Journal
FOOD CHEMISTRY
Volume 242, Issue -, Pages 491-496Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.079
Keywords
Electrical stunning; Meat color; Oxidative stress; Lipid peroxidation; Antioxidant enzyme; MAPK/Nrf2/ARE; Signaling pathway
Funding
- National Natural Science Foundation of China (NSFC) [31601978]
- China Agriculture Research System Beijing Team for Poultry Industry
- Agricultural Science and Technology Innovation Program (ASTIP) of the Chinese Academy of Agricultural Sciences
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Mechanism of electrical stunning (ES) methods on lipid peroxidation and antioxidant protection were studied by determining meat color, serum variables, antioxidant-related enzyme activities, gene expressions of mitogen-activated protein kinases (MAPKs), nuclear factor-erythroid 2-related factor 2 (Nrf2), glutathione S-transferases (GSTs), and superoxide dismutases (SODs). Broilers were sacrificed without stunning, or after ES with 65 V, 86 mA, 1000 Hz (E65 V) or 150 V, 130 mA, 60 Hz (E150V). Serum cortisol and uric acid, muscular malondialdehyde and mRNA levels of MAPKs, Nrf2, GSTA3, GSTT1 and SOD2 were increased, whereas, serum free triiodothyronine, free thyroxine, muscular GST(1d) activity were decreased in E65V compared with E150V. Overall, the serum uric acid and transcription of the MAPK/Nrf2/ARE (antioxidant responsive element) signaling pathway were elevated, but didn't overcome the oxidative stress stimulated by low-current & high-frequency ES, leading to aggravated lipid peroxidation at 1 d and 9 d postmortem in breast muscle compared with high-current & low-frequency ES.
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