Flavonoid antioxidants in chicken meat production: Potential application and future trends

Meat-type chickens (broilers) are highly prone to oxidative stress because of genetic selection for their growth rate and because of the environmental conditions in which they are reared. Oxidative stress has significant impacts on chicken meat quality and safety. As such, antioxidants are often added to the diets of chickens to prevent oxidative stress and to ensure the quality and safety of the meat. This paper discusses sources of oxidative stress (pro-oxidants) in the chicken meat industry, from the raising of live birds to the production of chicken meat. The potential of flavonoids - the biggest group of natural antioxidants - is also explored with a discussion of their natural sources, bioavailability, and their potential application in the chicken meat industry.

Automated summary

Meat-type chickens are highly susceptible to oxidative stress due to genetic selection and rearing conditions, leading to the addition of antioxidants in their diets for meat quality and safety. This paper discusses sources of oxidative stress in the chicken meat industry and explores the potential of flavonoids as natural antioxidants.