title: Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage.
abstract: This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a significant improvement (P < 0.05) on meat quality (pH, Drip loss, Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS+, H2O2), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes (Nrf2, HO-1, SOD, CAT, GSH-Px) and mitochondrial function genes (avUCP, NRF1, NRF2, TFAM, PGC-1α), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler diets can protect breast meat against the storage-induced oxidative stress by improving their free radical scavenging capacity and antioxidant activity during 8 days of storage at 4°C.
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, Xuanwu District, Nanjing, People's Republic of China.
authors.forename: Wen Kai
authors.initials: WK
authors.lastname: Bai
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, Xuanwu District, Nanjing, People's Republic of China.
authors.forename: Fei Jing
authors.initials: FJ
authors.lastname: Zhang
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, Xuanwu District, Nanjing, People's Republic of China.
authors.forename: Tian Jin
authors.initials: TJ
authors.lastname: He
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, Xuanwu District, Nanjing, People's Republic of China.
authors.forename: Peng Wei
authors.initials: PW
authors.lastname: Su
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, Xuanwu District, Nanjing, People's Republic of China.
authors.forename: Xiong Zhi
authors.initials: XZ
authors.lastname: Ying
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, Xuanwu District, Nanjing, People's Republic of China.
authors.forename: Li Li
authors.initials: LL
authors.lastname: Zhang
authors.affiliation: College of Animal Science and Technology, Nanjing Agricultural University, Xuanwu District, Nanjing, People's Republic of China.
authors.forename: Tian
authors.initials: T
authors.lastname: Wang
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D001412:Bacillus subtilis / Q000378:metabolism*; D002645:Chickens / Q000382:microbiology; D019587:Dietary Supplements; D061353:Food Storage; D016166:Free Radical Scavengers / Q000378:metabolism; D006801:Humans; D008460:Meat / Q000382:microbiology; D010084:Oxidation-Reduction; D019936:Probiotics / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers