Effects of Complex Antioxidants Added to Chicken Diet on Growth Performance, Serum Biochemical Indices, Meat Quality, and Antioxidant Capacity.

This study aimed to evaluate the effects of diets supplemented with various levels of complex antioxidants () containing tertiary butylhydroquinone () and tea polyphenols () on growth performance, meat quality of breast and leg muscles, serum biochemistry, and antioxidant capacity of serum, liver, breast meat, jejunum, and ileum in broilers. A total of 600 one-day-old Arbor Acres male broilers with similar body weights were randomly divided into three groups (10 replicates/group, 20 broilers/replicate). Birds in the three experimental groups were fed a basal diet with CA at 0, 300, and 500 mg/kg. The results showed that supplementing with 300 mg/kg CA significantly increased ( < 0.05) 42 d BW and 22-42 d ADG, and markedly decreased ( < 0.05) 22-42 d F: G ratio in comparison to the control group. Birds fed a diet with 300 mg/kg CA had a higher ( < 0.05) pH of chicken meat at 24 h and 48 h post mortem and lower ( < 0.05) yellowness values (b*) of chicken meat at 45 min and 24 h post mortem, along with a lower ( < 0.05) cooking loss. Supplementing with 300 mg/kg CA significantly increased ( < 0.05) serum and liver T-SOD activity, serum T-AOC level, as well as jejunual GST activity, and significantly decreased ( < 0.05) liver MDA content when compared with the control group. These results indicate that diet supplementation with 300 mg/kg CA containing TBHQ and TP could improve growth performance and meat quality by increasing the antioxidant capacity of broilers.