ArticleAnimal bioscience2026
Effects of dihydroorotate dehydrogenase inhibition and vitamin E supplementation on ferroptosis-related mechanisms and post-mortem meat quality in broiler chickens.
Article in Animal bioscience, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
objectiveThis study investigated the role of ferroptosis, an iron-dependent form of regulated cell death, in meat quality by comparing the effects of pre-slaughter administration of teriflunomide, an inhibitor of dihydroorotate dehydrogenase (DHODH), which can induce ferroptosis, and dietary vitamin E, an antioxidant that can suppress ferroptosis, on the post-mortem biochemical properties of broiler chicken muscle.
methodsBroiler chickens were randomly allocated to three groups: control, teriflunomide-treated, and vitamin E-supplemented. Teriflunomide was administered subcutaneously prior to slaughter, and vitamin E was provided in the diet. Post-mortem thigh muscles were analyzed for oxidative status, such as lipid peroxide levels and the ratio of reduced to oxidized glutathione (GSH/GSSG); the expression of ferroptosis-related genes, such as glutathione peroxidase 4 (GPX4) and acyl-CoA synthetase long-chain family member 4 (ACSL4); and meat quality traits such as pH, color, and water-holding capacity.
resultsTeriflunomide significantly reduced the GSH/GSSG ratio (p<0.001) and increased ACSL4 expression compared with the control and vitamin E groups (p<0.05), indicating elevated oxidative stress. Vitamin E significantly increased GPX4 expression compared with teriflunomide (p<0.05). Lipid peroxidation was numerically lower in the vitamin E group than in the other groups, although the differences were not statistically significant (p = 0.062). Teriflunomide slowed post-mortem pH decline (p<0.001) and decreased L* and b* values, whereas a* values were higher (p<0.05). Vitamin E maintained higher L* and b* values and slightly lower a* values than the control (p<0.05). No statistically significant differences were observed in water-holding capacity among the groups.
conclusionThese findings indicate that ferroptosis-related processes play a critical role in regulating post-mortem meat quality in broiler thigh muscles. DHODH inhibition by teriflunomide and antioxidant treatment with vitamin E yielded contrasting effects.
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