期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 65, 期 19, 页码 3986-3994出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b01267
关键词
hydrogen peroxide; meat quality; apoptosis; autophagy; breast muscle
资金
- National Key Research and Development Plan of China [2016YFD0500501]
We investigated the relationship between meat quality and oxidative damage caused by hydrogen peroxide (H2O2) in the breast muscle of broilers. Moreover, we explored the occurrence of apoptosis and autophagy, as well as the expression of NF-KB in these signaling pathways to provide evidence of possible oxidative damage mechanisms. The broilers received a basal diet and were randomly divided into five treatments (noninjected control, 0.75% saline-injected, and 2.5%, 5.0%, or 10.0% H2O2-injected treatments; 1.0 mL/kg in body weight). The results showed that oxidative stress induced by H2O2 had a negative effect on relative muscle weight, histomorphology, and redox status, while the underlying oxidative damage caused a decline in meat quality (decrease of pH(24h), 10% H2O2 treatment; increase of shear force, 5% and 10% H2O2 treatments) of broilers. This could be attributed to the apoptosis and autophagy processes triggered by excessive reactive oxygen species that suppress the NF-kB signaling pathway.
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