Effects of Soy Isoflavone on Performance, Meat Quality and Antioxidative Property of Male Broilers Fed Oxidized Fish Oil

S Q Jiang,Y C Lin,P B Xi,Z Y Jiang,X Y Ma

doi:10.5713/ajas.2007.1252

Abstract

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy 1SF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p<0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

Highlights

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers
Oxidative stability and functionality of turkey breast meat. Plants, such as green tea (Tang et al, 2000; Yang et al, Poultry diets are often supplemented with fish oils that 2003), rosemary and sage (Lopez et al, 1998) that contain contains a high amount of C20:5 n-3
MDA content, superoxide dismutase (SOD), catalase, glutathione peroxidase (GPx) activities and total antioxidant capability (TAOC) in plasma were analyzed by the above methods, the results were expressed as nmol/ml (MDA) or units per milliliter of plasma (U/ml)

Summary

INTRODUCTION

Oxidative stability and functionality of turkey breast meat Plants, such as green tea (Tang et al, 2000; Yang et al., Poultry diets are often supplemented with fish oils that 2003), rosemary and sage (Lopez et al, 1998) that contain contains a high amount of C20:5 n-3 Great concern is being various organs of SENCAR mice These observations led us given for improving meat quality with antioxidant additives to speculate that dietary ISF may improve growth in broiler chickens. The present study was conducted to investigate the effects of ISF on performance, meat quality and antioxidative activity in broiler chickens fed oxidized fish oil

MATERIALS AND METHODS

AND DISCUSSION