Open AccessDietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage
Author(s) -
Wen Kai Bai,
Fei Jing Zhang,
Tian He,
Peng Wei Su,
Xiong Ying,
Li Li Zhang,
Tian Wang
Publication year - 2016
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0167339
Subject(s) - antioxidant , food science , abts , oxidative stress , chemistry , bacillus subtilis , dpph , oxidative phosphorylation , probiotic , cold storage , biochemistry , biology , bacteria , horticulture , genetics
This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj ( BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a significant improvement ( P < 0.05) on meat quality (pH, Drip loss, Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS + , H 2 O 2 ), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes ( Nrf2 , HO-1 , SOD , CAT , GSH-Px ) and mitochondrial function genes ( avUCP , NRF1 , NRF2 , TFAM , PGC-1α ), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler diets can protect breast meat against the storage-induced oxidative stress by improving their free radical scavenging capacity and antioxidant activity during 8 days of storage at 4°C.