Effect of Dietary Oxidation on Meat Quality of Broiler Chickens

Summary and Significance 120 4-week-old broilers were freely allocated to three treatments including control, oxidized oil treatment (5% of diet) and antioxidant treatment (500 IU VE and 200 ppm BHT) and fed for two weeks. . Blood samples were taken the day before slaughter and chest muscle samples were collected immediately after slaughter. Blood and breast muscles were measured for fat and protein oxidation and meat quality parameters.

Compared with the control group, the oxidation of lipids in the oxidized oil group was significantly increased (P

However, there was no significant difference in body weight gain, feed intake and feed efficiency, boil loss and color of breast muscle in the diets.

This indicates that the degree of oxidation of the diet increases the oxidation of blood and muscle, and the oxidative stress of live chickens correlates with quality parameters including pH drop, loss of drip, and changes in protein and fat oxidation of broiler breast muscle.

Foreword It is well known that fat oxidation results in the production of abnormal odours and the quality of miscellaneous compounds and reduces the nutritional value of meat, according to Wangang Zhang and co-authors. The addition of unsaturated fatty acids is associated with increased oxidation of fat. However, limited research has reported the effect of dietary oxidizing oil on protein oxidation and meat quality. Protein oxidation can lead to the cleavage or isomeric changes in the secondary and tertiary structures of proteins that alter their function. Oxidation-induced intermolecular linkages, including disulfide bridges and other molecular bridges, can lead to protein aggregation and polymerization that alter proteolytic properties.

These changes can affect the physicochemical characteristics of the protein including solubility, hydrophobicity, water retention, tenderness, gel function, and even nutritional value.

In the current study, the researchers hypothesized that the addition of oxidized oil to the diet could cause oxidation of fat and protein and affect the meat quality of broiler breast meat. The goal of this study was to determine the effects of dietary oxidation on oxidative stress and chest muscle mass in live chickens.

Materials and Methods Protein carbonyl content was determined by derivatization with 2,4-dinitrophenylhydrazine (DNPH). Fat oxidation was measured by the fluorescent thiobarbituric acid active material method. Dripping loss is measured at atmospheric pressure at 4°C.

Results and Discussion Dietary treatment did not show significant effects on body weight gain of broilers at 4-6 weeks (P>0.05). There was no significant difference in the feed consumption between 4-6 weeks (P>0.05). No significant difference in feed efficiency (body weight gain/feed intake) was found during the experimental period (P>0.05). No significant difference was found in growth performance and feed intake of broilers between the control and antioxidant treatment groups (Table 1).

Dietary Supplementation with 5% Oxidized Oil Causes Fat Oxidation in Plasma Higher Than Control Diets (P

The loss of chest muscle drip in the antioxidant oil-treated group was significantly higher than that in the control group after storage for 1 day at 4°C at room temperature (P<0.05). There was no significant difference in the boiled losses of the three diets (P>0.05; Table 3).

There was no significant difference in the L* (brightness), a* (yellow) and b* (brown) values ​​of the three diets (P>0.05; Table 4). This result is consistent with the pH of the pectoral muscle, which indicates that there was no significant difference in the three dietary treatments at 0, 1.0, 2.5 and 5.0 hours after slaughter.

There was no significant difference in pH between 0, 1.0, 2.5, and 5.0 hours after slaughtering in the three diets (Table 5). However, the pH of the breast muscle of the oxidized oil group tends to be lower than that of the control and antioxidant groups at 1 hour after slaughter (P=0.10). The pH-decreasing rate in the pectoral muscle between 0-1 hours after slaughter was faster in the oxidized oil group than in the other two groups (P<0.05). The rapid decrease in the pH of the chest muscles in the oxidizing oil group (0-1 hour) at the beginning of slaughter can partly explain the high drip loss and the lowering of the hydraulic system. This is due to the fact that the rapid pH drop or low pH coupled with high body temperature during slaughter can cause muscle protein degeneration. Defibrillation of myofibrillar can lead to loss of their function, which further reduces the hydration. Higher drip loss or water retention may also be due to higher protein oxidation. Protein oxidation can alter the structure and biochemical function of proteins through fragmentation, aggregation, and polymerization. .

Dietary oxidized oil reduces specific SERCA activity at pH levels of 0.01 and 0.02 mM calcium (P

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