Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers
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...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/13/3/366 |
| _version_ | 1797242276702846976 |
|---|---|
| author | Ruixia Lan Yuchen Wang Haoxuan Wang Jia Zhang |
| author_facet | Ruixia Lan Yuchen Wang Haoxuan Wang Jia Zhang |
| author_sort | Ruixia Lan |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-24T18:36:39Z |
| format | Article |
| id | doaj.art-602bfa37b70d46f094ad11b31b1637e6 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-04-24T18:36:39Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-602bfa37b70d46f094ad11b31b1637e62024-03-27T13:18:42ZengMDPI AGAntioxidants2076-39212024-03-0113336610.3390/antiox13030366Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of BroilersRuixia Lan0Yuchen Wang1Haoxuan Wang2Jia Zhang3Department of Animal Science and Technology, College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang 524088, ChinaDepartment of Animal Science and Technology, College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang 524088, ChinaDepartment of Animal Science and Technology, College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang 524088, ChinaDepartment of Animal Science and Technology, College of Coastal Agriculture Sciences, Guangdong Ocean University, Zhanjiang 524088, ChinaThis 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.https://www.mdpi.com/2076-3921/13/3/366meat qualityfatty acidsantioxidant capacitymyofiber characteristicschitosan oligosaccharidesbroilers |
| spellingShingle | Ruixia Lan Yuchen Wang Haoxuan Wang Jia Zhang Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers Antioxidants meat quality fatty acids antioxidant capacity myofiber characteristics chitosan oligosaccharides broilers |
| title | Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers |
| title_full | Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers |
| title_fullStr | Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers |
| title_full_unstemmed | Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers |
| title_short | Dietary Chitosan Oligosaccharide Supplementation Improves Meat Quality by Improving Antioxidant Capacity and Fiber Characteristics in the Thigh Muscle of Broilers |
| title_sort | dietary chitosan oligosaccharide supplementation improves meat quality by improving antioxidant capacity and fiber characteristics in the thigh muscle of broilers |
| topic | meat quality fatty acids antioxidant capacity myofiber characteristics chitosan oligosaccharides broilers |
| url | https://www.mdpi.com/2076-3921/13/3/366 |
| work_keys_str_mv | AT ruixialan dietarychitosanoligosaccharidesupplementationimprovesmeatqualitybyimprovingantioxidantcapacityandfibercharacteristicsinthethighmuscleofbroilers AT yuchenwang dietarychitosanoligosaccharidesupplementationimprovesmeatqualitybyimprovingantioxidantcapacityandfibercharacteristicsinthethighmuscleofbroilers AT haoxuanwang dietarychitosanoligosaccharidesupplementationimprovesmeatqualitybyimprovingantioxidantcapacityandfibercharacteristicsinthethighmuscleofbroilers AT jiazhang dietarychitosanoligosaccharidesupplementationimprovesmeatqualitybyimprovingantioxidantcapacityandfibercharacteristicsinthethighmuscleofbroilers |