Dietary effects of soy and citrus flavonoid on antioxidation and microbial quality of meat in broilers

Summary The current study investigated dietary effects of soy genistein (SG) and citrus hesperidin (CH) on microbial spoilage and antioxidant quality of chicken meat. Broilers were divided to six treatment groups: control (C), SG and CH, supplemented with 5 mg of SG and 20 mg of CH per kg of feed, r...

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Veröffentlicht in:	Journal of animal physiology and animal nutrition 2018-02, Vol.102 (1), p.235-240
Hauptverfasser:	Kamboh, A. A., Memon, A. M., Mughal, M. J., Memon, J., Bakhetgul, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal Feed - analysis Animal Nutritional Physiological Phenomena Animals Antioxidants antioxidation broiler Chickens Citrus - chemistry citrus hesperidin Diet Diet - veterinary Dietary Supplements Female flavonoid Genistein Genistein - chemistry Genistein - pharmacology Glycine max - chemistry Hesperidin Hesperidin - chemistry Hesperidin - pharmacology Male Malondialdehyde Meat Meat - analysis Meat - microbiology meat quality Microorganisms Muscles Nutrient content Poultry Refrigeration soy genistein Soy products Spoilage Superoxide dismutase
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Zusammenfassung:	Summary The current study investigated dietary effects of soy genistein (SG) and citrus hesperidin (CH) on microbial spoilage and antioxidant quality of chicken meat. Broilers were divided to six treatment groups: control (C), SG and CH, supplemented with 5 mg of SG and 20 mg of CH per kg of feed, respectively, and SGCH1, SGCH2 and SGCH3, supplemented with 5, 10 or 20 mg of SG + CH (1:4) per kg of feed respectively. Both SG and CH reduced (p
ISSN:	0931-2439 1439-0396
DOI:	10.1111/jpn.12683