Dietary sodium butyrate and/or vitamin D3 supplementation alters growth performance, meat quality, chemical composition, and oxidative stability in broilers. (1st October 2022)

• Record Type: Journal Article
• Authors: Gao, Hang; Zhang, Yulong; Liu, Kangping; Fan, Rubin; Li, Qiao; Zhou, Zhenlei
• Is Part Of: Food chemistry. Volume 390(2022)
• Publication Date: 2022-10-01
• Subjects: Sodium butyrate -- Vitamin D3 -- Meat quality -- Oxidative stability -- Chemical composition -- Broiler; ABTS 2, 2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid -- CF crude fat -- CP crude protein -- DPPH 1, 1-diphenyl-2-picrylhydrazyl -- FFA free fatty acids -- HDP host defense peptides -- MDA malondialdehyde -- MUFA monounsaturated fatty acids -- PUFA polyunsaturated fatty acids -- SB sodium butyrate -- SFA saturated fatty acids -- TAA total amino acids. -- TFA total fatty acid -- VD3 vitamin D3; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133138
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SB can improve the meat quality of chicken, especially water holding capacity. The increased DPPH and ABTS, the reduced MDA and FFA result in better oxidative stability of chicken by dietary SB and VD3 supplementation. SB and VD3 optimize fatty acid composition of chicken breast, particularly decreased SFA and n-6: n-3 PUFA. Abstract: The present study was conducted to elucidate the effects of sodium butyrate (SB) and vitamin D3 (VD3) supplementation on meat quality, oxidative stability, and nutritional value of the broiler chicken. The results indicated that dietary SB decreased lightness ( L* ), cooking and drip loss, free fatty acids (FFA), C14:0, C16:0, saturated fatty acids (SFA), C20:4n6, and n-6: n3 polyunsaturated fatty acids (PUFA) and increased DPPH and ABTS in chicken meat. The PUFAs content in the chicken meat increased only when SB was added along with higher VD3 levels. However, the amino acid content was reduced with an increase in the VD3 levels. In conclusion, dietary SB supplementation improved chicken meat quality by enhancing the antioxidant capacity and physical properties. Moreover, adding SB or combined with higher VD3 levels optimized the fatty acid composition. However, higher VD3 levels reduced the amino acid content of the chicken meat.