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Individual and combined effects of genistein and hesperidin supplementation on meat quality in meat-type broiler chickens

Authors

  • Asghar A Kamboh,

    1. Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
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  • Wei-Yun Zhu

    Corresponding author
    • Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
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Corresponding to: Wei-Yun Zhu, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. E-mail: zhuweiyun@njau.edu.cn

Abstract

BACKGROUND

There is growing interest in improving the production and meat quality of farm animals through dietary supplementation with phytochemical (e.g. flavonoids)-rich plants and/or their extracts. This study was conducted to analyse the supplemental effects of two purified flavonoids (genistein and hesperidin) individually and in combination on the oxidative status, sensory score and quality of breast meat in meat-type broiler chickens.

RESULTS

A significant increase (P < 0.05) in meat colour (L* score) and pH was observed for the group supplemented with 20 mg kg−1 genistein and hesperidin. Water-holding capacity was also improved significantly (P < 0.01) for all genistein- and hesperidin-treated groups, while the sensory quality of breast meat remained unaffected. Lipid oxidation of breast meat was reduced significantly (P < 0.01) at 0 and 15 days of refrigeration in a dose-dependent manner for all supplemented groups. Meanwhile, some treated groups showed improved (P < 0.05) body weight, feed/gain ratio and hot carcass weight.

CONCLUSION

Genistein and hesperidin supplementation to broilers improved meat quality in a dose-dependent fashion, with pronounced effects of combined treatment. The results indicated that purified flavonoids such as genistein and hesperidin could potentially be used as feed additives in broiler production to promote meat quality. © 2013 Society of Chemical Industry

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