期刊
ANIMAL SCIENCE JOURNAL
卷 91, 期 1, 页码 -出版社
WILEY
DOI: 10.1111/asj.13351
关键词
amino acid profile; antioxidant status; broiler; L-theanine; meat quality
资金
- Major Science and Technology Project of Anhui Province [17030701006]
This study investigated the effect of L-theanine on carcass traits, meat quality, muscle antioxidant capacity, and amino acid (AA) profiles of broilers. Three hundred 1-day-old Ross 308 male broilers were randomly allotted to five groups with six replicates. Birds were fed the basal diet or basal diet with 300, 600, 900, or 1,500 mg/kg L-theanine for 42 consecutive days. The results showed that L-theanine quadratically increased dressing percentage, eviscerated percentage, and leg muscle yield (p<.05). Meanwhile, drip loss, cooking loss, shear force, L*(24h), and muscle lactate content decreased quadratically in response to dietary L-theanine supplementation (p<.05), while pH(24h) and muscle glycogen content were quadratically improved by L-theanine (p<.05). Notably, the contents of muscle malondialdehyde and protein carbonyl, and the activities of muscle total antioxidant capacity, catalase, and glutathione peroxidase decreased quadratically in response to dietary L-theanine supplementation (p<.05), suggesting that the oxidative stress level of muscle was decreased quadratically. Moreover, L-theanine quadratically increased the concentrations of most of muscle essential AA, nonessential AA, and flavor AA (p<.05). In conclusion, L-theanine can be used as a valuable feed additive to modulate carcass traits, meat quality, muscle antioxidant status, and AA profiles of boilers, and its optimum addition level is 600 mg/kg based on the present study.
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