Effect of fructo-oligosaccharides on growth performance and meat quality in broilers
This study investigated the fructo-oligosaccharides (FOS) on growth performance and meat quality in broilers. Total 160 Xianghuang broilers aged 2 months were randomly assigned into 2 groups, CON (control), FOS (supplemented 0.5% fructo-oligosaccharides in diet). After 38 days, the breast, thigh mus...
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| Format: | Article |
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Veterinary Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fvets.2024.1485077/full |
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| author | ZhiHui Yan XiaoWu Tang RunTao Wu Can Yang YunMiao Jiang Xuan Wang QingHai Tang YongLing Hu LeLi Wang Zhi Jiang |
| author_facet | ZhiHui Yan XiaoWu Tang RunTao Wu Can Yang YunMiao Jiang Xuan Wang QingHai Tang YongLing Hu LeLi Wang Zhi Jiang |
| author_sort | ZhiHui Yan |
| collection | DOAJ |
| description | This study investigated the fructo-oligosaccharides (FOS) on growth performance and meat quality in broilers. Total 160 Xianghuang broilers aged 2 months were randomly assigned into 2 groups, CON (control), FOS (supplemented 0.5% fructo-oligosaccharides in diet). After 38 days, the breast, thigh muscle and liver samples were collected for further analysis. Results showed that no significant effect of 0.5% FOS on growth performance such as average daily gain (ADG), average daily feed intake (ADFI) or feed-to-gain ratio (F:G) were observed (P > 0.05). Broilers in FOS group had a yellower breast than that in CON group (P < 0.05). Breast pH45min and thigh pH24h value of FOS group were greater than that in CON group (P < 0.05). Max shear force and work of shear of cooked breast (pectoralis major) muscle was lower in FOS group compared with CON group (P < 0.05). Hardness (P = 0.065), fracturability (P = 0.063), gumminess (P = 0.079), chewiness (P = 0.080) of cooked thigh meat tended to be higher in FOS group compared to the CON group. Addition of 0.5% FOS resulted in lower thigh total superoxide dismutase (T-SOD) activity compared to CON group (P < 0.05). The malonaldehyde (MDA) concentration (P = 0.066) of breast muscle tended to be lower in FOS group compared with CON group. There was an increasing trend for total antioxidant capacity (T-AOC) activity of thigh muscle in FOS group compared to CON group (P = 0.053). Relative mRNA expression of breast catalase (CAT), superoxide dismutase 1 (SOD1), thioredoxin reductase 1 (TXNRD) were up-regulated by FOS supplementation compared with CON group (P < 0.05). In conclusion, FOS can be utilized at 0.5 % to improve meat quality such as elevating pH value, yellowness and decreasing max shear force of muscle through enhancing the antioxidant activity in broilers. |
| format | Article |
| id | doaj-art-f82c544cc17a44508d74fef8e0971a3e |
| institution | Kabale University |
| issn | 2297-1769 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Veterinary Science |
| spelling | doaj-art-f82c544cc17a44508d74fef8e0971a3e2025-01-07T06:49:34ZengFrontiers Media S.A.Frontiers in Veterinary Science2297-17692025-01-011110.3389/fvets.2024.14850771485077Effect of fructo-oligosaccharides on growth performance and meat quality in broilersZhiHui Yan0XiaoWu Tang1RunTao Wu2Can Yang3YunMiao Jiang4Xuan Wang5QingHai Tang6YongLing Hu7LeLi Wang8Zhi Jiang9College of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in Nanyue Mountain Area, Hengyang Normal University, Hengyang, Hunan, ChinaCollege of Bioengineering, Hunan Vocational Technical College of Environment and Biology, Hengyang, Hunan, ChinaCollege of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in Nanyue Mountain Area, Hengyang Normal University, Hengyang, Hunan, ChinaCollege of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in Nanyue Mountain Area, Hengyang Normal University, Hengyang, Hunan, ChinaCollege of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in Nanyue Mountain Area, Hengyang Normal University, Hengyang, Hunan, ChinaCollege of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in Nanyue Mountain Area, Hengyang Normal University, Hengyang, Hunan, ChinaCollege of Life Sciences, Hunan Provincial Key Laboratory of Biological Resources Protection and Utilization in Nanyue Mountain Area, Hengyang Normal University, Hengyang, Hunan, ChinaCollege of Bioengineering, Hunan Vocational Technical College of Environment and Biology, Hengyang, Hunan, ChinaKey Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, ChinaYiMin Ecological Agriculture Development Co., Ltd., Hengyang, ChinaThis study investigated the fructo-oligosaccharides (FOS) on growth performance and meat quality in broilers. Total 160 Xianghuang broilers aged 2 months were randomly assigned into 2 groups, CON (control), FOS (supplemented 0.5% fructo-oligosaccharides in diet). After 38 days, the breast, thigh muscle and liver samples were collected for further analysis. Results showed that no significant effect of 0.5% FOS on growth performance such as average daily gain (ADG), average daily feed intake (ADFI) or feed-to-gain ratio (F:G) were observed (P > 0.05). Broilers in FOS group had a yellower breast than that in CON group (P < 0.05). Breast pH45min and thigh pH24h value of FOS group were greater than that in CON group (P < 0.05). Max shear force and work of shear of cooked breast (pectoralis major) muscle was lower in FOS group compared with CON group (P < 0.05). Hardness (P = 0.065), fracturability (P = 0.063), gumminess (P = 0.079), chewiness (P = 0.080) of cooked thigh meat tended to be higher in FOS group compared to the CON group. Addition of 0.5% FOS resulted in lower thigh total superoxide dismutase (T-SOD) activity compared to CON group (P < 0.05). The malonaldehyde (MDA) concentration (P = 0.066) of breast muscle tended to be lower in FOS group compared with CON group. There was an increasing trend for total antioxidant capacity (T-AOC) activity of thigh muscle in FOS group compared to CON group (P = 0.053). Relative mRNA expression of breast catalase (CAT), superoxide dismutase 1 (SOD1), thioredoxin reductase 1 (TXNRD) were up-regulated by FOS supplementation compared with CON group (P < 0.05). In conclusion, FOS can be utilized at 0.5 % to improve meat quality such as elevating pH value, yellowness and decreasing max shear force of muscle through enhancing the antioxidant activity in broilers.https://www.frontiersin.org/articles/10.3389/fvets.2024.1485077/fullfructo-oligosaccharidesgrowth performancetexture characteristicsmyofibrillar morphologymuscle |
| spellingShingle | ZhiHui Yan XiaoWu Tang RunTao Wu Can Yang YunMiao Jiang Xuan Wang QingHai Tang YongLing Hu LeLi Wang Zhi Jiang Effect of fructo-oligosaccharides on growth performance and meat quality in broilers Frontiers in Veterinary Science fructo-oligosaccharides growth performance texture characteristics myofibrillar morphology muscle |
| title | Effect of fructo-oligosaccharides on growth performance and meat quality in broilers |
| title_full | Effect of fructo-oligosaccharides on growth performance and meat quality in broilers |
| title_fullStr | Effect of fructo-oligosaccharides on growth performance and meat quality in broilers |
| title_full_unstemmed | Effect of fructo-oligosaccharides on growth performance and meat quality in broilers |
| title_short | Effect of fructo-oligosaccharides on growth performance and meat quality in broilers |
| title_sort | effect of fructo oligosaccharides on growth performance and meat quality in broilers |
| topic | fructo-oligosaccharides growth performance texture characteristics myofibrillar morphology muscle |
| url | https://www.frontiersin.org/articles/10.3389/fvets.2024.1485077/full |
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