Premium
Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens
Author(s) -
Jin Chenglong,
Zeng Huanren,
Xie Wenyan,
Gao Chunqi,
Yan Huichao,
Wang Xiuqi
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10062
Subject(s) - pioglitazone , intramuscular fat , chemistry , polyunsaturated fatty acid , antioxidant , medicine , broiler , fatty acid , endocrinology , food science , biochemistry , biology , diabetes mellitus , type 2 diabetes
BACKGROUND Muscle fat content and fatty acid composition play an important role in poultry flavor and taste. To investigate the effects of pioglitazone hydrochloride (PGZ) on growth performance and thigh muscle quality in yellow‐feathered chickens, 360 female chickens were randomly divided into three groups and treated with three doses of PGZ (0, 7.5, and 15 mg kg −1 ) for 28 days. Each group had six replicates of 20 chickens. RESULTS The results showed that dietary supplementation with 15 mg kg −1 PGZ increased average daily feed intake (ADFI) and the average daily gain (ADG) from 0 to 14 days. Furthermore, the triglyceride (TG) level was decreased by 15 mg kg −1 PGZ, whereas the eviscerated yield was increased. The relative weight of the heart and kidneys showed a linear increase with dietary PGZ supplementation, and the drip loss of the thigh muscle was significantly decreased by 15 mg kg −1 PGZ supplementation. Moreover, a* value, intramuscular fat (IMF), and polyunsaturated fatty acids (PUFAs) showed a linear increase, and pH 24 h and drip loss showed a quadratic influence with the levels of PGZ supplementation. In particular, the PUFA proportion was increased by 7.63% and 9.14% in the 7.5 mg kg −1 PGZ and 15 mg kg −1 PGZ groups, respectively. Additionally, 15 mg kg −1 of PGZ increased the total antioxidant capacity (T‐AOC) and glutathione peroxidase (GSH‐P X ) activity. CONCLUSION In summary, 15 mg kg −1 PGZ has substantial effects on growth performance and meat quality, particularly by decreasing drip loss and increasing IMF content, PUFA proportions, and antioxidant ability. © 2019 Society of Chemical Industry