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Dietary effects of soy and citrus flavonoid on antioxidation and microbial quality of meat in broilers.
- Source :
-
Journal of animal physiology and animal nutrition [J Anim Physiol Anim Nutr (Berl)] 2018 Feb; Vol. 102 (1), pp. 235-240. Date of Electronic Publication: 2017 Mar 06. - Publication Year :
- 2018
-
Abstract
- The current study investigated dietary effects of soy genistein (SG) and citrus hesperidin (CH) on microbial spoilage and antioxidant quality of chicken meat. Broilers were divided to six treatment groups: control (C), SG and CH, supplemented with 5 mg of SG and 20 mg of CH per kg of feed, respectively, and SGCH1, SGCH2 and SGCH3, supplemented with 5, 10 or 20 mg of SG + CH (1:4) per kg of feed respectively. Both SG and CH reduced (p < .01) the microbial load of spoilage organisms in breast meat at 0 and 15 days of refrigeration. Hepatic and muscle total antioxidant and superoxide dismutase activities, and crude protein contents were generally improved (p < .05), whereas hepatic malondialdehyde concentration and muscle fat was decreased (p < .01) by the dietary treatments. In conclusion, soy genistein and CH supplementation could improve meat composition, antioxidant and microbial quality of broilers meat.<br /> (© 2017 Blackwell Verlag GmbH.)
- Subjects :
- Animal Feed analysis
Animal Nutritional Physiological Phenomena
Animals
Chickens
Dietary Supplements
Female
Genistein chemistry
Hesperidin chemistry
Male
Meat microbiology
Antioxidants
Citrus chemistry
Diet veterinary
Genistein pharmacology
Hesperidin pharmacology
Meat analysis
Glycine max chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1439-0396
- Volume :
- 102
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- Journal of animal physiology and animal nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 28262989
- Full Text :
- https://doi.org/10.1111/jpn.12683