title: Effect of various levels of dietary curcumin on meat quality and antioxidant profile of breast muscle in broilers.
abstract: The aim of this study was to determine the effects of curcumin on meat quality and antioxidant profile of breast muscle in broilers. In experiment 1, birds were fed basal diet with an additional 0, 50, 100, or 200 mg/kg curcumin, respectively. The results showed that dietary curcumin significantly increased the redness values of meat, catalase activity, and ABTS radical scavenging activity and decreased drip loss at 48 h. In experiment 2, birds reared under heat stress were assigned to similar treatments as experiment 1. Significant differences in the redox status of breast muscle were observed between the control and heat stress groups. The various levels of curcumin significantly prevented reactive oxygen species overproduction, enhanced the antioxidant defense system, and alleviated the abnormal change of antioxidant-related gene expression of muscle in heat-stressed birds. It was concluded that curcumin, as a potential antioxidant, improved meat quality and oxidant stability of muscle in broilers, whereas the inclusion of 50 and 100 mg/kg would be more efficient.
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China.
authors.forename: Jingfei
authors.initials: J
authors.lastname: Zhang
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China.
authors.forename: Zhiping
authors.initials: Z
authors.lastname: Hu
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China.
authors.forename: Changhui
authors.initials: C
authors.lastname: Lu
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China.
authors.forename: Kaiwen
authors.initials: K
authors.lastname: Bai
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China.
authors.forename: Lili
authors.initials: L
authors.lastname: Zhang
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, No. 6 Tongwei Road, Xuanwu District, Nanjing 210095, People's Republic of China.
authors.forename: Tian
authors.initials: T
authors.lastname: Wang
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000378:metabolism*; D002645:Chickens / Q000378:metabolism*; D003474:Curcumin / Q000032:analysis / Q000378:metabolism*; D019587:Dietary Supplements / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000975:Antioxidants; D003474:Curcumin
keywords: antioxidant status; broiler; curcumin; free radicals; meat quality