On oxidation resistance and meat quality of broilers challenged with lipopolysaccharide

Abstract

Effects of preslaughter immunological stress induced by lipopolysaccharide (LPS) on antioxidant performance and meat quality of broilers were investigated. Twenty-four broiler chickens (39 days old) with near-mean body weight (BW) were randomly divided into three following treatments: sham injection of saline (control), daily subcutaneous (s.c.) injection of LPS (3 mg/kg or 6 mg/kg of BW, respectively.) for three days. The results showed that average daily feed intake and daily gain of chickens were significantly decreased in the LPS treatment (P < 0.05). The F/G was significantly enhanced (P < 0.01). The LPS treatment had no significant influence on carcass performance (P > 0.05). The LPS treatment significantly decreased the pH at 24 h postmortem in breast muscle (P < 0.05) and significantly increased the water-holding capacity (WHC) of breast muscle (P < 0.01). It was the same as the change of yellowness (b*) at day 3 postmortem and lightness (L*) at day 6 postmortem in breast muscle (P < 0.05), but had no significant influence on shear force of breast muscle (P > 0.05). The pH at 45 min or 24 h postmortem of thigh muscle was significantly dropped in the LPS treatment (P < 0.01), however, the WHC and shear force of thigh muscle were not significantly different (P > 0.05). The yellowness (b*) significantly increased at day 3 postmortem of thigh muscle (P < 0.05). The plasma, breast muscle and thigh muscle MDA were significantly enhanced in the LPS treatment (P < 0.05). The total antioxidant capacity (T-AOC) level was significantly suppressed (P < 0.05); however, the plasma activity of glutathione peroxidase (GSH-Px) was slightly decreased (P > 0.05). The results of present study suggested that LPS-induced preslaughter immunological stress could increase body oxidative damage and decrease oxidation resistance, resulting in a decrease in growth performance and meat quality of broilers; also these adverse effects could be rested with the stress intensity.

Effect of Cardamine violifolia on Plasma Biochemical Parameters, Anti-Oxidative Capacity, Intestinal Morphology, and Meat Quality of Broilers Challenged with Lipopolysaccharide

“…Meat quality indicators include meat color, drip loss, cooking loss, and shear force. The color of flesh was measured by colorimeter (CR-410, Konica Minolta, Tokyo, Japan) for lightness ( L *), redness ( a *), and yellowness ( b *) of the three same positions (middle, medial, and lateral) of the breast and thigh muscle [ 20 ]. The drip loss of raw meat for 24 h after storage was measured by the plastic bag method: about 30 g of muscle was obtained and hung in a plastic bag, stored at 4 °C for 24 h, then wiped with absorbent paper and weighed again.…”

Egg Yolk IgY: A Novel Trend of Feed Additives to Limit Drugs and to Improve Poultry Meat Quality

“…Moreover, immune stress prompts a decline in feed intake (FI), body weight, and digestibility and leads to an overall decline in growth performance and productivity ( 8 ). Regarding meat quality, immune stress could adversely impact meat quality through the rapid reduction of pH and quality traits, including the water holding capacity (WHC) ( 9 ). The improvement of meat quality traits related to appearance, such as color, is quite critical for product marketing and to the economic value of fresh meat.…”

Dietary L-theanine alleviated lipopolysaccharide-induced immunological stress in yellow-feathered broilers

“…The modern broiler industry has been greatly expanding to meet increasing requirement of growing population ( Niu et al., 2015 ). However, various factors, such as pathogenic microorganisms, heavy vaccinations, drug abuse and other external elements in the intensive production system will attack birds to induce the loss of immune homeostasis and trigger immune stress response directly or indirectly ( Liu et al., 2015 ).…”