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| Effect of Bio-fermented Feed on Ferroptosis in Skeletal Muscle Cells and Meat Quality in Yellow-Feathered Broiler Chickens during Postmortem Aging |
| HAO Danni, LIU Liping, TU Xiaohang, GUO Shiyu, YAN Junshu, WANG Daoying, XU Weimin, LI Pengpeng |
| 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3. Animal Husbandry Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract This study aimed to investigate the effects of bio-fermented feed on ferroptosis in skeletal muscle cells and meat quality in yellow-feathered chickens during postmortem aging. Sixty 41-day-old yellow-feathered broiler chickens were randomly divided into a control and an experimental group. The control group was fed a basal diet, while the experimental group was fed a basal diet supplemented with 7.5% bio-fermented feed. The feeding trial lasted 31 days. Chicken breast meat was aged at 4 ℃ and measured for pH, color, cooking loss rate, shear force, ferrous ion content, transferrin receptor 1 (TfR1) expression, lipid reactive oxygen species (L-ROS) content and mitochondrial damage after 6, 12, 18, 24 and 32 h. The results showed that bio-fermented feed effectively decreased the redness value, yellowness value and shear force of chicken breast meat. At the late stage of aging (32 h), there was no significant difference in TfR1 expression between the control and experimental groups (P > 0.05). Compared with the control group, chicken breast meat from the experimental group showed significantly higher ferrous ion and L-ROS contents (P < 0.01), weaker endogenous antioxidant capacity, higher extent of lipid oxidation and more serious mitochondrial damage. In conclusion, addition of 7.5% bio-fermented feed to the basic diet for yellow-feathered chickens improves the tenderness of chicken meat by promoting ferroptosis in skeletal muscle cells during postmortem aging.
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2026, Vol. 40 
