Riboflavin improves meat quality, antioxidant capacity, muscle development, and lipids composition of breast muscle in pigeon
文献类型： 外文期刊
作者： Zhang, Bo 1 ; Gao, Yusheng 1 ; Shao, Yuxin 1 ; Li, Yipu 1 ; Ma, Jianyuan 1 ; Xie, Shuxian 1 ; Li, Jing 1 ; Ma, Tenghe 2 ; Wang, Zheng 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Anim Husb & Vet Med, 11 Zhanghua Rd, Beijing 100097, Peoples R China
2.Hebei Univ Sci & Technol, Sch Life Sci & Food Engn, Shijiazhuang 050091, Peoples R China
关键词： Riboflavin; Muscle development; Antioxidant; Lipids metabolism; Fatty acids
期刊名称：POULTRY SCIENCE （ 影响因子：4.2； 五年影响因子：4.5 ）
ISSN： 0032-5791
年卷期： 2025 年 104 卷 3 期
页码：
收录情况： SCI
摘要： This study investigated the effects of different dietary riboflavin supplementation levels on riboflavin status, meat quality, antioxidant capacity, breast muscle development, and lipid composition in pigeons. Squabs were fed diets with five riboflavin concentrations ranging from 1.20 to 16.20 mg/kg. Riboflavin, flavin adenine dinucleotide, and flavin mononucleotide concentrations in the liver and breast muscle were significantly lower in the riboflavin-deficient group (P < 0.05) and increased with higher riboflavin levels. Regarding meat quality, riboflavin supplementation improved shear force, redness, breast muscle weight, and percentage (P < 0.05), whereas riboflavin deficiency exhibited poorer meat characteristics. Riboflavin enhanced antioxidant capacity, as shown by reduced MDA and increased T-SOD and GR activity in the supplemented groups (P < 0.05). Histological analysis revealed that riboflavin-deficient pigeons had smaller muscle fiber diameter and greater fiber density (P < 0.05). Riboflavin supplementation also improved lipid composition by reducing saturated fatty acids and increasing polyunsaturated fatty acids, particularly arachidonic acid (P < 0.05). Additionally, riboflavin influenced the expression of key genes involved in lipid metabolism and antioxidant function, with downregulation of ACADL and ACADS in the deficient group (P < 0.05). These results indicate adequate riboflavin supplementation enhances pigeon meat quality, muscle development, antioxidant defense, and lipid metabolism. In conclusion, riboflavin supplements in the pigeon diet can improve the quality of pigeon meat by maintaining muscle development, enhancing antioxidant function, and stabilizing lipid metabolism.
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