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Effects of Dietary Tamarind on Cholesterol Metabolism in Laying Hens

S. R. Chowdhury
Department of Animal and Poultry Science, University of Guelph, Ontario, Canada, N1G 2W1

D. K. Sarker
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

S. D. Chowdhury
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

T. K. Smith
Department of Animal and Poultry Science, University of Guelph, Ontario, Canada, N1G 2W1;

P. K. Roy
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M. A. Wahid
Department of Poultry Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted to evaluate the potential for dietary tamarind to alter serum and egg yolk cholesterol concentrations and overall performance in different layer strains. Thirty, 43-wk-old, Hisex Brown, ISA Brown, Lohmann Brown, Starcross Brown, Babcock B-300, and Starcross-579 strains (5 hens per strain) were fed diets supplemented with 0 (control), 2, 4, 6, or 8% oven-dried tamarind for 6 wk. Egg production, egg mass, and efficiency of feed utilization followed a quadratic response with a maximum when the diet contained 2% tamarind and a minimum when 8% tamarind was fed (P < 0.05). There were no differences (P > 0.05) among strains for egg production, egg weight, yolk weight, egg mass, feed consumption, or feed efficiency. Yolk weight increased linearly (P < 0.05) with increasing levels of dietary tamarind in wk 1, 2, and 3 as well as when averaged over 6 wk. Egg yolk cholesterol concentrations were not affected by dietary tamarind. Serum cholesterol concentrations, however, decreased quadratically with increasing levels of dietary tamarind (P < 0.05). It was concluded that 2% supplemental dietary tamarind could decrease serum cholesterol concentrations and increase layer performance.

Keywords: Cholesterol, Layer, Tamarind

Location: Department of Poultry Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Animal Health and Management

Commodity: Hen, Feed

Objectives:

To determine the efficacy of tamarind as a hypocholesterolemic agent in different strains of laying hens.

Methodology:

Experimental Birds and Diets: Thirty pullets that were 43 wk old and from 6 different strains (5 birds per strain, 6 birds per diet) were used in the current study. The strains included Lohmann Brown, Babcock B-300, ISA Brown, Hisex Brown, Starcross-579, and Starcross Brown. 2 Hens were caged individually and provided with 14 h of light daily. All the birds were fed isoenergetic and isonitrogenous mash diets for 6 wk; the diets were formulated to meet or exceed the nutrient requirements of laying hens (National Research Council, 1994). Diets were supplemented with 0 (control), 2, 4, 6, or 8% oven-dried (6 h at 70°C), ripe, and seedless tamarind in crushed form. Compositions of the experimental diets are shown. Feed and water were provided ad libitum. Experimental Parameters Measured: Birds were randomly assigned to diets. Body weights, feed consumption, and feed efficiency were measured weekly during the 6-wk experiment. Daily egg production was recorded. Egg weights were determined weekly, and egg mass was calculated. Eggs were collected weekly for cholesterol analysis. Yolk weights were recorded individually, and the yolk was extracted and analyzed for cholesterol concentration. Blood Collection: Blood was collected from each bird weekly from the wing vein using sterilized syringes and needles. Serum was isolated 4 to 6 h after blood collection. Serum samples were maintained at −5°C for up to 4 d until cholesterol analysis. Lipid Extraction from Diet and Yolk: Fifteen milliliters of chloroform: methanol (2:1 vol/vol) was blended with 1 g of yolk using a vortex mixer and allowed to extract for 12 h. Diet lipid was extracted by the same procedure using a 5-g sample with 40 mL of chloroform: methanol. Cholesterol Analysis: Serum, extracted yolk, and diet samples were analyzed for cholesterol according to the colorimetric method of Abell et al. (1952). Analysis of Dietary Nutrients: Diets were analyzed for dry matter and CP according to the methods of the AOAC (1980). Statistical Analyses: Data were analyzed by ANOVA using the GLM procedure of SAS software for a factorial arrangement (2-factor analysis, diet and strain) (Kuehl, 1994; SAS Institute, 2000). Orthogonal polynomial contrasts were used to determine the nature of the response to diets. Differences among strains, when significant, were also ordered using Tukey’s test (Kuehl, 1994). Statements of statistical significance were based on P < 0.05.

Source of Information: https://www.researchgate.net/publication/8046426

Article Link (Online Journal): DOI: 10.1093/ps/84.1.56 · Source: PubMed

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It was observed that cholesterol concentrations in all diets were very low and similar to that found in the control diet. The reduction of serum cholesterol when tamarind was fed to the laying hens might also be due to a reduction in synthetic enzyme activity. Qureshi et al. (1983) reported a dose-dependent inhibition of hepatic β-hydroxy-β-methylglutaryl coenzyme A (HMG-CoA) reductase, cholesterol 7α-hydroxylase, and fatty acid synthetase when chickens were fed polar fractions of garlic powder equivalent to 1, 2, 4, 6, and 8% fresh garlic paste. The feeding of 2, 4, 6, or 8% oven-dried and crushed tamarind decreased serum cholesterol concentrations 12 to 14%. Chowdhury et al. (2002) reported that feeding of 2, 4, 6, or 8% sun-dried garlic paste reduced serum cholesterol concentrations by 15, 28, 33, and 43%, respectively. The serum cholesterol concentrations of laying hens fed the control diet in the current study (209 to 211 mg/100 mL) were slightly lower than those reported by Chowdhury et al. (2002) (230 to 243 mg/100 mL). There were no differences among strains in serum cholesterol concentrations in the current study in contrast to the results of Chowdhury et al. (2002). The contradictory results might be due to the interaction between dietary garlic and strains of laying hens in studies reported by Chowdhury et al. (2002). The physiologically active components in tamarind have not yet been determined. Further studies are needed to chemically and pharmacologically characterize the components. Organoleptic studies are also needed to determine the effects of tamarind on egg color and flavor. We concluded that 2% supplemental dietary tamarind could decrease serum cholesterol concentrations and increase the performance of laying hens.

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