Riboflavin improves meat quality, antioxidant capacity, muscle development, and lipids composition of breast muscle in pigeon.

This study investigated the effects of different dietary riboflavin supplementation levels on riboflavin status, meat quality, antioxidant capacity, breast muscle development, and lipid composition in pigeons. Squabs were fed diets with five riboflavin concentrations ranging from 1.20 to 16.20 mg/kg. Riboflavin, flavin adenine dinucleotide, and flavin mononucleotide concentrations in the liver and breast muscle were significantly lower in the riboflavin-deficient group (P < 0.05) and increased with higher riboflavin levels. Regarding meat quality, riboflavin supplementation improved shear force, redness, breast muscle weight, and percentage (P < 0.05), whereas riboflavin deficiency exhibited poorer meat characteristics. Riboflavin enhanced antioxidant capacity, as shown by reduced MDA and increased T-SOD and GR activity in the supplemented groups (P < 0.05). Histological analysis revealed that riboflavin-deficient pigeons had smaller muscle fiber diameter and greater fiber density (P < 0.05). Riboflavin supplementation also improved lipid composition by reducing saturated fatty acids and increasing polyunsaturated fatty acids, particularly arachidonic acid (P < 0.05). Additionally, riboflavin influenced the expression of key genes involved in lipid metabolism and antioxidant function, with downregulation of ACADL and ACADS in the deficient group (P < 0.05). These results indicate adequate riboflavin supplementation enhances pigeon meat quality, muscle development, antioxidant defense, and lipid metabolism. In conclusion, riboflavin supplements in the pigeon diet can improve the quality of pigeon meat by maintaining muscle development, enhancing antioxidant function, and stabilizing lipid metabolism.