Modern poultry production is stressful for the birds, and this stress is recognized as a major cause of inferior meat quality. Chlorogenic acid (CGA), a plant phenolic acid, has excellent antioxidant and anti-inflammatory properties. The antioxidant capacity and phosphoproteomics of immunologically stressed broiler breast muscle were assessed to elucidate the mechanism of the beneficial effects of CGA on meat quality. Dietary CGA decreased drip and cooking loss, postmortem pH and antioxidant capacity of breast muscle from stressed broilers, and increased mRNA levels. Quantitative phosphoproteomics revealed that CGA supplementation downregulated the phosphorylation of myofibrillar proteins, glycolytic enzymes, and endoplasmic reticulum proteins involved in homeostasis, which contributed to improving the meat quality of broilers. Moreover, 14 phosphorylation sites (e.g., P13538-Ser1236 and F1NN63-Ser117) in 13 phosphoproteins were identified as key regulators of processes related to broiler meat quality. Together, these findings provide novel regulatory targets and nutritional strategies for improving the stressed broiler meat quality.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/acs.jafc.3c07304 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Social epidemiology of early adolescent nutrition.
Pediatr Res
January 2025
Department of Pediatrics, University of California, San Francisco, San Francisco, CA, USA.
Background: This study aimed to investigate associations between sociodemographic factors and dietary intake among a diverse population of early adolescents ages 10-13 years in the United States.
Methods: We examined data from the Adolescent Brain Cognitive Development (ABCD) Study in Year 2 (2018-2020, ages 10-13 years, N = 10,280). Multivariable linear regression models were conducted to estimate the adjusted associations between sociodemographic factors (age, sex, race and ethnicity, household income, parental education) and dietary intake of various food groups, measured by the Block Kids Food Screener.
Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate.
Int J Biol Macromol
January 2025
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Jiaxing Institute of Future Food, Jiaxing 314050, China. Electronic address:
Oleogels with solid-like properties can serve as substitutes for fats, thereby avoiding the consumption of high levels of saturated fatty acids. In this study, we developed a protein-polysaccharide composite network oleogel using whey protein isolate (WPI) and sodium alginate (SA) through an emulsion-templated method. Analysis with Fourier Transform Infrared (FTIR) spectroscopy confirmed the presence of hydrogen bonds and van der Waals forces between WPI and SA, which bolstered the oleogel's structure.
View Article and Find Full Text PDFQuinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health.
Plant Foods Hum Nutr
January 2025
College of Food Science and Engineering, Ningbo University, Ningbo, 315832, PR China.
Quinoa polysaccharides have attracted significant research interest in recent years due to their diverse biological activities, including antiviral, anti-inflammatory, antioxidant, and immunoregulatory properties. These attributes align with the growing global demand for natural, functional food ingredients, positioning quinoa polysaccharides as a valuable resource in food science and technology. This review presents an overview of the various bioactivities of quinoa polysaccharides, critically evaluates the methods used for their extraction and purification, describes their structural characteristics, and discusses their practical applications across multiple areas within the food industry, including food additives, meat products, health foods, and innovative food packaging.
View Article and Find Full Text PDFEffects of lipoic acid on production performance, meat quality, serum biochemistry and antioxidant function in heat-stressed broilers.
Trop Anim Health Prod
January 2025
College of Animal Sciences, Anhui Science and Technology University, Fengyang, 233100, China.
This study was aim to investigate the effects of lipoic acid (ALA) on performance, meat quality, serum biochemistry and antioxidant function of broilers under heat stress (HS). Two hundred1-day-old Cobb broilers were randomly divided into four treatment groups and each treatment consisted of 4 replicates of 10 broilers each. The treatment group adopts a 2 × 2 two-factor setting, which is divided into two diets (basic diet or 250 mg/kg ALA diet) and two temperatures (24 ± 1℃ or 33 ± 1℃).
View Article and Find Full Text PDFResearch on a new process of reconstituted landess goose steak.
Food Chem X
January 2025
School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, China.
The primary product currently sold from is foie gras, with limited research conducted on the processing of meat, which consequently restricts its added value. Therefore, the objective of this research is to develop a processing technique for reconstituted goose cutlets using meat as the main ingredient, aiming for a compact structure and intact shape after frying. The study examined the effects of compound enzyme quantity, tumbling duration, and molding time on the quality of the reconstituted goose cutlets, utilizing bonding strength, cooking loss rate, color, chewability, adhesiveness, and sensory evaluation as key metrics.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!