Resveratrol beneficially affects meat quality of heat-stressed broilers which is associated with changes in muscle antioxidant status

2017 ◽  
Vol 88 (10) ◽  
pp. 1569-1574 ◽  
Author(s):  
Cheng Zhang ◽  
Xiaohui Zhao ◽  
Li Wang ◽  
Lei Yang ◽  
Xingyong Chen ◽  
...  
Keyword(s):  
Meat Quality ◽  
Antioxidant Status

The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature

2019 ◽  
Vol 73 (2) ◽  
pp. 111-126 ◽  
Author(s):  
Magdalena Mazur-Kuśnirek ◽  
Zofia Antoszkiewicz ◽  
Krzysztof Lipiński ◽  
Joanna Kaliniewicz ◽  
Sylwia Kotlarczyk ◽  
...  
Keyword(s):  
High Temperature ◽  
Vitamin E ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Antioxidant Status

scholarly journals The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed low-quality oil

2019 ◽  
Vol 62 (1) ◽  
pp. 287-296 ◽  
Author(s):  
Magdalena Mazur-Kuśnirek ◽  
Zofia Antoszkiewicz ◽  
Krzysztof Lipiński ◽  
Joanna Kaliniewicz ◽  
Sylwia Kotlarczyk
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Antioxidant Status ◽  
Dietary Supplementation ◽  
Negative Control ◽  
Enzymatic Antioxidants ◽  
Group I

Abstract. The aim of this study was to determine the effect of vitamin E and polyphenols on the antioxidant potential and meat quality of broiler chickens fed diets supplemented with low-quality oil. The experimental materials comprised 120 male Ross 308 broilers (six treatments, 10 replications, two birds per replication). Dietary supplementation with vitamin E and/or polyphenols was applied in the following experimental design: group I (negative control) – without supplementation without low-quality oil; group II (positive control) – without supplementation + low-quality oil; group III – supplementation with 100 mg kg−1 of vitamin E+ low-quality oil; group IV – 200 mg kg−1 of vitamin E + low-quality oil; group V – 100 mg kg−1 of vitamin E and 100 mg kg−1 of polyphenols + low-quality oil; group VI – 200 mg kg−1 of polyphenols + low-quality oil. Rapeseed oil oxidised under laboratory conditions was added to the diets of broiler chickens from groups II to VI. The applied antioxidants had no effect on the growth performance of chickens fed oxidised oil. Increased dietary inclusion levels of vitamin E and/or polyphenols improved the antioxidant status in the blood and increased the content of non-enzymatic antioxidants in the liver and breast muscles of broilers fed low-quality oil. The tested antioxidants had no influence on carcass quality parameters in chickens fed oxidised oil. However, birds fed diets with the addition of vitamin E were characterised by a higher gizzard weight and higher pH of gizzard digesta. Dietary supplementation with vitamin E and polyphenols or polyphenols alone contributed to a lighter colour and lower pH of breast muscles and an increase in the content of fat and ash in the breast muscles of broilers fed oxidised oil. The breast muscles of birds given 100 or 200 mg kg−1 of supplemental vitamin E were characterised by higher concentrations of n-6 polyunsaturated fatty acids (PUFAs) and hypocholesterolemic fatty acids (DFAs), a more desirable DFA∕OFA ratio, and a lower atherogenicity index (AI). Polyphenols combined with vitamin E can be a valuable component of diets for broiler chickens when the problem of low-quality oil occurs.

The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens fed diets naturally contaminated with ochratoxin A

2019 ◽  
Vol 73 (6) ◽  
pp. 431-444 ◽  
Author(s):  
Magdalena Mazur-Kuśnirek ◽  
Zofia Antoszkiewicz ◽  
Krzysztof Lipiński ◽  
Maja Fijałkowska ◽  
Cezary Purwin ◽  
...  
Keyword(s):  
Vitamin E ◽  
Ochratoxin A ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Antioxidant Status

scholarly journals Effects of dietary oregano powder supplementation on the growth performance, antioxidant status and meat quality of broiler chicks

2017 ◽  
Vol 16 (2) ◽  
pp. 246-252 ◽  
Author(s):  
Chang-Song Ri ◽  
Xian-Ren Jiang ◽  
Myong-Ho Kim ◽  
Jing Wang ◽  
Hai-Jun Zhang ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Antioxidant Status ◽  
Broiler Chicks

scholarly journals L-theanine attenuates transport stress-induced impairment of meat quality of broilers through improving muscle antioxidant status

2019 ◽  
Vol 98 (10) ◽  
pp. 4648-4655 ◽  
Author(s):  
C Zhang ◽  
Z.Y. Geng ◽  
K.K. Chen ◽  
X.H. Zhao ◽  
C Wang
Keyword(s):  
Meat Quality ◽  
Antioxidant Status ◽  
Transport Stress
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