Chen Xiangxing, Zhang Lin, Li Jiaolong, Gao Feng, Zhou Guanghong
College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University , No. 1 Weigan, Nanjing 210095, P.R. China.
J Agric Food Chem. 2017 May 17;65(19):3986-3994. doi: 10.1021/acs.jafc.7b01267. Epub 2017 May 4.
We investigated the relationship between meat quality and oxidative damage caused by hydrogen peroxide (HO) in the breast muscle of broilers. Moreover, we explored the occurrence of apoptosis and autophagy, as well as the expression of NF-κB in these signaling pathways to provide evidence of possible oxidative damage mechanisms. The broilers received a basal diet and were randomly divided into five treatments (noninjected control, 0.75% saline-injected, and 2.5%, 5.0%, or 10.0% HO-injected treatments; 1.0 mL/kg in body weight). The results showed that oxidative stress induced by HO had a negative effect on relative muscle weight, histomorphology, and redox status, while the underlying oxidative damage caused a decline in meat quality (decrease of pH, 10% HO treatment; increase of shear force, 5% and 10% HO treatments) of broilers. This could be attributed to the apoptosis and autophagy processes triggered by excessive reactive oxygen species that suppress the NF-κB signaling pathway.
我们研究了过氧化氢（HO）对肉鸡胸肌肉质与氧化损伤之间的关系。此外，我们探究了细胞凋亡和自噬的发生情况，以及这些信号通路中核因子κB（NF-κB）的表达，以提供可能的氧化损伤机制的证据。肉鸡采用基础日粮，并随机分为五个处理组（未注射对照组、注射0.75%生理盐水组，以及注射2.5%、5.0%或10.0% HO组；注射量为1.0 mL/kg体重）。结果表明，HO诱导的氧化应激对相对肌肉重量、组织形态和氧化还原状态产生负面影响，而潜在的氧化损伤导致肉鸡的肉质下降（pH值降低，10% HO处理组；剪切力增加，5%和10% HO处理组）。这可能归因于过量活性氧引发的细胞凋亡和自噬过程抑制了NF-κB信号通路。
