ArticlePoultry science2014
Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity.
Article in Poultry science, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
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Who cites it
40 citing papers in PubMed, 147 citations in OpenAlex.
- Dietary alligator pepper powder mitigates thermal stress-induced performance suppression, immune dysfunction, and cellular stress in broiler chickens reared under hot-humid tropical conditions.Veterinary research communications · 2026Article
- Interactive effects of high n-3 PUFA intake and cyclic heat stress under two dietary antioxidant levels in broiler chickens.Frontiers in physiology · 2025Article
- Comparison of High n-3 PUFA Levels and Cyclic Heat Stress Effects on Carcass Characteristics, Meat Quality, and Oxidative Stability of Breast Meat of Broilers Fed Low- and High-Antioxidant Diets.Animals : an open access journal from MDPI · 2024Article
- Exploring the miRNAs Profile in Dark-Cutting Beef.Foods (Basel, Switzerland) · 2024Article
- Algae as an alternative source of protein in poultry diets for sustainable production and disease resistance: present status and future considerations.Frontiers in veterinary science · 2024Review
- Effects of Selenium Dietary Yeast on Growth Performance, Slaughter Performance, Antioxidant Capacity, and Selenium Deposition in Broiler Chickens.Animals : an open access journal from MDPI · 2023Article
- Role of Dietary Methyl Sulfonyl Methane in Poultry.Animals : an open access journal from MDPI · 2023Review
- Poultry Meat Quality in Antibiotic Free Production Has Improved by Natural Extract Supplement.Animals : an open access journal from MDPI · 2022Article
- Relative Bioavailability of Trace Minerals in Production Animal Nutrition: A Review.Animals : an open access journal from MDPI · 2022Review
- Dietary addition of microencapsulated turmeric in an amorphous matrix of maltodextrin on quality characteristics of broiler chicken.Journal of advanced veterinary and animal research · 2022Article
- Development of Healthier and Functional Dry Fermented Sausages: Present and Future.Foods (Basel, Switzerland) · 2022Review
- Algae-based antioxidant containing selenium yeast (Economase®) enhanced the growth performance, oxidative stability, and meat quality of broiler chickens.Animal bioscience · 2022Article
- Dietary Supplementation with Microalgae (Animals : an open access journal from MDPI · 2021Article
- Dietary Lycopene Supplementation Could Alleviate Aflatoxin BAnimals : an open access journal from MDPI · 2021Article
- Immune response and antioxidant status of broilers as influenced by oxidized vegetable oil and pomegranate peel.Journal of animal science and technology · 2021Article
- SupplementalThe British journal of nutrition · 2021Article
- Effects of Diet and Phytogenic Inclusion on the Antioxidant Capacity of the Broiler Chicken Gut.Animals : an open access journal from MDPI · 2021Article
- Hydrogen peroxide-induced oxidative stress impairs redox status and damages aerobic metabolism of breast muscle in broilers.Poultry science · 2021Article
- Animal and Plant Protein Oxidation: Chemical and Functional Property Significance.Foods (Basel, Switzerland) · 2020Review
- Effects of Supplementation of Microalgae (Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
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