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| Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage in Lingnan Yellow Broilers |
| JIANG Shou-qun, JIANG Zong-yong, ZHOU Gui-lian, LIN Ying-cai , ZHENG Chun-tian |
| Guangdong Key Laboratory of Animal Breeding and Nutrition/Guangdong Public Laboratory of Animal Breeding and Nutrition/Key Laboratory of Animal Nutrition and Feed Science (South China), Ministry of Agriculture/State Key Laboratory of Livestock and Poultry Breeding, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, P.R.China |
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摘要 To investigate the effects of a synthetic isoflavone (SI) on meat quality and oxidative stability, 1 500 43-d-old Lingnan yellow male broilers were randomly assigned to five dietary treatments: diets supplemented with 0, 10, 20, 40, or 80 mg SI kg-1, fed ad libitum for a period of 3 wk. After refrigerated storage, a* value of the meat increased with dietary SI supplementation using 10 and 40 mg kg-1 level (P<0.05), L* value decreased (P<0.05), and 40 mg kg-1 increased the pH (P<0.05). Supplementation with SI, at all levels, increased water holding capacity (P<0.05) and decreased lactic acid content of meat (P<0.05). The concentration of malondialdehyde at 72 h decreased linearly (P=0.005) and quadratically (P=0.004) with increasing levels of SI. Dietary SI at 20 and 40 mg kg-1 levels enhanced total superoxide dismutase activity in meat (P<0.05). Meat pH quadratically decreased as the storage time increased (P<0.05), with the highest value at 24 h (P<0.05). Lactic acid and malondialdehyde concentrations of meat increased over time, with value at 96 h being far higher than at earlier times (P<0.05). Supplemental SI linearly and quadratically increased the mRNA abundance of glutathione peroxidase (GPX) (P=0.001 and P=0.002) and catalase (CAT) (P=0.003 and P=0.006) in breast muscle. The results from this study indicate that dietary supplementation with SI can improve meat quality during refrigerated storage by decreasing lipid peroxidation and enhancing oxidative stability and, for male broilers from 43 to 63 d of age, the optimal level of SI was 40 mg kg-1.
Abstract To investigate the effects of a synthetic isoflavone (SI) on meat quality and oxidative stability, 1 500 43-d-old Lingnan yellow male broilers were randomly assigned to five dietary treatments: diets supplemented with 0, 10, 20, 40, or 80 mg SI kg-1, fed ad libitum for a period of 3 wk. After refrigerated storage, a* value of the meat increased with dietary SI supplementation using 10 and 40 mg kg-1 level (P<0.05), L* value decreased (P<0.05), and 40 mg kg-1 increased the pH (P<0.05). Supplementation with SI, at all levels, increased water holding capacity (P<0.05) and decreased lactic acid content of meat (P<0.05). The concentration of malondialdehyde at 72 h decreased linearly (P=0.005) and quadratically (P=0.004) with increasing levels of SI. Dietary SI at 20 and 40 mg kg-1 levels enhanced total superoxide dismutase activity in meat (P<0.05). Meat pH quadratically decreased as the storage time increased (P<0.05), with the highest value at 24 h (P<0.05). Lactic acid and malondialdehyde concentrations of meat increased over time, with value at 96 h being far higher than at earlier times (P<0.05). Supplemental SI linearly and quadratically increased the mRNA abundance of glutathione peroxidase (GPX) (P=0.001 and P=0.002) and catalase (CAT) (P=0.003 and P=0.006) in breast muscle. The results from this study indicate that dietary supplementation with SI can improve meat quality during refrigerated storage by decreasing lipid peroxidation and enhancing oxidative stability and, for male broilers from 43 to 63 d of age, the optimal level of SI was 40 mg kg-1.
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Received: 16 October 2012
Accepted:
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| Fund: This work was supported by Grant Agreement from Guangdong Provincial Natural Science Fund Committee (S2012010010432), and the Earmarked Fund for Modern Agro-Industry Technology Research System (CARS-42) from Ministry of Agriculture, China. |
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Corresponding Authors:
JIANG Zong-yong, Tel: +86-20-87596262, E-mail: jiangz38@gmail.com
E-mail: jiangz38@gmail.com
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| About author: JIANG Shou-qun, Tel: +86-20-61368865, E-mail: jsqun3100@sohu.com |
Cite this article:
JIANG Shou-qun, JIANG Zong-yong, ZHOU Gui-lian, LIN Ying-cai , ZHENG Chun-tian.
2014.
Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage in Lingnan Yellow Broilers. Journal of Integrative Agriculture, 13(2): 387-393.
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