H2O2-induced oxidative stress impairs meat quality by inducing apoptosis and autophagy via ROS/NF-κB signaling pathway in broiler thigh muscle

H2O2-induced oxidative stress impairs meat quality by inducing apoptosis and autophagy via ROS/NF-κB signaling pathway in broiler thigh muscle

Oxidative stress is the downstream of various adverse stresses which impairs meat quality of broiler chickens. Yet, the specific molecular mechanisms of oxidative stress in meat quality of broiler thigh muscle remains unclear. This study investigated the effects and mechanisms of H2O2-induced oxidat...

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Bibliographic Details
Main Authors: Yexiao Yan, Xiangxing Chen, Junpeng Huang, Changchao Huan, Chengmin Li
Format: Article
Language:English
Published: Elsevier 2022-04-01
Series:Poultry Science
Subjects:
oxidative stress
cell death
ROS
NF-κB
thigh muscle
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579122000645

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http://www.sciencedirect.com/science/article/pii/S0032579122000645

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