’Università 6, 26900 Lodi, Italy

Cite This Article

Valentina Serra, Giancarlo Salvatori, Grazia Pastorelli (2021). Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products. Animals, 11(2), 401. https://doi.org/10.3390/ani11020401

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

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