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Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes
- Niu, Z. Y., Min, Y. N., Liu, F. Z.
- Journal of applied animal research 2018 v.46 no.1 pp. 397-401
- antioxidant activity, antioxidants, blood serum, breast muscle, broiler chickens, broiler feeding, dose response, gene expression, gene expression regulation, genes, glutathione peroxidase, liver, malondialdehyde, meat quality, messenger RNA, superoxide dismutase, vitamin E, vitamin supplements
- A total of 240 one-day-old broiler chicks were divided into 3 treatments with 4 replicates of 20 birds. The birds were fed a corn–soybean meal diet supplemented with 0, 100, and 200 mg/kg vitamin E (VE), respectively. The results indicated that VE supplementation led to a significant decrease in shear force (P < .05), and showed higher b* values and lower a* values (P < .05). Dietary supplementation with VE significantly increased VE concentration in serum compared to that in the control group (P < .05). Total antioxidant capacity activity in breast muscle or serum was increased with the increase in dietary VE supplementation in a dose-dependent manner (P < .05). Total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activity were linearly increased with the increase in dietary VE (P < .05), while malondialdehyde content decreased linearly (P < .05). The mRNA expression of SOD and GSH-Px in liver was linearly increased with the increase in dietary VE (P < .05). These findings suggest that dietary VE could increase meat quality by upregulating the expression of antioxidant enzyme genes in broilers.