Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

Lipid peroxidation and protein oxidation in broiler breast fillets with white striping myopathy

The aim of this study was to evaluate whether broiler breast fillets with severe white striping (WS) had elevated levels of lipid peroxidation and protein oxidation, as well as antioxidant responses. A total of 45 breast muscles from broiler chickens were divided into three groups (n = 15): normal,...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food biochemistry 2019-04, Vol.43 (4), p.e12792-n/a
Hauptverfasser: Salles, Gleidson Biasi Carvalho, Boiago, Marcel Manente, Silva, Anielen Dutra, Morsch, Vera Maria, Gris, Anderson, Mendes, Ricardo Evandro, Baldissera, Matheus D., da Silva, Aleksandro Schafer
Format: Artikel
Sprache:eng
Schlagworte:
biochemistry
glutathione peroxidase
hypereosinophilia
lipoperoxidation
meat quality
oxidation
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The aim of this study was to evaluate whether broiler breast fillets with severe white striping (WS) had elevated levels of lipid peroxidation and protein oxidation, as well as antioxidant responses. A total of 45 breast muscles from broiler chickens were divided into three groups (n = 15): normal, moderate (stripes 1 mm). Chicken breasts with severe WS showed muscular cells with small areas and diameters (p 
ISSN:0145-8884
1745-4514
DOI:10.1111/jfbc.12792