College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, 730070, China.
Poult Sci. 2022 Oct;101(10):102072. doi: 10.1016/j.psj.2022.102072. Epub 2022 Aug 2.
The main objective of this study was to explore the effects of dietary selenium yeast and jujube powder on mitochondrial oxidative damage and cell apoptosis of broilers during postmortem aging, chicken breasts of broilers fed diets supplemented with different concentrations of selenium yeast and jujube powder were used as research subjects. With the prolongation of postmortem aging time, the levels of reactive oxygen species (ROS), carbonyl content, mitochondrial permeability transition pore (MPTP) openness, and mitochondrial membrane permeability increased significantly (P < 0.05). The contents of the sulfhydryl, mitochondrial membrane potential, shear force, and cytochrome C (Cyt-c) reduction level decreased significantly (P < 0.05). The activity of Caspase-3 and Caspase-9 increased from 0 to 24 h postmortem but fell from 24 to 72 h postmortem. Compared with the control group, dietary selenium yeast and jujube powder significantly reduced mitochondrial oxidative damage. They greatly increased the shear force, mitochondrial membrane potential, and Cyt-c reduction levels (P < 0.05). Among them, the combination group of high-dose selenium yeast and jujube powder had more significant effects on ROS scavenging, reducing cell membrane permeability, protecting cell membrane integrity, and increasing Cyt-c reduction level (P < 0.05). In conclusion, cell apoptosis intensifies during the chicken breast's aging time, and muscle tenderness continues. Still, different doses of dietary selenium yeast and jujube powder can inhibit mitochondrial oxidation to various degrees. The combined group of selenium yeast and jujube powder with 0.6 mg·kg has the best effect. This study is of great significance for applying natural antioxidant ingredients such as selenium yeast and jujube powder in the development and utilization of poultry feed.
本研究的主要目的是探讨日粮富硒酵母和枣粉对鸡肉宰后成熟过程中线粒体氧化损伤和细胞凋亡的影响。选用饲粮中添加不同浓度富硒酵母和枣粉的肉仔鸡鸡胸肉为研究对象。随着宰后成熟时间的延长，肉鸡 ROS 水平、羰基含量、线粒体通透性转换孔（MPTP）开放度和线粒体膜通透性显著升高（P＜0.05），巯基含量、线粒体膜电位、剪切力和细胞色素 C（Cyt-c）还原水平显著降低（P＜0.05）。Caspase-3 和 Caspase-9 活性从宰后 0 h 到 24 h 逐渐升高，从 24 h 到 72 h 逐渐下降。与对照组相比，饲粮添加富硒酵母和枣粉可显著减轻线粒体氧化损伤，显著提高剪切力、线粒体膜电位和 Cyt-c 还原水平（P＜0.05），其中高剂量富硒酵母和枣粉联合组对 ROS 的清除、降低细胞膜通透性、保护细胞膜完整性和提高 Cyt-c 还原水平的效果更为显著（P＜0.05）。综上所述，鸡肉在成熟过程中细胞凋亡加剧，肌肉嫩度持续下降，不同剂量的饲粮富硒酵母和枣粉可不同程度地抑制线粒体氧化。硒酵母和枣粉的 0.6mg·kg-1 联合组效果最佳。本研究对应用富硒酵母和枣粉等天然抗氧化剂成分开发利用禽用饲料具有重要意义。
