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Health promoting and pharmaceutical potential of ferulic acid for the poultry industry

Published online by Cambridge University Press:  27 December 2018

M. SAEED ,
M. ALAGAWANY ,
S.A. FAZLANI ,
S.A. KALHORO ,
M. NAVEED ,
N. ALI ,
M.A. ARAIN  and
S. CHAO
M. SAEED
Affiliation:
College of Animal Sciences and Technology, Northwest A&F University, Yangling, China, 712100
M. ALAGAWANY
Affiliation:
Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
S.A. FAZLANI
Affiliation:
Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, 3800, Uthal, Balochistan, Pakistan
S.A. KALHORO
Affiliation:
Faculty of Agriculture, Lasbela University of Agriculture, Water and Marine Sciences, 3800 Uthal, Balochistan, Pakistan
M. NAVEED
Affiliation:
Department of Clinical Pharmacy, School of Basic Medicine, and Clinical Pharmacy, China Pharmaceutical University, Nanjing, Jiangsu Province, 211198, China
N. ALI
Affiliation:
Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan
M.A. ARAIN
Affiliation:
Faculty of Veterinary and Animal Sciences, Lasbela University of Agriculture, Water and Marine Sciences, 3800, Uthal, Balochistan, Pakistan
S. CHAO*
Affiliation:
College of Animal Sciences and Technology, Northwest A&F University, Yangling, China, 712100
*
Corresponding author: [email protected]
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Abstract

Ferulic acid is (FA) is a phenolic compound found in vegetables, fruits, cereals and coffee. It exists in both a free form and covalently conjugated to polysaccharides in the plant cell wall, polyamines, hydroxyl fatty acids, lignin, and glycoproteins. It has exhibited many vital biological properties, such as growth enhancing, antioxidant, antibacterial and immunomodulatory effects. It can be used as a food preservative and has a wide range of applications. FA has been reported to be a potent antioxidant and anti-inflammatory agent and is considered as part of a promising strategy for improving vascular cell-compatibility and blood compatibility as well. Additionally, dietary FA could improve the antioxidant capacity and, hence, meat quality in poultry. Supplementation of FA at 40 mg/kg or 80 mg/kg diet reduced the formation of hepatic MDA in case of carbon tetrachloride toxicity. The susceptibility of meat to oxidation in broiler chickens receiving oats at 200 g/kg diet as a source of FA was higher compared to the stability of meat in chickens receiving 200 ppm vitamin E. After examining the literature, it became apparent that the research on promising therapeutic effects of FA in poultry, in particular, is limited. So, the aim of this review was to indicate the importance of FA and its beneficial effects. In addition, this review includes information on the use of FA as a natural phenolic compound in poultry nutrition and its different applications in the poultry industry.

Keywords

ferulic acidantimicrobial effectsphytochemicalfeed additivepoultry
Type
Review
Information
World's Poultry Science Journal , Volume 75 , Issue 1 , March 2019 , pp. 83 - 92
Copyright
Copyright © World's Poultry Science Association 2018 

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