Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers

• Main Authors: Ruixia Lan (Author), Yuchen Wang (Author), Haoxuan Wang (Author), Jia Zhang (Author)
• Format: Book
• Published: MDPI AG, 2024-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

This study investigated the effects of dietary chitosan oligosaccharide (COS) supplementation on meat quality, antioxidant capacity, and muscle fiber characteristics in the thigh muscle of broilers. The results showed that dietary COS supplementation decreased shear force and increased crude protein content and nutritional value in the thigh muscle, while decreasing the content of C16:0, C18:0, and total saturated fatty acids. Dietary COS supplementation increased free radical scavenging activity, antioxidant enzyme activity, and antioxidant enzyme-related gene expression. Additionally, COS promoted <i>MyHCI</i> while decreasing <i>MyHCIIb</i> mRNA expression levels. The myofiber transformation was associated with upregulated gene expression of <i>CaN</i>, <i>NFATc1</i>, <i>MyoD</i>, and <i>SIRT1.</i> Together, the results of this study demonstrate that dietary COS supplementation improves meat quality, nutritional value, antioxidant capacity, and myofiber transformation to more oxidative muscle fibers in the thigh muscle of broilers when its supplemental level is 400 mg/kg.

Item Description

10.3390/antiox13030366
2076-3921