Estévez M
IPROCAR Research Institute. Food Technology, University of Extremadura, 10003, Cáceres, Spain
Poult Sci. 2015 Jun;94(6):1368-78. doi: 10.3382/ps/pev094. Epub 2015 Mar 29.
Poultry and poultry meat are particularly susceptible to oxidative reactions. Oxidation processes have been for decades the focus of animal and meat scientists owing to the negative impact of these reactions on animal growth, performance, and food quality. Lipid oxidation has been recognized a major threat to the quality of processed poultry products. The recent discoveries on the occurrence of protein oxidation in muscle foods have increased the scientific and technological interest in a topic that broadens the horizons of food biochemistry into innovative fields. Furthermore, in recent years we have witnessed a growing interest in consumers on the impact of diet and oxidation on health and aging. Hence, the general description of oxidative reactions as harmful phenomena goes beyond the actual impact on animal production and food quality and reaches the potential influence of oxidized foods on consumer health. Likewise, the current antioxidant strategies aim for the protection of the living tissues, the food systems, and a potential health benefit in the consumer upon ingestion. Along these lines, the application of phytochemicals and other microelements (Se, Cu) with antioxidant potential in the feeds or directly in the meat product are strategies of substantial significance. The present paper reviews in a concise manner the most relevant and novel aspects of the mechanisms and consequences of oxidative reactions in poultry and poultry meat, and describes current antioxidant strategies against these undesirable reactions.
家禽及禽肉特别容易发生氧化反应。几十年来，氧化过程一直是动物和肉类科学家关注的焦点，因为这些反应会对动物生长、性能和食品质量产生负面影响。脂质氧化已被认为是对加工禽肉产品质量的主要威胁。近年来，肌肉食品中蛋白质氧化现象的发现，增加了科学界和技术界对这一话题的兴趣，该话题将食品生物化学的视野拓展到了创新领域。此外，近年来我们还看到消费者越来越关注饮食和氧化对健康及衰老的影响。因此，将氧化反应普遍描述为有害现象，不仅涉及对动物生产和食品质量的实际影响，还涉及氧化食品对消费者健康的潜在影响。同样，当前的抗氧化策略旨在保护活体组织、食品体系，并在消费者摄入后对健康产生潜在益处。按照这些思路，在饲料中或直接在肉制品中应用具有抗氧化潜力的植物化学物质和其他微量元素（硒、铜）具有重大意义。本文简要回顾了家禽及禽肉中氧化反应机制和后果的最相关和新颖的方面，并描述了针对这些不良反应的当前抗氧化策略。
