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Resveratrol beneficially affects meat quality of heat‐stressed broilers which is associated with changes in muscle antioxidant status
Author(s) -
Zhang Cheng,
Zhao Xiaohui,
Wang Li,
Yang Lei,
Chen Xingyong,
Geng Zhaoyu
Publication year - 2017
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12812
Subject(s) - malondialdehyde , glutathione peroxidase , catalase , antioxidant , antioxidant capacity , food science , zoology , glutathione , chemistry , biology , medicine , biochemistry , enzyme
Abstract This study was conducted to evaluate the effect of dietary resveratrol (Res) supplementation on serum parameters, meat quality and muscle antioxidant status of broilers under heat stress ( HS ). A total of 270 21‐day‐old male Cobb broilers were randomly assigned to three treatment groups with six replicates of 15 birds each. The three treatment groups were as follows: the control group, in which birds were reared at 22 ± 1°C, and the HS and HS + Res (400 mg/kg) groups, in which birds were reared at 33 ± 1°C for 10 h (08.00–18.00 h) and 22 ± 1°C for the rest of the time. Compared with birds in the control group, birds in the HS group exhibited increased serum corticosterone (CORT) and triacylglycerol contents, L*, drip loss and muscle malondialdehyde content, and decreased serum glucose content, pH 24 h , muscle total antioxidant capacity (T‐ AOC ), catalase (CAT) and glutathione peroxidase (GSH‐PX) activities ( P < 0.05). Compared with birds in the HS group, birds in HS + Res group exhibited increased serum glucose content, a*, pH 24 h , muscle T‐ AOC and CAT activities, and decreased serum CORT and triacylglycerol contents, L* 24 h , drip loss and muscle malondialdehyde content ( P < 0.05). In conclusion, Res beneficially protects against HS‐impaired meat quality of broilers through regulating muscle antioxidant status.