Dietary enzymatically treated Artemisia annua L. improves meat quality, antioxidant capacity and energy status of breast muscle in heat-stressed broilers

Journal of the Science of Food and Agriculture
Xiaoli WanT Wang

Abstract

Heat stress (HS) is detrimental to animal-origin food production. Artemisia annua L., a natural source of phenolic compounds and flavonoids, exhibits antioxidant properties. This study was conducted to evaluate the effects of dietary enzymatically treated Artemisia annua L. (EA) supplementation on meat quality, antioxidant capacity, and energy status of breast muscle in heat-stressed broilers. The inclusion of EA increased the redness, reduced drip loss, decreased reactive oxygen metabolites and thiobarbituric acid-reactive substances, increased antioxidant enzyme activities, and reduced the ferric reducing antioxidant power and free-radical scavenging abilities of breast muscle in heat-treated broilers. Dietary EA supplementation increased adenosine phosphate concentrations and energy charge, and decreased the mRNA expression levels of heat-shock protein 70 and 90, but increased the mRNA expression levels of avian uncoupling protein, peroxisome proliferator-activated receptor-γ coactivator-1α, and sirtuin 1 in the breast muscle of broilers exposed to HS. Dietary EA supplementation improved meat quality, antioxidant capacity, and energy status in breast muscle of heat-stressed broilers, which might be associated with altering p...Continue Reading

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