Citrus Bioflavonoids in Broiler Diets

CITRUS bioflavonoids are naturally occurring plant pigments characterized by two aromatic rings linked together by a three carbon aliphatic chain (Horowitz, 1957). The various flavonoids may be sugar free aglycones or glycosides characterized by a substituent group of either a mono or disaccharide made up of rhamnose or glucose or both. The classification of these compounds are further governed by the oxidized or reduced state of the third carbon in the aliphatic chain. A number of bioflavonoid materials have been evaluated for their effect on capillary fragility. Warter et al. (1948) reported that the administration of hesperidin (a bioflavonoid) and ascorbic acid was effective in reducing capillary fragility in patients with rheumatoid arthritis. Capillary fragility could be expected to lead to an increase in bruising. Ringrose (1953) and Kaiser and Smith (1958) reported that bruising is one of the major causes of downgrading of broilers. In view of the condemnations …