Abstract
Dietary vitamin E (VE) supplementation is a method to produce VE-enriched meat and improve meat lipid oxidative stability. We aimed to study the effect of the VE supplementation duration on meat lipid oxidative stability, VE retention, and antioxidant enzymes’ activity, and explore its relationship with the mitogen-activated protein kinases (MAPK)-nuclear factor-erythroid 2-related factor 2 (Nrf2) signaling pathway in broilers slaughtered after electrical stunning. A total of 240 male 18-day-old Arbor Acres Plus broilers were distributed to four treatments, with six replicates in each treatment, and ten broilers per replicate. Broilers were fed with a basal diet (no supplementation of VE) or VE diet (200 IU/kg VE, DL-α- tocopherol) for one (W1), two (W2), or three (W3) weeks before electrical stunning (130 mA, 60 Hz, for 1s) and slaughter. The VE retention was positively and linearly affected (p < 0.01) by the VE feeding duration at one to three weeks before slaughter, and negatively (all p < 0.01) related to the thiobarbituric acid reactive substance (TBARS) content in both breast and thigh muscles at d 0, d 2, and d 6 postmortem. The VE retention was negatively (p < 0.05) related to the gene expression of c-Jun N-terminal kinases 1 (JNK1) and 2 (JNK2), Nrf2 in breast muscles, and JNK1 and p38 MAPK in thigh muscles. In conclusion, dietary vitamin E supplementation at 200 IU/kg for three weeks before electrical stunning and slaughter improved lipid oxidative stability via increasing VE retention, rather than the regulation by gene expression of the MAPK-Nrf2 signaling pathway in skeletal muscles of broilers.
Highlights
We aimed to study the effect of the vitamin E (VE) feeding duration on meat lipid oxidative stability, VE retention, and antioxidant enzyme activity, and explore its relationship with the mitogen-activated protein kinases (MAPK)-nuclear factor-erythroid 2-related factor 2 (Nrf2) signaling pathway
The W3 consistently resulted in the lowest level of thiobarbituric acid reactive substance (TBARS) in both breast and thigh muscles during six days of storage
The present study indicated that a supplementation of VE at 200 IU/kg in feed for three weeks before slaughter may be an effective way to produce natural VE in chicken meat as human’s functional food
Summary
Vitamin E (VE) supplementation in feed is one method to improve the antioxidant capacity and reduce lipid oxidation in the reproductive system, eggs, and offspring of chicken [1]. Adding VE in feed enhances immunity, disease resistance, and the structural integrity of immune organs [4], and it improves meat quality via reducing lipid and protein oxidation in the early postmortem of animals [5,6]. A supplement of VE in the forms of DL-α- or α- tocopherol acetate at 200 mg/kg feed for 2 to 3 weeks [8], 42 days [9], or 6 weeks [10] reduced thiobarbituric acid reactive substance (TBARS) in the broiler muscle and improved VE retention in the muscles. Electrical stunning is a widely used method in the world to make chickens unconscious and to relieve pain during slaughter. Electrical stunning could affect the production of reactive oxygen species (ROS) in muscle [11]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
