repox50
DESCRIPTION
Repox50. A novel, natural polyphenol partial replacement for vitamin E in feeding diets. Repox50. Presentation overview The problem Oxidative stress The solution Antioxidants Our recommended solution Repox50. Repox50. The problem Oxidative stress The solution Antioxidants - PowerPoint PPT PresentationTRANSCRIPT
Repox50
A novel, natural polyphenol partial replacement for vitamin E in feeding
diets
Presentation overview The problem
– Oxidative stress
The solution
– Antioxidants
Our recommended solution
– Repox50
Repox50
The problem
– Oxidative stress
The solution
– Antioxidants
Our recommended solution
– Repox50
Repox50
Reactive oxygen species Reactive oxygen species (ROS) are chemically-reactive molecules
containing oxygen. Examples include oxygen ions and peroxides.
Increased ROS can result in significant damage to cell structures. This cumulates into a situation known as oxidative stress.
Antioxidants are used to counteract the effect of these increased ROS levels often in combination with the addition of extra minerals and vitamins to the diet.
Repox50
Some causes of oxidative stress?
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Problems resulting from oxidative stress
Growth inhibition
Muscle degeneration, leading to inferior meat quality
Suppression of the immune system response
Loss of flavour, texture, appearance and in some cases nutritional value of the meat
Repox50
The problem
– Oxidative stress
The solution
– Antioxidants
Our recommended solution
– Repox50
Repox50
What are antioxidants? Antioxidants are phytochemicals, vitamins and other nutrients
that protect our cells from damage caused by free radicals.
In vitro en in vivo studies have shown that antioxidants help prevent the free radical damage that is associated with disease.
Antioxidants have the ability to neutralize free radicals without becoming a free radicals themselves, however, when the antioxidant neutralises a free radical it becomes inactive. Therefore we need a continuous supply of antioxidants.
Repox50
Antioxidants in action
Repox50
Some commonly used antioxidants Vitamin E
– A fat-soluble antioxidant that stops the production of reactive oxygen species formed when fat undergoes oxidation.
Vitamin C
– Vitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species, in which it functions as a vitamin.
Selenium
– Selenium is necessary for cellular function in most, if not all, animals, forming the active centre of the enzymes glutathione peroxidase and thioredoxin reductase.
Repox50
The problem
– Oxidative stress
The solution
– Antioxidants
Our recommended solution
– Repox50
Repox50
Repox50 the natural choice Super concentrated polyphenols extracted from specifically
selected botanical sources.
Works in synergy with Vitamin E, able to replace up to 50% resulting the same or superior protective effect, thus creating more cost effective inclusion into in poultry diets.
Sustainably produced from natural renewable resources.
Safe and easy to handle.
Repox50
Repox50 Heat StabilityOVERVIEWTwo representative samples of Repox50 were received from
Phytologica Ltd, batch number LAB/PHY01. This sample was separated into 2 samples for test purposes. Sample 1 and Sample 2.
• Sample 1 was subjected to an increase in temperature for 60 minutes in an autoclave at a temperature of 120°C.
• Sample 2 was untreated.• Sample 1 and Sample 2 were analysed for polyphenols using
a cyclic voltammetry technique (CV) used routinely in the Citrox QC laboratory.
Repox50
Repox50 Heat StabilityLAB/PHY01 - Sample 1 (120°C)
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MondaydEC1514W.efwdat : Page 21
Mode: Cyclic, Initial E : -1200mV, Final E : -1200mV, R ate: 80mV/ s, S tep W : 25ms, Upper E : 1200mV, Lower E : -1200mV, Cycles: 5 (Mon, Dec 15, 2008, 4:00:59 P M)
Some data points in the recording are out of range. T his may affect the results.
-40
-20
0
20
40
i 1 (
A)
-1.2 -0.8 -0.4 0 0.4 0.8 1.2E (V)
Repox50 Heat StabilityLAB/PHY02 - Sample 2 (untreated)
Repox50
MondaydEC1514WJE.efwdat : Page 26
Mode: Cyclic, Initial E : -1200mV, Final E : -1200mV, R ate: 80mV/ s, S tep W : 25ms, Upper E : 1200mV, Lower E : -1200mV, Cycles: 5 (Mon, Dec 15, 2008, 4:08:13 P M)
Some data points in the recording are out of range. T his may affect the results.
-40
-20
0
20
40
i 1 (
A)
-1.2 -0.8 -0.4 0 0.4 0.8 1.2E (V)
Repox50 Heat StabilityConclusion
• “there were no discernable differences in the voltammograms which can be thought of as “fingerprints” of the polyphenol activity”
Testing carried out by Dr. David J. Lax BSc MRSC PhD Chemical Research Services
Repox50
Some scientific evidence Sparing effect of procyanidins from Vitis vinifera on vitamin E: in vitro
studies
– Carini M, Maffei Facino R, Aldini G, CalloniI MT, Bombardelli E, Morazzoni P, 1998 : The protection of polyunsaturated fatty acids in micellar systems against UVB-induced photo-oxidation by procyanidins from Vitis vinifera L., and the protective synergy with vitamin E. International J. of Cosmetic Science, Volume 20 Issue 4 Page 203-215,August 1998.
Select flavonoids and whole juice from purple grapes inhibit platelet function and enhance nitric oxide release
– Freedman JE, Parker C 3rd, Li L, Perlman JA, Frei B, Ivanov V, Deak LR, Iafrati MD, Folts JD. , 2001. Select flavonoids and whole juice from purple grapes inhibit platelet function and enhance nitric oxide release. Circulation. 2001 Jun 12;103(23):2792-8.
Catechins and procyanidins in Mediterranean diets– AUGER Cyril, AL-AWWADI Najim, BORNET Aurélie, ROUANET Jean-Max, GASC Francis, CROS Gerard ,
TEISSEDRE Pierre-Louis : Catechins and procyanidins in Mediterranean diets Food research International 2004, vol. 37, no3, pages. 233-245 [13 page(s) (article)] (1 p.1/4)
Repox50
In vitro antioxidant trialsTrial ObjectiveTo measure the antioxidant activity at 0%, 25%, and 50% of the vitamin E substitued by
Repox50 and compare with control. Growth Control: No antioxidant added 100% Vitamin E: 0% substitution 75% Vitamin E: 25% substition 50% Vitamin E: 50% substitution
Conclusion 100% Vitamin E antioxidant activity
is 250% higher than negative control Replacement of 25% and 50% of
Vitamin E by Repox50 the antioxidant activity is still identical to 100% Vitamin E
Increase of antioxidant activity compared to no antioxidant addition
34.00%
33.00%
33.00%
Repox50
Poultry Applications34.00%
33.00%
33.00%
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Poultry diet trialsEffect of Repox50 and Vitamin E on Growth Performance, Nutrient
Digestibility in Chickens 120 one-day-old male broiler chicks were obtained from a commercial hatchery and
housed in an environmentally controlled room over a period of 3 weeks. All diets were formulated to meet or exceed the minimum NRC (1994) requirements for broiler chickens.
At the end of the experimental period, birds were weighed, and feed consumption was recorded
The addition of increasing concentration of Repox50 in the chicken diets did not impair growth performance (BW, feed consumption, and feed efficiency) compared with the birds fed the non supplemented and supplemented vitamin E diets
Antioxidant activity in vitamin E and Repox50 diets exhibited significantly higher scavenging free radical capacity than controls.
Similarly, the birds fed vitamin E and Repox50 diets exhibited significantly higher scavenging free radical capacity in excreta than those fed control diets.
Repox50
Evaluation of Repox50 in Broilers under research station circumstances
Trial No. AB11238B
BANGKOK ANIMAL RESEARCH CENTER CO., LTD. HEAD OFFICE
487/1 SI AYUTTHAYA ROAD, KHWAENG THANON PHAYATHAI, KHET RATCHATHEWI,
BANGKOK 10400, THAILAND
Repox50
Trial DetailObjectiveThis trial was conducted to evaluate the effect of replacing vitamin E by
Repox 50 on performance of broilers. Materials and methodsThe trial was conducted at BARC research facility during July 6 – August 10,
2011. Six hundred newly hatched male broiler chicks of commercial strain (AA Plus) were randomly allocated to 3 treatments with 8 replications in a randomized complete block design experiment, using 25 chicks per experimental unit. Practical corn-soybean diet with 100 g/t added vitamin E 50 was used as control diet and two levels of replacing of vitamin E 50 by Repox50. Treatment diets were presented as below.
Diet 1 = Control diet: practical diet with 100 g/tone added Vitamin E 50Diet 2 = Replacing 25% of added Vitamin E of diet 1 by Repox 50Diet 3 = Replacing 50% of added Vitamin E of diet 1 by Repox 50
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Composition of starter and grower dietsCode Ingredient
Price Starter Grower
(Baht / kg) 0-18 d 18-35 d Control diet Control diet
B103-1 Corn 7.35% 11.50 49.09 57.67
B422 Soybean meal (DH) 49.0% 14.07 31.56 25.94
B417-1 Full fat soybean 36.0% 19.17 10.00 8.00
B202 Soybean oil 40.00 4.82 4.67
B601-2 MCP 18.50 1.78 1.44
B602-2 Lime stone 39% Ca 1.40 1.06 0.90
B603 Salt 4.00 0.33 0.23
B908 Pellet binder 70.00 0.30 0.30
B703 Vitamin/mineral permix (100g/t of vitamin E 50) 55.00 0.20 0.20
B502 DL-Methionine 150.00 0.27 0.18
B501 L-Lysine HCl 72.00 0.16 0.07
B503 L-Threonine 78.00 0.03 -
B605 Sodium bicarbonate 15.00 0.20 0.20
B606 Choline chloride 60% 64.00 0.10 0.10
B804 Toxin binder 200.00 0.05 0.05
B910 Coccidiostat (Salinomycin 12%) 250.00 0.05 0.05
TOTAL 100.00 100.00
COST Baht / kg 15.47 14.93
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Nutrients of starter and grower diets
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NUTRIENT Unit
1 Weight Kg 1 1
2 Dry matter % 87.85 87.623 ME. For poultry Kcal/kg 3050 3100
9 Crude protein Kcal/kg 23.0 20.011 Crude fat Kcal/kg 9.05 8.73
12 Linoleic acid % 4.29 4.16
13 Crude fiber % 3.22 3.0117 Dig.Lys (Poultry) % 1.24 1.00
18 Dig.Met (Poultry) % 0.58 0.4619 Dig.Cys (Poultry) % 0.31 0.29
20 Dig.M+C (Poultry) % 0.89 0.75
21 Dig.Thr (Poultry) % 0.77 0.6522 Dig.Trp (Poultry) % 0.20 0.17
23 Dig.Arg (Poultry) % 1.42 1.22
24 Dig.Val (Poultry) % 0.96 0.8425 Dig.Ile (Poultry) % 0.83 0.72
26 Dig.Leu (Poultry) % 1.69 1.5546 Lysine % 1.41 1.14
47 Arginine % 1.59 1.36
48 Methionine % 0.62 0.5049 Met + Cys % 1.00 0.84
50 Cystine % 0.38 0.35
52 Threonine % 0.92 0.78
53 Tryptophan % 0.27 0.23
55 Histidine % 0.62 0.5556 Isoleucine % 1.02 0.88
57 Leucine % 1.89 1.71
58 Valine % 1.11 0.97
59 Phenylalanin % 1.07 0.9466 Calcium % 0.86 0.72
67 Phosphorus-total % 0.75 0.66
68 Phosphorus-avail % 0.43 0.36
69 Non phytate % 0.50 0.4278 Sodium % 0.20 0.1679 Chloride % 0.23 0.18
80 Salt % 0.36 0.27
Statistical AnalysisFeed intake, body weight gain, feed conversion ratio, liability, FRAP value
and TBA value were determined and were subjected to ANOVA as RCBD. Significant differences among treatment groups were detected by LSD tests (least square deviation).
Repox50
ResultsTable1 Evaluation of Repox 50 in broilers1 under research station
circumstances (0-18 days of age).
1 Male broilers (Arbor Acres Plus).2 Feed conversion ratio corrected for mortality and culls.3 Feed conversion ratio uncorrected for mortality and culls.
Treatment Initial Final Body Feed Feed Feed Livability
Diet Repox 50 body weight weight intake conversion conversion
Group With Vit E 50 (replacing of weight gain gain ratio2 ratio3
100% Vit E 50) (g) (g) (g) (g) (%)
1 Control diet - 44 838 793 957 1.207 1.210 99.5
2 As diet 1 25 % 44 835 790 956 1.210 1.217 99.0
3 As diet 1 50 % 44 833 789 964 1.222 1.228 99.0
P-value 0.7026 0.6850 0.4195 0.1181 0.1213 0.8815
Pooled SEM 3.576 3.564 4.448 0.005 0.006 0.809
C.V.% 1.21 1.27 1.31 1.15 1.33 2.31
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Table 2 Evaluation of Repox 50 in broilers1 under research station circumstances (18-35 days of age).
1 Male broilers (Arbor Acres Plus).2 Feed conversion ratio corrected for mortality and culls.3 Feed conversion ratio uncorrected for mortality and culls.
Treatment Initial Final Body Feed Feed Feed Livability
Diet Repox 50 body weight weight intake conversion conversion
Group With Vit E 50 (replacing of weight gain gain ratio2 ratio3
100% Vit E 50) (g) (g) (g) (g) (%)
1 Control diet - 44 838 793 957 1.207 1.210 99.5
2 As diet 1 25 % 44 835 790 956 1.210 1.217 99.0
3 As diet 1 50 % 44 833 789 964 1.222 1.228 99.0
P-value 0.7026 0.6850 0.4195 0.1181 0.1213 0.8815
Pooled SEM 3.576 3.564 4.448 0.005 0.006 0.809
C.V.% 1.21 1.27 1.31 1.15 1.33 2.31
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Table 3 Evaluation of Repox 50 in broilers1 under research station circumstances (0-35 days of age).
1 Male broilers (Arbor Acres Plus).2 Feed conversion ratio corrected for mortality and culls.3 Feed conversion ratio uncorrected for mortality and culls.
Treatment Initial Final Body Feed Feed Feed Livability
Diet Repox 50 body weight weight intake conversion conversion
Group With Vit E 50 (replacing of weight gain gain ratio2 ratio3
100% Vit E 50) (g) (g) (g) (g) (%)
1 Control diet - 44 2565 2521 3798 1.507 1.524 98.0
2 As diet 1 25 % 44 2571 2527 3826 1.515 1.521 98.5
3 As diet 1 50 % 44 2580 2535 3831 1.511 1.526 98.0
P-value 0.7960 0.7926 0.4966 0.5555 0.9726 0.9641
Pooled SEM 15.253 15.243 20.676 0.005 0.015 1.508
C.V.% 1.68 1.71 1.53 0.91 2.70 4.34
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Table 4 Evaluation of Repox 50 on fat oxidation ability in broilers1 under research station circumstances.
1 Male broilers (Arbor Acres Plus).2 Thiobarbituric acid3 Ferric reducing antioxidant power
Treatment Initial Final Body Feed Feed Feed Livability
Diet Repox 50 body weight weight intake conversion conversion
Group With Vit E 50 (replacing of weight gain gain ratio2 ratio3
100% Vit E 50) (g) (g) (g) (g) (%)
1 Control diet - 44 2565 2521 3798 1.507 1.524 98.0
2 As diet 1 25 % 44 2571 2527 3826 1.515 1.521 98.5
3 As diet 1 50 % 44 2580 2535 3831 1.511 1.526 98.0
P-value 0.7960 0.7926 0.4966 0.5555 0.9726 0.9641
Pooled SEM 15.253 15.243 20.676 0.005 0.015 1.508
C.V.% 1.68 1.71 1.53 0.91 2.70 4.34
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Repox50
Fish Applications
Repox50 will enhance colour and shelf life via replacing a portion of Vitamin E within the diet
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Polyphenols can improve body color and meat brilliance of cultured fishes, preventing decrease in astaxanthin levels in the fish.
Polyphenols added by weight from 0.004% 40ppm to 0.04% 400ppm.
Sakiura US 6,509,030, B2
Cultured fish carotenoid and polyphenol added feed for improving fish body color tone and fish
meat brilliance
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Repox50
Meat Applications
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Some scientific evidence Ahn, J., Grün, I.U., Fernando, L.N. 2002. Antioxidant properties of natural plant
extracts containing polyphenolic compounds in cooked ground beef. J. Food Sci. 67(4), 1364-1369.
Ahn, J., Grün, I.U., Mustapha, A. 2007. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Micro. 24, 7-14
Bekhit, A.E.D., Geesink, G.H., Ilian, M.A., Morton, J.D., Bickerstaffe, R. 2003. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties. Food Chem. 81(2), 175-187
Brannan, R.G., Mah, E. 2007. Grapeseed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red meat model system. Meat Science. 77(4), 540-546.
Jayaprakasha, G.K., Singh, R.P., Sakariah, K.K. 2001. Antioxidant activity of grape seed (vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 73(3), 285-290.
Repox50
Factors affecting meat colour• Vitamin E feeding of cattle
– Prevents oxidation; retards conversion of myoglobin to metmyoglobin
• Bacteria– Produce metmyoglobin, choleglobin, and sulfmyoglobin
pigments• Curing
– Nitrosylhemochromogen is the stable cured meat pigment
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Repox50 improves meat colour
Factors affecting meat colourExposure to long-term or short term stress• Effects glycogen content of muscle and ultimate pH of muscle• Long Term Stress: DFD (dark cutter)Transport, Hunger, Fear,
Aggression• Ultimate pH above 5.9 (beef), 6.5 (pork)• Short Term Stress: PSE Usually only problematic in pork • Ultimate pH below 5, generally problem can be overcome with
enhancement
Repox50
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Repox50