Upregulation Of Antioxidant Enzymes By O.rganic Mineral Co-Factors To I mprove Oxidative Stability And Quality Attributes Of Muscle From Laying Hens
文献类型: 外文期刊
作者: Liu, B; Jiang, J; Lin, G; Yu, DY; Xiong, YL
作者机构:
关键词: Selenium; Trace minerals; Drip loss; Lipid and protein oxidation; Antioxidant enzymes
期刊名称: FOOD RESEARCH INTERNATIONAL
ISSN: 0963-9969
年卷期: 2019 年 125 卷
页码:
收录情况: JCR(2021版) ; EI(2021版)
摘要: This study investigated the impact of organic trace minerals (OTM: Fe, Cu, Mn, and Zn proteinates premix) and Se-yeast (0.25 mg/kg) as a feed supplement versus inorganic forms of the same minerals (sulfated) on the enzymatic (GPX, CAT, SOD), oxidative, and physicochemical properties of fresh breast muscle from 68-week old hens during storage (4 degrees C) for 0, 2, 4 and 6 days. OTM with Se-yeast was more effective than sulfated minerals or selenite for enriching meat with Zn, Se and vitamin E (P < .05). At only one-third of the full inorganic mineral supplementation level, OTM with Se-yeast still induced higher GPX activity and greater inhibition of lipid (58% less TBARS) and protein (24% less sulfhydryl loss) oxidation. The organic mineral treatments significantly decreased drip loss and improved color stability of meat when compared with inorganic mineral supplements. Enhanced muscle cellular antioxidant enzymatic activity by the mineral co-factors was plausibly implicated in the protection.
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