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Influence of Supercritical CO2 Extraction of Schisandra Chinensis on Antioxidant Status, Carcass and Meat Quality of AA Broilers

文献类型： 外文期刊

作者： Yan, Junshu 1 ; Shan, Anshan 1 ; Wang, Huanyu 1 ; Ma, Deying 1 ; Yan, Changjiang 1 ;

作者机构： 1.Northeast Agr Univ, Inst Anim Nutr, Harbin 150030, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Anim Sci, Nanjing 210014, Peoples R China

关键词： antioxidant status;broiler;meat quality;supercritical CO2 extraction of Schisandra Chinensis

期刊名称：JOURNAL OF POULTRY SCIENCE （ 影响因子：1.425； 五年影响因子：1.25 ）

ISSN： 1346-7395

年卷期： 2013 年 50 卷 3 期

页码：

收录情况： SCI

摘要： The experiment was conducted to investigate the effect of dietary supplementation with different level of supercritical CO2 extraction of Schisandra Chinensis (SCESC) (0.1%, 0.2%, and 0.4%) on antioxidant status and meat quality of broilers. The results showed that the total superoxide dismutase (T-SOD) activity in heart and liver was increased significantly by supplementing with SCESC in the diet of birds, the malonaldehyde (MDA) concentration in heart of birds was lower in the SCESC group than the control, and the glutathion reductase (GR) activity in liver and kidney of the birds was increased significantly. There was a significant reduction of the abdominal fat in the experimental group. The drip loss of breast meat was significantly decreased through supplementing with SCESC in the diet of birds. The pH was higher in the 0.1% SCESC group than the control. The shear force of breast meat from broilers was decreased by 0.2% SCESC supplementation. Compared to the control, the content of crude fat of breast meat from broilers was increased significantly. At the same time, diets supplemented with 0.2% SCESC increased the crude protein content of breast meats. Furthermore, diets supplemented with 0.4% SCESC had an increased Inosinic Acid (IMP) content significantly. On the basis of these observations, we concluded that diets supplemented with SCESC improved antioxidant enzyme activity of tissues and improved meat tenderness and nutritional value of breast and thigh meat.

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