Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A review
Summary: The quality of meat and eggs, as well as consumer acceptance, is influenced by microbial load, flavor, and lipid oxidation. Recently, consumer preferences have shifted toward naturally healthy, disease-free poultry products that have no negative side effects. Natural additives are now gaini...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Journal of Applied Poultry Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1056617124001077 |
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| author | B. Adjei-Mensah O. Oso E. Oke T.T. Kuka P. Sasu R.K. Agbehadzi C.C. Atuahene A. Donkoh J.A. Hamidu K. Tona |
| author_facet | B. Adjei-Mensah O. Oso E. Oke T.T. Kuka P. Sasu R.K. Agbehadzi C.C. Atuahene A. Donkoh J.A. Hamidu K. Tona |
| author_sort | B. Adjei-Mensah |
| collection | DOAJ |
| description | Summary: The quality of meat and eggs, as well as consumer acceptance, is influenced by microbial load, flavor, and lipid oxidation. Recently, consumer preferences have shifted toward naturally healthy, disease-free poultry products that have no negative side effects. Natural additives are now gaining popularity in research due to the presence of microbial-resistant bacteria associated with synthetic products and feed additives. Garlic and its bioactive components (BCs) have been found to improve the quality of meat and egg yolks by affecting the activities of important enzymes such as squalene oxidase and HMG-CoA reductase, which are responsible for cholesterol and lipid synthesis. However, the extent to which the organosulphur compounds (OSCs) in garlic can enhance lipid stability and reduce total cholesterol depends on various variables including preparation technique, shelf life, rate of inclusion, and duration of supplementation in bird diets. Therefore, this review aims to highlight the impact of garlic supplementation on the lipid profiles and fatty acids in poultry. |
| format | Article |
| id | doaj-art-b866fcb2892f46c7ab19324d798fc5cf |
| institution | Kabale University |
| issn | 1056-6171 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Applied Poultry Research |
| spelling | doaj-art-b866fcb2892f46c7ab19324d798fc5cf2025-01-01T05:09:51ZengElsevierJournal of Applied Poultry Research1056-61712025-06-01342100509Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A reviewB. Adjei-Mensah0O. Oso1E. Oke2T.T. Kuka3P. Sasu4R.K. Agbehadzi5C.C. Atuahene6A. Donkoh7J.A. Hamidu8K. Tona9Centre d'Excellence Régional sur les Sciences Aviaires, Université of Lomé, BP 1515 Lomé, Togo; Corresponding author.Centre d'Excellence Régional sur les Sciences Aviaires, Université of Lomé, BP 1515 Lomé, TogoCentre d'Excellence Régional sur les Sciences Aviaires, Université of Lomé, BP 1515 Lomé, TogoCentre d'Excellence Régional sur les Sciences Aviaires, Université of Lomé, BP 1515 Lomé, TogoCentre d'Excellence Régional sur les Sciences Aviaires, Université of Lomé, BP 1515 Lomé, TogoCentre d'Excellence Régional sur les Sciences Aviaires, Université of Lomé, BP 1515 Lomé, TogoDepartment of Animal Science, Kwame Nkrumah University of Science and Technology, UP 244 Kumasi, GhanaDepartment of Animal Science, Kwame Nkrumah University of Science and Technology, UP 244 Kumasi, GhanaDepartment of Animal Science, Kwame Nkrumah University of Science and Technology, UP 244 Kumasi, GhanaCentre d'Excellence Régional sur les Sciences Aviaires, Université of Lomé, BP 1515 Lomé, TogoSummary: The quality of meat and eggs, as well as consumer acceptance, is influenced by microbial load, flavor, and lipid oxidation. Recently, consumer preferences have shifted toward naturally healthy, disease-free poultry products that have no negative side effects. Natural additives are now gaining popularity in research due to the presence of microbial-resistant bacteria associated with synthetic products and feed additives. Garlic and its bioactive components (BCs) have been found to improve the quality of meat and egg yolks by affecting the activities of important enzymes such as squalene oxidase and HMG-CoA reductase, which are responsible for cholesterol and lipid synthesis. However, the extent to which the organosulphur compounds (OSCs) in garlic can enhance lipid stability and reduce total cholesterol depends on various variables including preparation technique, shelf life, rate of inclusion, and duration of supplementation in bird diets. Therefore, this review aims to highlight the impact of garlic supplementation on the lipid profiles and fatty acids in poultry.http://www.sciencedirect.com/science/article/pii/S1056617124001077Lipid oxidationGarlicCholesterolMeatEgg yolk |
| spellingShingle | B. Adjei-Mensah O. Oso E. Oke T.T. Kuka P. Sasu R.K. Agbehadzi C.C. Atuahene A. Donkoh J.A. Hamidu K. Tona Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A review Journal of Applied Poultry Research Lipid oxidation Garlic Cholesterol Meat Egg yolk |
| title | Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A review |
| title_full | Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A review |
| title_fullStr | Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A review |
| title_full_unstemmed | Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A review |
| title_short | Hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products: A review |
| title_sort | hypocholesterolemic potentials of garlic on the lipid profile of poultry birds and poultry products a review |
| topic | Lipid oxidation Garlic Cholesterol Meat Egg yolk |
| url | http://www.sciencedirect.com/science/article/pii/S1056617124001077 |
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