Dietary effects of soy and citrus flavonoid on antioxidation and microbial quality of meat in broilers

被引：29

作者：

Kamboh, A. A. ^{[1
]}

Memon, A. M. ^{[2
]}

Mughal, M. J. ^{[3
]}

Memon, J. ^{[4
]}

Bakhetgul, M. ^{[5
]}

机构：

[1] Sindh Agr Univ, Fac Anim Husb & Vet Sci, Dept Vet Microbiol, Tandojam, Pakistan

[2] Huazhong Agr Univ, Coll Vet Med, State Key Lab Agr Microbiol, Wuhan, Hubei, Peoples R China

[3] Sichuan Agr Univ, Coll Vet Med, Key Lab Anim Dis & Environm Hazards Sichuan Prov, Chengdu, Sichuan, Peoples R China

[4] Govt Sindh, Dept Livestock & Fisheries, Karachi, Pakistan

[5] Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing, Jiangsu, Peoples R China

来源：

JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION | 2018年 / 102卷 / 01期

关键词：

antioxidation; broiler; citrus hesperidin; flavonoid; meat quality; soy genistein; GROWTH-PERFORMANCE; SUPPLEMENTATION; ISOFLAVONES; CATECHINS;

D O I：

10.1111/jpn.12683

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The current study investigated dietary effects of soy genistein (SG) and citrus hesperidin (CH) on microbial spoilage and antioxidant quality of chicken meat. Broilers were divided to six treatment groups: control (C), SG and CH, supplemented with 5 mg of SG and 20 mg of CH per kg of feed, respectively, and SGCH1, SGCH2 and SGCH3, supplemented with 5, 10 or 20 mg of SG + CH (1:4) per kg of feed respectively. Both SG and CH reduced (p < .01) the microbial load of spoilage organisms in breast meat at 0 and 15 days of refrigeration. Hepatic and muscle total antioxidant and superoxide dismutase activities, and crude protein contents were generally improved (p < .05), whereas hepatic malondialdehyde concentration and muscle fat was decreased (p < .01) by the dietary treatments. In conclusion, soy genistein and CH supplementation could improve meat composition, antioxidant and microbial quality of broilers meat.

引用

页码：235 / 240

页数：6

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