Effects of soy isoflavone on performance, meat quality and antioxidative property of male broilers fed oxidized fish oil

文献类型： 外文期刊

第一作者： Jiang, S. Q.

作者： Jiang, S. Q.;Jiang, Z. Y.;Lin, Y. C.;Xi, P. B.;Ma, X. Y.

作者机构：

关键词： isoflavone;oxidized fish oil;broiler;meat quality;antioxidation

期刊名称：ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES （ 影响因子：2.509； 五年影响因子：2.604 ）

ISSN： 1011-2367

年卷期： 2007 年 20 卷 8 期

页码：

收录情况： SCI

摘要： This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy ISF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p < 0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

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