ArticlePoultry science2026
Ferroptosis induction and its impact on meat quality attributes in broiler muscle during refrigerated storage.
Article in Poultry science, 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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7 authors.
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Abstract
The present study aimed to investigate the occurrence of ferroptosis in broiler breast muscle during postmortem storage at 4°C and its subsequent impact on meat quality attributes. Samples were collected at five time points (0, 12, 24, 48 and 72 h) over the 0-72 h storage period for subsequent analysis. Transmission electron microscopy revealed that mitochondria exhibited characteristic morphological features of ferroptosis during storage, including volume reduction, outer membrane rupture, and cristae depletion. Concurrently, intracellular accumulation of ferrous ions (Fe²⁺) and significant elevations in reactive oxygen species (ROS) and malondialdehyde (MDA) levels were observed (P < 0.05) , alongside dysregulation of the cystine/glutamate antiporter system Xc⁻. Western blot (WB) analysis further demonstrated downregulated expression of SLC7A11 and glutathione peroxidase 4 (GPX4) (P < 0.05) . Collectively, these biochemical alterations indicated that ferroptosis occurred in broiler breast muscle during postmortem storage. Further analysis showed that the activation of ferroptosis had a negative impact on the quality of broiler breast muscle, including water retention, color characteristics, and tenderness. These findings suggest that ferroptosis may be involved in the postmortem conversion of muscle to meat. This understanding could inform the development of practical strategies to improve product quality in commercial poultry processing.
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