Broiler Breast Muscle Research Articles

Effect of IGF1 gene polymorphism and expression levels on growth factors in Indian colored broilers

Single nucleotide polymorphism (c. 570 A→C) in chicken IGF1 gene promoter has been reported to be associated with production traits. The present study was aimed to detect the effect of this polymorphism on the expression of different growth factors and receptors in Indian colored parent line broilers. An array of economic traits body weights, conformation traits, carcass traits and cutup parts were also recorded among different genotypes (AA, AB and BB). Expression analyses of seven genes i.e. insulin like growth factor 1 (IGF1), insulin like growth factor 2 (IGF2), insulin like growth factor 1 receptor (IGF1R), growth hormone receptor (GHR), insulin like growth factor binding protein 2 (IGFBP2), myostatin (MSTN) and transforming growth factor beta 2 (TGFβ2) were carried out in liver and breast muscle of broilers with different genotypes. All the genes exhibited higher expression in hepatic tissue of AA and AB genotypes than BB genotypes. However, except MSTN and TGFβ2 the expression was higher in BB genotype. AA and AB genotypes exhibited significantly higher performance than BB genotype. The present results indicated that the single nucleotide polymorphism (SNP) present in the promoter region of IGF1 could modulate the effects of polymorphism on the expression of genes present on somatotropic axis as well as other growth regulating factors. These results also suggested that endocrine manner of IGF1 is important than para/autocrine mode of action during post-hatch growth of colored broilers.

Pathological changes associated with white striping in broiler breast muscles

White striping is a condition in broiler chickens characterized grossly by the occurrence of white striations, seen parallel to the direction of muscle fibers, on broiler breast fillets and thighs. Based on visual evaluation of the intensity of white striping, breast fillets can be categorized into normal (NORM), moderate (MOD), and severe (SEV) categories. This study was undertaken to evaluate the details of changes in histology as well as proximate composition occurring in the fillets with respect to the 3 degrees of white striping. In experiment 1, representative breast fillets for each degree of white striping (n = 20) were collected from 45-d-old broilers, approximately 2 h postmortem. From each fillet, 2 skeletal muscle samples were obtained and fixed in 10% neutral buffered formalin. To identify and differentiate the histological changes, slides were prepared and stained using hematoxylin and eosin, Masson's Trichrome, and Oil Red O stains. In experiment 2, samples with 3 degrees of white striping were collected from 57-d-old birds for conducting proximate analysis. Major histopathological changes observed in the MOD and SEV samples consisted of loss of cross striations, variability in fiber size, floccular/vacuolar degeneration and lysis of fibers, mild mineralization, occasional regeneration (nuclear rowing and multinucleated cells), mononuclear cell infiltration, lipidosis, and interstitial inflammation and fibrosis. Microscopic lesions were visually scored for degeneration and necrosis, fibrosis, and lipidosis. The scale used to score the samples ranged from 0 (normal) to 3 (severe). There was an increase (P < 0.05) in mean scores for degenerative or necrotic lesions, fibrosis, and lipidosis as the degree of white striping increased from NORM to SEV. The results from the histopathological study were supported by the findings from proximate analysis confirming that the fat and protein contents of muscle increased (P < 0.05) and decreased (P < 0.05), respectively, as the degree of white striping increased. In conclusion, the histopathological changes occurring in white striping indicate a degenerative myopathy that could be associated with increased growth rate in birds.

Effect of methionine supplementation on mitochondrial genes expression in the breast muscle and liver of broilers

This study aimed at evaluating the expression of the mRNA of avian uncoupling protein (avUCP), of adenine nucleotide translocase (ANT), and of cytochrome c oxidase subunit III (COX III), as well as the performance of broilers fed diets containing two sources and two levels of industrial methionine. Broilers between 22 and 42 days of age were distributed into five treatments (basal diet, supplementation of 0.08% dl-methionine, 0.24% of dl-methionine, 0.11% of MHA-FA and 0.33% of MHA-FA). At the end of the experimental period, birds were sacrificed by neck dislocation and their liver and breast muscle were collected for total RNA extraction. The cDNA was amplified using primers specific for the target genes, and expression was analyzed using the real-time polymerase reaction (qRT-PCR). Methionine supplementation promoted better performance, with the second level (0.24%) of dl-methionine promoting the best results for weight gain. The mRNA avUCP concentration was significantly lower in the muscle of birds fed methionine-supplemented diets, independently of source or level. The highest mRNA avUCP expression was obtained with the basal diet, which also resulted in the worst feed efficiency. The expression of mRNA avUCP in the liver and of mRNA COX III and mRNA ANT in the liver and in the muscle was not influenced by methionine supplementation. Methionine supplementation promotes better broiler performance, and the most efficient birds were fed second level of supplementation of both sources, part of these results may be due to the lower expression of avUCP mRNA in the muscle, which was also lower in birds fed diets with higher amounts of methionine.

Effects of lysine levels of diets formulated based on total or digestible amino acids on broiler carcass composition

The study was conducted to evaluate carcass yield and chemical composition of thigh and breast muscles of broilers fed three different lysine requirement levels: high lysine (+10% NRC), standard (NRC) and low lysine (-10% NRC) and two ways of expressing amino acids in feedstuffs (total or digestible amino acids). The results of this study showed that diet formulation based on digestible amino acids significantly influenced breast yield and abdominal fat deposition. The study showed that increasing lysine level (+10% NRC) of diet significantly increased both carcass and breast percentage and also carcass, breast and thigh weight. The interaction between digestible amino acids and lysine requirement levels affected carcass and breast percentage. Feeding broilers high lysine diets (+10% NRC) significantly increased lysine content in breast and thigh. The response to formulation based on digestible amino acids was maximized when broilers received the high lysine level diet.

Effects of Head-Only Electrical Stunning on the Physico-Chemical Characteristics and Desmin Degradation of Broiler Breast Muscles at Different Time Postmortem

Effects of Head-Only Electrical Stunning on the Physico-Chemical Characteristics and Desmin Degradation of Broiler Breast Muscles at Different Time Postmortem

Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat

This study investigated the effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat from 4 to 6 wk of age. Male Arbor Acres (AA) broilers (n = 270, 4 wk old) were raised under different temperature conditions: standard (temperature was 23°C); constant high temperature (temperature was 34°C); and cyclic high temperature (temperature was 36°C from 1000 h to 1600 h and 23°C from 1600 h to 1000 h). On d 42, broilers were stunned and sampled. The results showed that chronic high temperature significantly decreased the proportion of breast muscle and significantly increased the proportion of thigh muscle (P < 0.05). The moisture concentration was significantly higher in the breast muscle of the birds exposed to constant high temperature (P < 0.05), whereas the protein content was significantly lower (P < 0.05) and fat deposition was significantly higher (P < 0.05) in the breast muscle of the birds exposed to constant or diurnal cyclic high temperature than those grown under standard temperature. The breast and thigh muscle of the birds grown under constant high temperature had significantly higher lightness, cook loss, and shear force (P < 0.05) and significantly lower initial pH (pH(i)), ultimate pH (pH(u)), and redness compared with those grown under standard temperature (P < 0.05). The pH(i), pH(u), and redness were significantly lower (P < 0.05) while the lightness and shear force were significantly higher for the breast muscle of the chickens raised under diurnal cyclic high temperature (P < 0.05) than those grown under standard temperature. In contrast, lightness and yellowness of thigh muscle were significantly higher (P < 0.05) in the chickens grown under diurnal cyclic high temperature than under standard temperature. Breast and thigh muscle of broilers exposed to constant high temperature produced higher (P < 0.05) lactic acid and pyruvate kinase activities than those exposed to the standard temperature. These results indicated that chronic heat stress significantly increased lactate production, reduced meat pH value by accelerating meat glycolysis, and eventually reduced meat quality.

Betaine: a promising antioxidant agent for enhancement of broiler meat quality

1. Antioxidant and methyl donor effects of betaine in experimental animal models have recently been demonstrated. The present study was therefore designed to examine the antioxidant effects of betaine on the antioxidant status and meat quality of breast muscles in broilers. 2. Cobb broilers were randomly divided into Control, Methionine low, Methionine low plus betaine, and Betaine groups. 3. The activity of the main antioxidant enzyme (glutathione peroxidase) in the Betaine and the Methionine low plus betaine groups significantly increased compared to the Methionine low and Control groups. Catalase and superoxide dismutase activities were significantly higher in the Betaine group compared to the Methionine low group, and lipid peroxidation was significantly higher in the Control and the Methionine low groups. 4. The present study indicates that adding betaine (1 g/kg) to a diet deficient in methionine can significantly improve antioxidant defences and meat quality, decreasing lipid peroxidation in the breast muscles of broiler chickens.

Effect of varying ratios of n-6 and n-3 on selenium content in broiler breast muscle

To investigate the effect of fatty acid composition on broiler meat selenium concentration and antioxidative capacity, 60 broiler chickens were individually fed one out of three high-selenium diets, based on either soybean oil (SO), rapeseed oil (RO) or a RO/linseed oil (LNO) mix. Breast muscle total selenium concentration was significant decreased (P=0.007) in the SO compared to RO and LNO dietary groups, while no differences were observed for antiradical power, glutathione peroxidise values or sensory evaluation for the three groups. LNO resulted in an almost five times lower ratio between arachidonic acid and eicosapentaenoic acid and a three times lower n-6/n-3 ratio compared to the SO group. These results indicate that dietary fatty acid composition may affect broiler meat total selenium concentration and suggest that a lowered n-6/n-3 ratio and increased level of n-3 polyunsaturated fatty acids in broiler meat may increase total selenium in meat.

Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water

The effects of postdeboning aging and frozen storage on water-holding capacity (WHC) of chicken breast pectoralis major muscle were investigated. Broiler breast muscle was removed from carcasses either early postmortem (2 h) or later postmortem (24 h). Treatments included: no postdeboning aging; 1-d postdeboning aging at 2°C, 7-d postdeboning aging (2-h deboned meat only), and 6-d storage at -20°C plus 1-d thawing at 2°C (freezing and thawing treatment, 2-h deboned meat only). The WHC was determined by cooking loss, drip loss, a filter paper press method (results were presented as expressible fluid), and a salt-induced swelling and centrifugation method (results were presented as percentage of salt-induced water gain). There were no differences for WHC estimated by cooking loss and expressible fluid between the treatments. Only the freezing and thawing treatment resulted in a significant increase in drip loss. The average percentage of salt-induced water gains by the 24-h deboned samples, postdeboning aged 2 h samples, and frozen 2 h sample, which did not differ from each other, were significantly higher than that by the 2-h deboned sample. These results indicate that regardless of method (carcass aging vs. postdeboning aging) and time (aging for 1 d vs. for 7 d), postmortem aging more than 1 d does not affect WHC of the early deboned samples measured by dripping, cooking, and pressing. However, postmortem carcass aging, postdeboning aging, and freezing and thawing storage can significantly enhance the ability of chicken breast meat to hold added salt water or WHC measured by the salt-induced swelling and centrifuge method.

Effect of monochromatic light stimuli during embryogenesis on muscular growth, chemical composition, and meat quality of breast muscle in male broilers

This study was conducted to evaluate the effect of monochromatic light stimuli during embryogenesis on breast muscle growth, chemical composition, and meat quality of male broilers. Fertile broiler eggs (Arbor Acres; n = 1,320) were preweighed and randomly assigned to 1 of 3 treatment groups in 3 modified incubators: 1) control group (in dark condition), 2) monochromatic green light group (560 nm), and 3) monochromatic blue light group (480 nm). The monochromatic lighting systems sourced from light-emitting diode lamps and were equalized at the intensity of 15 lx at eggshell level. After hatch, 120 male chicks from each group were placed in 6 replicates with 20 birds each. All of the birds were housed under white light (30 lx at bird-head level) with a light schedule of 23L:1D. At 21, 35, and 42 d of age, BW and breast muscle weight in the green light group were significantly increased compared with birds in the blue or dark groups (P < 0.05). The breast muscle weight and breast muscle percentages in birds incubated under green light were significantly elevated by 50.39 g (0.76%) and 54.07 g (1.20%) than those in the dark condition or blue group at 42 d of market age (P < 0.05), respectively. In the green light group, feed intake during 0~42 d was higher than that in the other 2 treatment groups (P < 0.05); feed conversion ratio during 0~35 and 0~42 d were lower than that in the dark condition (P < 0.05). No significant differences in the contents of breast moisture, CP, crude fat, and crude ash among all groups were observed (P > 0.05). Green light stimuli tended to increase cooking loss (P = 0.08) and L* value of 24-h meat color (P = 0.09). These results suggest that green light stimuli during embryogenesis enhanced the posthatch BW of male broilers, increased breast muscle growth, and improved the feed conversion ratio, but it did not cause any noticeable changes in breast chemical composition or overall meat quality characteristics.

English

&nbsp; An experiment was conducted to study variations in the concentrations of fatty acids and the ratio between n-6 and n-3 fatty acid concentrations in chicken meat fed diet containing fish oil (n-3 rich), soybean oil (n-6 rich) or palm oil. The main fatty acids in broiler breast and thigh tissues were oleic acid, palmitic acid, linoleic acid and stearic acid. The birds fed the experimental diets containing 7% fish oil had a much lower and more favorable ratio between total n-6 and n-3 fatty acids; being about 0.6:1 and 0.9:1, and the ratio between&nbsp;amino acid (AA)&nbsp;and&nbsp;eicosapentaenoic acid&nbsp;(EPA)&nbsp;was about 0.06:1 and 0.07:1 in breast and thigh muscles, respectively. The broiler meat in the present study could be a healthful element of the human diet. The concentration of the dominant fatty acid in broiler breast muscle, oleic acid was strongly and positively correlated to those of C12:0, C14:0, C16:0 and C16:1. In thigh tissue, these correlation coefficients were highly stronger as compared to the breast muscle. EPA and docosahexaenoic acid&nbsp;(DHA)&nbsp;correlates negatively to the C20:0, C22:0 and C24:0 fatty acids. This suggests that these long chain n-3 polyunsaturated fatty acids (PUFAs) might inhibit elongation. &nbsp; Key words:&nbsp;Polyunsaturated fatty acids (PUFAs), meat fatty acids, correlation coefficients, broiler chickens.

Effects of increased content of organic selenium in feed on the selenium content and fatty acid profile in broiler breast muscle

The aim of this study was to determine the effects of organic selenium supplemented to broiler feed on the selenium content and fatty acid profile in broiler breast muscle tissue. The study was carried out on 60 male Ross 308 broilers that were slaughtered at the age of 42 days. After day 21, the broilers were divided into three experimental groups (P1, P2, P3), and each group was given separately prepared finisher diets that contained 18% of crude protein and 14.67 MJ/kg ME (finisher diet contained 6% of oil, of which 3% was sunflower oil, and 3% was linseed oil added for the purpose to increase portion of α-linolenic fatty acid. The content of organic selenium (Sel-Plex®) supplemented in the finisher diet was as follows: no selenium, 0.3 mg Se/kg of feed and 0.5mg Se/kg of feed for P1, P2 and P3 group, respectively. It was determined that the group P3 had a significantly higher (P &lt; 0.05) content of selenium in breast muscle (0.256 mg Se/kg of tissue) than group P2 (0.183 mg Se/kg of tissue) and P1 (0.087 mg Se/kg of tissue). Supplementation of selenium to feed at the amount of 0.3 mg/kg affected the fatty acid profile in breast muscle tissue by increasing portions of α-linolenic, eicosapentaenoic, docosapentaenoic and docosahexaenoic acids and total n3 polyunsaturated fatty acids, and by lowering portion of total saturated and monounsaturated fatty acids.

Optimization of Consumer Acceptability and Sensory Characteristics for Marinated Broiler Breast Meat

In the present study, the effects of marination on the quality of poultry breast meat deboned at various times postmortem (PM) were investigated. One of the specific goals was to optimize the processing conditions between deboning time, tumbling duration, and poultry breast meat tenderness, with the objective of developing specific recommendations on processing practices adopted by the poultry industry. Broiler breast (Pectoralis major) muscles deboned at 0.25, 1.5, 3, 6, and 24 h PM were vacuum tumbled with 20% solution added containing 1% salt and 0.45% sodium tripolyphosphate for either 15 or 30 min. Meat quality measurements including marination uptake, retention, cooking loss, instrumental texture, sensory descriptive analysis, and consumer acceptance were performed. Results indicated that acceptable tenderness was achieved for marinated treatments deboned at 3 h or later PM. Fillets deboned at shorter PM were rated tough by consumers. Marination duration had very little effect on the quality of the meat processed. Practical Application: For the poultry industry to maximize consumer acceptance for marinated broiler breast meat, this research will be of benefit. Various qualities of broiler breast meat such as tenderness and water-holding capacities were examined under different marination conditions.

Effects of supplemental zinc source and level on growth performance, carcass traits, and meat quality of broilers

The objective of this study was to investigate the effects of dietary supplemental Zn on growth performance, carcass traits, and meat quality of broilers. Dietary treatments included the corn-soybean meal-based diet (control) and the basal diet supplemented with 60, 120, or 180 mg of Zn/kg as ZnSO(4), Zn amino acid A, Zn proteinate B, or Zn proteinate A. The results showed that birds fed diets supplemented with Zn had higher ADFI, ADG, and percentage of eviscerated yield than birds fed the control diet. Supplemental Zn significantly increased the redness value in breast muscle and pH values in thigh muscle, decreased shear force in thigh muscle, and decreased drip loss in breast and thigh muscle. The DM and intramuscular fat contents of the breast muscle in broilers fed diets with supplemental Zn were higher than those of the control. Results from this study indicated that Zn could promote growth and improve production performance of broilers independent of Zn source.

Color values and other meat quality characteristics of breast muscles collected from 3 broiler genetic lines slaughtered at 2 ages

Broilers from the lines Ross 308, Ross 708, and Cobb 700 were slaughtered at 28 and 41 d of age at a commercial abattoir. After slaughter, the carcass, breast, and leg weights as well as the breast and leg yields were determined. Further investigations analyzed the color [lightness (L*), redness (a*), and yellowness (b*)], pH at 24 h postmortem, electrical conductivity (EC), drip loss, grill loss, and shear force values as well as the muscle fiber cross-sectional areas of the breast muscles. The 41-d-old broilers had higher carcass, breast, and leg weights than the 28-d-old birds. The breast yield values were higher and the leg yields were lower in the 41-d-old broilers. The fiber cross-sectional area values were also higher in the older birds. Within the younger birds the slaughter characteristics were approximately comparable among the lines. The EC, L*, grill loss, and shear force values increased but the drip loss and a* values decreased with the age of the broiler. The genetic lines differed within the 28-d-old broilers with regard to EC, grill loss, and shear force values and within the 41-d-old broilers with regard to the EC, L*, grill loss, and shear force values. The pH correlated negatively with the EC, L*, b*, drip loss, and shear force values. During storage, L* and b* values of the breast muscles increased and a* values decreased in all genetic lines, whereas the L* values were generally higher in the older broilers and the a* and b* results were generally higher in the breast muscles of the younger broilers. In conclusion, the carcass and meat quality characteristics of broilers changed with age with positive (carcass and breast muscle weight, drip loss) but also negative (L*, a*, grill loss) effects. The effect of the genetic line was rather low. Despite the age-related changes of meat quality parameter, the pH values remained unchanged, indicating muscle structural influences on the muscle-to-meat-transition with increasing age of the broiler.

Growth Performance, Meat Quality and Caecal Coliform Bacteria Count of Broiler Chicks Fed Diet with Green Tea Extract

This study was conducted to investigate the effect of dietary green tea extract (GTE) on the performance, carcass and gastrointestinal tract (gut) traits, caecal coliform bacteria count, and pH and color (CIE , , and ) values of the breast muscle in broilers. A total number of 600 day-old broilers (Ross 308) was allocated to three treatments with four replicates containing 50 (25 males and 25 females) birds. The dietary treatments consisted of the basal diet as the control (0GTE) and diets with GTE at 0.1 (0.1GTE) or 0.2 (0.2GTE) g/kg. Body weights and the feed intake of broilers were measured at 1, 21 and 42 days, the feed intake was measured for different periods and the feed conversion ratio was calculated accordingly. At 42 day four birds per replicate were slaughtered for the determination of carcass and organ weights, caecal coliform bacteria count, and also quality of the breast muscle. The dietary GTE increased the body weight, feed efficiency, carcass weight and dressing percentage and decreased caecal coliform bacteria count of broilers (p and values of the breast meat. Thus this product appeared to have a measurable impact on CIE color values of the breast meat in broilers. The results of the present study may indicate that the improved production results in the group with added GTE are directly connected with physiological mechanisms such as the regulation of the caecal micro-flora.

Effect of dietary supplemental nicotinic acid on growth performance, carcass characteristics and meat quality in three genotypes of chicken

The effects of dietary supplemental nicotinic acid (NA) on growth performance, carcass characteristics and meat quality were investigated in three genotypes of chicken. Fast-growing AA (Arbor Acres) broilers were compared with two genotypes of a slow-growing local breed, Beijing-You, that had undergone selection for and against intramuscular fat content respectively (BJY+IMF and BJY-IMF). The treatments were arranged 3×4 factorial completely randomized design. Day-old females (n=624) were allocated to four treatments with six replicates per treatment and fed diets (basal contained ~25 mg NA/kg) supplemented with 0, 30, 60 and 120 mg NA/kg. A sample of 72 birds from each genotype was slaughtered at market time (8 weeks of age for AA and 16 weeks of age for BJY). The breast muscles of AA broilers were darker, had less redness and yellowness, lower drip loss and higher shear force as compared to the BJY genotypes (p<0.01). The highest drip loss and the lowest shear force among the three genotypes were apparent in BJY+IMF (p<0.01). Increasing supplementation from 0 to 60 mg NA/kg tended to increase average daily gain (ADG), average daily feed intake, width of intermuscular fat band, thickness of subcutaneous fat (including skin) and percentage of abdominal fat but, for most variables, values decreased slightly with 120 mg NA/kg. Increasing supplementation to 60 mg NA/kg decreased (quadratic, p<0.001) drip loss, but it increased at 120 mg NA/kg. The present results indicate that (i) the AA broilers fed corn-soybean meal based-diets require approximately 60 mg NA/kg to maximize ADG and meat product yield and decrease the drip loss of breast muscle; (ii) the addition of 30 mg NA/kg meets the requirement of BJY genotypes; and (iii) there seems to be no beneficial effect of NA supplementation on chicken meat quality except for limiting the drip loss.

Effects of dietary lipids and Clostridium butyricum on serum lipids and lipid-related gene expression in broiler chickens

The effect of dietary lipids and Clostridium butyricum supplementation on circulating lipids and the transcription of selected genes involved in lipid metabolism were investigated in broiler chickens. One hundred and sixty-day-old broilers (Arbor Acres) were divided into four treatment groups in a 2 × 2 factorial arrangement and fed four diets with two lipid sources (soybean oil or fish oil) and two levels of C. butyricum (0 or 5 g/kg) for a period of 6 weeks. Serum concentrations of total cholesterol and low-density lipoprotein cholesterol were lower (P < 0.05) in broilers fed diets containing fish oil than in those fed diets containing soybean oil. Fish oil significantly reduced (P < 0.05) hepatic fatty acid synthase and lipoprotein lipase (LPL) activities in abdominal fat. In contrast, fish oil significantly increased (P < 0.05) breast muscle LPL activity and hepatic peroxisome proliferator-activated receptor-α and LPL gene expression. The addition of C. butyricum significantly increased (P < 0.05) LPL activity in abdominal fat and liver-type fatty acid-binding protein gene expression in jejunal mucosa. The results of this study indicated that the reduced abdominal fat in broilers fed fish oil as observed may be due to augmented hepatic fatty acid catabolism and lower hepatic fat synthesis. The increased intramuscular fat content in breast muscle of broilers fed C. butyricum as described may be the result of enhanced fatty acid uptake.

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

A total of 120 4-week-old broiler chickens were allotted to 12 pens and fed one of three diets including control, oxidized diet (5% oxidized oil), or antioxidant-added diet (500 IU vitamin E) for 2 weeks. Blood samples were collected at the end of feeding trial, and breast muscles were sampled immediately after slaughter. Breast meats were also collected 24 h after slaughter and used for meat quality measurements. Oxidative stress in blood, lipid and protein oxidation, and sarcoplasmic reticulum Ca²(+)-ATPase (SERCA) activity of breast muscle were determined. The oxidized diet increased oxidative stress in blood and increased carbonyl content in breast meat compared with the other two dietary treatments (P < 0.05). Lipid oxidation of breast muscles with the antioxidant-supplemented diet was lower than that with the oxidized and control diet groups (P < 0.05). Meat from birds fed the oxidized diet showed higher drip loss after 1 and 3 days of storage and greater 0-1 h post-mortem pH decline (P < 0.05). Significant differences in specific SERCA activity in breast muscles from birds fed control and oxidized diets (P < 0.05) were detected. This suggested that dietary oxidized oil induced oxidative stress in live birds and increased lipid and protein oxidation in breast muscle. Decrease in SERCA activity in breast muscles due to oxidative stress in live animals accelerated post-mortem glycolysis, which sped the pH drop after slaughter and increased drip loss, indicating that oxidation of diet can cause PSE-like (pale, soft, and exudative) conditions in broiler breast muscles.

Pea (Pisumsativum L.) Seeds as an Alternative Dietary Protein Source for Broilers: Influence on Fatty Acid Composition, Lipid and Protein Oxidation of Dark and White Meats

AbstractAn experiment was conducted to evaluate the production parameters, breast and leg muscle fatty acid composition and lipid and protein oxidative stability of broilers fed peas (Pisum sativum L.). The trial involved 120 birds (Hubbard strain) allotted to two groups: group I—control group, fed a basal diet containing soybean meal (195 g kg−1) as the main protein source; whereas group II—experimental group fed diet containing peas (400 g kg−1) as a substitute for conventional soybean. No significant differences were observed for body weight, feed intake or feed conversion ratio (P &gt; 0.05). The total lipids were lower (P &lt; 0.05) in the breast and leg muscles of broilers fed peas. The content of total n‐3 polyunsaturated fatty acids were higher (P &lt; 0.05) in the white and dark meat of birds fed the pea diet compared with soybean control diet. After 7 days of refrigerated storage, the levels of thiobarbituric acid‐reactive substances, lipid hydroperoxides and carbonyl proteins expressed as dinitrophenylhydrazine were similar (P &gt; 0.05) in white and dark meat of chicks fed either diet. The data indicates that dietary pea inclusion does not cause detrimental changes in lipid and protein oxidation of poultry dark and white meats, suggesting the possibility of replacing soybean meal with peas.