Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers

被引：3

作者：

Zhang, Yanyan ^{[1
]}

Ge, Hongfan ^{[1
]}

Yu, Yaling ^{[1
]}

Gao, Hang ^{[1
]}

Fan, Xiaoli ^{[1
]}

Li, Qiao ^{[1
]}

Zhou, Zhenlei ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Vet Med, Nanjing 210095, Peoples R China

来源：

FOOD CHEMISTRY-X | 2024年 / 22卷

基金：

中国国家自然科学基金;

关键词：

Salidroside; Meat quality; Antioxidant capacity; Freeze -thaw cycles; Lipid metabolism; CORONARY-HEART-DISEASE; BREAST; INFLAMMATION; PRODUCTS;

D O I：

10.1016/j.fochx.2024.101406

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

We aimed to explore the effect of salidroside (SAL) on meat quality, antioxidant capacity, and lipid metabolism in broilers. The results demonstrated that SAL significantly reduced the yellowness (b*), shear force, cooking loss, drip loss, MDA, TBARS, and carbonyl content in breast (P < 0.05), while increasing the pH value (P < 0.05), suggesting an improvement in meat quality. SAL lowered the lipid contents in liver and serum (P < 0.05), while increasing the proportion of unsaturated fatty acids in breast (P < 0.05), indicating effective regulation of lipid metabolism by SAL. SAL increased the activity of antioxidant enzymes and the expression of antioxidant genes in both liver and muscle (P < 0.05). Additionally, SAL improved the meat quality and antioxidant capacity of breast subjected to repeated freeze-thaw treatment. SAL may enhance meat quality by improving antioxidative stability and regulating lipid metabolism, potentially serving as a dietary supplement for broilers.

引用

页数：13

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