• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 10, Special Issue 1 (2021)

Flavonoids: Polyphenolic compound for the improvement of poultry and its products

Author(s):

Shiwani Singh, Ankur Khare, RPS Baghel, Ravi Prakash Pal, Rahul Sharma, Sunil Nayak and BV Reddy

Abstract:
Flavonoids (also named as bioflavonoids) are naturally occurring secondary plant metabolites found in all plant species and known to exhibit a number of benefits. Due to their possible role in health promoting and preventing from chronic diseases, they could be known as “functional ingredients” and “health promoting biomolecules”. Flavonoids have shown various biological effects including antibacterial, antiviral, gut modulatory, antioxidant, hepatoprotective, hypocholesteremic and immunomodulator activities. Many evidences confirms that phytochemicals like flavonoids could improve genomic stability and cellular integrity by reducing oxidative stress at cellular level. Because of these biological effects flavonoids can eventually decreases risk of infectious diseases and could increase animal's performance. Dietary supplementation with flavonoids could be used as a plan to improve and enhance meat and egg quality in commercial poultry, in addition to other positive effects on poultry health like it can improve meat's shelf- life, sensorial and technological attributes, thus positively affecting consumers' preference for purchasing. In poultry diets, several studies confirmed the effective role of flavonoids on growth performance, carcass yield, meat and egg quality, oxidative status and other productive performance parameters. Today, poultry production is moving toward incorporating a range of naturally bioactive-based products as additives in ration in order to satisfy consumer awareness and demands.

Pages: 492-496  |  1121 Views  526 Downloads

How to cite this article:
Shiwani Singh, Ankur Khare, RPS Baghel, Ravi Prakash Pal, Rahul Sharma, Sunil Nayak and BV Reddy. Flavonoids: Polyphenolic compound for the improvement of poultry and its products. J Pharmacogn Phytochem 2021;10(1S):492-496.

Call for book chapter