Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage

Effects of dietary curcumin given to ducks on chemical composition, lipid and protein oxidation and changes of the protein structural properties of the duck breast muscle when subjected to storage (7-day at −18 °C then 12 h at 4 °C) were investigated. A total of 600 1-day-old male ducks were randomly assigned into four groups: the control group (T0, 0 mg/kg dietary curcumin) and curcumin groups (T300, 300 mg/kg; T400, 400 mg/kg and T500, 500 mg/kg dietary curcumin). On the day 70 of age, six ducks were selected and slaughtered and ducks breast muscle were stored at −18 °C then 12 h at 4 °C in each group. There were no significant effects of dietary curcumin on the chemical composition of the duck meat. Dietary curcumin significantly decreased the PV value, TBARS value and carbonyls group content, whereas enhanced the structure (free amino group, secondary structure) and decreased the fluorescence spectroscopy of the protein of the duck breast muscle when subjected to storage. In conclusion, dietary curcumin given to ducks decreased the lipid and protein oxidation, enhanced protein structure of the duck breast muscle when subjected to storage, whereas the dietary curcumin inclusion of 400–500 mg/kg would be more efficient. •Dietary curcumin decreased the lipid and protein oxidation of duck meat.•Dietary curcumin enhanced the protein structure of the duck meat during storage.•Dietary curcumin protected duck meat quality during storage.