Bai Wen Kai, Zhang Fei Jing, He Tian Jin, Su Peng Wei, Ying Xiong Zhi, Zhang Li Li, Wang Tian
College of Animal Science and Technology, Nanjing Agricultural University, Xuanwu District, Nanjing, People's Republic of China.
PLoS One. 2016 Dec 1;11(12):e0167339. doi: 10.1371/journal.pone.0167339. eCollection 2016.
This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a significant improvement (P < 0.05) on meat quality (pH, Drip loss, Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS+, H2O2), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes (Nrf2, HO-1, SOD, CAT, GSH-Px) and mitochondrial function genes (avUCP, NRF1, NRF2, TFAM, PGC-1α), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler diets can protect breast meat against the storage-induced oxidative stress by improving their free radical scavenging capacity and antioxidant activity during 8 days of storage at 4°C.
本研究旨在测定益生菌枯草芽孢杆菌菌株fmbj（BS fmbj）对鸡胸肉在储存期间抗氧化能力和氧化稳定性的饮食影响。处理组饲喂不含抗生素的基础日粮，添加0 g/kg（CON）、0.2 g/kg（BS-1）、0.3 g/kg（BS-2）或0.4 g/kg（BS-3）剂量的BS fmbj。在4℃储存8天期间，与CON组相比，BS-2组在肉质（pH值、滴水损失、蒸煮损失、剪切力、色泽L*、a*、b*）、自由基清除活性（DPPH、ABTS+、H2O2）、组织抗氧化酶能力（SOD、CAT、GSH-Px、GSH、T-SH）、线粒体抗氧化酶能力（MnSOD、GPx、GSH）、抗氧化基因（Nrf2、HO-1、SOD、CAT、GSH-Px）和线粒体功能基因（avUCP、NRF1、NRF2、TFAM、PGC-1α）的mRNA表达、氧化损伤指数（MDA、ROS、PC、8-OHdG）以及鸡胸肉的MMP水平方面均有显著改善（P<0.05）。这些结果表明，在肉鸡日粮中添加BS fmbj可通过提高其在4℃储存8天期间的自由基清除能力和抗氧化活性，保护胸肉免受储存诱导的氧化应激。
