Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Poland.
Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Poland.
Animal. 2021 Oct;15(10):100367. doi: 10.1016/j.animal.2021.100367. Epub 2021 Sep 22.
The studies aimed to verify the effect of Cu, Zn and Fe glycine chelate on the antioxidative status in the thigh meat of broiler chickens. The study assumption was that due to the antioxidative or prooxidative effect of Cu, Zn and Fe, these elements supplemented to chickens in an easily assimilable form would modify the antioxidative status of meat and those having a prooxidative effect could deteriorate the quality of meat. The experiment involved three hundred and fifty Ross 308 chickens divided into seven equipotent experimental groups. Over 42 days of the experiment, the chickens were administered Cu, Zn and Fe glycine chelates in an amount corresponding to 50% of the requirement (experimental factor I) or 25% of the requirement (experimental factor II). The level of oxidative stress indicators such as superoxide dismutase, catalase, glutathione, glutathione peroxidase and malondialdehyde was determined in the muscles and blood. The groups receiving Zn or Cu chelate showed statistically confirmed higher activity of superoxide dismutase, catalase, and a higher level of glutathione in comparison to the group receiving Fe chelate. In order to increase the antioxidative stability of thigh meat, it is sufficient that broiler chickens receive Zn or Cu in the form of glycine chelate in an amount covering 25% of their requirement of such minerals. On the other hand, the use of Fe glycine chelates decreased antioxidative stability due to an increase in the level of malondialdehyde, so it should be considered whether the administration of pro-oxidative Fe chelate to broilers is advisable.
这项研究旨在验证铜、锌和铁甘氨酸螯合物对肉鸡大腿肉抗氧化状态的影响。研究假设是，由于铜、锌和铁的抗氧化或促氧化作用，以易于吸收的形式补充给鸡的这些元素会改变肉的抗氧化状态，而具有促氧化作用的元素会恶化肉的质量。该实验涉及 350 只罗斯 308 鸡，分为七个等效的实验组。在实验的 42 天内，鸡被给予相当于 50%（实验因素 I）或 25%（实验因素 II）需求量的铜、锌和铁甘氨酸螯合物。在肌肉和血液中测定了超氧化物歧化酶、过氧化氢酶、谷胱甘肽、谷胱甘肽过氧化物酶和丙二醛等氧化应激指标的水平。与接受铁螯合物的组相比，接受锌或铜螯合物的组的超氧化物歧化酶、过氧化氢酶活性和谷胱甘肽水平均有统计学上的显著升高。为了提高大腿肉的抗氧化稳定性，肉鸡只需以甘氨酸螯合物的形式接受 25%需求量的锌或铜就能满足对这些矿物质的需求。另一方面，由于丙二醛水平的升高，使用铁甘氨酸螯合物降低了抗氧化稳定性，因此应考虑是否应向肉鸡施用促氧化的铁螯合物。
