Influence of dietary resveratrol supplementation on integrity and colloidal characteristics of Myofibrillar proteins in broiler chicken breast meat

• Published in: Food chemistry 2025-02, Vol.464 (Pt 1), p.141771, Article 141771
• Main Authors: Qi, Xueyan, Wang, Shenao, Yu, Hao, Sun, Jing, Chai, Xuehong, Sun, Xue, Feng, Xingjun
• Format: Article
• Language: English
• Subjects: antioxidants; breast meat; breast muscle; Broiler chicken; broiler chickens; dietary supplements; food chemistry; free radicals; Hydrogen bond; males; Meat quality; microstructure; Myofibrillar proteins; Oxidative damage; poultry feed; poultry meat; protein structure; Resveratrol; strength (mechanics); water holding capacity
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141771

Abstracts This study was designed to elucidate the impact of dietary resveratrol (RES) supplementation on the free radical activity within the breast muscle of broiler chickens and to assess its effects on the structural and colloidal attributes of myofibrillar proteins (MPs). A total of 180 1-day-old male AA broiler chickens was divided to 2 groups (a CON group fed a control diet and a RES group fed the control diet supplemented with 400 mg/kg RES), each with 6 replicates and 15 chickens per replicate. The feeding test lasted for 6 weeks. The findings indicate that RES, recognized for its potent antioxidant properties, markedly diminished free radical activity, thereby curtailing the oxidative degradation of MPs and augmenting the integrity of their conformational structure. The intricate MP conformation is pivotal in dictating the functional attributes of the protein colloid. RES supplementation was observed to diminish the mobility of water molecules, thereby enhancing the stability of the colloidal system and improving the water-holding capacity and the visual appeal in terms of whiteness of colloid. Concurrently, the stabilization of the protein structure facilitated an increase in the intermolecular cohesive forces within the colloid, resulting in a denser and more stable microstructure, which significantly bolstered the mechanical strength of the colloid. In summary, the incorporation of RES as a dietary supplement in poultry feed presents a promising strategy to fortify the stabilization of proteins in chicken breast meat, offering a valuable alternative for the production of high-quality poultry meat products. [Display omitted] •Dietary resveratrol (Res) enhances protein integrity of broiler breast meat.•Res improves colloidal properties of myofibrillar proteins (MPs) of broiler muscle.•Res reduces free radical activity and oxidative stress in MPs of broiler muscle.•Protein solubility and water-holding capacity are increased by Res.•Res facilitates the formation of a denser and more uniform gel structure in MPs.