Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers

Yanyan Zhang; Hongfan Ge; Yaling Yu; Hang Gao; Xiaoli Fan; Qiao Li; Zhenlei Zhou

doi:10.1016/j.fochx.2024.101406

Dietary salidroside supplementation improves meat quality and antioxidant capacity and regulates lipid metabolism in broilers

Food Chem X. 2024 Apr 23:22:101406. doi: 10.1016/j.fochx.2024.101406. eCollection 2024 Jun 30.

Authors

Yanyan Zhang¹, Hongfan Ge¹, Yaling Yu¹, Hang Gao¹, Xiaoli Fan¹, Qiao Li¹, Zhenlei Zhou¹

Affiliation

¹ College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, PR China.

Abstract

We aimed to explore the effect of salidroside (SAL) on meat quality, antioxidant capacity, and lipid metabolism in broilers. The results demonstrated that SAL significantly reduced the yellowness (b*), shear force, cooking loss, drip loss, MDA, TBARS, and carbonyl content in breast (P < 0.05), while increasing the pH value (P < 0.05), suggesting an improvement in meat quality. SAL lowered the lipid contents in liver and serum (P < 0.05), while increasing the proportion of unsaturated fatty acids in breast (P < 0.05), indicating effective regulation of lipid metabolism by SAL. SAL increased the activity of antioxidant enzymes and the expression of antioxidant genes in both liver and muscle (P < 0.05). Additionally, SAL improved the meat quality and antioxidant capacity of breast subjected to repeated freeze-thaw treatment. SAL may enhance meat quality by improving antioxidative stability and regulating lipid metabolism, potentially serving as a dietary supplement for broilers.

Keywords: Antioxidant capacity; Chloroform (PubChem CID: 6212); Ethanol (PubChem CID: 702); Freeze–thaw cycles; Isopropyl alcohol (PubChem CID: 3776); Lipid metabolism; Meat quality; Salidroside; Salidroside (PubChem CID: 159278); Sodium chloride (PubChem CID: 5234).