Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity

Abstract

Recent nutrigenomic studies have shown that animal nutrition can have a major influence on tissue gene expression. Dietary antioxidant supplements can enhance the quality of meat through modification of tissue metabolic processes. This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of chicken broiler breast meat stored in an oxygen-enriched package (HiOx: 80% O2/20% CO2) in comparison with air-permeable polyvinylchloride (PVC) or skin packaging systems during retail display at 2 to 4°C for up to 21 d. Broilers were fed either a diet with a low-oxidized (peroxide value 23 mEq of O2/kg) or high-oxidized (peroxide value 121 mEq of O2/kg) oil, supplemented with or without an algae-based Se yeast and organic mineral antioxidant pack for 42 d. Lipid and protein oxidation and tissue enzymatic activity were analyzed. In all packaging systems, lipid oxidation (TBA reactive substances) was inhibited by up to 32.5% (P < 0.05) with an antioxidant-supplemented diet when compared with diets without antioxidants, particularly in the HiOx and PVC systems. Protein sulfhydryls were significantly protected by antioxidant diets (e.g., by 14.6 and 17.8% for low-and high-oxidized dietary groups, respectively, in PVC d 7 samples). Glutathione peroxidase, catalase, and superoxide dismutase activities were significantly higher (P < 0.05) in antioxidant-supplemented diets compared with the basal diet, regardless of oil quality. Also, serum carbonyls were lower in broilers fed a low-oxidized antioxidant-supplemented treatment. The results demonstrate that dietary antioxidants can minimize the oxidative instability of proteins and lipids, and the protection may be linked to improved cellular antioxidant enzymatic activity.

Protective Effects of Sporoderm-Broken Spores of Ganderma lucidum on Growth Performance, Antioxidant Capacity and Immune Function of Broiler Chickens Exposed to Low Level of Aflatoxin B1

“…The levels of free radical molecules and lipid peroxidation are controlled by an antioxidant defense system, consisting of enzymatic components such as SOD, CAT, and GR, and non-enzymatic components such as GSH and vitamin E [35]. When oxidative stress arises as a pathologic event, the defense system will promote the regulation and expression of enzymatic and non-enzymatic components [36].…”

Antioxidant Enzyme Activity and Malondialdehyde Concentration on Broiler Fed Contain Lauric Acid and Areca vestiaria Giseke

“…As the lauric source and antioxidant concentrations showed a significant interaction, the lauric source depended on the antioxidant concentration and vice versa. (Delles et al, 2014).…”

Coprodutos do óleo de soja na dieta de codornas: impactos sobre a qualidade durante o armazenamento

“…Apesar de a oxidação ser um resultado natural dos processos metabólicos, a formação excessiva de espécies reativas, como radicais livres, pode danificar importantes biomoléculas (lipídios, proteínas, ácidos nucleicos) tanto no organismo humano quanto animal (DELLES et al, 2014). Segundo Smet et al (2008), a taxa de oxidação é aumentada de acordo com alguns fatores, como: (1) aumento do consumo de lipídios oxidados e pró-oxidantes; (2) deterioração de ácidos graxos poli-insaturados (PUFAS); (3) baixo consumo de nutrientes antioxidantes.…”