The use of dietary flavonoids in meat production: A review

Flavonoids are polyphenolic compounds possessing many pharmacological properties that could improve livestock growth performance and product quality when supplemented to the diet. However, research on their effects on livestock production is limited and has not been reviewed. This paper therefore examined the results of previous research on the practical applications of flavonoids, and recommended future avenues for research. The results of growth performance studies indicated that flavonoids may help ameliorate the effects of stress-inducing conditions; however, the effects on growth performance under normal conditions were generally limited. The effects on carcass and basic physical and chemical meat quality have also been limited and inconsistent; however, studies have found that flavonoids favourably modified the fatty acid composition and improved the oxidative stability of meat. Nonetheless, considerably more research is needed, especially on pure flavonoids and for pigs and rabbits, and dose-response studies need to be done.