TABLE 1.

Flavonoids and effects on body fat, meat quality/composition and egg quality in poultry.

Species	Chemical class	Results of supplementation	References
Broiler	Flavones	Flavones of sea buckthorn fruits at 0.05, 0.10, and 0.15%, ↓ abdominal fat pad weight, ↑ intramuscular fat in breast	Ma et al. (2015)
		0.1 and 0.2% sea buckthorn flavones ↓ abdominal fat %, drip loss of breast and thigh muscle, and serum triglycerides	Li et al. (2008)
	Flavonols	0.3% or 0.6% kaempferol ↓ abdominal and subcutaneous fat, and plasma and hepatic cholesterol and triglycerides	Xiao et al. (2012)
		0.5 and 1 g/kg quercetin ↑ meat lightness (L*), redness, and oxidative stability during refrigeration for 3 and 9 days	Goliomytis et al. (2014b)
		Quercetin at 200 mg/kg ↓ oleic, palmitic, linoleic, and stearic acid in breast	Oskoueian et al. (2013)
	Isoflavones	5 mg of genistein and 20 mg of hesperidin/kg ↓ muscle fat	Kamboh et al. (2018)
		20 mg/kg of genistein and hesperidin ↑ meat-holding capacity and ↓ lipid oxidation of breast at 0 and 15 days of refrigeration	Kamboh and Zhu, (2013a)
		40 and 80 mg/kg soy isoflavones ↑ L*, water-holding, pH, and catalase and superoxide dismutase activity in breast, and ↓ lipid peroxidation	Jiang et al. (2007)
		Genistein (5 mg/kg) ↓ ratio of 14:0, 18:0, and ΣSFA and cholesterol in breast muscle	Kamboh and Zhu, (2013b)
	Anthocyanins	Anthocyanin fortified barley at 5% ↑ abdominal fat	Park et al. (2012)
		10 and 20% Tridax procumbens powder ↑ breast meat juiciness and flavor	Ahossi et al. (2016)
		Konini wheat (∼14 mg/g of anthocyanin) ↑ BWG.	Stastnik et al. (2016)
		Cranberry fruit extract (40, 80, or 160 mg/kg anthocyanin) ↑ feed efficiency and BW.	Leusink et al. (2010)
	Flavanones	Hesperidin and naringenin at 0.75 or 1.5 g/kg ↑ PUFA and n-6, while ↓ SFA in abdominal fat, breast and thigh muscles	Hager-Theodorides et al. (2021)
		0.75 and 1.5 g/kg hesperidin and naringin ↑ breast muscle redness (a*), and ↓ lipid oxidation for 9 days at 4°C and for 120 days at -20°C	Goliomytis et al. (2015)
		Hesperidin and naringenin at 0.75 and 1.5 mg/kg ↑ content of PUFA, omega n-6, and PUFA/SFA ratio in breast muscle and fat	Hager-Theodorides et al. (2021)
		Hesperidin at 20 mg/kg ↓ cholesterol and changed fatty acids (proportions of 18:0, 9c18:1, 20:4n-6 and Σn-3 were ↓) in breast	Kamboh and Zhu, (2013b)
	Flavanols	Green tea powder (0.5, 1 and 1.5%) ↓ % of abdominal fat	Hrnčár and Bujko, (2017)
		Green tea powder at 0.5, 0.75, 1.0 or 1.5% ↓ liver and serum cholesterol and abdominal fat	Biswas and Wakita, (2001b)
	Flavanonols	120 mg/kg taxifolin ↓ lipid peroxidation in fresh meat and during refrigerated storage for 1 month at -18°C	Bakalivanova and Kaloyanov, (2012)
Layer	Flavonols	Quercetin at 0, 0.2, 0.4, or 0.6 g/kg ↑ laying rate and ↓ feed-egg ratio. Haugh unit, eggshell strength and thickness, and yolk protein ↑, while yolk cholesterol ↓	Liu et al. (2013)
	Isoflavones	10, 50, and 100 mg/kg daidzein for 8 weeks ↑ eggshell thickness, percentage, strength, and egg yolk superoxide dismutase	Cai et al. (2013)
	Anthocyanins	8 weeks anthocyanin-fortified barley ↑ laying performance and egg quality	Choe et al. (2013)
		Purple wheat grain at end of laying period in 69 weeks ↑ eggs and yolk weight	Roztočilová et al. (2018)
	Flavanones	0.05% hesperetin, 0.05% naringenin, and 0.5% galacturonic acid ↓ egg yolk cholesterol and ↑ yolk weight and ratio of yolk weight/egg weight	Lien et al. (2008)
		9% dried orange pulp (0.767 g hesperidin and 0.002 g naringin) for a month ↑ yolk oxidative stability and egg shelf life. ↓ performance and egg quality parameters	Goliomytis et al. (2018)
	Flavanols	0.2 and 0.4% green tea catechins ↓ egg weight, specific gravity, thickness and yolk malondialdehyde	Kara et al. (2016)
		Green tea powder (2, 4, 6, 8 g/kg) or tea catechins (0.5, 1, 1.5, 2 g/kg) for 60 days ↓ total cholesterol, triglyceride, and LDL levels in plasma and breast and thigh meat	Zhou et al. (2012)
	Chalcones	5 or 10 g tomato powder/kg ↑ egg production, egg weight and yolk color	Akdemir et al. (2012)
		Pre-injection of 25 mg chalcones ↓ eggs with blood spots	Bigland et al. (1964)
Quail	Flavones	0.1, 1.0 and 10.0 mg morin/scaled quail/day for 8 weeks: no effect on reproduction	Cain et al. (1987)
	Isoflavones	400 or 800 mg of genistein/kg for 90 days ↑ egg production, egg weight, Haugh unit, shell thickness and weight, while ↓ yolk malondialdehyde	Akdemir and Sahin, (2009)
		400 or 800 mg of soy isoflavones/kg ↑ egg quality	Sahin et al. (2007)
	Anthocyanins	Purple field corn ↑ egg quality, performance and carcass quality	Amnueysit et al. (2010)
	Flavanols	0.25, 0.50 and 0.75% powdered green tea flowers ↑ FCR.	Abdel-Azeem, (2005)