We aimed to explore the effect of salidroside (SAL) on meat quality, antioxidant capacity, and lipid metabolism in broilers. The results demonstrated that SAL significantly reduced the yellowness (), shear force, cooking loss, drip loss, MDA, TBARS, and carbonyl content in breast ( < 0.05), while increasing the pH value ( < 0.05), suggesting an improvement in meat quality. SAL lowered the lipid contents in liver and serum (P < 0.05), while increasing the proportion of unsaturated fatty acids in breast (P < 0.05), indicating effective regulation of lipid metabolism by SAL. SAL increased the activity of antioxidant enzymes and the expression of antioxidant genes in both liver and muscle (P < 0.05). Additionally, SAL improved the meat quality and antioxidant capacity of breast subjected to repeated freeze-thaw treatment. SAL may enhance meat quality by improving antioxidative stability and regulating lipid metabolism, potentially serving as a dietary supplement for broilers.
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| http://dx.doi.org/10.1016/j.fochx.2024.101406 | DOI Listing |
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