Effect of Eucalyptus Polyphenols on the Antioxidant Activity and Meat Quality of Beard Chicken
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The purpose of this paper is to study the effects of dietary supplement containing eucalyptus polyphenols (EPE) on the antioxidant activity and meat quality of beard chicken muscles. A total of 324 90-day-old beard chickens were randomly divided into six groups (six replicates/group and nine chickens/group). The animals were fed for 40 days, and breast and thigh muscles were collected after slaughter to analyze the antioxidant activity, meat color, drip loss, nutrients, etc. of beard chicken muscles. In terms of the indicators of antioxidant activity, the results showed that EPE could significantly enhance the activity of glutathione peroxidase (GSH-PX) and significantly reduce the malondialdehyde (MDA) content of beard chicken muscle. In the case of meat quality, EPE could obviously improve the meat color and increase the content of intramuscular fat. Simultaneously, EPE could obviously improve the composition of fatty acids, enhance the contents of oleic and linolenic acid, and reduce the content of saturated fatty acids, in order to improve the meat quality. In summary, EPE could obviously improve the antioxidant activity of beard chicken muscle and enhance the meat quality.
