title: Effect of dietary phosphorus levels on meat quality and lipid metabolism in broiler chickens.
abstract: To analyze the influence of dietary phosphorus (P) levels on meat quality and lipid metabolism, a 42-day feeding experiment (P deficient group; normal group; high P level groups of H1 and H2, respectively) using 100 one-day-old broilers was conducted. Results demonstrated that the quality of broiler chicken meat in deficient or high P groups decreased relative to the normal group. High P diets resulted in increased lightness, redness values, shear forces and decreased fatty acid contents and intramuscular fat content in breast meat (p<0.01). Compared with normal group, lower malic enzyme activity, higher fatty acid synthase and AMP-activated protein kinase activities were observed in the treatment groups (p<0.05). Chickens fed with normal diets had the lowest serum total cholesterol and triglyceride levels which differed from that of other treatments (p<0.05). High-P diets significantly decreased the lipid accumulation in the liver (p<0.01), whereas phosphorus levels in breast meat increased significantly (p<0.01). It can be concluded that deficient or higher P levels could affect meat quality and expression of indicators on lipid metabolism of broiler chickens.
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China.
authors.forename: Xue-Ke
authors.initials: XK
authors.lastname: Li
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
authors.forename: Jin-Zhi
authors.initials: JZ
authors.lastname: Wang
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
authors.forename: Chun-Qing
authors.initials: CQ
authors.lastname: Wang
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: dr_zch@163.com.
authors.forename: Chun-Hui
authors.initials: CH
authors.lastname: Zhang
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
authors.forename: Xia
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China.
authors.forename: Chun-Hong
authors.initials: CH
authors.lastname: Tang
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
authors.forename: Xiu-Li
authors.initials: XL
authors.lastname: Wei
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002645:Chickens / Q000378:metabolism*; D004032:Diet / Q000662:veterinary; D005227:Fatty Acids / Q000378:metabolism*; D050356:Lipid Metabolism / Q000502:physiology*; D008460:Meat / Q000032:analysis*; D016226:Phosphorus, Dietary / Q000378:metabolism*
chemical_list: D005227:Fatty Acids; D016226:Phosphorus, Dietary
keywords: Broiler chickens; Lipid metabolism; Meat quality; Phosphorus levels